Photographer's Note

taken at sushi restaurant.
He picked a small bone of fish.

A chef of Japanese food is called a Itamae.
Itamae means "In front of the cutting board".
Cutting is the most important in Japanese cooking.
The training of ten-odd years is necessary to become a itamae.

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Additional Photos by Yuo Japan (yuo) Gold Star Critiquer/Silver Workshop Editor/Gold Note Writer [C: 86 W: 30 N: 59] (1184)
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