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	<title>The Japanese Kitchen</title>
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	<link>http://thejapanesekitchen.com</link>
	<description>cooking, culture and more</description>
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		<title>Ikea Inspired Sushi</title>
		<link>http://thejapanesekitchen.com/?p=1015</link>
		<comments>http://thejapanesekitchen.com/?p=1015#comments</comments>
		<pubDate>Sun, 27 Jun 2010 02:44:10 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sushi]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=1015</guid>
		<description><![CDATA[
If you have ever strolled through the Ikea Food Market, you&#8217;ve probably seen this stuff popping out at you from the refrigerator. It&#8217;s a mixture of smoked cod roe, potato flakes, oil, salt, sugar and a few preservatives.  It&#8217;s usually  squeezed on top of  crisp-bread for a quick snack.  I got to thinking that you [...]]]></description>
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		<title>Tempura Sanma with Shiso and Asparagus</title>
		<link>http://thejapanesekitchen.com/?p=998</link>
		<comments>http://thejapanesekitchen.com/?p=998#comments</comments>
		<pubDate>Wed, 18 Nov 2009 05:33:45 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=998</guid>
		<description><![CDATA[
A somewhat experimental recipe  I tried that was inspired from a food calendar I saw. First fillet the sanma and remove the bones, and roll it up with fresh, green shiso. After it&#8217;s rolled up,  it is then pinned together with a few skewers to hold its shape will frying and then sliced it into [...]]]></description>
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		<title>Sanma &#8211; Autumn Knife Fish</title>
		<link>http://thejapanesekitchen.com/?p=971</link>
		<comments>http://thejapanesekitchen.com/?p=971#comments</comments>
		<pubDate>Mon, 16 Nov 2009 03:04:14 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[fish and seafood]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=971</guid>
		<description><![CDATA[
Sanma is the Japanese name for the fish known as Pacific Suary as well as Mackerel Pike. The name written in Japanese literally translates to autumn sword fish. September is considered the peak season for sanma in Japan as this is the time when the fish are fattest. The northern stocks, being the fattest of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Shaping Onigiri</title>
		<link>http://thejapanesekitchen.com/?p=952</link>
		<comments>http://thejapanesekitchen.com/?p=952#comments</comments>
		<pubDate>Sat, 07 Nov 2009 05:50:35 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[rice]]></category>
		<category><![CDATA[onigiri]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=952</guid>
		<description><![CDATA[
Wow! It&#8217;s been sometime since the last post. A little follow up to the onigiri post from a month ago or so. A  short video demonstrating  secret onigiri techniques by Koshiki Yonemura from Tanpopo  (see the about page). This is definitely something that is not easily put into words, so it seemed appropriate to make [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tsukemono &#8211; Quick Pickled Cucumbers</title>
		<link>http://thejapanesekitchen.com/?p=902</link>
		<comments>http://thejapanesekitchen.com/?p=902#comments</comments>
		<pubDate>Fri, 09 Oct 2009 00:30:38 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tsukemono]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=902</guid>
		<description><![CDATA[
An easy recipe for refrigerator pickles. This recipe works best if you can find smaller cucumbers. These are the kind sold at farmers markets and grocery stores for making dill pickles.
Ingredients
cucumbers &#8211; smaller, young cucumbers are best
salt
Pickling Sauce
Chili garlic sauce&#8230;.. 1/4 teaspoon
Sesame Oil&#8230;&#8230;. 2 tablespoons
Soy Sauce &#8230;.. 3 tablespoons
Sugar &#8230;.. 1/2 teaspoon
Sake &#8230;&#8230; 3 tablespoons
1. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Onigiri</title>
		<link>http://thejapanesekitchen.com/?p=869</link>
		<comments>http://thejapanesekitchen.com/?p=869#comments</comments>
		<pubDate>Sat, 26 Sep 2009 23:19:10 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Commets]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[onigiri]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=869</guid>
		<description><![CDATA[
If you have some leftover rice and are looking to make a quick snack, try making some onigiri.  It&#8217;s a very popular food in Japan that is found in almost every convenience store. It&#8217;s basically a ball of rice with a filling in the center that is usually wrapped in nori.  The filling is most [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>A few Links</title>
		<link>http://thejapanesekitchen.com/?p=861</link>
		<comments>http://thejapanesekitchen.com/?p=861#comments</comments>
		<pubDate>Fri, 25 Sep 2009 22:41:49 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Commets]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=861</guid>
		<description><![CDATA[1. Not Everyone is Lovin Japan&#8217;s New McDonald&#8217;s Mascot &#124; Time
2. Food Penetrates All Aspects of Life In Japan &#124; The Japan Times
3. Ike-Jime 4 : How-To Pointers &#124; Cooking Issues Blog
Avoid this link if you&#8217;d rather not see the insides of fish.
4. Strange Flavors in White Pepper &#124; Curious Cook
5. Epic Sushi! Kyoto-Style  Sushi [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Lemon Tart with Fresh Raspberries</title>
		<link>http://thejapanesekitchen.com/?p=808</link>
		<comments>http://thejapanesekitchen.com/?p=808#comments</comments>
		<pubDate>Tue, 22 Sep 2009 23:39:14 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[summer]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=808</guid>
		<description><![CDATA[
Here&#8217;s a recipe for a lemon tart with fresh fruit. I usually garnish this with either blueberries, strawberries or raspberries. It all depends on whatever is in season or looks the best at the store.
There are really two parts to making a tart. One is the dough and shell. The other is the filling -  [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Burdock &#8211; Gobo</title>
		<link>http://thejapanesekitchen.com/?p=760</link>
		<comments>http://thejapanesekitchen.com/?p=760#comments</comments>
		<pubDate>Thu, 17 Sep 2009 21:39:34 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=760</guid>
		<description><![CDATA[
Burdock is a root vegetable that is easily  found in the wild  and is a cultivated vegetable in Japan.  Besides  its culinary uses, it is also used in traditional Chinese medicine, and it&#8217;s sticky seeds became  an inspiration for a new, breakthrough technology &#8211; Velcro.
The roots of  young burdock plants are used in cooking , [...]]]></description>
		<wfw:commentRss>http://thejapanesekitchen.com/?feed=rss2&amp;p=760</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Soy Marinated Spare Ribs</title>
		<link>http://thejapanesekitchen.com/?p=711</link>
		<comments>http://thejapanesekitchen.com/?p=711#comments</comments>
		<pubDate>Tue, 15 Sep 2009 21:04:35 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=711</guid>
		<description><![CDATA[
This recipe is an adaptation from the book,  Izakaya: The Japanese Pub Cookbook (amazon link). It is a good book.  It is organized around several Izakaya restaurants in Japan the author writes about and showcases a few of their recipes.  Each Izakaya is a little bit different &#8211; some are more modern and others more [...]]]></description>
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		<slash:comments>0</slash:comments>
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