<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Japanese Food 101 &#187; Uncategorized</title>
	<atom:link href="http://www.japanesefood101.com/index.php/category/uncategorized/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.japanesefood101.com</link>
	<description>Teaching and learning to cook Japanese.</description>
	<lastBuildDate>Wed, 02 Jun 2010 21:33:25 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Japanese Eggplant</title>
		<link>http://www.japanesefood101.com/index.php/uncategorized/japanese-eggplant/</link>
		<comments>http://www.japanesefood101.com/index.php/uncategorized/japanese-eggplant/#comments</comments>
		<pubDate>Thu, 23 Nov 2006 21:09:42 +0000</pubDate>
		<dc:creator>nick</dc:creator>
				<category><![CDATA[More Information On...]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.japanesefood101.com/?p=116</guid>
		<description><![CDATA[Japanese eggplant, also known as <em>nasu</em> in Japanese, is a smaller and more slender version of the more familiar western style of eggplant. Its colour is also a paler purple, with some streaks of white near the top.
]]></description>
		<wfw:commentRss>http://www.japanesefood101.com/index.php/uncategorized/japanese-eggplant/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Japanese Style Curry</title>
		<link>http://www.japanesefood101.com/index.php/uncategorized/japanese-style-curry/</link>
		<comments>http://www.japanesefood101.com/index.php/uncategorized/japanese-style-curry/#comments</comments>
		<pubDate>Tue, 17 Jan 2006 16:04:55 +0000</pubDate>
		<dc:creator>nick</dc:creator>
				<category><![CDATA[More Information On...]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.japanesefood101.com/?p=109</guid>
		<description><![CDATA[Before 1868, curry was not part of the Japanese diet. For years, Japan had closed its doors to the outside, and as a result, curry and other foreign influences were not introduced to the country until it reopened its doors to the world in 1868. ]]></description>
		<wfw:commentRss>http://www.japanesefood101.com/index.php/uncategorized/japanese-style-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salt and Hishio</title>
		<link>http://www.japanesefood101.com/index.php/uncategorized/salt/</link>
		<comments>http://www.japanesefood101.com/index.php/uncategorized/salt/#comments</comments>
		<pubDate>Wed, 04 Jan 2006 21:10:32 +0000</pubDate>
		<dc:creator>risa</dc:creator>
				<category><![CDATA[More Information On...]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.japanesefood101.com/index.php/uncategorized/salt/</guid>
		<description><![CDATA[Before soy sauce became a preferred seasoning in Japan, there was salt. 

One of the original sources of salt in Japan was from animals' intestines. Another was salt drawn for the sea. However, it was scarce and did not keep for long, so sea salt was commonly mixed with something else that could prolong its shelf life. ]]></description>
		<wfw:commentRss>http://www.japanesefood101.com/index.php/uncategorized/salt/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
