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	<title>The Japan Times &#187; JAPANESE KITCHEN</title>
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	<link>http://www.japantimes.co.jp</link>
	<description>News on Japan, Business News, Opinion, Sports, Entertainment and More</description>
	<lastBuildDate>Wed, 02 Oct 2013 20:00:30 +0000</lastBuildDate>
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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>
		</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>

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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>

		<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>
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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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=368968</guid>
		<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>
		</item>
		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=327215</guid>
		<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>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=166039</guid>
		<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>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/11/23/%life_category%/fresh-soba-flour-is-falls-precious-prize/</guid>
		<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>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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