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The Supersizers Go ... Regency |
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Tamago dofu: Cold savory egg custard |
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Full Japanese Breakfast, slightly scaled down |
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Real breakfast: Summer breakfast smoothie |
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What instead of the tomato? |
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In Shojo Beat Magazine |
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Chilled wintermelon and shrimp soup |
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Update on the book situation and ruminating on cookbooks |
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Quick tip: Making the most of wasabi powder |
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Corn on the cob with butter and soy sauce |
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New potatoes with sweet-spicy miso |
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Some links and random thoughts |
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Yatsuhashi, Cinnamon sweets from Kyoto |
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The Omnivore's Hundred - Just Hungry version |
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Some food TV news: Supersizers Go repeats, The Restaurant is back, more |
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Japanese country style stewed eggplant or aubergine (nasu no inakani) |
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Bite-sized Japanese lessons on Twitter @mainichinihongo |
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From the $1500 dinner to Russell Baker's Francs and Beans |
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The Japanese 100 list finally complete, and other things |
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Slimy slimy goodness all together in a bowl |
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Roasted spicy-sweet red pepper jam |
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What are your basic go-to dishes? |
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Oh noes, dashi is trendy now |
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Konnyaku no Tosani and Konnyaku Kinpira |
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Sustainable sushi guides and the National Sushi Party |
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