30 Courses and Lots of Leftovers

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Photo by David Nakamura


The crab has with foot-long legs that are pre-sliced so we can easily spear the meat and dip it in a Japanese ponzo sauce with a vinegar and soy base.


David Nakamura explains how to prepare for and enjoy
30 Courses and Lots of Leftovers .

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David Nakamura is a staff writer for The Washington Post who believes that safe tap water is an important ingredient for any city that aspires to food supremacy. More

David Nakamura is a staff writer for The Washington Post who missed authentic Japanese food so much that he took a year off to escape to Tokyo on an international affairs fellowship from the Council on Foreign Relations. He has written about politics, education, sports and, every now and then, Japanese food for the Post. He headed a team of reporters that was awarded the 2005 Selden Ring Award for investigative reporting after exposing excessive levels of lead contamination in the District of Columbia's drinking water and the government's failure to notify the public. His general philosophy is that safe tap water is an important ingredient for any city that aspires to food supremacy.

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