Oct
27
Kinichi to Host “Rare” Sake Dinner
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Put November 11 on your calendar.
Kinichi’s chef, Hung Nguyen, is pairing cold, unpasteurized nama sake with a cool-weather menu exploding with umami, that fifth essential taste that rounds out the flavors of mushrooms, meat, and nearly everything you like that’s savory.
Nancy Nichols, one hell of an umami bomb herself, has the details on SideDish.