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	<title>The Japan Times &#187; Food &amp; Drink</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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		<title>Shopping tips from the Costco queen</title>
		<link>http://www.japantimes.co.jp/life/2013/09/26/food/shopping-tips-from-the-costco-queen/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=shopping-tips-from-the-costco-queen</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/26/food/shopping-tips-from-the-costco-queen/#comments</comments>
		<pubDate>Thu, 26 Sep 2013 14:00:36 +0000</pubDate>
		<dc:creator>Steve Trautlein</dc:creator>
				<category><![CDATA[b-kyu gourmet]]></category>
		<category><![CDATA[Japanese cuisine]]></category>

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		<description><![CDATA[Talk about a crazy idea: A big-box American retailer seeks to enter a market where customers value precision and sophistication in their shopping experience. ]]></description>
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		<slash:comments>2</slash:comments>
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		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=460176</guid>
		<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>
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		<title>Shakunage: moongazing over kaiseki in the heart of Ginza</title>
		<link>http://www.japantimes.co.jp/life/2013/09/19/food/shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/19/food/shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza/#comments</comments>
		<pubDate>Thu, 19 Sep 2013 13:55:09 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[The moon is magical in any phase, but it's never more beautiful than the first full moon of autumn. Some people go out to gaze at temples or teahouses; others from hillsides or seashores. But few would think of heading into central Tokyo ...]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/09/19/food/shakunage-moongazing-over-kaiseki-in-the-heart-of-ginza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<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>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=457203</guid>
		<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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		<item>
		<title>East-West sweets are a favorite fusion feast</title>
		<link>http://www.japantimes.co.jp/life/2013/09/12/food/east-west-sweets-are-a-favorite-fusion-feast/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=east-west-sweets-are-a-favorite-fusion-feast</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/12/food/east-west-sweets-are-a-favorite-fusion-feast/#comments</comments>
		<pubDate>Thu, 12 Sep 2013 14:00:31 +0000</pubDate>
		<dc:creator>Angela Erika Kubo</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=454228</guid>
		<description><![CDATA[In Japan, single-flavored foods are sometimes just too monotonous to attract new customers, and so snack companies are constantly going back to the planning board to come up with a hot new flavor of potato chips and chocolate. Often their inspiration comes not only from the Western origins of those snacks but also from Japanese [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Tasting Kirin&#8217;s beer of many colors</title>
		<link>http://www.japantimes.co.jp/life/2013/09/12/food/tasting-kirins-beer-of-many-colors/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tasting-kirins-beer-of-many-colors</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/12/food/tasting-kirins-beer-of-many-colors/#comments</comments>
		<pubDate>Thu, 12 Sep 2013 13:55:01 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=454249</guid>
		<description><![CDATA[Morbid curiosity had prompted me to order a Two-Tone beer cocktail at the branch of Kirin Ichiban Shibori Garden in Tokyo&#8217;s Akasaka district. I had read, with no small measure of disbelief, that Tokyo&#8217;s latest summer beer fad was lager mixed with fruit juice or sweet syrup, and I had to see it with my [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/09/12/food/tasting-kirins-beer-of-many-colors/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Just like they cook it in Peru — but in Tokyo</title>
		<link>http://www.japantimes.co.jp/life/2013/09/05/food/just-like-they-cook-it-in-peru-but-in-tokyo/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=just-like-they-cook-it-in-peru-but-in-tokyo</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/05/food/just-like-they-cook-it-in-peru-but-in-tokyo/#comments</comments>
		<pubDate>Thu, 05 Sep 2013 14:00:15 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Harajuku restaurants]]></category>
		<category><![CDATA[Jingumae restaurants]]></category>
		<category><![CDATA[Peruvian cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=451417</guid>
