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Type	Title
Article	A Food Lover's Way Of Exploring Provence
Article	Sakekasu (sake lees) article and recipe in The Japan Times, plus amazake recipe
Article	Answering Questions: Sake/mirin redux, bulk buying Japanese rice, and storing Japanese ingredients
Article	Red, White and Blue Dessert
Article	A visit to Obana, a traditional Edo-mae unagi-ya (old Tokyo style eel restaurant)
Article	Fresh shiso leaf tea
Article	Tororo Soba (Slimy soba noodles with grated nagaimo)
Article	Early strawberries in balsamic vinegar
Book page	Japanese Cooking 101, Lesson 4, Part 2: Prepping Vegetables For Sunomono
Article	What it was like to run a popular sushi restaurant in New York City, with memories

	Homemade Umeboshi (Japanese salt-preserved plums)
	Hooray for Fermentation, plus Hummus with Miso
	Postcards from Kyoto: Kagizen Yoshifusa and Inoda Coffee
	Sexy Wavy Japanese Sesame Cucumbers
,	Writing about Christmas and New Years in Japan