Article |
Rafute and Rafute Rillettes: Fun with Okinawan pork belly |
maki |
Article |
One of these doesn't belong...? (Weekend contest!) |
maki |
Article |
How to cook perfect rice - in a frying pan |
maki |
Article |
Hinamatsuri (Girl's Festival) article in the Japan Times, plus my aunt's antique hina dolls |
maki |
Article |
Japan earthquake |
maki |
Article |
Japan Earthquake: How to help, personal update |
maki |
Article |
Greetings from Japan |
maki |
Article |
How one retailer is dealing with the vegetable crisis in eastern Japan |
maki |
Article |
Spring vegetables article in the Japan Times |
maki |
Article |
Takenoko Miso Potage: Creamy Bamboo Shoot Soup With Miso |
maki |
Article |
Keeping Japan Going, Part 1: Kuroneko Yamato |
maki |
Article |
Radiation contamination found on tea grown in Kanagawa prefecture (Ashigara tea) |
maki |
Article |
Keeping Japan Going, Part 2: Konbini love, plus there are angels |
maki |
Article |
Organic and natural farming article in The Japan Times - how/where to shop (including Michi no Eki) |
maki |
Article |
Clearing up the tea testing confusion (with updates) |
maki |
Article |
Japanese ingredients: Myoga or Myouga |
maki |
Article |
Setsuden article in The Japan Times, plus suzumi or 'keeping cool' the traditional way |
maki |
Article |
Obsessively obsessing about my kitchen |
maki |
Article |
Kyoto jo-gashi (wagashi) and iced matcha in the Japan Times |
maki |
Article |
What's your national dish - or, is there any such thing? |
maki |
Article |
News from Maki, August 2011 |
Guruman |
Article |
The House Vermont Curry Mystery |
maki |
Article |
Personal update |
maki |
Article |
The "Indo Karii" at Nakamuraya in Shinjuku, Tokyo plus the three degrees of curry hotness |
maki |
Article |
Many-flavored Japanese Kit Kats: not really |
maki |