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2008-03-05T00:00:00.000Z

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Wrong Sotohiro Kosugi?

Mr. Sotohiro Kosugi

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Background Information

Employment History

Chef

Sotos LLP

Chef

Web References (11 Total References)


In upscale restaurants, whether by ...

www.heraldtribune.com [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 [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 ...

www.restaurantgirl.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.The notoriously temperamental, "sushi nazi" wrangled a Food & Wine Best New Chef in 1997 for his masterful way with creatures of the sea.


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.


In upscale restaurants, whether by ...

www.tuscaloosanews.com [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.

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