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Latin and Japanese cuisines find they can share a common language

  • KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Katsuji Tanabe’s grilled rib-eye was garnished with yuzu, a Japanese citrus, and habanero hot sauce, served at Fiesta 24/7, a Hawai‘i Food & Wine Festival event held Friday.

    KAT WADE / SPECIAL TO THE STAR ADVERTISER

    Katsuji Tanabe’s grilled rib-eye was garnished with yuzu, a Japanese citrus, and habanero hot sauce, served at Fiesta 24/7, a Hawai‘i Food & Wine Festival event held Friday.

  • KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Chef Katsuji Tanabe strikes a samurai pose as he serves his beef dish.

    KAT WADE / SPECIAL TO THE STAR ADVERTISER

    Chef Katsuji Tanabe strikes a samurai pose as he serves his beef dish.

  • KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Chef Ricardo Zarate’s ahi was served on a taro chip.

    KAT WADE / SPECIAL TO THE STAR ADVERTISER

    Chef Ricardo Zarate’s ahi was served on a taro chip.

  • KAT WADE / SPECIAL TO THE STAR ADVERTISER
                                Chef Ricardo Zarate drizzles a ceviche sauce over his plates of seared ahi.

    KAT WADE / SPECIAL TO THE STAR ADVERTISER

    Chef Ricardo Zarate drizzles a ceviche sauce over his plates of seared ahi.

Combining Japanese flavors with Latin cuisines — particularly of Mexico and Peru — has a long history south of the border. Read more

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