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	<title>The Japan Times &#187; FOOD</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>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>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>
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		<slash:comments>0</slash:comments>
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		<item>
		<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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Book finds lessons in Japanese cuisine</title>
		<link>http://www.japantimes.co.jp/life/2013/06/14/food/book-finds-lessons-in-japanese-cuisine/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=book-finds-lessons-in-japanese-cuisine</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/14/food/book-finds-lessons-in-japanese-cuisine/#comments</comments>
		<pubDate>Thu, 13 Jun 2013 15:04:16 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Michael Booth]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=381923</guid>
		<description><![CDATA[In 2008, British food writer Michael Booth embarked on a journey deep into the heart of Japanese food culture. The outcome of his three-month sojourn, a memoir titled &#8220;Sushi &#38; Beyond,&#8221; follows Booth and his young family from Hokkaido to Kyushu as they seek out gastronomic experiences that range from the sublime (dinner at Mibu, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Why it matters where our food comes from</title>
		<link>http://www.japantimes.co.jp/life/2013/05/31/food/why-it-matters-where-our-food-comes-from/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=why-it-matters-where-our-food-comes-from</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/31/food/why-it-matters-where-our-food-comes-from/#comments</comments>
		<pubDate>Thu, 30 May 2013 15:02:54 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
				<category><![CDATA[ecology]]></category>
		<category><![CDATA[economy]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Michelin Guide]]></category>
		<category><![CDATA[Nancy Singleton Hachisu]]></category>
		<category><![CDATA[Yoshihiro Narisawa]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=373884</guid>
		<description><![CDATA[The latest trend in fine dining has nothing to do with molecular gastronomy or pan-Latin fusion: Sustainability is the new order of the day. At the influential World&#8217;s 50 Best Restaurants awards ceremony in London last month, the organizers presented their first Sustainable Restaurant Award to Narisawa, helmed by Tokyo chef Yoshihiro Narisawa. &#8220;In the [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Nigeria&#8217;s elite make country toast of Champagne sellers</title>
		<link>http://www.japantimes.co.jp/life/2013/05/01/food/nigerias-elite-make-country-toast-of-champagne-sellers/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=nigerias-elite-make-country-toast-of-champagne-sellers</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/01/food/nigerias-elite-make-country-toast-of-champagne-sellers/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 15:06:24 +0000</pubDate>
		<dc:creator>M.J. Smith</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=356109</guid>
		<description><![CDATA[The party was just getting started at a plush club in this teeming Nigerian city, hip-hop blaring, the bar bathed in blue light &#8212; and Champagne bottles on ice already adorning tables. &#8220;Too much oil money,&#8221; said a 40-year-old man at Rhapsody&#8217;s in the high-end Victoria Island district of Lagos, when asked about Nigerian spending [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/05/01/food/nigerias-elite-make-country-toast-of-champagne-sellers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sample a sweet Golden Week experience at the National Confectionary Expo</title>
		<link>http://www.japantimes.co.jp/life/2013/04/26/food/sample-a-sweet-golden-week-experience/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sample-a-sweet-golden-week-experience</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/26/food/sample-a-sweet-golden-week-experience/#comments</comments>
		<pubDate>Thu, 25 Apr 2013 15:05:46 +0000</pubDate>
		<dc:creator>Tomoko Otake</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Wagashi]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=353343</guid>
		<description><![CDATA[Sweets mean different things to different people. Some say such treats are their perfect stress release, while others say they bring back childhood memories.]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/04/26/food/sample-a-sweet-golden-week-experience/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Top chefs launch label to laud French cuisine</title>
		<link>http://www.japantimes.co.jp/life/2013/04/10/food/top-chefs-launch-label-to-laud-french-cuisine/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=top-chefs-launch-label-to-laud-french-cuisine</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/10/food/top-chefs-launch-label-to-laud-french-cuisine/#comments</comments>
