The Times Serves up a Taste of New SF Weekly Food Critic Jonathan Kauffman
Categories: Buzz Machine
John T. Edge explores Seattle's teriyaki phenomenon in the New York Times today. "In Seattle, teriyaki is omnipresent," Edge writes, "the closest this city comes to a Chicago dog." His excavations of teriyaki's roots lead him to new SF Weekly food critic Jonathan Kauffman, who did some unearthing of his own while at Seattle Weekly. 
In 2007, Kauffman followed a sticky soy sauce trail to Toshihiro Kasahara, the Japanese-born cook who helped put sugar-spiked teriyaki on the map with the opening in 1976 of Toshi's Teriyaki Restaurant. Kauffman's piece is fascinating, and a sweet introduction to SF Weekly's newest staff writer and SFoodie blogger. Look for Kauffman's debut in the Weekly Jan. 13.
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