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	<title>The Japan Times &#187; Makiko Itoh</title>
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		<title>Ready for spring&#8217;s fresh bounty</title>
		<link>http://www.japantimes.co.jp/life/2013/02/22/food/ready-for-springs-fresh-bounty/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=ready-for-springs-fresh-bounty</link>
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		<pubDate>Thu, 21 Feb 2013 15:10:35 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[nanohana]]></category>

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		<description><![CDATA[After an unusually cold winter, the sight of spring produce is particularly welcome, especially the bright yellow-green of nanohana. ]]></description>
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		<title>Fish dish that predates your fridge</title>
		<link>http://www.japantimes.co.jp/life/2013/01/24/food/fish-dish-that-predates-your-fridge/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=fish-dish-that-predates-your-fridge</link>
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		<pubDate>Thu, 24 Jan 2013 08:05:58 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[Japanese food]]></category>
		<category><![CDATA[salted salmon]]></category>
		<category><![CDATA[shiojake]]></category>

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		<description><![CDATA[Before refrigeration became widespread in the late 1950s, fresh, unprocessed fish was only available to the well-to-do or people living on the coasts. ]]></description>
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		<title>Savor the symbolism at New Year&#8217;s</title>
		<link>http://www.japantimes.co.jp/life/2012/12/28/food/savor-the-symbolism-at-new-years/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=savor-the-symbolism-at-new-years</link>
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		<pubDate>Fri, 28 Dec 2012 00:00:45 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[New Year&#8217;s is the most important holiday on the Japanese calendar. And as befitting such an important festival, the food traditionally served is lavish and elaborate. At the centerpiece of the New Year&#8217;s feast, which traditionally went on for as long as seven days, is osechi ry&#333;ri, a colorful spread packed into multi-tiered lacquered boxes [...]]]></description>
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		<title>Fresh soba flour is fall&#8217;s precious prize</title>
		<link>http://www.japantimes.co.jp/life/2012/11/23/food/fresh-soba-flour-is-falls-precious-prize/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=fresh-soba-flour-is-falls-precious-prize</link>
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		<pubDate>Fri, 23 Nov 2012 00:01:17 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[The obsession with fresh, seasonal food in Japan extends to things that you may not even think of as having seasons, such as dried flour. Shin-soba-ko (new fall-harvest buckwheat flour, used in soba noodles) is eagerly anticipated every year by Japanese gourmets. While soba flour has two harvests, one from June to July and another [...]]]></description>
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		<title>Bang your gong for dorayaki, Doraemon&#8217;s favorite snack</title>
		<link>http://www.japantimes.co.jp/life/2012/10/26/food/bang-your-gong-for-dorayaki-doraemons-favorite-snack/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=bang-your-gong-for-dorayaki-doraemons-favorite-snack</link>
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		<pubDate>Fri, 26 Oct 2012 00:00:27 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[Traditional Japanese confections, or wagashi, can take a little getting used to for Western palates: The sticky-gooey texture of mochi (pounded rice) and the sweet an (bean paste) filling that are often used are quite different from most European-style cakes and cookies. But one snack that may suit the wagashi beginner is dorayaki. A dorayaki [...]]]></description>
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		<title>Fall harvest means it&#8217;s time for new rice</title>
		<link>http://www.japantimes.co.jp/life/2012/09/28/food/fall-harvest-means-its-time-for-new-rice/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=fall-harvest-means-its-time-for-new-rice</link>
		<comments>http://www.japantimes.co.jp/life/2012/09/28/food/fall-harvest-means-its-time-for-new-rice/#comments</comments>
		<pubDate>Fri, 28 Sep 2012 00:00:49 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[Fall is in the air! With the return of cooler weather, your appetite may be making a comeback too. Luckily, fall is a great time for gourmets to indulge in Japan. There&#8217;s an abundance of fresh produce in season, and some of the tastiest fish are returning to the colder waters up north. Most of [...]]]></description>
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		<title>The bittersweet taste of Japanese words</title>
		<link>http://www.japantimes.co.jp/life/2012/08/27/language/the-bittersweet-taste-of-japanese-words/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-bittersweet-taste-of-japanese-words</link>
		<comments>http://www.japantimes.co.jp/life/2012/08/27/language/the-bittersweet-taste-of-japanese-words/#comments</comments>
		<pubDate>Mon, 27 Aug 2012 00:00:48 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[A little while ago a friend of mine who&#8217;s been living in Japan for few weeks texted me in a bit of a dither, saying, &#8220;This guy I barely know said I was sweet! Is he coming on to me?&#8221; It turns out the word he used was amai (甘い), which nominally means sweet as [...]]]></description>
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		<title>Chilling with tokoroten jelly noodles</title>
		<link>http://www.japantimes.co.jp/life/2012/08/24/food/chilling-with-tokoroten-jelly-noodles/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chilling-with-tokoroten-jelly-noodles</link>
		<comments>http://www.japantimes.co.jp/life/2012/08/24/food/chilling-with-tokoroten-jelly-noodles/#comments</comments>
		<pubDate>Fri, 24 Aug 2012 00:00:07 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[When temperatures are in the high 30s Celsius you may not feeling like eating much of anything. But even on the hottest, stickiest day a cool, refreshing dish of tokoroten &#8212; a kind of noodles made from seaweed &#8212; can help revitalize even the most flagging appetite. Tokoroten is made with agar, a jellifying agent [...]]]></description>
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		<title>Shaved ice: the traditional antidote to summer swelter</title>
		<link>http://www.japantimes.co.jp/life/2012/07/27/food/shaved-ice-the-traditional-antidote-to-summer-swelter/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=shaved-ice-the-traditional-antidote-to-summer-swelter</link>
		<comments>http://www.japantimes.co.jp/life/2012/07/27/food/shaved-ice-the-traditional-antidote-to-summer-swelter/#comments</comments>
		<pubDate>Fri, 27 Jul 2012 00:00:18 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[When the weather is swelteringly hot, there&#8217;s nothing more appealing than an ice-cold drink or snack. One of these is kakig&#333;ri, a mound of shaved ice that is topped with a sweet, sticky syrup. What makes it different from a snow cone is that the ice is shaved ultra-thin with a plane rather than crushed [...]]]></description>
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		<title>There&#8217;s no excuse not to perfect your dashi</title>
		<link>http://www.japantimes.co.jp/life/2012/06/22/food/theres-no-excuse-not-to-perfect-your-dashi/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=theres-no-excuse-not-to-perfect-your-dashi</link>
		<comments>http://www.japantimes.co.jp/life/2012/06/22/food/theres-no-excuse-not-to-perfect-your-dashi/#comments</comments>
		<pubDate>Fri, 22 Jun 2012 00:00:02 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[There are two basic skills you should master if you want to make authentic Japanese dishes at home. One is how to properly prepare and cook plain steamed rice &#8212; a task made easy these days with sophisticated electronic rice cookers. The other is how to make top-notch, flavorful dashi. Dashi is the foundation of [...]]]></description>
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