		<pubDate>Tue, 09 Apr 2013 15:00:09 +0000</pubDate>
		<dc:creator></dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=344668</guid>
		<description><![CDATA[Worried by declining standards in France&#8217;s famed restaurants, world-famous chefs launched a new label April 10 that will only be awarded to eateries that meet strict criteria. The &#8220;quality restaurant&#8221; designation will be granted to establishments in any price range that meet standards set by the College Culinaire de France &#8212; a 15-member industry group [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/04/10/food/top-chefs-launch-label-to-laud-french-cuisine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hokkaido&#8217;s diverse cuisine recognized by Michelin</title>
		<link>http://www.japantimes.co.jp/life/2012/04/20/food/hokkaidos-diverse-cuisine-recognized-by-michelin/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=hokkaidos-diverse-cuisine-recognized-by-michelin</link>
		<comments>http://www.japantimes.co.jp/life/2012/04/20/food/hokkaidos-diverse-cuisine-recognized-by-michelin/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 00:00:00 +0000</pubDate>
		<dc:creator>Ayako Mie</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/04/20/%life_category%/hokkaidos-diverse-cuisine-recognized-by-michelin/</guid>
		<description><![CDATA[Hiroshi Nakamichi dreamed of becoming a great one-star restaurateur when he went to Lyon, France, with a Michelin guide in his hands, to work at Michelin-starred restaurants. More than 30 years later, his dream came more than true when his &#8220;bible&#8221; gave three stars to his Sapporo-based French restaurant Molière. &#8220;I never thought three stars [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2012/04/20/food/hokkaidos-diverse-cuisine-recognized-by-michelin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Using your noodle</title>
		<link>http://www.japantimes.co.jp/life/2011/12/09/food/using-your-noodle/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=using-your-noodle</link>
		<comments>http://www.japantimes.co.jp/life/2011/12/09/food/using-your-noodle/#comments</comments>
		<pubDate>Fri, 09 Dec 2011 00:00:00 +0000</pubDate>
		<dc:creator>Andrew Lee</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/12/09/%life_category%/using-your-noodle/</guid>
		<description><![CDATA[On entering the minimalist five-story cube opposite the Yokohama Cosmoworld ferris wheel in Minato Mirai, it&#8217;s hard to believe that the huge white-walled atrium, with its monumental wooden staircase and beech floors, is not the entrance to a modern-art museum. The blurb in the museum&#8217;s guide, too, seems at odds with what visitors may be [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/12/09/food/using-your-noodle/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<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>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/11/25/%life_category%/sweet-dreams-of-a-childhood-winter-warmer/</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/11/25/food/sweet-dreams-of-a-childhood-winter-warmer/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>A taste of home: Life after National Azabu</title>
		<link>http://www.japantimes.co.jp/life/2011/11/11/food/a-taste-of-home-life-after-national-azabu/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-taste-of-home-life-after-national-azabu</link>
		<comments>http://www.japantimes.co.jp/life/2011/11/11/food/a-taste-of-home-life-after-national-azabu/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 00:00:04 +0000</pubDate>
		<dc:creator>Steve Trautlein</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/11/11/%life_category%/a-taste-of-home-life-after-national-azabu/</guid>
		<description><![CDATA[Ask local expats what they miss most from their homelands, and they might tell you about Fig Newton cookies (Americans), Shreddies breakfast cereal (Brits), fresh coriander (Thais) or morning congee (Chinese). In other words, an authentic taste of home. That&#8217;s what Tokyo&#8217;s National Azabu supermarket offered since opening in 1962. So when news broke that [...]]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/11/11/food/a-taste-of-home-life-after-national-azabu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<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>
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		<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>
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		<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>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2011/08/26/%life_category%/curry-its-more-japanese-than-you-think/</guid>
		<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>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/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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		<item>
		<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>
		
