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Title	Replies	Last Post
Your guide to better chopstick etiquette (mostly Japanese)	121	3 weeks 3 days ago
Looking at rice	78	3 weeks 3 days ago
Japanese Cooking 101, Lesson 4, Part 1 : Awase-zu (Vinegar Sauces) For Sunomono	14	3 weeks 3 days ago
Takenoko Miso Potage: Creamy Bamboo Shoot Soup With Miso	6	3 weeks 3 days ago
Slimy slimy goodness all together in a bowl	45	3 weeks 3 days ago
Takoyaki, the great street snack that's fun to make at home	101	3 weeks 3 days ago
Food Stamp Budget experimenters	17	3 weeks 5 days ago
Japanese grocery stores in Australia, New Zealand, Pacific	55	3 weeks 6 days ago
Fishy interlude: An amazingly detailed model of a Tsukiji market maguro (tuna) by Hobbystock	6	3 weeks 6 days ago
How to cook taro root or satoimo	55	3 weeks 6 days ago
Postcards from Kyoto - Misuyabari and Hakotou, for lovers of sewing and handcrafts	19	4 weeks 1 day ago
Japanese Cooking 101, Lesson 5 - Fish, Part 1: Salmon Teriyaki	19	4 weeks 1 day ago
Homemade mayonnaise without tears (Basics)	152	4 weeks 2 days ago
Japanese grocery store list	109	4 weeks 2 days ago
How to take care of your rice cooker (video)	5	4 weeks 2 days ago
Cooking whole dried soybeans	35	4 weeks 3 days ago
All-day Boston baked beans	32	4 weeks 3 days ago
It looks like the revival of Iron Chef Japan has been cancelled	13	4 weeks 4 days ago
Japanese Cooking 101: List of fresh ingredients for Lessons 4 (addendum) and 5	2	4 weeks 4 days ago
Inarizushi (sushi in a bean bag) Redux: Cooking your own inarizushi skins	36	4 weeks 4 days ago
Making Soy Milk (Milking the Soy Bean, Part 1)	106	4 weeks 4 days ago
Japanese Cooking 101: Lesson 5 theme and ingredients revised to - Fish!	10	4 weeks 6 days ago
Japanese Cooking 101, Lesson 4, Part 2: Prepping Vegetables For Sunomono	10	5 weeks 1 day ago
Fuji Television has formally cancelled the new Iron Chef	7	5 weeks 2 days ago
Rice defines me as a Japanese person	44	5 weeks 2 days ago