There is always talk of the restaurant trade being a black-money industry. Many modern restaurateurs who try to run a business professionally and meet all legal requirements are hurt by this illegitimate [...]
It is often said that Japanese cuisine is not for eating, but for looking at.
Whoever sees that freshly cooked, pure white rice, how it lets warm steam rise from under the quickly lifted lid, how it lies piled up in the black vessel and how every single grain shines like a pearl, will, if he is a Japanese, really feel the awe of the rice.
DE-ÖKO006
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