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	<title>The Japan Times &#187; Makiko Itoh</title>
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	<link>http://www.japantimes.co.jp</link>
	<description>News on Japan, Business News, Opinion, Sports, Entertainment and More</description>
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		<item>
		<title>Japan&#8217;s secret love of a breakfast loaf</title>
		<link>http://www.japantimes.co.jp/life/2013/09/26/food/japans-secret-love-of-a-breakfast-loaf/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japans-secret-love-of-a-breakfast-loaf</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/26/food/japans-secret-love-of-a-breakfast-loaf/#comments</comments>
		<pubDate>Thu, 26 Sep 2013 13:50:51 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>

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		<description><![CDATA[Japan is generally regarded as being a rice-based food culture. However, bread — or pan in Japanese, derived from the Portuguese word pão — is eaten almost as widely.]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Translating Japan&#8217;s top cooking site</title>
		<link>http://www.japantimes.co.jp/life/2013/08/22/food/translating-japans-top-cooking-site/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=translating-japans-top-cooking-site</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/22/food/translating-japans-top-cooking-site/#comments</comments>
		<pubDate>Thu, 22 Aug 2013 14:00:44 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=432723</guid>
		<description><![CDATA[The Internet isn&#8217;t all kitten videos and saucy stuff, you know. In Japan, food and cooking makes up a large part of the Net &#8212; and recipe-sharing site Cookpad is its biggest juggernaut. With 20 million users &#8212; including an astonishing 80 to 90 percent of all Japanese women in their 20s and 30s &#8212; [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Okinawans know how to beat the heat</title>
		<link>http://www.japantimes.co.jp/life/2013/07/25/food/okinawans-know-how-to-beat-the-heat/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=okinawans-know-how-to-beat-the-heat</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/25/food/okinawans-know-how-to-beat-the-heat/#comments</comments>
		<pubDate>Thu, 25 Jul 2013 14:00:53 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Okinawan cuisine]]></category>

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		<description><![CDATA[Now that most of Japan is in the midst of a hot, sweltering summer, it&#8217;s a good time to take a look at the traditional cuisine of a part of the country that lives with warm weather throughout the year: Okinawa. Okinawans are renowned worldwide for their longevity, and while a healthy, easygoing lifestyle may [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Watch your summer food pairings</title>
		<link>http://www.japantimes.co.jp/life/2013/06/28/food/watch-your-summer-food-pairings/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=watch-your-summer-food-pairings</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/28/food/watch-your-summer-food-pairings/#comments</comments>
		<pubDate>Thu, 27 Jun 2013 15:15:30 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>

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		<description><![CDATA[I&#8217;ll never forget that day during the summer when I was 14. I&#8217;d been away in the Yatsugatake Mountains of Honshu with my schoolmates for a rinkan gakkō (a multi-day school trip to the countryside), and on the way back we&#8217;d stopped for lunch at a large roadside diner. On the menu was tempura, followed [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Springtime beans aim for the sky</title>
		<link>http://www.japantimes.co.jp/life/2013/05/24/food/springtime-beans-aim-for-the-sky/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=springtime-beans-aim-for-the-sky</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/24/food/springtime-beans-aim-for-the-sky/#comments</comments>
		<pubDate>Thu, 23 May 2013 15:10:22 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>

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		<description><![CDATA[Throughout most of Japan, June is the rainy season. While all that rainfall is great for rice paddies so that we can have delicious new harvest rice in the fall, it makes it a rather dull month for seasonal produce: The summer&#8217;s bounty of cucumbers, eggplants and so on comes a bit later. What are [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Katsuo, Japan&#8217;s ubiquitous tuna</title>
		<link>http://www.japantimes.co.jp/life/2013/04/26/food/katsuo-japans-ubiquitous-tuna/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=katsuo-japans-ubiquitous-tuna</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/26/food/katsuo-japans-ubiquitous-tuna/#comments</comments>
		<pubDate>Thu, 25 Apr 2013 15:04:47 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[katsuo]]></category>

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		<description><![CDATA[In the world of sushi and sashimi, maguro (tuna, especially bluefin tuna) currently reigns supreme. It's so popular that large specimens of the fish fetch ridiculous, headline-grabbing prices at the Tsukiji wholesale market in Tokyo, and the species is in danger of extinction due to overfishing. ]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Why not just add a dollop of mayonnaise?</title>
		<link>http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=why-not-just-add-a-dollop-of-mayonnaise</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise/#comments</comments>
