Updated: 2008-04-01 15:14
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Japanese cooking class instructor Elizabeth Andoh (C) teaches participants as they make Tokyo-style rolled omelettes at a class in Tokyo March 29, 2008. Chefs and food writers are bringing healthy Japanese home-cooking into U.S. and European kitchens, focusing on soup, vegetables and grilled fish rather than sushi and sashimi. Picture taken March 29, 2008.
