The World of Food: Asia: Japan & Korea

Issue: September 30, 2006

Daikon   Kimchi   Mirin   Miso   Noodles   Sesame Oil   Shiitake Mushrooms   Sushi Ask the Experts :   Sake When one thinks of Japanese cooking, meticulous presentation comes to mind. That attention to detail also applies to the quality of the raw materials.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2006.

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