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Konnyaku and shirataki FAQ: The almost zero-calorie, weird wobbly food from Japan
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Takoyaki, the great street snack that's fun to make at home
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Japanese basics: dashi stock
Book page
Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice
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How to cook lotus root (renkon)
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Kasutera (castella) Japanese sponge cake recipe; plus oyatsu, 3-o'clock snack time
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Making Soy Milk (Milking the Soy Bean, Part 1)
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Mugicha (barley tea) is the flavor of summer in Japan
Book page
Back to Japanese Basics: The essential staples of a Japanese pantry
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Answering some rice cooker questions
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Welcome to Just Hungry, where we serve authentic Japanese recipes and more! I'm
Makiko (Maki). →
Thank you to
Tarabu
,
Marina
, Max and all my patrons!
Recommended
Pasta With Peaches and Basil
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Strawberry Jam in copious detail
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My father's favorite Tampopo scene
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