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Japanese fermented food introduced at Milan

Japanese fermented food introduced at Milan

Nobutaro Asai (L), president of "miso" soybean paste maker Maruya Hatcho Miso, in the central Japanese prefecture of Aichi, in the costume of a Japanese feudal lord, encourages a participant to sample the soybean paste during an event to introduce Japanese fermented food produced in the prefecture, on Aug. 9, 2015, in Milan, Italy, where the food-themed world exposition is being held. (Kyodo) ==Kyodo

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Autumn leaves grace scenic spot in eastern Japan

Autumn leaves grace scenic spot in eastern Japan

A pleasure boat cruises by Hatcho Dejima, a small peninsula covered by colorful leaves on Lake Chuzenji, Tochigi Prefecture, Japan, on Oct. 22, 2015. (Kyodo) ==Kyodo

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