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Commentary: Japan trims the fat
18 November 2009
Ian Haydock
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18 November 2009
Ian Haydock
Japan's famed wagyu beef is prized by gourmets because of its finely marbled nature, caused by thin seams of fat running evenly throughout the meat. This gives it a succulent flavour, but one with a high price.
An analogy with the labyrinthine nature of budget spending within the country's...
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