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		<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>
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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>
		
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		<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>
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		<title>The simple but profound flavors of Buddhist temple cooking</title>
		<link>http://www.japantimes.co.jp/life/2010/12/31/food/the-simple-but-profound-flavors-of-buddhist-temple-cooking/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=the-simple-but-profound-flavors-of-buddhist-temple-cooking</link>
		<comments>http://www.japantimes.co.jp/life/2010/12/31/food/the-simple-but-profound-flavors-of-buddhist-temple-cooking/#comments</comments>
		<pubDate>Fri, 31 Dec 2010 00:02:26 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[Hidden away in the quiet backstreets of Azabu-Juban, Itosho is a self-effacing little restaurant that has been serving shojin ryori (Buddhist temple cuisine) for 40 years, remaining &#8212; until recently at any rate &#8212; one of the city&#8217;s better kept secrets. But even now, with a Michelin star to its name, Itosho has not changed [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Eat temple style at home or find the right Tokyo eatery</title>
		<link>http://www.japantimes.co.jp/life/2010/12/31/food/eat-temple-style-at-home-or-find-the-right-tokyo-eatery/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=eat-temple-style-at-home-or-find-the-right-tokyo-eatery</link>
		<comments>http://www.japantimes.co.jp/life/2010/12/31/food/eat-temple-style-at-home-or-find-the-right-tokyo-eatery/#comments</comments>
		<pubDate>Fri, 31 Dec 2010 00:02:22 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[It seems implausible these days but, until 150 years ago or so, Japan was essentially a vegetarian country. Certainly, river fish were caught, seafood was eaten by people on the coast and hunting was part of life for those living in the inhospitable interior. But the Buddhist tenets against taking life were officially embraced in [...]]]></description>
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		<title>Living and eating with appreciation</title>
		<link>http://www.japantimes.co.jp/life/2010/12/31/food/living-and-eating-with-appreciation/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=living-and-eating-with-appreciation</link>
		<comments>http://www.japantimes.co.jp/life/2010/12/31/food/living-and-eating-with-appreciation/#comments</comments>
		<pubDate>Fri, 31 Dec 2010 00:00:29 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[A writer, author and longtime authority on Japanese cuisine, Elizabeth Andoh has been even busier than usual since the publication of her latest work, &#8220;Kansha: Celebrating Japan&#8217;s Vegan and Vegetarian Traditions.&#8221; Beside the extra demands of promotional commitments, for the past several years she has also split her time between Tokyo and Osaka, where she [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Why not spend New Year&#8217;s Eve totally soba?</title>
		<link>http://www.japantimes.co.jp/life/2010/12/24/food/why-not-spend-new-years-eve-totally-soba/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=why-not-spend-new-years-eve-totally-soba</link>
		<comments>http://www.japantimes.co.jp/life/2010/12/24/food/why-not-spend-new-years-eve-totally-soba/#comments</comments>
		<pubDate>Fri, 24 Dec 2010 00:01:18 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[The yearend period, called shiwasu, is a really hectic time in Japan. Think of it as spring cleaning, Thanksgiving and the usual end-of-year activities all rolled into one. Businesses and individuals busily try to tie up any loose ends, or at least bring things to a good stopping point, to end the year on a [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>We all deserve eggplants in fall</title>
		<link>http://www.japantimes.co.jp/life/2010/09/24/food/we-all-deserve-eggplants-in-fall/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=we-all-deserve-eggplants-in-fall</link>
		<comments>http://www.japantimes.co.jp/life/2010/09/24/food/we-all-deserve-eggplants-in-fall/#comments</comments>
		<pubDate>Fri, 24 Sep 2010 00:00:01 +0000</pubDate>
		<dc:creator>Makiko Itoh</dc:creator>
		
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		<description><![CDATA[There is a famous old Japanese saying about aki nasu or fall eggplants: &#8220;Aki nasu yome ni kuwasuna&#8221; &#8212; &#8220;Don&#8217;t let the daughter-in-law eat fall eggplant.&#8221; There are two theories behind what this means. One plays on the age-old and pretty much worldwide conflict between the mother-in-law and daughter-in-law. In Japan, though it happens less [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Kyoto&#8217;s temples of gastronomy</title>
		<link>http://www.japantimes.co.jp/life/2010/04/30/food/kyotos-temples-of-gastronomy/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=kyotos-temples-of-gastronomy</link>
		<comments>http://www.japantimes.co.jp/life/2010/04/30/food/kyotos-temples-of-gastronomy/#comments</comments>
		<pubDate>Fri, 30 Apr 2010 00:00:01 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[You need a strategy when you&#8217;re visiting a city the size of Kyoto. Ours was simple: No tourist spots, no taxis and no traipsing around. We were there to eat. We had a day and a half, just time for three good meals (not counting breakfast). So, instead of zooming from one side of the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sake returns to its organic roots</title>
		<link>http://www.japantimes.co.jp/life/2009/07/31/food/sake-returns-to-its-organic-roots/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sake-returns-to-its-organic-roots</link>
		<comments>http://www.japantimes.co.jp/life/2009/07/31/food/sake-returns-to-its-organic-roots/#comments</comments>
		<pubDate>Fri, 31 Jul 2009 00:00:30 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[The sake world is looking greener as an increasing number of producers invest more time and resources in developing organic lines. In 2004, Niigata-based giant Kikusui attracted attention for opening the Sake Culture Institute, an immaculate facility dedicated to organic sake research, and small producers around the country are also doing their bit for the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Simple, refined French in Ebisu</title>
		<link>http://www.japantimes.co.jp/life/2009/05/29/food/simple-refined-french-in-ebisu/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=simple-refined-french-in-ebisu</link>
		<comments>http://www.japantimes.co.jp/life/2009/05/29/food/simple-refined-french-in-ebisu/#comments</comments>
		<pubDate>Fri, 29 May 2009 00:00:51 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[If you don&#8217;t have the luxury of an expense account, A ta Gueule, a tiny French hideaway in Ebisu, promises a gourmet experience that won&#8217;t break the bank. Chef George Somura specializes in classic French cuisine and comes with an impressive resume. After stints on the Orient Express, at Raffles Hotel in Singapore and Stellato [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Forget Michelin, it&#8217;s a Pellegrino</title>
		<link>http://www.japantimes.co.jp/life/2009/05/29/food/forget-michelin-its-a-pellegrino/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=forget-michelin-its-a-pellegrino</link>
		<comments>http://www.japantimes.co.jp/life/2009/05/29/food/forget-michelin-its-a-pellegrino/#comments</comments>
		<pubDate>Fri, 29 May 2009 00:00:33 +0000</pubDate>
		<dc:creator>Melinda Joe</dc:creator>
		
