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	<title>Japanese Food 101 &#187; More Information On&#8230;</title>
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	<link>http://www.japanesefood101.com</link>
	<description>Teaching and learning to cook Japanese.</description>
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		<title>Japanese Vegetarian Zen Cooking, Shojin Ryori</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/japanese-vegetarian-zen-cooking-shojin-ryori/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/japanese-vegetarian-zen-cooking-shojin-ryori/#comments</comments>
		<pubDate>Thu, 20 Sep 2007 03:00:15 +0000</pubDate>
		<dc:creator>nick</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[Shojin is the term used to describe a variety of Japanese cuisine which disdains the use of animal products such as meat, eggs, poultry, fish or shellfish of any kind. Sho in shojin literally means &#8216;to concentrate&#8217;. Jin means &#8216;to go forward&#8217; or &#8216;to advance/make progress&#8217;. As you may have inferred from the naming, shojin [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tamagoyaki</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/tamagoyaki/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/tamagoyaki/#comments</comments>
		<pubDate>Sun, 19 Aug 2007 15:52:32 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[My mother seems to be enjoying writing for this blog. Here&#8217;s another one by her.
Tamagoyaki used to be the most popular food for kids at lunch, including for me.   Tamagoyaki is a Japanese omelet. 
Egg yolks
A couple years ago, when I went back to Japan for a visit, I noticed egg yolks were [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>YAKISOBA</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/yakisoba/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/yakisoba/#comments</comments>
		<pubDate>Sat, 04 Aug 2007 02:54:08 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[Memories of Yakisoba, and the recipe from my mother.
Sometimes I miss the foods which I used to have in my childhood, although I have lived in Canada for more than half of my life. One such food that brings back memories for me is Yakisoba.  This is a typical commoner&#8217;s food and is not [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
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		<title>KATSUDON</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/katsudon/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/katsudon/#comments</comments>
		<pubDate>Wed, 25 Jul 2007 02:18:36 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[My mother enjoys writing for the blog, which saves me some time since I&#8217;ve recently started a very busy job that leaves me  too exhausted to write when I get home. This one is about Katsudon, one of my father&#8217;s favourite dishes.
After a hard working day, a hungry man is wolfing down Katsudon at [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Cold Noodles for Summer</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/cold-noodles-for-summer/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/cold-noodles-for-summer/#comments</comments>
		<pubDate>Thu, 12 Jul 2007 16:36:37 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[Another one from my mother, again edited by me. 
The Sun is glaring. Sweat drips from my forehead. In this weather, I don&#8217;t have much of an appetite. So what am I going to have for lunch?  
Cold noodles! This is a typical lunch, or sometimes dinner, during the very hot and humid summer [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Setting the Japanese Food Standard?</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/setting-the-japanese-food-standard/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/setting-the-japanese-food-standard/#comments</comments>
		<pubDate>Sat, 28 Apr 2007 20:14:14 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[In a recent news article I came across, Japan&#8217;s Agriculture, Forestry and Fisheries Ministry has started to monitor the authenticity of Japanese restaurants around the world. There are believed to be about 240,000.
Much like monitoring boards run by French, Thai and Italian organizations, the Japanese one set up in 2006 will also offer certification for [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Surume: Dried Squid</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/surume-dried-squid/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/surume-dried-squid/#comments</comments>
		<pubDate>Tue, 17 Apr 2007 22:38:21 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[Surume is a whole squid that has been dried, and is a snack food. It is sold in any supermarket or convenience store, as well as shops specializing in seafood products. The squid, in its entirety, may be purchased or it can come shredded in smaller packages. A common snack eaten by people of all [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Enoki Mushrooms</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/enoki-mushrooms/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/enoki-mushrooms/#comments</comments>
		<pubDate>Mon, 02 Apr 2007 17:57:45 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[
Cultivated enoki mushrooms, or enokitake in Japanese, are white mushrooms with long and slender stems topped with a small cap. When cooked, they have a delightful texture that is both crunchy and soft (hard to describe!) and a very subtle flavour that does not overpower other ingredients. In Japanese cuisine, Enoki mushrooms are often served [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Some More Information on Tempura</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/some-more-information-on-tempura/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/some-more-information-on-tempura/#comments</comments>
		<pubDate>Sat, 17 Mar 2007 19:52:43 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[Tempura is a dish of lightly battered vegetables and/or seafood that is deep fried and served with a dipping sauce. If you visit any generic Japanese restaurant in North America, tempura will most likely be on the menu.
A Brief History of Tempura
Traditionally, the Japanese prepared their food by steaming, boiling, or stir frying. However, in [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Satsumaimo</title>
		<link>http://www.japanesefood101.com/index.php/more-information-on/satsumaimo/</link>
		<comments>http://www.japanesefood101.com/index.php/more-information-on/satsumaimo/#comments</comments>
		<pubDate>Thu, 08 Mar 2007 18:32:32 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>

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		<description><![CDATA[
Satsumaimo is a Japanese type of sweet potato, which is referred to as Kotobuki. It is also called Japanese Sweet Potato. The skin of the satsumaimo is a light burgandy-ish purple colour, and it is shaped like a typical sweet potato/yam of North America.
Typically eaten in the cold winter months, it makes for a nice [...]]]></description>
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		<slash:comments>4</slash:comments>
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