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The pork at Hirata Bokujyou comes from the restaurant's private farm about 350 miles north of Tokyo (Photo: Tetsuya Miura) (Tetsuya Miura)
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Te's spaghetti with spicy cod roe (Photo: Tetsuya Miura) (Tetsuya Miura)
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Nodaiwa, a restaurant devoted to eel (Photo: Tetsuya Miura) (Tetsuya Miura)
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At Te, in Roppongi Hills, patrons order at a vending machine, then take the resulting ticket inside (Photo: Tetsuya Miura) (Tetsuya Miura)
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Oshio, a monja-yaki joint (Photo: Tetsuya Miura) (Tetsuya Miura)
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A pork cutlet at Hirata Bokujyou (Photo: Tetsuya Miura) (Tetsuya Miura)
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The dessert section in Matsuya's basement food hall (Photo: Tetsuya Miura) (Tetsuya Miura)
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The boxed eel lunch at Nodaiwa (Photo: Tetsuya Miura) (Tetsuya Miura)
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Sushi Dai (Photo: Tetsuya Miura) (Tetsuya Miura)
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Kyushu Jangara Ramen (Photo: Tetsuya Miura) (Tetsuya Miura)
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In Japan, slurping your soup is a sign of appreciation. A diner at Kyushu Jangara Ramen shows how it's done (Photo: Tetsuya Miura) (Tetsuya Miura)
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