Japanese cuisine is okay to me.  I like sushi now and then, a
good tempura or beef teriyaki is fine.  But what does Japan have to do with barbecue?

That’s pretty easy, actually.  In my opinion, Japan has produced the best of 2 things: knives and beef.  Knives aren’t a big American thing; the higher end knives are usually European (German most likely).  Beef is the domain of the US, though, right? 

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