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	<title>The Japan Times &#187; SWEET INSPIRATIONS</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>Thu, 03 Oct 2013 05:41:00 +0000</lastBuildDate>
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		<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>

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		<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>
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		<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>

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		<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>
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		<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>

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		<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>
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		<title>Japanese desserts with an alcohol kick</title>
		<link>http://www.japantimes.co.jp/life/2013/06/07/food/japanese-desserts-with-an-alcohol-kick/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=japanese-desserts-with-an-alcohol-kick</link>
		<comments>http://www.japantimes.co.jp/life/2013/06/07/food/japanese-desserts-with-an-alcohol-kick/#comments</comments>
		<pubDate>Thu, 06 Jun 2013 15:03:20 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Japanese drinks]]></category>
		<category><![CDATA[Japanese sweets]]></category>
		<category><![CDATA[sake]]></category>
		<category><![CDATA[sake-kasu]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=377352</guid>
		<description><![CDATA[&#8220;There are two types of people,&#8221; my dear old landlady used to say, handing me a bowl of frothing matcha tea: &#8220;Those who like alcohol, and those who like sweets.&#8221; She was well aware which camp I belonged in. But as a tea-ceremony teacher of no little repute, she saw it as her duty to [...]]]></description>
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		<title>Custard treats are anything but square</title>
		<link>http://www.japantimes.co.jp/life/2013/05/03/food/custard-treats-are-anything-but-square/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=custard-treats-are-anything-but-square</link>
		<comments>http://www.japantimes.co.jp/life/2013/05/03/food/custard-treats-are-anything-but-square/#comments</comments>
		<pubDate>Thu, 02 May 2013 15:05:09 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Omotesando restaurants]]></category>

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		<description><![CDATA[How long does it take a business to achieve cult status in Tokyo? Years or decades in most cases. For Omotesando Koffee it was barely a matter of weeks. First there&#8217;s the setting. Where else in the city can you find a contemporary espresso counter tucked inside a traditional tatami-matted room more suited to the [...]]]></description>
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		<title>Springtime sweets come into bloom</title>
		<link>http://www.japantimes.co.jp/life/2013/04/05/food/springtime-sweets-come-into-bloom/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=springtime-sweets-come-into-bloom</link>
		<comments>http://www.japantimes.co.jp/life/2013/04/05/food/springtime-sweets-come-into-bloom/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 15:05:15 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Japanese cuisine]]></category>
		<category><![CDATA[Jean-Paul Hévin]]></category>
		<category><![CDATA[Kabukiza]]></category>
		<category><![CDATA[sakura-mochi]]></category>
		<category><![CDATA[Tokyo Midtown]]></category>
		<category><![CDATA[Wagashi]]></category>

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		<description><![CDATA[The petals may have dropped from the cherry trees, at least in the Tokyo area, but there are plenty of leaves to be seen — and not just on the trees. Look around any shop selling traditional wagashi sweets at this time of year and you&#8217;ll find cherry leaves in evidence, wrapped around sakura-mochi. Nibbling [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tea and cakes, the British way</title>
		<link>http://www.japantimes.co.jp/life/2013/03/01/food/tea-and-cakes-the-british-way/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tea-and-cakes-the-british-way</link>
		<comments>http://www.japantimes.co.jp/life/2013/03/01/food/tea-and-cakes-the-british-way/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 15:02:57 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[bakery]]></category>
		<category><![CDATA[British cuisine]]></category>
		<category><![CDATA[cafe]]></category>
		<category><![CDATA[Rose Bakery]]></category>

