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I f I were writing about one of my favorite Tokyo eateries for the JT’s Food Page, this story would mostly focus on its delicious fare. However, as this is the Nature Page, my verbal meanderings here are not about the nosh at cheap and cheerful Shokudo Shogetsu in Tamachi, but about the tools used to convey it to the mouths of diners.

In other words: chopsticks.

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