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About Me I was born and raised in Yokohama, Japan, a vibrant port city south of Tokyo with a rich culinary culture shaped by global influences. I moved to the U.S. at age of 20 to attend college, and I’ve been cooking ever since. However, my culinary journey began long before that (more on that […]| Just One Cookbook
Learn the sogigiri (slanted slice) cutting technique to create thin, even slices of meat, fish, and veggies to use in Japanese recipes.| Just One Cookbook
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