But when imported products became widely available in 1990s, Japanese cooks focused instead on precisely replicating Italian recipes. Yet echoes of itameshi's legacy live on in Tokyo's current scene.

Every time I mix Korean gochujang with Mexican tacos or add Thai basil to Italian pasta, I get excited about the endless ...

When Sonoko Sakai's mother snuck a little miso into her lasagna, she wasn't thinking of the kind of Japanese fusion that became an American dining craze in the 1980s.

Philadelphia’s first restaurant serving Italian/Asian fusion cuisine ... including the Manhattan that swaps out bourbon and uses Japanese whiskey, the Sake To Me features Japanese whiskey ...

But when imported products became widely available in 1990s, Japanese cooks focused instead on precisely replicating Italian recipes. Yet echoes of itameshi's legacy live on in Tokyo's current scene.