The history of ranking restaurants in Edo, plus eggs in Japan

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Eggs, plus the history of ranking restaurants and food in Japan. continue reading...

The history of corn in Japan and a recipe for chilled corn soup

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My latest article in the Japan Times is about the history of corn (maize) in Japan, and includes a recipe for chilled corn soup that’s really easy to make. continue reading...

Kanten vs. agar plus tokoroten in the Japan Times, plus a sweet version

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About the difference between kanten and agar, plus cool, slippery glassy noodles. continue reading...

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Maybe you can't have it all...

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All about mirin in The Japan Times

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Did you know that mirin used to a a high class, expensive beverage rather than a cooking ingredient? continue reading...

Goryo Hamaguchi: Earthquakes, Modern Medicine and Yamasa Soy Sauce

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The life of a remarkable man, who used his wealth to help people in many meaningful ways. continue reading...

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Tokyo vs. Paris, Japan vs. France, from a food point of view

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Is Tokyo really a better place for a tourist to visit than Paris? As a Tokyo-native and current resident of France, I may have a few thoughts on that. ^_^ continue reading...

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Bamboo shoot (takenoko) article in the Japan Times

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A new article in the Japan Times about bamboo shoots, a quintessential springtime vegetable. continue reading...

Salt, Part 1

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A bit about salt. continue reading...

A matter of (chicken) perspective, plus my method for roasting a chicken

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A whole chicken in Japan is luxurious feast food. In France, it’s everyday dinner on a budget. continue reading...

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maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

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