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Muy Bonito

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Seattle Magazine's Leslie Kelly delves into the bonito flakes at Tanakasan. While the team now sources theirs from a local distributor, Tom Douglas business partner and muse, Eric Tanaka, says they tried to make their own salmon bonito when they were menu testing, but that it was a time-consuming process: ""[The salmon bonito] had a wonderfully nutty flavor, and we topped our house-made tofu with it, but it just wasn't feasible for daily production." [Seattle Mag]


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