japan times

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

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

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Sticky slimy smelly goodness - and it's good for you too.

Yuzu-cha (yuzu tea)

Catching up on various things, plus a not-really-a-recipe for yuzu tea or yuzu-cha.

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

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Thick slices of nutritionally empty white bread for the win!

Nanohana no ohitashi

This month's Japanese Kitchen column in the Japan Times is about a quintessential early spring vegetable called nanohana. There's even a very well known children's song about it.

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Back to basics.

Different kinds of umeboshi

This month's Japan Times article is about umeboshi, the sour-salty pickled fruit (usually called a pickled plum, though it's actually more related to an apricot) that's practically a national symbol.

I've written quite a lot about umeboshi on these pages before of course, including how to make your own if you can get a hold of the fresh ume fruit, following my mother's instructions.

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