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Type	Title
Article	Takoyaki, the great street snack that's fun to make at home
Article	Konnyaku and shirataki FAQ: The almost zero-calorie, weird wobbly food from Japan
Book page	Japanese Cooking 101, Lesson 2: Prep and Cook A Great Bowl of Japanese Rice
Book page	Printable cards for communicating dietary restrictions in Japan
Article	Japanese basics: dashi stock
Article	Kasutera (castella) Japanese sponge cake recipe; plus oyatsu, 3-o'clock snack time
Article	How to cook lotus root (renkon)
Article	Making Soy Milk (Milking the Soy Bean, Part 1)
Article	Mugicha (barley tea) is the flavor of summer in Japan
Article	Homemade mochi (pounded rice) the modern way

	Back to Japanese Basics: The essential staples of a Japanese pantry
	Your guide to better chopstick etiquette (mostly Japanese)
	Homemade Umeboshi (Japanese salt-preserved plums)
	Sexy Wavy Japanese Sesame Cucumbers
	Hooray for Fermentation, plus Hummus with Miso