I have a lot of respect for Japanese food.
I’ve eaten it in a restaurant and I’ve been eating it at home.
I think that the way they do it is fantastic.
But when I cook it, it’s a little bit different.
The meat is done the same way.
It’s cooked over a medium heat and then you can actually taste the flavor.
I love it because it’s so much better than the meat.
It tastes more like rice, but it’s much better.
I don’t think I’ve ever seen a meat like that in Japan.
They’ve actually been doing that for centuries, and the Japanese are a very sophisticated country, and they’ve perfected the art of eating meat.
I also think they have a very unique way of cooking.
They’re very meticulous about the process.
You know, they’re not going to cook something on the stovetop or do it over a fire, because that would kill all the flavor and all the moisture in the food.
So it has to be cooked over really high heat, because it’ll be a very rich flavor, but you’ll still have the moisture and the flavor in the meat, so it’s really delicious.
So I think the meat is definitely more delicious than other meat in Japan, and I think it’s very good, but that’s just my personal opinion.
I just think it really has to taste good.
I like it, and my wife and I are very fond of it.
It would be great to have a Japanese chef, someone who knows how to do this.
They don’t have the same sort of tradition, so they’re just not as experienced.
I guess they would have to come up with a way to replicate that.
So we’ll have to see how it goes.
[ABC News, The Taste of Japanese, 6/9/18]