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		<description><![CDATA[This year&#8217;s string of accolades hasn&#8217;t affected the modesty of chef Yoshihiro Narisawa. After earning a star in the 2009 Michelin Guide, Les Creations de Narisawa debuted at no. 20 on San Pellegrino&#8217;s list of best restaurants in the world. Selected by fellow chefs as well as food critics and other experts, Les Creations was [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Recommendations from a Japanese cheese expert</title>
		<link>http://www.japantimes.co.jp/life/2009/05/15/food/recommendations-from-a-japanese-cheese-expert/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=recommendations-from-a-japanese-cheese-expert</link>
		<comments>http://www.japantimes.co.jp/life/2009/05/15/food/recommendations-from-a-japanese-cheese-expert/#comments</comments>
		<pubDate>Fri, 15 May 2009 00:01:42 +0000</pubDate>
		<dc:creator>Winifred Bird</dc:creator>
		
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		<description><![CDATA[Keiko Kubota selected and prepared the cheeses served at the 2008 G8 summit in Hokkaido. A cheese sommelier and the manager of Restaurant Gentil in Shizuoka City, Kubota has written two books on how to become a cheese sommelier and is on the board of the Cheese Professional Association of Japan. Here she shares her [...]]]></description>
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		<title>Japan embraces the big cheese</title>
		<link>http://www.japantimes.co.jp/life/2009/05/15/food/japan-embraces-the-big-cheese/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japan-embraces-the-big-cheese</link>
		<comments>http://www.japantimes.co.jp/life/2009/05/15/food/japan-embraces-the-big-cheese/#comments</comments>
		<pubDate>Fri, 15 May 2009 00:00:20 +0000</pubDate>
		<dc:creator>Winifred Bird</dc:creator>
		
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		<description><![CDATA[Ask the experts what makes a good cheese, and at some point the conversation is going to get down to grass. After all, cheese comes from milk, and the best milk comes from animals raised on grass. &#8220;In Europe, especially in the mountains, there are meadows, flowers and grasses. It&#8217;s perfect&#8221; &#8212; for cheese, that [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>One pricey bowl of soup noodles</title>
		<link>http://www.japantimes.co.jp/life/2009/02/27/food/one-pricey-bowl-of-soup-noodles-2/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=one-pricey-bowl-of-soup-noodles-2</link>
		<comments>http://www.japantimes.co.jp/life/2009/02/27/food/one-pricey-bowl-of-soup-noodles-2/#comments</comments>
		<pubDate>Fri, 27 Feb 2009 00:00:17 +0000</pubDate>
		<dc:creator>Brett Bull</dc:creator>
		
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		<description><![CDATA[A bowl of noodles at a typical Tokyo ramen joint is cheap &#8212; usually around &#165;800 &#8212; and served in a convenient location. Fujimaki Gekijo, situated between Nakameguro and Yutenji in Meguro Ward, is neither. And the owner and chef, Shoichi Fujimaki, would have it no other way. His shop is tucked into the first [...]]]></description>
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