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Type	Title
Book page	Japanese Basics: Kaeshi, soba and udon noodle soup or sauce base
Article	More about onigiri: keeping them fresh and more
Article	Book review: The Enlightened Kitchen, shōjin ryōri (shoujin ryouri) for the home
Article	Book review and giveaway: Izakaya, the Japanese Pub Cookbook
Article	5th Anniversary Giveway Day 3: The Meandering Path of Just Hungry
Article	The formula for making Japanese curry powder
Article	How to grow shiso (perilla)
Article	Buta no kakuni: Japanese Braised Pork Belly
Article	Easter brunch bunny bao (steamed buns)
Article	Japanese food and beverages for diabetics and low-carb eaters

,	Writing about Christmas and New Years in Japan
	Mailorder merchants that ship Japanese goods worldwide
	Your guide to better chopstick etiquette (mostly Japanese)
	Homemade Umeboshi (Japanese salt-preserved plums)
	Real Japanese Cooking is coming