		<pubDate>Thu, 21 Mar 2013 15:10:19 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
				<category><![CDATA[mayonnaise]]></category>

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		<description><![CDATA[Newcomers to Japan are often a little taken aback by the many decidedly non-Japanese condiments, such as ketchup and Worcestershire sauce, that are used in everyday cooking. And in particular mayonnaise: Usually reserved for sandwiches, salad dressing and dipping sauces for chilled seafood in the West, is used with abandon in Japan. The popular recipe [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/03/22/food/why-not-just-add-a-dollop-of-mayonnaise/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<comments>http://www.japantimes.co.jp/life/2013/02/22/food/ready-for-springs-fresh-bounty/#comments</comments>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/02/22/food/ready-for-springs-fresh-bounty/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<comments>http://www.japantimes.co.jp/life/2013/01/24/food/fish-dish-that-predates-your-fridge/#comments</comments>
		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=86587</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/01/24/food/fish-dish-that-predates-your-fridge/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<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>
		<comments>http://www.japantimes.co.jp/life/2012/12/28/food/savor-the-symbolism-at-new-years/#comments</comments>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/12/28/food/savor-the-symbolism-at-new-years/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<comments>http://www.japantimes.co.jp/life/2012/11/23/food/fresh-soba-flour-is-falls-precious-prize/#comments</comments>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/11/23/food/fresh-soba-flour-is-falls-precious-prize/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<comments>http://www.japantimes.co.jp/life/2012/10/26/food/bang-your-gong-for-dorayaki-doraemons-favorite-snack/#comments</comments>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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 00:00:00 +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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/09/28/food/fall-harvest-means-its-time-for-new-rice/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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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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		<slash:comments>0</slash:comments>
		</item>
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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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/07/27/food/shaved-ice-the-traditional-antidote-to-summer-swelter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Umeboshi: perfect in any culinary pickle</title>
		<link>http://www.japantimes.co.jp/life/2012/05/25/food/umeboshi-perfect-in-any-culinary-pickle/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=umeboshi-perfect-in-any-culinary-pickle</link>
		<comments>http://www.japantimes.co.jp/life/2012/05/25/food/umeboshi-perfect-in-any-culinary-pickle/#comments</comments>
		<pubDate>Fri, 25 May 2012 00:00:55 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[Japanese cuisine has more than its share of acquired tastes, and umeboshi are near the top of the list. Intensely sour and salty, these traditional tsukemono (pickles) are prepared over several weeks, starting in June when the fruits of the ume tree are ripe, and finishing up in July under the hot midsummer sun. Ume [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>What to eat when you can&#8217;t stand the heat</title>
		<link>http://www.japantimes.co.jp/life/2012/04/27/food/what-to-eat-when-you-cant-stand-the-heat/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=what-to-eat-when-you-cant-stand-the-heat</link>
		<comments>http://www.japantimes.co.jp/life/2012/04/27/food/what-to-eat-when-you-cant-stand-the-heat/#comments</comments>
		<pubDate>Fri, 27 Apr 2012 00:01:09 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[As the weather gets warmer, foods that are served cold and require little to no cooking become more appealing. In Japan the choice of such dishes goes way beyond a plain green salad. One of these is sashimi, a food that defines Japanese cuisine. While it&#8217;s eaten year round along with its first cousin sushi, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cherry blossom captures the flavor of spring</title>
		<link>http://www.japantimes.co.jp/life/2012/03/23/food/cherry-blossom-captures-the-flavor-of-spring/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cherry-blossom-captures-the-flavor-of-spring</link>
		<comments>http://www.japantimes.co.jp/life/2012/03/23/food/cherry-blossom-captures-the-flavor-of-spring/#comments</comments>
		<pubDate>Fri, 23 Mar 2012 00:00:22 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[The Japanese love affair with the cherry tree and its pink, fragile sakura blossoms is world renowned. Every spring, the nation eagerly awaits for the first pink buds to appear on bare branches. The sakura zensen, or cherry-blossom opening front tracked by Japan&#8217;s meteorological agency, shows where sakura has started flourishing around the nation, and [...]]]></description>
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		<item>
		<title>K&#333;ji &#8212; Japan&#8217;s vital hidden ingredient</title>
