what is the relevance of this kind of food in the country mentioned earlier?
In the Japanese cuisine, chefs often use shellfish and their roe in different dishes.
In Japan
In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. 
the movement of food in food pipe is called Peristaltic contractions. enumerate any notable structural mention? Taste buds, mediastinum, diaphragm, trachea, etc. what does the first thing mentioned here compose of? Taste receptor cells. does it have any functionality? Yes, they are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami. where does the last word derive it's name from? Japanese. when was it discovered? 1908. what is it define as? As a savory and is characteristic of broths and cooked meats. enumerate any particular properties mentioned? It has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth. is there a mention of food stuff having high proportions of the said thing? Yes, mushrooms, smoked or fermented fish, shellfish, etc. what is the definition of the last food item? It is an exoskeleton-bearing aquatic invertebrates used as food. are there any benefits by it's consumption? It is an important source of protein.
In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. In the Japanese cuisine, chefs often use shellfish and their roe in different dishes; sushi features both raw and cooked shellfish. In the Japanese cuisine, chefs often use shellfish and their roe in Sushi, a variety of dish.
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In Japan In Japan In Japan
In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi 
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Shellfish [SEP] In Japan
In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded daikon radish, or both.