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Crafts vs. cooking: different markets (or, would you pay for a downloadable recipe?) |
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Soupe au Pistou (a Provençal classic) |
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To RSS subscribers to the "Recipes only" feed |
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Perfect fried rice in a frying pan - even on an electric range or hotplate |
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What inspires you to cook? |
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Squid and vegetable ohitashi, plus some Japanese home meals |
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Holy Matsutake! |
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Tororo Soba (Slimy soba noodles with grated nagaimo) |
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Shinmai (new harvest rice) and onigiri article in the Japan Times |
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A visit to the Shin Yokohama Raumen (Ramen) Museum |
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Double satoimo (taro root) with miso, sesame and honey |
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A visit to Obana, a traditional Edo-mae unagi-ya (old Tokyo style eel restaurant) |
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Basics: How to sasagaki cut burdock root (gobo) |
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Winter fish article in the Japan Times and an evening meal at my mom's |
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Taimeiken, Nihonbashi, Tokyo - home of Tampopo Omuraisu (rice omelette) |
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Kinou Nani Tabeta? A manga about food and life, plus: Caramel Stewed Apples |
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Pound cake with brandy soaked raisins for a low-key Christmas |
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Toshikoshi Soba (year-end soba) article in The Japan Times, plus a bit about my niece and nephew |
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Homemade mochi (pounded rice) the modern way |
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Happy New Year! |
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Everything in osechi ryouri (Japanese New Year's feast food) has a meaning. (And a confession..) |
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Burning in a good year |
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A visit to Serious Eats HQ, New York |
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Sakekasu (sake lees) article and recipe in The Japan Times, plus amazake recipe |
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Respecting traditions |
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