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Making Soy Milk (Milking the Soy Bean, Part 1) |
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Chicken Karaage: Japanese Fried Chicken |
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Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette |
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Sketch diary: Cancer, the ladyparts version |
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Takoyaki, the great street snack that's fun to make at home |
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Survey: What Japanese ingredients can you get where you live? |
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Basics: Cold soba noodles with dipping sauce |
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Japanese beef curry (Curry Rice) |
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Answering some rice cooker questions |
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Ugh, ugh, ugh. |
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Steamed buns with roast pork filling (Steamed pork buns, or char siu bao, or chuuka manjuu, or nikuman) |
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Fugu (puffer fish): Would you or wouldn't you? |
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Grumpy Monday: I just don't get macarons |
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Almost there.... |
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The start of my new adventures...in Provence, France |
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They even took the freaking toilet paper! |
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What to do with Okara (Milking the Soy Bean, Part 3) |
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5th Anniversary Giveway Day 4: Regrets, I've had a few |
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Mugicha (barley tea) is the flavor of summer in Japan |
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Stuck in a French hospital |
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Japanese basics: dashi stock |
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Looking at rice |
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Miso Basics: A Japanese miso primer, looking at different types of miso |
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Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice |
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Japanese Cooking 101: Final thoughts, or what was the point? |
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