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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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