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- The meat course consisted of teppinyaki of ribeye steak marinated for 48 hours in miso,
- sake & mirin served with broccoli and fine green beans in a black esame
- dressing. Side dishes included peach and daikon salad in a Japanese mayo vinaigrette; sea bream rice
- cooked in a clay pot with ginger and spring onions; and miso soup with fried aubergines, spring
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