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146: I can’t believe it’s not meat! Is lab-grown beef on Japanese menus?
Deep Dive from The Japan Times
Deep Dive With Domoko Otake
Domoko Otake: Maruhan Ichiro is working with a US startup called Blue Naloo that's developing cell culture seafood products. She says they're trying to develop taro, so blue for tuna and other sushi-grade products. Tomoko also looks at pranking on Japanese social media after a video of a teenager acting unhygienically at a sushi restaurant went viral.
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