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Commentary: Japan trims the fat
18 November 2009
Ian Haydock
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18 November 2009
Ian Haydock
ian.haydock@informa.com
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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