		<link>http://www.japantimes.co.jp/life/2012/02/24/food/kji-japans-vital-hidden-ingredient/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=kji-japans-vital-hidden-ingredient</link>
		<comments>http://www.japantimes.co.jp/life/2012/02/24/food/kji-japans-vital-hidden-ingredient/#comments</comments>
		<pubDate>Fri, 24 Feb 2012 00:01:02 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[The development of Japanese cuisine owes much to the humble k&#333;ji or k&#333;ji-kin. A type of fungus or mold, it is used in all kinds of foods and beverages. It&#8217;s as important in Japan as the fungi, bacteria and yeast that give character to cheese, yogurt, wine, beer and bread are in the West. The [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Rice takes prized, symbolic yearend form</title>
		<link>http://www.japantimes.co.jp/life/2011/12/30/food/rice-takes-prized-symbolic-yearend-form/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=rice-takes-prized-symbolic-yearend-form</link>
		<comments>http://www.japantimes.co.jp/life/2011/12/30/food/rice-takes-prized-symbolic-yearend-form/#comments</comments>
		<pubDate>Fri, 30 Dec 2011 00:01:51 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[Sh&#333;gatsu (New Year&#8217;s) is the most important holiday on the Japanese calendar, and the dishes associated with it are laden with symbolic meaning. While the colorful foods of osechi, packed attractively in j&#363;bako (stacking bento boxes), are the flamboyant attention-catchers of the New Year&#8217;s feast, the quiet star of the show and the food with [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sweet dreams of a childhood winter warmer</title>
		<link>http://www.japantimes.co.jp/life/2011/11/25/food/sweet-dreams-of-a-childhood-winter-warmer/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sweet-dreams-of-a-childhood-winter-warmer</link>
		<comments>http://www.japantimes.co.jp/life/2011/11/25/food/sweet-dreams-of-a-childhood-winter-warmer/#comments</comments>
		<pubDate>Fri, 25 Nov 2011 00:00:00 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[The mournful chant of the ishi-yakiimo-ya or stone-roasted sweet-potato seller advertising his wares is a cherished part of the late fall and winter landscape in Japan. The sing-song chant is often accompanied by the thin, penetrating tone of a whistle, which seems to echo the sound of the wind. Braving the cold to rush out [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pig in Japan: the nation&#8217;s most popular meat</title>
		<link>http://www.japantimes.co.jp/life/2011/10/28/food/pig-in-japan-the-nations-most-popular-meat/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pig-in-japan-the-nations-most-popular-meat</link>
		<comments>http://www.japantimes.co.jp/life/2011/10/28/food/pig-in-japan-the-nations-most-popular-meat/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 00:00:00 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[The most popular type of meat by far in Japan is pork. Nearly as much pork is consumed as chicken and beef combined. It is particularly popular in Okinawa, Kyushu, and the Kanto area. My mother was born in Saitama Prefecture in the 1940s, and she doesn&#8217;t remember eating beef except as a very special [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/10/28/food/pig-in-japan-the-nations-most-popular-meat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Forage your way into mushroom season</title>
		<link>http://www.japantimes.co.jp/life/2011/09/23/food/forage-your-way-into-mushroom-season/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=forage-your-way-into-mushroom-season</link>
		<comments>http://www.japantimes.co.jp/life/2011/09/23/food/forage-your-way-into-mushroom-season/#comments</comments>
		<pubDate>Fri, 23 Sep 2011 00:00:00 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/09/23/%life_category%/forage-your-way-into-mushroom-season/</guid>
		<description><![CDATA[Edible mushrooms are a feature of the fall season in temperate climates worldwide, and Japan is no exception. The humid climate lends itself to the growth of all kinds of fungi, so it&#8217;s easy to assume that mushrooms (or kinoko in Japanese) of all kinds have been included in the daily meals of the Japanese [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/09/23/food/forage-your-way-into-mushroom-season/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Curry &#8212; it&#8217;s more &#8216;Japanese&#8217; than you think</title>
		<link>http://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=curry-its-more-japanese-than-you-think</link>
		<comments>http://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/#comments</comments>
		<pubDate>Fri, 26 Aug 2011 00:00:00 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[To many people in Japan, summertime is synonymous with hot and spicy food. Spices are believed to cool you down by making you perspire, as well as stimulating an appetite dulled by the sweltering weather. The quintessential spicy dish in Japan is curry, which is so popular that it&#8217;s regarded, along with ramen, as one [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The nostalgic and sweet life of Kyoto</title>
		<link>http://www.japantimes.co.jp/life/2011/07/22/food/the-nostalgic-and-sweet-life-of-kyoto/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-nostalgic-and-sweet-life-of-kyoto</link>
		<comments>http://www.japantimes.co.jp/life/2011/07/22/food/the-nostalgic-and-sweet-life-of-kyoto/#comments</comments>
		<pubDate>Fri, 22 Jul 2011 00:00:23 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/07/22/%life_category%/the-nostalgic-and-sweet-life-of-kyoto/</guid>
