Hundreds of pounds of freshly caught fish are express-mailed to a building in the small town of Onjuku, Japan, everyday. There, a team quickly slices and dices the fish into fillets. But this is no kitchen, and the fresh fish are definitely not for consumption.
Hundreds of pounds of freshly caught fish are express-mailed to a building in the small town of Onjuku, Japan, everyday. There, a team quickly slices and dices the fish into fillets. But this is no kitchen, and the fresh fish are definitely not for consumption.
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