A tuna head at the Kuromon Market (a.k.a “Osaka’s Kitchen”). The size and height of an ice chest, the tuna’s toothy mug was a prime example of Japanese seafood plenty. As a slim set of islands, Japan has ample access to marine life, which is apparent in local cuisine. (Isabel Shen/YJI)
Norah Springborn is a Senior Reporter with Youth Journalism International. Student reporters who...
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