From Okinawa to Hokkaido, making the most of local ingredients through seemingly simple cooking methods is pretty much the essence of Japanese cuisine. The ingredients vary, but the methodology remains the same.
Now imagine the setting is San Francisco and you have the core premise of the recently released “Rintaro: Japanese food from an Izakaya in California.”
Born in Kyoto to a Japanese mother and an American father, the 48-year-old Brackett spent his first year in Japan. The young family then emigrated to the foothills of the Sierra Nevada, where they built a family home in classic Japanese style. Throughout his childhood, family trips back to Japan were biannual affairs.
