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TITLE:	Preserving the best of Japanese
KEY TITLE:	Japan plus. vol:4:3, 2006
PUBLISHED:	2006.
DESCRIPTION:	pp. 6-25: ill.; 28 cm.
NOTES:	In: Japan plus. v.4:3, 2006. pp.6-25 (Pac.Per.DS820.2.P332 2006 v.4:3)
NOTES:	"Japanese food may be popular around the world, but the essence of Japanese cuisine may not be so well understood overseas. A new program airms to put this right."
SUBJECT:	Food--Japan.
SUBJECT:	Food--Composition--Japan.
SUBJECT:	Cookery--Japan.