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Type	Title
Article	Katsuyo Kobayashi, 1937-2014
Article	Umeboshi (pickled 'plum') article in The Japan Times
Book page	Variable Roasted Vegetables (an everyday favorite)
Article	Konnyaku with garlic, olive oil and chili peppers (Konnyaku aglio olie e peperoncino)
Article	Acquired tastes, and the pleasures of acquiring them
Article	Kanten vs. agar plus tokoroten in the Japan Times, plus a sweet version
Article	A problematic report on the 'dangers' of soy
Article	Menchikatsu (or Menchi katsu)
Article	French natto!
Article	Rice defines me as a Japanese person

	Homemade Umeboshi (Japanese salt-preserved plums)
	Back to Japanese Basics: The essential staples of a Japanese pantry
,	Writing about Christmas and New Years in Japan
	Printable cards for communicating dietary restrictions in Japan
	Your guide to better chopstick etiquette (mostly Japanese)