		<description><![CDATA[It&#8217;s not easy for a new restaurant to stand out, or to even gain a foothold, in a city of the scale and sophistication of Tokyo. Bépocah manages that feat with ease — and in two very different ways. Firstly, it is one of the most eye-catching restaurants to open so far this year. The [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/09/05/food/just-like-they-cook-it-in-peru-but-in-tokyo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Take a little bite of Portugal&#8217;s egg tart</title>
		<link>http://www.japantimes.co.jp/life/2013/09/05/food/take-a-little-bite-of-portugals-egg-tart/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=take-a-little-bite-of-portugals-egg-tart</link>
		<comments>http://www.japantimes.co.jp/life/2013/09/05/food/take-a-little-bite-of-portugals-egg-tart/#comments</comments>
		<pubDate>Thu, 05 Sep 2013 13:55:43 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Portuguese cuisine]]></category>
		<category><![CDATA[Yoyogi-Hachiman restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=451410</guid>
		<description><![CDATA[Portugal has plenty to answer for when it comes to the way Japan eats. Tempura, castella sponge cake and even bread &#8212; paõ in Portuguese, pan in Japanese &#8212; were all assimilated following the arrival of the first trading ships in the mid-16th century. But there was one food that was never adopted at that [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/09/05/food/take-a-little-bite-of-portugals-egg-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tokyo chef who likes a good breakdown</title>
		<link>http://www.japantimes.co.jp/life/2013/08/29/food/tokyo-chef-who-likes-a-good-breakdown/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tokyo-chef-who-likes-a-good-breakdown</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/29/food/tokyo-chef-who-likes-a-good-breakdown/#comments</comments>
		<pubDate>Thu, 29 Aug 2013 14:00:24 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Nobuaki Fushiki]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=435298</guid>
		<description><![CDATA[Kamose, a private cooking studio run by fermentation specialist Nobuaki Fushiki, is hidden among the backstreets of Tokyo&#8217;s Gakugei Daigaku district. Fushiki&#8217;s special dinner events, which feature an array of fermented ingredients, have a clandestine quality that brings to mind the speakeasies of the Prohibition era. Entering through the back of the residential building that [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/29/food/tokyo-chef-who-likes-a-good-breakdown/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Indie food mags develop a taste for Japan</title>
		<link>http://www.japantimes.co.jp/life/2013/08/29/food/indie-food-mags-develop-a-taste-for-japan/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=indie-food-mags-develop-a-taste-for-japan</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/29/food/indie-food-mags-develop-a-taste-for-japan/#comments</comments>
		<pubDate>Thu, 29 Aug 2013 13:55:31 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=435313</guid>
		<description><![CDATA[First sushi, then noodles; next sake and wagy&#363; beef: The world&#8217;s fascination with Japanese cuisine shows no sign of abating. More and more people are writing about it, too, from travel buffs and visiting cooking experts to untold legions of foodie bloggers. Rarely, though, do the books, articles and blog posts go further than the [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/29/food/indie-food-mags-develop-a-taste-for-japan/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The ramen burger that ate New York</title>
		<link>http://www.japantimes.co.jp/life/2013/08/22/food/the-ramen-burger-that-ate-new-york/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-ramen-burger-that-ate-new-york</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/22/food/the-ramen-burger-that-ate-new-york/#comments</comments>
		<pubDate>Thu, 22 Aug 2013 14:05:09 +0000</pubDate>
		<dc:creator>Steve Trautlein</dc:creator>
				<category><![CDATA[b-kyu gourmet]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Keizo Shimamoto]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=432715</guid>
		<description><![CDATA[It&#8217;s too early to tell if Aug. 3, 2013, will go down as a landmark date in culinary history, but for the hundreds of people who lined up that morning at a food fair in Brooklyn, New York, the excitement was palpable. The crowds had braved steady rain for a chance to try the ramen [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/22/food/the-ramen-burger-that-ate-new-york/feed/</wfw:commentRss>
		<slash:comments>3</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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/22/food/translating-japans-top-cooking-site/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Light bites of every flavor in Tokyo</title>
