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Daisuke Nakamura – one of Okinawa’s most loved chefs

Okinawan chef Daisuke Nakamura is revered as one of the Japanese island’s most loved chefs. He is chef-owner of Ardor, which specialises in seafood fished from the surrounding waters but cooked in ways that are more common in Europe

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Kombu-cured Red Seabream by Max Levy (Okra)

Max Levy trained in Japan before opening a restaurant and bar in Beijing. He’s now chef-owner of the much-lauded casual izakaya, Okra Hong Kong. Here’s his recipe for kombu-cured red seabream.

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