<?xml version="1.0" encoding="utf-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Japanese Food &#187; General</title>
	<atom:link href="http://food.3yen.com/category/general/feed/" rel="self" type="application/rss+xml" />
	<link>http://food.3yen.com</link>
	<description>Food.3Yen.com - Food in Japan</description>
	<lastBuildDate>Sat, 07 Nov 2009 05:07:39 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>How to make Oden</title>
		<link>http://food.3yen.com/2008-11-17/how-to-make-oden/</link>
		<comments>http://food.3yen.com/2008-11-17/how-to-make-oden/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 21:05:59 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-11-17/how-to-make-oden/</guid>
		<description><![CDATA[It&#8217;s a delicious stew that is purely Japanese because of the ingredients used. But you can definitely put whatever you please in and it would still be very good.

]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-11-17/how-to-make-oden/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Watermelon and Salt KitKat</title>
		<link>http://food.3yen.com/2008-10-30/watermelon-and-salt-kitkat/</link>
		<comments>http://food.3yen.com/2008-10-30/watermelon-and-salt-kitkat/#comments</comments>
		<pubDate>Wed, 29 Oct 2008 21:04:05 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Junk]]></category>
		<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-30/watermelon-and-salt-kitkat/</guid>
		<description><![CDATA[
Watermelon and salt? Kit Kat?
Things have swerved far from the usual cocoa bean materials. I love Kit Kats, especially their dark chocolate ones but I cannot fathom the flavor of watermelon and salt. Maybe the sweet and the savory works is the key element here. Or am I missing something.
Has anyone tried this?
Pic from Kyotofoodie.
]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-10-30/watermelon-and-salt-kitkat/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Curry Pan</title>
		<link>http://food.3yen.com/2008-10-28/curry-pan/</link>
		<comments>http://food.3yen.com/2008-10-28/curry-pan/#comments</comments>
		<pubDate>Mon, 27 Oct 2008 16:38:06 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[meat]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-28/curry-pan/</guid>
		<description><![CDATA[Curry Bread is very popular in Japan as a snack or on-the-go foods.
It&#8217;s easy to make curry bread/curry pan because what it basically is, is a bun with curry filling. The same curry filling used in Curry udon, etc. 
Check out this food show on the difference between curry bread and meat buns&#8230;:)

]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-10-28/curry-pan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make Gyoza</title>
		<link>http://food.3yen.com/2008-10-23/how-to-make-gyoza/</link>
		<comments>http://food.3yen.com/2008-10-23/how-to-make-gyoza/#comments</comments>
		<pubDate>Wed, 22 Oct 2008 16:22:27 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[meat]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-23/how-to-make-gyoza/</guid>
		<description><![CDATA[Gyozas, as I have covered previous is essentially dumpling stuffed with meat and other vegetables. It can be eaten pan-fried or boiled. I personally like both and it is one of my favorite comfort food of all time. :) Folding gyozas into the correct shapes can be a little learning curve but once you get [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-10-23/how-to-make-gyoza/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Omurice with demi-glaze</title>
		<link>http://food.3yen.com/2008-10-21/omurice-with-demi-glaze/</link>
		<comments>http://food.3yen.com/2008-10-21/omurice-with-demi-glaze/#comments</comments>
		<pubDate>Mon, 20 Oct 2008 19:53:51 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-21/omurice-with-demi-glaze/</guid>
		<description><![CDATA[If any of you have watched Lunch Queen series, you would probably remember this scene where the chefs thought about   using demi-glaze instead of tomato sauce as topping for the soft omelette. I must say, I was craving to taste that dish, even hankered on trying it. 

Has anyone tried Omurice with demi-glaze [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-10-21/omurice-with-demi-glaze/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Miso-glazed Steak</title>
		<link>http://food.3yen.com/2008-10-16/miso-glazed-steak/</link>
		<comments>http://food.3yen.com/2008-10-16/miso-glazed-steak/#comments</comments>
		<pubDate>Thu, 16 Oct 2008 04:23:29 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[meat]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-16/miso-glazed-steak/</guid>
		<description><![CDATA[
Miso is a verry staple ingredient in any Japanese home and to be honest, it&#8217;s one of the best seasoning for fish and meat. I was inspired by Chef Nobu&#8217;s Miso-glazed Black Cod for this steak&#8217;s seasoning and the results were incredibly good!
I like my steaks cooked medium rare because only then are good cuts [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-10-16/miso-glazed-steak/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Miracle Fruit</title>
		<link>http://food.3yen.com/2008-10-08/the-miracle-fruit/</link>
		<comments>http://food.3yen.com/2008-10-08/the-miracle-fruit/#comments</comments>
		<pubDate>Wed, 08 Oct 2008 03:52:43 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Strange]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-08/the-miracle-fruit/</guid>
		<description><![CDATA[
The other day, I found a very interesting article called, for the lack of a better name, The Miracle Fruit. What this fruit does is that it rewires the taste buds completely that sour foods taste sweet. Lemons, for example would taste like candy with a citrusy flavor but without the sour bite to it. [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-10-08/the-miracle-fruit/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What is Kaiseki?</title>
		<link>http://food.3yen.com/2008-09-09/what-is-kaiseki/</link>
		<comments>http://food.3yen.com/2008-09-09/what-is-kaiseki/#comments</comments>
		<pubDate>Mon, 08 Sep 2008 16:34:56 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-09-09/what-is-kaiseki/</guid>
		<description><![CDATA[
Kaiseki (懐石, Kaiseki?) or kaiseki ryōri (懐石料理, kaiseki ryōri?) is a traditional multi-course Japanese dinner analogous to Western haute cuisine. There are two types of Japanese meal styles, Kaiseki or Kaiseki Ryori where the latter is use mostly in banquets.
In the present day, kaiseki is a type of art form that balances the taste, texture, [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-09-09/what-is-kaiseki/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Making your own takoyaki batter</title>
		<link>http://food.3yen.com/2008-09-01/making-your-own-takoyaki-batter/</link>
		<comments>http://food.3yen.com/2008-09-01/making-your-own-takoyaki-batter/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 13:18:36 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-09-01/making-your-own-takoyaki-batter/</guid>
		<description><![CDATA[
Takoyaki is not really hard to do, you just need the special moulds and you&#8217;ll be ready to make your own version of takoyakis (or any -yakis, for that matter). The key ingredient in making a good flavorful takoyaki is of course the batter. The batter is the matter in this case as even in [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-09-01/making-your-own-takoyaki-batter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Japanese Fried Rice</title>
		<link>http://food.3yen.com/2008-08-28/japanese-fried-rice/</link>
		<comments>http://food.3yen.com/2008-08-28/japanese-fried-rice/#comments</comments>
		<pubDate>Wed, 27 Aug 2008 16:44:12 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-08-28/japanese-fried-rice/</guid>
		<description><![CDATA[A Chinese rice dish in Japanese style:

]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-08-28/japanese-fried-rice/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
