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Type	Title
Article	Konnyaku with garlic, olive oil and chili peppers (Konnyaku aglio olie e peperoncino)
Article	The Return of Iron Chef Japan, Part 2
Article	Expat food bloggers of the world, unite
Article	Salt, Part 1
Article	Going back to your culinary roots: does it make you healthier?
Article	Nanban sauce glazed onions
Article	What inspires you to cook?
Article	Poached and marinated pork (Nibuta)
Article	Kanten vs. agar plus tokoroten in the Japan Times, plus a sweet version
Article	Rubber ducks in Osaka

	Postcards from Kyoto: Kagizen Yoshifusa and Inoda Coffee
	Homemade Umeboshi (Japanese salt-preserved plums)
	Pasta With Peaches and Basil
,	Writing about Christmas and New Years in Japan
	Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice