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"Frozen assets, bluefin tuna worth top yen are readied for Tsukiji's morning auction. The market's clamorous labyrinth of stalls showcases all manner of seafood—from live sea eel to pickled octopus—and reflects the well-ordered confusion of Japanese society. Says Tsukiji scholar Ted Bestor, 'Tsukiji reveals as much about Japanese culture as it does about Japanese cuisine.'"
—From "Tsukiji: The Great Tokyo Fish Market," National Geographic magazine, November 1995
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