In a post about a Japanese food showcase at C.I.A., this nugget:

American water is apparently harder than Japanese water and has high mineral content, which chefs consider unusable. “It’s unacceptable, particularly for the chefs from Kyoto,” said one Japanese conference staff member.

I wonder if this level of attention to detail among Japanese chefs is why Japan is now tied with France for number of Michelin 3-star restaurants. Both countries have 26.


Via Grub Street Boston