TOKYO (AP) — No food says Japan more than sushi. But few people make it themselves, even Japanese. The art of making sushi traditionally meant decades-long training to become a master. But times are changing. Now, just about anyone can enjoy it. “There is no sushi that tastes better than the ones you make yourself,” said Tsuneo Suzuki, a chef and 45-year veteran. He gives sushi-making demonstrations and courses at special events, and teaches at the Tokyo Sushi School in the city’s downtown. The

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