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Dear Alice,

I’m making my first trip to Japan early next year, and there are two things on my “must do in Japan” list: see Eric Clapton play at the Budokan, and eat Kobe beef. (Actually, I want to be Kobe beef, spending my life getting massages and being fed beer!) However, my former college roommate, who has lived in Japan forever, tells me that there are actually other types of Japanese beef that are just as famous and even more expensive. Really? So, what the heck are they and why haven’t I heard of them?

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