This month's Japan Times article is about all the raw-protein foods that are eaten in Japan, and consuming them safely, plus how to make a great plate of sashimi. More on both topics below.
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It may look just like rice porridge, but this flavor packed, allergen-free flavoring ingredient is much more than that. I think it deserves a worldwide audience.
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This month's Japan Times article is about the traditions and superstitions surrounding Setsubun, which is coming up on February 3rd.
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All about mochi and New Year's in the Japan Times, plus a ruinous-to-your-waistline buttery mochi recipe.
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In Japan, coffee is just as ingrained in everyday life as tea.
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A recipe for katsudon (a fried pork cutlet on rice topped with scrambled egg), and the history of pork in Japan.
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The favorite fish of the fall season in Japan.
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Looking in-depth at an old favorite.
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How ancient Japanese people in the north foraged for mushrooms, plus a super-simple mushroom recipe.
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The famous flavored Kit Kats sold in Japan are not quite what you'd call delicious treats.
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