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	<title>The Japan Times &#187; Rebecca Milner</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>Korean treats that predate the Wave</title>
		<link>http://www.japantimes.co.jp/life/2013/09/19/food/korean-treats-that-predate-the-wave/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=korean-treats-that-predate-the-wave</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/19/food/korean-treats-that-predate-the-wave/#comments</comments>
		<pubDate>Thu, 19 Sep 2013 13:50:50 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
		
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		<description><![CDATA[Forget Shin-Okubo&#8217;s Koreatown. When I asked Korean friends and acquaintances where to go to find authentic Korean food in Tokyo, several pointed me in the opposite direction, to Akasaka. Specifically, I was told to try the soup at Akasaka Ichiryu Bekkan (2-13-17 Akasaka, Minato-ku, Tokyo; 03-3582-7008). There&#8217;s really only one thing on the menu at [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Barbecue like they do it in the South</title>
		<link>http://www.japantimes.co.jp/life/2013/08/15/food/barbecue-like-they-do-it-in-the-south/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=barbecue-like-they-do-it-in-the-south</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/15/food/barbecue-like-they-do-it-in-the-south/#comments</comments>
		<pubDate>Thu, 15 Aug 2013 14:00:37 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[Hiroo restaurants]]></category>
		<category><![CDATA[Moto-Azabu restaurants]]></category>
		<category><![CDATA[Nakameguro restaurants]]></category>
		<category><![CDATA[Yokohama restaurants]]></category>

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		<description><![CDATA[&#8220;Hamburger shops are a dime a dozen in Tokyo these days, but there are very few places doing barbecue,&#8221; said Lauren Shannon, owner of Bulldog Barbeque (www.bulldogbbq.jp). By barbecue, Shannon doesn&#8217;t mean any old thing thrown on a grill, but rather the tradition of the American South of slow-cooked, smoked meats. If you don&#8217;t know [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>A delicious Caribbean vacation for your taste buds</title>
		<link>http://www.japantimes.co.jp/life/2013/07/18/food/a-delicious-caribbean-vacation-for-your-taste-buds/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-delicious-caribbean-vacation-for-your-taste-buds</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/18/food/a-delicious-caribbean-vacation-for-your-taste-buds/#comments</comments>
		<pubDate>Thu, 18 Jul 2013 14:04:24 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[Caribbean cuisine]]></category>
		<category><![CDATA[Ebisu restaurants]]></category>
		<category><![CDATA[Harajuku restaurants]]></category>
		<category><![CDATA[Jamaican cuisine]]></category>
		<category><![CDATA[Ueno restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=411810</guid>
		<description><![CDATA[&#8220;There are no palm trees. It looks like a typical Caribbean restaurant. Like home, not the beach,&#8221; says Petra Laptiste, a Canadian of Caribbean descent, describing her favorite Caribbean restaurant in Tokyo, JamRock (1-21-15 Jingumae, Shibuya-ku, Tokyo; 03-3478-2364; www.jamrockcafeonline.com). JamRock doesn&#8217;t peddle hackneyed images of Caribbean life (no Bob Marley posters on the wall); it [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/18/food/a-delicious-caribbean-vacation-for-your-taste-buds/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>In search of a steamed morsel or two of Hong Kong fare</title>
		<link>http://www.japantimes.co.jp/life/2013/06/21/food/in-search-of-a-steamed-morsel-or-two-of-hong-kong-fare/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=in-search-of-a-steamed-morsel-or-two-of-hong-kong-fare</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/21/food/in-search-of-a-steamed-morsel-or-two-of-hong-kong-fare/#comments</comments>
		<pubDate>Thu, 20 Jun 2013 15:02:03 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[Akasaka restaurants]]></category>
		<category><![CDATA[Daikanyama restaurants]]></category>
		<category><![CDATA[Ebisu restaurants]]></category>
		<category><![CDATA[Futago-Tamagawa restaurants]]></category>
		<category><![CDATA[Hong Kong cuisine]]></category>
		<category><![CDATA[Kobe]]></category>
		<category><![CDATA[Kyoto restaurants]]></category>
		<category><![CDATA[Okayama restaurants]]></category>
		<category><![CDATA[Shinjuku restaurants]]></category>
		<category><![CDATA[Yokohama restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=388186</guid>
		<description><![CDATA[Bamboo baskets of steaming dumplings, fluffy buns stuffed with sweet-and-savory barbecued pork, crisp spring rolls and endless pots of jasmine tea &#8230; Dim sum (or yum cha), that Hong Kong tradition, is a staple of Chinatowns the world over. Except, it seems, in Japan. However, if (like many people I know) you&#8217;ve scoured Yokohama Chinatown [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/06/21/food/in-search-of-a-steamed-morsel-or-two-of-hong-kong-fare/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Where to find brunch in Tokyo, and just the way you like it</title>
