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shiso flowers
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shiitake and tsuruna
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strips of hand-cut nori
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yuzu
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faux lacquer trays and bowls
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rice: the good stuff
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broad beans ready for steaming
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えんどう豆身丈 (green pea fish mousse)
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grating wasabi
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example of a mukozuke course
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vegetarian deboning a sea bass
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grilling the ayu (sweetfish)
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eggplant with shiso flowers and edamame in a sesame vinegar dressing