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Did you know that mirin used to a a high class, expensive beverage rather than a cooking ingredient?

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A new article in the Japan Times about bamboo shoots, a quintessential springtime vegetable.

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A bit about salt.

Keep reading Salt, Part 1 →

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Sticky slimy smelly goodness - and it's good for you too.

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Yesterday, it was revealed that cookbook author and TV chef, presenter and teacher Katsuyo Kobayashi (小林カツ代) had died on January 23, 2014. She was 76 years old. She was one of the biggest culinary influences in my life.

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Japanese cuisine is now a UNESCO Intangible Cultural Heritage.

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Ten years ago, I decided to start a food blog.

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Keep reading 10 years. →

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About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.

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This month's Japanese Kitchen column in the Japan Times is about "kanbutsu", traditional dried food products.

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