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Steamed Pierless Cod with Hojiimenji Mushrooms and a Ginger Soy Hijiki Sauce, created by Chicago Chef Charlie Trotter at the Bocuse d

Steamed Pierless Cod with Hojiimenji Mushrooms and a Ginger Soy Hijiki Sauce, created by Chicago Chef Charlie Trotter at the Bocuse d'Or USA Gala Dinner.

23597 by FotoCuisine

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