japantimes

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. continue reading...

Hamburg Steaks or Hanbaagu/Hambaagu in the Japan Times

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A brief history of the hambaagu in Japan. continue reading...

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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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