It's midday on a Thursday in Hiroshima, Japan, and Yoshihiro Ueuchi is preparing to preach some culinary gospel.
He puts on a white garrison cap embroidered with his name, sound-checks his microphone headset, and picks up his hera, or spatula. Arrayed around two pool-table-size teppanyaki grills, 18 acolytes in orange aprons stand expectantly, ready to be baptised in the basics of okonomiyaki.
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