The zenith of Japanese gastronomy is kaiseki-ryōri, whose origins stem from the imperial court and which synthesises harmony, balance and an appreciation of the moment.
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03 August 2010
After it has been fished from the sea and before it turns up on a sashimi platter, most of Tokyo’s seafood transits through the market where acres of fish and fish products pass hands.
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03 August 2010
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