japanese

Nabe (hot pot) basics in the Japan Times

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This month’s Japan Times column is about the basics of nabe, or hot pots that are usually cooked at the table, with everyone taking what they like from the pot as it cooks.

What Japanese kids like to eat, now and then

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Japanese kids like western style food a lot it.

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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.

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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.

Washoku, Japanese citrus and yuzu-cha (yuzu 'tea')

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

Pepper-Lemon Chicken Karaage: Wheat, gluten and soy-free

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This is a gluten and soy-free version of a classic recipe, that's just as tasty as the original.

Washoku (traditional Japanese cuisine) designated as a UNESCO Intangible Cultural Heritage of Humanity

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Japanese cuisine is now a UNESCO Intangible Cultural Heritage.

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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.

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