		<link>http://www.japantimes.co.jp/life/2013/08/15/food/light-bites-of-every-flavor-in-tokyo/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=light-bites-of-every-flavor-in-tokyo</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/15/food/light-bites-of-every-flavor-in-tokyo/#comments</comments>
		<pubDate>Thu, 15 Aug 2013 14:05:30 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Aoyama restaurants]]></category>
		<category><![CDATA[Gaienmae restaurants]]></category>
		<category><![CDATA[Jingumae restaurants]]></category>
		<category><![CDATA[Kanda restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=430428</guid>
		<description><![CDATA[Tokyo has seen more and more restaurants recently open with the express purpose of offering casual, light bites, rather than elaborate full-course meals. Close to home is fine, as long as we can nibble and graze, ordering a dish or two at a time, and interspersing food with drink and conversation till late into the [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/15/food/light-bites-of-every-flavor-in-tokyo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=430393</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/15/food/barbecue-like-they-do-it-in-the-south/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>Eat yourself broke at Grand Front Osaka</title>
		<link>http://www.japantimes.co.jp/life/2013/08/08/food/eat-yourself-broke-at-grand-front-osaka/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=eat-yourself-broke-at-grand-front-osaka</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/08/food/eat-yourself-broke-at-grand-front-osaka/#comments</comments>
		<pubDate>Thu, 08 Aug 2013 14:00:16 +0000</pubDate>
		<dc:creator>John Asburne</dc:creator>
				<category><![CDATA[b-kyu gourmet]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[Osaka restaurants]]></category>
		<category><![CDATA[Umeda restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=425912</guid>
		<description><![CDATA[You&#8217;ve gotta love a city whose primary motivation is to accumulate wealth then promptly squander it through the time-honored pursuit of kuidaore (eating oneself to bankruptcy). Now, with the opening of the massive Grand Front Osaka commercial, residential and entertainment complex on the north side of Osaka Station and to the west of Umeda Station, [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/08/food/eat-yourself-broke-at-grand-front-osaka/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Supporting Tohoku one glass at a time</title>
		<link>http://www.japantimes.co.jp/life/2013/08/08/food/supporting-tohoku-one-glass-at-a-time/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=supporting-tohoku-one-glass-at-a-time</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/08/food/supporting-tohoku-one-glass-at-a-time/#comments</comments>
		<pubDate>Thu, 08 Aug 2013 13:58:20 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Great East Japan Earthquake]]></category>
		<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[Tohoku]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=425898</guid>
		<description><![CDATA[On a Saturday evening in late July, Wine Aid for East Japan began, appropriately, with a toast. Now in its third year, the event, organized by professionals in the wine industry to raise money for charities in the Tohoku region, featured over 100 premium wines and a buffet showcasing ingredients from northeastern Japan. The opening [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/08/food/supporting-tohoku-one-glass-at-a-time/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Chicken ramen to bowl you over</title>
		<link>http://www.japantimes.co.jp/life/2013/08/01/food/chicken-ramen-to-bowl-you-over/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chicken-ramen-to-bowl-you-over</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/01/food/chicken-ramen-to-bowl-you-over/#comments</comments>
		<pubDate>Thu, 01 Aug 2013 14:10:53 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[b-kyu gourmet]]></category>
		<category><![CDATA[chicken ramen]]></category>
		<category><![CDATA[Gotanda restaurants]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[ramen]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=422538</guid>
		<description><![CDATA[It&#8217;s summer: You&#8217;re not supposed to have an appetite. All you feel like is eating noodles? Welcome to the club. Here&#8217;s one place where I&#8217;ve been finding nourishment in this most difficult of seasons. In the muggy heat of a Tokyo evening, six or seven minutes feels like an awful long way to walk just [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/01/food/chicken-ramen-to-bowl-you-over/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate gelato at its most intense</title>
		<link>http://www.japantimes.co.jp/life/2013/08/01/food/chocolate-gelato-at-its-most-intense/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chocolate-gelato-at-its-most-intense</link>
		<comments>http://www.japantimes.co.jp/life/2013/08/01/food/chocolate-gelato-at-its-most-intense/#comments</comments>
