There's no reason a drink that works very well with, say, the delicacy of sushi, will also be a hit with the rich savouriness of thin strips of meat cooked briefly in a bubbling broth shabu shabu style.
Still, for all its variety, there are certain qualities that run through Japanese food: a subtlety of flavour, forensic attention to texture and presentation, and plentiful helpings of umami.
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