Article |
Japanese pan-roasted and marinated duck breast (Kamo ro-su) |
maki |
Article |
The winner of MasterChef 2008 is.... |
maki |
Article |
Fu, the mother of seitan |
maki |
Article |
The earlobe in Japanese cooking |
maki |
Article |
Cool stuff from Japan: Mammoth Meat?! Snack |
maki |
Article |
Strawberry Jam in copious detail |
maki |
Article |
Radio Exercise (Radio Taiso) and the Japanese summer |
maki |
Article |
Low-key iridofu or scrambled tofu with vegetables - a low-carb foil for a Japanese (or other) meal |
maki |
Article |
Tororo Soba (Slimy soba noodles with grated nagaimo) |
maki |
Article |
Toshikoshi Soba (year-end soba) article in The Japan Times, plus a bit about my niece and nephew |
maki |
Article |
Spring vegetables article in the Japan Times |
maki |
Article |
Organic and natural farming article in The Japan Times - how/where to shop (including Michi no Eki) |
maki |
Article |
Spring rolls (harumaki), Japanese style |
maki |
Article |
Much too easy fruity low-sugar frozen yogurt |
maki |
Book page |
Japanese Cooking 101, Lesson 2 Bonus: Sushi Rice (Shari) plus Smoked Salmon and Cucumber Chirashizushi |
maki |
Book page |
Japanese Cooking 101, Lesson 4, Part 1 : Awase-zu (Vinegar Sauces) For Sunomono |
maki |
Article |
Pasta With Peaches and Basil |
maki |
Article |
Preserving summer's bounty - for diabetics |
maki |
Article |
Pictures from Japan |
maki |
Article |
Rubber ducks in Osaka |
maki |
Article |
Pepper-Lemon Chicken Karaage: gluten and soy-free |
maki |
Article |
More about Yohshoku |
maki |
Article |
Wild garlic pesto |
maki |
Article |
Is my blog burning?: Spring fried rice with chive blossoms |
maki |
Article |
England, part 1: Breakfast and sausages |
maki |