		<pubDate>Thu, 01 Aug 2013 14:05:55 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Azabu-Juban restaurants]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[Ginza restaurants]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[Italian cuisine]]></category>
		<category><![CDATA[Marunouchi restaurants]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=422572</guid>
		<description><![CDATA[Who eats chocolate in summer? Very few people who I know. It&#8217;s not just that chocolate bars melt in seconds: The taste can seem too heavy and the texture too cloying. It simply doesn&#8217;t seem to suit Japan&#8217;s muggy heat. But there&#8217;s one exception to that rule I&#8217;ll gladly and frequently make &#8212; when the [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/08/01/food/chocolate-gelato-at-its-most-intense/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A nostalgic nibble on lasting favorites</title>
		<link>http://www.japantimes.co.jp/life/2013/07/25/food/a-nostalgic-nibble-on-lasting-favorites/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-nostalgic-nibble-on-lasting-favorites</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/25/food/a-nostalgic-nibble-on-lasting-favorites/#comments</comments>
		<pubDate>Thu, 25 Jul 2013 14:03:31 +0000</pubDate>
		<dc:creator>Steve Trautlein</dc:creator>
				<category><![CDATA[b-kyu gourmet]]></category>
		<category><![CDATA[b-kyu gurume]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Japanese drinks]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=418579</guid>
		<description><![CDATA[As Japanese families return to their hometowns for the traditional summer holidays, cries of "Atsui!" ("Hot enough for ya?!") give way to feelings of natsukashii — a sense of nostalgia triggered by the sights, sounds and tastes of childhood.]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/25/food/a-nostalgic-nibble-on-lasting-favorites/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=418541</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/25/food/okinawans-know-how-to-beat-the-heat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A taste of Kyoto-style Okinawa in Tokyo</title>
		<link>http://www.japantimes.co.jp/life/2013/07/18/food/a-taste-of-kyoto-style-okinawa-in-tokyo/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-taste-of-kyoto-style-okinawa-in-tokyo</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/18/food/a-taste-of-kyoto-style-okinawa-in-tokyo/#comments</comments>
		<pubDate>Thu, 18 Jul 2013 14:05:48 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Akasaka restaurants]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Okinawan cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=411801</guid>
		<description><![CDATA[Okinawan food is &#8212; for me at least &#8212; the food of summer. When the days are short and chill, I have little interest in the flavors of Japan&#8217;s southwestern isles. But when the heat and humidity build like a thunderhead, that is the time the cravings arise. Knobbly jade-green gourds of piercing bitterness; juicy, [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/18/food/a-taste-of-kyoto-style-okinawa-in-tokyo/feed/</wfw:commentRss>
		<slash:comments>0</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>Japan&#8217;s new generation of bartenders</title>
		<link>http://www.japantimes.co.jp/life/2013/07/11/food/japans-new-generation-of-bartenders/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japans-new-generation-of-bartenders</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/11/food/japans-new-generation-of-bartenders/#comments</comments>
		<pubDate>Thu, 11 Jul 2013 14:10:35 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=408817</guid>
		<description><![CDATA[Under his fitted black vest, the man beside me on the train wore a white shirt, with long lapels and cuffs trimmed with black piping. A purple silk cravat billowed beneath his chin. Judging from his attire, I&#8217;d surmised (correctly) that we were both headed to the same place: the Diageo World Class Japan Final [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/11/food/japans-new-generation-of-bartenders/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What not to do at a nomihodai</title>
		<link>http://www.japantimes.co.jp/life/2013/07/11/food/what-not-to-do-at-a-nomihodai/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=what-not-to-do-at-a-nomihodai</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/11/food/what-not-to-do-at-a-nomihodai/#comments</comments>
		<pubDate>Thu, 11 Jul 2013 14:06:58 +0000</pubDate>
		<dc:creator>Emma Brooke</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=408808</guid>
		<description><![CDATA[One of the first phrases you should learn when you set foot in Japan, before all the trivial stuff like &#8220;excuse me&#8221; and &#8220;where&#8217;s the hospital?,&#8221; is &#8220;nomihōdai.&#8221; The holy grail of budget boozing, it&#8217;s an all-you-can-drink offer, provided in many Japanese clubs and bars, for a fixed price and period of time. It is [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/11/food/what-not-to-do-at-a-nomihodai/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Cicada: The buzz continues, and it&#8217;s better than ever</title>
