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Type	Title
Article	Sashimi, raw eggs and more in The Japan Times, plus raw proteins elsewhere
Book page	Japanese Cooking 101, Lesson 4, Part 1 : Awase-zu (Vinegar Sauces) For Sunomono
Article	Monday photos: Last chance sushi at Narita Airport Terminal 1
Article	What Japanese kids like to eat, now and then
Article	Japanese snack: Kakipea, or Kaki no Tane
Article	Kitchens out of the past
Article	Pressure cooker love
Article	Many-flavored Japanese Kit Kats: not really
Article	Traditional Japanese strategies for combatting natsubate, or the dog days of summer
Article	Meiji Chelsea, the Japanese candy with the '70s vibe

	The Mystery of Japanese "Sauce"
	Real Japanese Cooking is coming
	The Just Bento Cookbook 2 is announced!
	Strawberry Jam in copious detail
	Homemade Umeboshi (Japanese salt-preserved plums)