		<link>http://www.japantimes.co.jp/life/2013/05/17/food/where-to-find-brunch-in-tokyo-and-just-the-way-you-like-it/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=where-to-find-brunch-in-tokyo-and-just-the-way-you-like-it</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/17/food/where-to-find-brunch-in-tokyo-and-just-the-way-you-like-it/#comments</comments>
		<pubDate>Thu, 16 May 2013 15:04:56 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[American cuisine]]></category>
		<category><![CDATA[Aoyama restaurants]]></category>
		<category><![CDATA[Himonya restaurants]]></category>
		<category><![CDATA[Meguro restaurants]]></category>
		<category><![CDATA[Roppongi restaurants]]></category>
		<category><![CDATA[Shibuya restaurants]]></category>
		<category><![CDATA[Yoyogi-Uehara restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=365492</guid>
		<description><![CDATA[It&#8217;s terrace season, and the thought of a drawn-out weekend brunch — sunglasses on, cocktail in hand — is likely to make any American go weak in the knees with homesickness. Fortunately for those in Tokyo there are several places that do a classic brunch, including both old staples and a few newcomers. Expat-run Two [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/05/17/food/where-to-find-brunch-in-tokyo-and-just-the-way-you-like-it/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>There&#8217;s more to British food in Japan than fish and chips</title>
		<link>http://www.japantimes.co.jp/life/2013/04/19/food/theres-more-to-british-food-in-japan-than-fish-and-chips/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=theres-more-to-british-food-in-japan-than-fish-and-chips</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/19/food/theres-more-to-british-food-in-japan-than-fish-and-chips/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 15:01:40 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[British cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=349727</guid>
		<description><![CDATA[Authentic British food is hard to come by in Japan, and the food at the theme-pub chains isn&#8217;t often great. However, there are a handful of expat-run places that get it right &#8212; and should hit the spot for homesick Brits. Having heard encouraging things about Warrior Celt (3F 6-9-22 Ueno, Taito-ku, Tokyo; (03) 3836-8588; [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/04/19/food/theres-more-to-british-food-in-japan-than-fish-and-chips/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Foraging for steak frites in Tokyo? Follow a Frenchman</title>
		<link>http://www.japantimes.co.jp/life/2013/03/15/food/foraging-for-steak-frites-in-tokyo-follow-a-frenchman/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=foraging-for-steak-frites-in-tokyo-follow-a-frenchman</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/15/food/foraging-for-steak-frites-in-tokyo-follow-a-frenchman/#comments</comments>
		<pubDate>Thu, 14 Mar 2013 15:04:58 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[Aux Amis]]></category>
		<category><![CDATA[Aux Bacchanales]]></category>
		<category><![CDATA[French cuisine]]></category>
		<category><![CDATA[Le Petit Tonneau]]></category>
		<category><![CDATA[Marzac]]></category>
		<category><![CDATA[petit debut]]></category>
		<category><![CDATA[Vin Picoeur]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=300967</guid>
		<description><![CDATA[A friend — a French chef who happens to be Japanese — once told me that the reason so many Japanese chefs chose French was because it was considered the world&#8217;s most challenging cuisine. But the same over-achiever attitude that gave us so many French restaurants in Tokyo means that many of them serve &#8220;fussy [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/03/15/food/foraging-for-steak-frites-in-tokyo-follow-a-frenchman/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bite into the journals of a Japanese burger critic</title>
		<link>http://www.japantimes.co.jp/life/2013/03/08/food/bite-into-the-journals-of-a-japanese-burger-critic/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=bite-into-the-journals-of-a-japanese-burger-critic</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/08/food/bite-into-the-journals-of-a-japanese-burger-critic/#comments</comments>
		<pubDate>Thu, 07 Mar 2013 15:00:06 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[Fatz]]></category>
		<category><![CDATA[Gotokuji restaurants]]></category>
		<category><![CDATA[Hamburger Street]]></category>
		<category><![CDATA[Hiroo restaurants]]></category>
		<category><![CDATA[Homework's]]></category>
		<category><![CDATA[Kagurazaka restaurants]]></category>
		<category><![CDATA[Koenji restaurants]]></category>
		<category><![CDATA[Martiniburger]]></category>
		<category><![CDATA[The Burger Map]]></category>
		<category><![CDATA[Tokyo Omo Style]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=214528</guid>
		<description><![CDATA[Many Japanese foodies are enamored with the hamburger, in much the same way that their American counterparts are often besotted with ramen. The number of hamburger shops in Tokyo has exploded in the last decade, but there are also signs that the fascination runs deeper: There are books, magazines and websites in Japanese devoted to [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/03/08/food/bite-into-the-journals-of-a-japanese-burger-critic/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Tokyo has California-style burritos all wrapped up</title>