		<link>http://www.japantimes.co.jp/life/2013/07/04/food/cicada-buzz-continues-and-its-better-than-ever/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cicada-buzz-continues-and-its-better-than-ever</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/04/food/cicada-buzz-continues-and-its-better-than-ever/#comments</comments>
		<pubDate>Thu, 04 Jul 2013 14:03:05 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Cicada]]></category>
		<category><![CDATA[Mediterranean cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=405381</guid>
		<description><![CDATA[A breeze ruffles the surface of the pool next to my table. A canvas parasol stirs above my head. I sink back into my rattan throne, a cool microbrew in my hand. On a hot summer evening in the center of Tokyo, it really doesn&#8217;t get much better than an outside table at Cicada. It&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/04/food/cicada-buzz-continues-and-its-better-than-ever/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Takemura: as traditional as it gets</title>
		<link>http://www.japantimes.co.jp/life/2013/07/04/food/takemura-as-traditional-as-it-gets/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=takemura-as-traditional-as-it-gets</link>
		<comments>http://www.japantimes.co.jp/life/2013/07/04/food/takemura-as-traditional-as-it-gets/#comments</comments>
		<pubDate>Thu, 04 Jul 2013 14:02:40 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese sweets]]></category>
		<category><![CDATA[Takemura]]></category>
		<category><![CDATA[Wagashi]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=405373</guid>
		<description><![CDATA[Sweetshops don&#8217;t get much more traditional than Takemura; inside and out it is a classic. Founded in 1930, this handsome two-story wooden building has stood untouched in the backstreets of Kanda-Sudacho, with its stone lantern, shrubs, the little palisade of bamboo and verge of greenery. It&#8217;s not just the architecture that sets it apart. Yes, [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/07/04/food/takemura-as-traditional-as-it-gets/feed/</wfw:commentRss>
		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=392964</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/06/28/food/watch-your-summer-food-pairings/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cheap or fancy Chinatown feasts</title>
		<link>http://www.japantimes.co.jp/life/2013/06/28/food/cheap-or-fancy-chinatown-feasts/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cheap-or-fancy-chinatown-feasts</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/28/food/cheap-or-fancy-chinatown-feasts/#comments</comments>
		<pubDate>Thu, 27 Jun 2013 15:03:07 +0000</pubDate>
		<dc:creator>Steve Trautlein</dc:creator>
				<category><![CDATA[Chinatown]]></category>
		<category><![CDATA[Chinese cuisine]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=392955</guid>
		<description><![CDATA[Dining doesn&#8217;t get more democratic than in Yokohama&#8217;s Chinatown, where visitors can spend big bucks on a single meal or fill up on steamed buns for a single coin. Here&#8217;s a personal guide to some notable dishes; in the spirit of the neighborhood, there&#8217;s a selection to suit all tastes and budgets. Hand-cut noodles at [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/06/28/food/cheap-or-fancy-chinatown-feasts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gallus: Torishiki spinoff is a chick of the same feather</title>
		<link>http://www.japantimes.co.jp/life/2013/06/21/food/gallus-torishiki-spinoff-is-a-chick-of-the-same-feather/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=gallus-torishiki-spinoff-is-a-chick-of-the-same-feather</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/21/food/gallus-torishiki-spinoff-is-a-chick-of-the-same-feather/#comments</comments>
		<pubDate>Thu, 20 Jun 2013 15:05:22 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Meguro restaurants]]></category>
		<category><![CDATA[Tomohiko abe]]></category>
		<category><![CDATA[Yoshiteru Ikegawa]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=388173</guid>
		<description><![CDATA[It&#8217;s always exciting when a favorite restaurant sprouts an offshoot, especially if that restaurant is among the best of its kind in the city. And even more so when it&#8217;s such a hot table that reservations are nigh-on impossible. But will the new spinoff complement the original, or diminish it by splitting the chef&#8217;s time [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/06/21/food/gallus-torishiki-spinoff-is-a-chick-of-the-same-feather/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>
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