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Japan Endangered Food 2 [Duplicate]

LEAVING TRADITION BEHIND: Chief chef Kenji Uda explains about the menu at Japanese restaurant Irimoya Bettei in Tokyo. Washoku, the traditional cuisine of Japan, was considered for designation as part of the world's priceless cultural heritage by the U.N. last week. Uda, 47, says he was 17 when he decided to devote his life to washoku. Japanese food is so beautiful to look at, he said. But it takes a lot of time. People are working and busy, and no longer have that kind of time. (AP Photo/Shizuo Kambayashi)

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