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Our ‘balimbing’ is the Coromandel gooseberry

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In the past 10 months at Sophia University in Tokyo, my host professor Takefumi Terada, dean of the faculty of Foreign Studies, has patiently rounded off my culinary education by pushing me out of the Pinoy comfort zone that is familiar with tempura, sushi, sashimi, tonkatsu, ramen, and karaage chicken.

Posted: January 22nd, 2013 in Columnists,Columns,Inquirer Opinion | Read More »

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