		<link>http://www.japantimes.co.jp/life/2013/02/15/food/tokyo-has-california-style-burritos-all-wrapped-up/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tokyo-has-california-style-burritos-all-wrapped-up</link>
		<comments>http://www.japantimes.co.jp/life/2013/02/15/food/tokyo-has-california-style-burritos-all-wrapped-up/#comments</comments>
		<pubDate>Thu, 14 Feb 2013 15:00:31 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[Burrito]]></category>
		<category><![CDATA[Mexican cuisine]]></category>
		<category><![CDATA[Tex-Mex cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=153885</guid>
		<description><![CDATA[Nothing gives me greater pleasure, as a California native, than to discover a new burrito shop. I'm not talking about the kind of burritos served on a plate in a restaurant.]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/02/15/food/tokyo-has-california-style-burritos-all-wrapped-up/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Searching for Singapore: Chicken rice and more in Tokyo</title>
		<link>http://www.japantimes.co.jp/life/2013/01/17/food/searching-for-singapore-chicken-rice-and-more-in-tokyo/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=searching-for-singapore-chicken-rice-and-more-in-tokyo</link>
		<comments>http://www.japantimes.co.jp/life/2013/01/17/food/searching-for-singapore-chicken-rice-and-more-in-tokyo/#comments</comments>
		<pubDate>Thu, 17 Jan 2013 08:15:15 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[Singaporean cuisine]]></category>
		<category><![CDATA[Tokyo]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=41781</guid>
		<description><![CDATA[Considering that Singapore is famous for being one of the world&#8217;s most delicious cities, it is surprising that Singaporean food doesn&#8217;t have more cachet, or at least more of a presence, in Japan. As Japanese teenagers growing up in Singapore, Daimu Kato and Kota Nagai plotted to change that. &#8220;We would eat chicken rice once [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/01/17/food/searching-for-singapore-chicken-rice-and-more-in-tokyo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipes for a new life in Japan</title>
		<link>http://www.japantimes.co.jp/life/2012/12/21/food/recipes-for-a-new-life-in-japan/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=recipes-for-a-new-life-in-japan</link>
		<comments>http://www.japantimes.co.jp/life/2012/12/21/food/recipes-for-a-new-life-in-japan/#comments</comments>
		<pubDate>Fri, 21 Dec 2012 00:00:29 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
		
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		<description><![CDATA[Nwe Nwe Kyaw arrived in Japan 12 years ago, the wife of a political refugee from Myanmar granted asylum in Japan. In Yangon, she had been a teacher; here she had to figure out something else to do. &#8220;There were no Burmese restaurants in Japan where the (authentic) taste hadn&#8217;t been erased. So I thought [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/12/21/food/recipes-for-a-new-life-in-japan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hot and steamy soup — winter&#8217;s most satisfying meal</title>
		<link>http://www.japantimes.co.jp/life/2012/11/16/food/hot-and-steamy-soup-winters-most-satisfying-meal/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=hot-and-steamy-soup-winters-most-satisfying-meal</link>
		<comments>http://www.japantimes.co.jp/life/2012/11/16/food/hot-and-steamy-soup-winters-most-satisfying-meal/#comments</comments>
		<pubDate>Fri, 16 Nov 2012 00:01:14 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/11/16/%life_category%/hot-and-steamy-soup-winters-most-satisfying-meal/</guid>
		<description><![CDATA[How nice does a steaming-hot bowl of soup sound? Not a teacup-sized serving of clear broth or that shocking yellow shot of sodium otherwise known as corn potage, but a hearty, home-style soup that actually doubles as a meal (especially when paired with hearty, home-style bread). A British friend who lived several years in Russia [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/11/16/food/hot-and-steamy-soup-winters-most-satisfying-meal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>As the mercury drops, comfort food means pie, pie, pie</title>
		<link>http://www.japantimes.co.jp/life/2012/10/19/food/as-the-mercury-drops-comfort-food-means-pie-pie-pie/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=as-the-mercury-drops-comfort-food-means-pie-pie-pie</link>
		<comments>http://www.japantimes.co.jp/life/2012/10/19/food/as-the-mercury-drops-comfort-food-means-pie-pie-pie/#comments</comments>
		<pubDate>Fri, 19 Oct 2012 00:00:23 +0000</pubDate>
		<dc:creator>Rebecca Milner</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/10/19/%life_category%/as-the-mercury-drops-comfort-food-means-pie-pie-pie/</guid>
		<description><![CDATA[In this new monthly column I&#8217;ll be hunting down home comforts from around the world. And when the weather turns abruptly cold, the American mind turns to Thanksgiving, that annual feast of rare origin — it&#8217;s as American as apple pie. Mmm, pie &#8230; Where can get my hands on some of that? Kyle&#8217;s Good [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/10/19/food/as-the-mercury-drops-comfort-food-means-pie-pie-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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