		<description><![CDATA[The world of wagashi, traditional Japanese confectionery, can be a little difficult to decipher. Not a few people are rather underwhelmed by their first taste of a typical wagashi such as daifuku, a sticky rice dumpling filled with an, sweet adzuki bean paste. Even if you can get over the strangeness (to Western palates) of [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/07/22/food/the-nostalgic-and-sweet-life-of-kyoto/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Serving green tea in your own home</title>
		<link>http://www.japantimes.co.jp/life/2011/07/22/food/serving-green-tea-in-your-own-home/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=serving-green-tea-in-your-own-home</link>
		<comments>http://www.japantimes.co.jp/life/2011/07/22/food/serving-green-tea-in-your-own-home/#comments</comments>
		<pubDate>Fri, 22 Jul 2011 00:00:04 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/07/22/%life_category%/serving-green-tea-in-your-own-home/</guid>
		<description><![CDATA[It&#8217;s impossible to write out a recipe for wagashi in such a limited space, and just as impossible to acquire the skills you need to make them! So here is a recipe for making a proper glass of iced matcha tea, the perfect summertime accompaniment for refined j&#333;gashi. Matcha is the powdered green tea most [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/07/22/food/serving-green-tea-in-your-own-home/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Keep a low-power kitchen this summer</title>
		<link>http://www.japantimes.co.jp/life/2011/06/24/food/keep-a-low-power-kitchen-this-summer/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=keep-a-low-power-kitchen-this-summer</link>
		<comments>http://www.japantimes.co.jp/life/2011/06/24/food/keep-a-low-power-kitchen-this-summer/#comments</comments>
		<pubDate>Fri, 24 Jun 2011 00:00:01 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/06/24/%life_category%/keep-a-low-power-kitchen-this-summer/</guid>
		<description><![CDATA[Now that we are entering the hottest part of the Japanese summer, it&#8217;s time to get really serious about saving electricity &#8212; in the kitchen as much as anywhere. The power shortages caused by failed or closed power plants (nuclear and otherwise) will affect the whole nation, as soaring temperatures cause even the strongest-willed among [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/06/24/food/keep-a-low-power-kitchen-this-summer/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Farming without chemicals &#8212; or radiation</title>
		<link>http://www.japantimes.co.jp/life/2011/05/27/food/farming-without-chemicals-or-radiation/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=farming-without-chemicals-or-radiation</link>
		<comments>http://www.japantimes.co.jp/life/2011/05/27/food/farming-without-chemicals-or-radiation/#comments</comments>
		<pubDate>Fri, 27 May 2011 00:00:07 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/05/27/%life_category%/farming-without-chemicals-or-radiation/</guid>
		<description><![CDATA[Yasunori Toyoguchi peers under the netting protecting a small rice paddy. &#8220;See,&#8221; he says, pointing to some grassy shoots, &#8220;here&#8217;s this year&#8217;s crop, just starting to emerge.&#8221; He scoops up a little of the water trickling over the mud with one hand. &#8220;See how clear and clean this is?&#8221; he asks. &#8220;The frogs and tadpoles [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/05/27/food/farming-without-chemicals-or-radiation/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>The unmistakable taste of a new season</title>
		<link>http://www.japantimes.co.jp/life/2011/04/22/food/the-unmistakable-taste-of-a-new-season/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-unmistakable-taste-of-a-new-season</link>
		<comments>http://www.japantimes.co.jp/life/2011/04/22/food/the-unmistakable-taste-of-a-new-season/#comments</comments>
		<pubDate>Fri, 22 Apr 2011 00:01:22 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
		<guid isPermaLink="false">http://aws.japantimes.co.jp/life/2011/04/22/%life_category%/the-unmistakable-taste-of-a-new-season/</guid>
		<description><![CDATA[In these days of year-round growing of vegetables in temperature-controlled conditions and air shipments of fresh produce from around the world, it&#8217;s all too easy to forget the seasons. But in Japan, seasonality is still highly treasured, and there&#8217;s no time like the spring to enjoy certain vegetables that are only available for a short [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The best kindergarten lessons are at lunch time</title>
		<link>http://www.japantimes.co.jp/life/2011/04/07/lifestyle/the-best-kindergarten-lessons-are-at-lunch-time/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-best-kindergarten-lessons-are-at-lunch-time</link>
		<comments>http://www.japantimes.co.jp/life/2011/04/07/lifestyle/the-best-kindergarten-lessons-are-at-lunch-time/#comments</comments>
		<pubDate>Thu, 07 Apr 2011 00:02:28 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
		<guid isPermaLink="false">http://aws.japantimes.co.jp/life/2011/04/07/%life_category%/the-best-kindergarten-lessons-are-at-lunch-time/</guid>
		<description><![CDATA[Despite the devastation of the earthquake and tsunami in the northeastern part of Honshu, in most of Japan, life has to go on as usual. April marks the start of the new school year, which means that parents all over the country are cranking up their morning lunch-making routines. In Japan a packed lunch is [...]]]></description>
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