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Among all countries, Japan has the highest number of Michelin-starred restaurants, making it a mecca for diners worldwide. Its numerous small independent restaurants are places of constant innovation. Ingredients underpin Japanese food culture; these aren't luxuries. Instead, the most common items, such as rice, noodles, and fish, are the soul of Japanese cuisine. Seduced by Japanese cuisine's international reputation, America’s bestselling writer, gastronome Matt Goulding embarks on an exploration of Japanese food, examining the country's unique eating culture from a Westerner's perspective.
