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Type	Title
Article	Mugicha (barley tea) is the flavor of summer in Japan
Book page	Basics: Japanese soy sauce - all you need to know (and then some)
Article	Perfect fried rice in a frying pan - even on an electric range or hotplate
Article	What to do with Okara (Milking the Soy Bean, Part 3)
Article	Homemade mochi (pounded rice) the modern way
Book page	Printable cards for communicating dietary restrictions in Japan
Article	Recipe: Glühwein, mulled wine for Christmas and wintertime (and a bit about Christmas markets in Europe)
Book page	Japanese Basics: Kaeshi, soba and udon noodle soup or sauce base
Article	How to cook bamboo shoots (takenoko)
Article	How to cook taro root or satoimo

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