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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 for Tsukiji-hongan-ji Temple in central Tokyo, near Ginza. He is the author of two successful books on food carving in Japanese, as well as a book on the Japanese traditional vegetable cuisine known as shojin ryori and co-author of an encyclopedia of Japanese food. In addition to his duties as master chef, he has catered major events for museums and exhibitions in Japan. He was a featured participant in the 2008 Kennedy Center event, "Japan: Culture + Hyperculture," where he headed up the banquet.

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