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		<description><![CDATA["I am not very fond of sugar and sweet things, and yet I became a pastry chef." The story of British pâtissière Rose Carrarini, whose quote adorns the wall in the growing number of cafe-bakeries that bear her name, is an eye-opener on many levels.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>An experimental approach to afters</title>
		<link>http://www.japantimes.co.jp/life/2013/02/01/food/an-experimental-approach-to-afters/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=an-experimental-approach-to-afters</link>
		<comments>http://www.japantimes.co.jp/life/2013/02/01/food/an-experimental-approach-to-afters/#comments</comments>
		<pubDate>Thu, 31 Jan 2013 15:01:08 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
				<category><![CDATA[Japanese desserts]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/?post_type=life&#038;p=119875</guid>
		<description><![CDATA[Japan's prodigious ability to assimilate, reproduce and then develop homegrown adaptations of products from other cultures is legendary. Why should it be any different when it comes to patisseries?]]></description>
		<wfw:commentRss>http://www.japantimes.co.jp/life/2013/02/01/food/an-experimental-approach-to-afters/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Candy made fresh at Tokyo stores</title>
		<link>http://www.japantimes.co.jp/life/2012/12/07/food/candy-made-fresh-at-tokyo-stores/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=candy-made-fresh-at-tokyo-stores</link>
		<comments>http://www.japantimes.co.jp/life/2012/12/07/food/candy-made-fresh-at-tokyo-stores/#comments</comments>
		<pubDate>Fri, 07 Dec 2012 00:01:20 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[If Christmas is the time when adults pander to their inner child, then it is holiday season all year round at Papabubble. Tokyo&#8217;s premier purveyor of artisan candies is no ordinary sweet shop: it&#8217;s more like a Santa&#8217;s grotto — complete with happy toiling elves. The brightly colored array of packages and objects filling the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Exhibition charts the rise of chocolate</title>
		<link>http://www.japantimes.co.jp/life/2012/11/02/food/exhibition-charts-the-rise-of-chocolate/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=exhibition-charts-the-rise-of-chocolate</link>
		<comments>http://www.japantimes.co.jp/life/2012/11/02/food/exhibition-charts-the-rise-of-chocolate/#comments</comments>
		<pubDate>Fri, 02 Nov 2012 00:00:58 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
		<guid isPermaLink="false">http://awsadmin.japantimes.co.jp/life/2012/11/02/%life_category%/exhibition-charts-the-rise-of-chocolate/</guid>
		<description><![CDATA[Attention all chocoholics! Here&#8217;s a way to satiate your sweet tooth without gaining a single gram. In fact you&#8217;re likely to work off plenty of calories as you explore &#8220;Chocolate: The Exhibition.&#8221; This major show, which opens Nov. 3 at the National Museum of Nature and Science in Tokyo&#8217;s Ueno Park and was originally held [...]]]></description>
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		<title>Tasty twists on tradition at Tokyo Station</title>
		<link>http://www.japantimes.co.jp/life/2012/10/05/food/tasty-twists-on-tradition-at-tokyo-station/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tasty-twists-on-tradition-at-tokyo-station</link>
		<comments>http://www.japantimes.co.jp/life/2012/10/05/food/tasty-twists-on-tradition-at-tokyo-station/#comments</comments>
		<pubDate>Fri, 05 Oct 2012 00:00:06 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[Great fanfare accompanied the reopening of Tokyo Station&#8217;s redbrick building in Marunouchi this week. And, just like any major new (or in this case 98-year-old) landmark, it&#8217;s a bonanza for tie-in marketing, including plenty of sweets &#8212; all limited-edition items that can only be bought inside the station itself. Among the standouts are the delicate [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>It&#8217;s never too late for more ice cream</title>
		<link>http://www.japantimes.co.jp/life/2012/09/07/food/its-never-too-late-for-more-ice-cream/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=its-never-too-late-for-more-ice-cream</link>
		<comments>http://www.japantimes.co.jp/life/2012/09/07/food/its-never-too-late-for-more-ice-cream/#comments</comments>
		<pubDate>Fri, 07 Sep 2012 00:00:06 +0000</pubDate>
		<dc:creator>Robbie Swinnerton</dc:creator>
		
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		<description><![CDATA[The heat wave may be past its punishing peak, but there are still lots of ice-cream days left this late summer &#8212; and plenty of premium outlets to discover in Tokyo. When it comes to multi-flavored cups and sugar cones, the arrival of Ben &#38; Jerry&#8217;s in Omotesando raised the ante and created welcome competition [...]]]></description>
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