Genuine question: what is Japan doing differently, agriculturally, that makes their food SO much tastier (and often, for so much less $$)?
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Follow on question is more technical, as in, are there leading agricultural science programs? Cuz “priority” makes sense, but then...I wanna know HOW they make that strawberry perfect, technically speaking. (I don’t expect an answer, natch, though I would watch that Netflix doc)
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Yes, Japan has quite a bit of agricultural science. I don’t have a great recommendation for an entry point on ag tech or policy though.
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Ruriko is/was not wrong
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I think this literally every time! Most store-bought strawberries are from California or Florida, are HUGE, and mostly water. Our locally-sourced Michigan strawberries are tiny and FULL of flavor. It doesn't seem right to rank them as the same fruit.
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