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This profile was last updated on 3/5/08  and contains information from public web pages.

Mr. Sotohiro Kosugi

Wrong Sotohiro Kosugi?

Chef

Local Address: New York, United States
Soto
 
Background

Employment History

  • Chef
11 Total References
Web References
In upscale restaurants, whether by ...
www.heraldtribune.com, 5 Mar 2008 [cached]
In upscale restaurants, whether by tradition or by inclination, chefs are unlikely to use monosodium glutamate. ,We don,t need to use Ajinomoto because we can get the ingredients that have natural umami: shiitake mushrooms, egg yolks, shellfish, masago,, said Sotohiro Kosugi, the chef of Soto in New York.
"We don't need to use ...
www.b12partners.net, 1 Jan 2008 [cached]
"We don't need to use Ajinomoto because we can get the ingredients that have natural umami: shiitake mushrooms, egg yolks, shellfish, masago," said Sotohiro Kosugi, the chef of Soto in New York.
After eleven years of sushi service ...
ny.insiderfood.com [cached]
After eleven years of sushi service in an Atlanta strip mall, chef Sotohiro Kosugi has shut his doors and set off for the big city. ... www.restaurantgirl.com/reviews/2007/05
In upscale restaurants, whether by ...
www.tuscaloosanews.com, 5 Mar 2008 [cached]
In upscale restaurants, whether by tradition or by inclination, chefs are unlikely to use monosodium glutamate. ,We don,t need to use Ajinomoto because we can get the ingredients that have natural umami: shiitake mushrooms, egg yolks, shellfish, masago,, said Sotohiro Kosugi, the chef of Soto in New York.
Yes, MSG, the Secret Behind the Savor » Piercing and Tattoo News
piercing.org.uk [cached]
In upscale restaurants, whether by tradition or by inclination, chefs are unlikely to use monosodium glutamate. ÐœWe donÐt need to use Ajinomoto because we can get the ingredients that have natural umami: shiitake mushrooms, egg yolks, shellfish, masago,Ð said Sotohiro Kosugi, the chef of Soto in New York.
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