ingredients

There really is a butter shortage in Japan

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Butter shortages in post-modern Japan.

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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?

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.

Artisanal rice and "ancient" heirloom rice in The Japan Times

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About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.

Dried veggies and more (kanbutsu) in The Japan Times

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This month's Japanese Kitchen column in the Japan Times is about "kanbutsu", traditional dried food products.

The Mystery of Japanese "Sauce"

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About that ingredient in Japanese recipes that’s just called “sauce”.

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Japanese rice, grown in Europe or the United States

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While it is possible to substitute other types of rice for Japanese rice (see: Looking at rice) sometimes a Japanese dish just isn’t right unless you use Japanese-type or japonica rice.

Whenever I write about Japanese rice, I always get asked about the best brands to get, whether rice grown in Japan is worth the extra cost, and so on. Here’s what I recommend, depending on where you live.

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Global chicken parts

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A little musing on chicken.

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Japanese Cooking 101: Lesson 5 theme and ingredients revised to - Fish!

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I’ve revised the plans for Lesson 5 of Japanese Cooking 101. We’ll be tackling fish!

Japanese Cooking 101: List of fresh ingredients for Lessons 4 (addendum) and 5

Ingredient lists for Lesson 4 (addendum) and Lesson 5 of Japanese Cooking 101.

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