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On this week's episode of Japan Eats, author and Japanese cuisine specialist Elizabeth Andoh is back in studio to chat with host Akiko about Japanese tableware. Looks aren't the only important thing in Japanese utensils; plates, bowls, and chopsticks must be functional, adequate for the type of food and season of the year, and above all feel good in the hands and mouth.
Here are the links to the seasonal recipes for the fall that Elizabeth mentioned during the show:
Sanma
Dobin Mushi
Enjoy!!!
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