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	<title>The Japanese Kitchen</title>
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	<link>http://thejapanesekitchen.com</link>
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		<title>Most Popular in 2011</title>
		<link>http://thejapanesekitchen.com/2012/01/most-popular-in-2011/</link>
		<comments>http://thejapanesekitchen.com/2012/01/most-popular-in-2011/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 19:18:51 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Commets]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=1085</guid>
		<description><![CDATA[I don&#8217;t spend a lot of time going of statistics on this website, but I thought it would be interesting to see what were the most popular posts in 2011.  So here they are: 1. Green Tea Creme Brulee 2. &#8230; <a href="http://thejapanesekitchen.com/2012/01/most-popular-in-2011/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Christmas Gravlax</title>
		<link>http://thejapanesekitchen.com/2011/12/christmas-gravlax/</link>
		<comments>http://thejapanesekitchen.com/2011/12/christmas-gravlax/#comments</comments>
		<pubDate>Sat, 24 Dec 2011 02:51:29 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=1072</guid>
		<description><![CDATA[&#160; It&#8217;s the time of year again when I usually make bunch of gravlax for the holidays.  This can kind of seem intimidating, but it&#8217;s a piece of cake. You just need to find some good, sushi grade salmon.  I &#8230; <a href="http://thejapanesekitchen.com/2011/12/christmas-gravlax/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hijiki Salad with Bacon, Carrots and Soy Beans</title>
		<link>http://thejapanesekitchen.com/2011/08/hijiki-salad-with-bacon-carrots-and-soy-beans/</link>
		<comments>http://thejapanesekitchen.com/2011/08/hijiki-salad-with-bacon-carrots-and-soy-beans/#comments</comments>
		<pubDate>Sat, 06 Aug 2011 03:19:34 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Nimono (simmered)]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=1060</guid>
		<description><![CDATA[Even folks who turn their nose up at the thought of seaweed will probably like hijiki. It&#8217;s a dried, twiggy marine algae that&#8217;s delicious and healthy. The fist thing you have to do is soak the dried hijiki in cold &#8230; <a href="http://thejapanesekitchen.com/2011/08/hijiki-salad-with-bacon-carrots-and-soy-beans/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://thejapanesekitchen.com/2011/08/hijiki-salad-with-bacon-carrots-and-soy-beans/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Smoked Duck with Udon</title>
		<link>http://thejapanesekitchen.com/2011/07/smoked-duck-with-udon/</link>
		<comments>http://thejapanesekitchen.com/2011/07/smoked-duck-with-udon/#comments</comments>
		<pubDate>Fri, 01 Jul 2011 17:12:18 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://thejapanesekitchen.com/?p=1049</guid>
		<description><![CDATA[It&#8217;s been a long time since I published anything.  Last year was pretty crazy and I hope to be more active with this site in the coming months. Here&#8217;s a simple, yet delicious idea for smoked duck with udon noodle &#8230; <a href="http://thejapanesekitchen.com/2011/07/smoked-duck-with-udon/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ikea Inspired Sushi</title>
		<link>http://thejapanesekitchen.com/2010/06/ikea-inspired-sushi/</link>
		<comments>http://thejapanesekitchen.com/2010/06/ikea-inspired-sushi/#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  &#8230; <a href="http://thejapanesekitchen.com/2010/06/ikea-inspired-sushi/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tempura Sanma with Shiso and Asparagus</title>
		<link>http://thejapanesekitchen.com/2009/11/tempura-sanma-with-shiso-and-asparagus/</link>
		<comments>http://thejapanesekitchen.com/2009/11/tempura-sanma-with-shiso-and-asparagus/#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 &#8230; <a href="http://thejapanesekitchen.com/2009/11/tempura-sanma-with-shiso-and-asparagus/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://thejapanesekitchen.com/2009/11/tempura-sanma-with-shiso-and-asparagus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sanma &#8211; Autumn Knife Fish</title>
		<link>http://thejapanesekitchen.com/2009/11/sanma-autumn-knife-fish/</link>
		<comments>http://thejapanesekitchen.com/2009/11/sanma-autumn-knife-fish/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 03:04:14 +0000</pubDate>
		<dc:creator>benjamin</dc:creator>
				<category><![CDATA[fish and seafood]]></category>
		<category><![CDATA[Ingredients]]></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 &#8230; <a href="http://thejapanesekitchen.com/2009/11/sanma-autumn-knife-fish/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shaping Onigiri</title>
		<link>http://thejapanesekitchen.com/2009/11/shaping-onigiri/</link>
		<comments>http://thejapanesekitchen.com/2009/11/shaping-onigiri/#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 &#8230; <a href="http://thejapanesekitchen.com/2009/11/shaping-onigiri/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tsukemono &#8211; Quick Pickled Cucumbers</title>
		<link>http://thejapanesekitchen.com/2009/10/tsukemono-quick-pickled-cucumbers/</link>
		<comments>http://thejapanesekitchen.com/2009/10/tsukemono-quick-pickled-cucumbers/#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 &#8230; <a href="http://thejapanesekitchen.com/2009/10/tsukemono-quick-pickled-cucumbers/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Onigiri</title>
		<link>http://thejapanesekitchen.com/2009/09/onigiri/</link>
		<comments>http://thejapanesekitchen.com/2009/09/onigiri/#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 &#8230; <a href="http://thejapanesekitchen.com/2009/09/onigiri/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>2</slash:comments>
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