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The Decorative Art of Japanese Food Carving
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About the Author

HIROSHI NAGASHIMA is the Head Chef and Managing Director of the restaurant and catering facilities for Tsukiji-hongan-ji Temple in central Tokyo, near Ginza. He is the author of two successful books on food carving in Japanese and was a featured participant in the 2008 Kennedy Center event, "Japan- Culture + Hyperculture," where he handled the Japanese banquet.

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