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	<title>Japanese Food &#187; meat</title>
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	<link>http://food.3yen.com</link>
	<description>Food.3Yen.com - Food in Japan</description>
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		<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>

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		<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>
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		<slash:comments>0</slash:comments>
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		<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>

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		<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>
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		<slash:comments>0</slash:comments>
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		<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>

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		<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>
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		<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>
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		<slash:comments>0</slash:comments>
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		<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>

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		<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>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Hamo</title>
		<link>http://food.3yen.com/2008-07-09/hamo/</link>
		<comments>http://food.3yen.com/2008-07-09/hamo/#comments</comments>
		<pubDate>Tue, 08 Jul 2008 20:36:01 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Strange]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[seafood]]></category>

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		<description><![CDATA[Have you ever eaten hamo? May it be cooked into a rich broth or barbequed, it is not food for the squeamish. 
Hamo is essentially pike eel to the Western world. In Japan, hamo is a delicacy that is popular around the Kansai region, particularly Kyoto. To prepare hamo, you need a chef that is [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Nikuman, Japanese steamed buns</title>
		<link>http://food.3yen.com/2008-04-22/nikuman-japanese-steamed-buns/</link>
		<comments>http://food.3yen.com/2008-04-22/nikuman-japanese-steamed-buns/#comments</comments>
		<pubDate>Mon, 21 Apr 2008 20:12:28 +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/2008-04-22/nikuman-japanese-steamed-buns/</guid>
		<description><![CDATA[
Nikuman are Japanese steamed buns usually filled with either savory or sweet filling made out of adzuki beans. These japanese version of steamed buns are very similar to the Chinese baozi, also usually filled either a savory or sweet filling.
These hot food are usually sold in street hawkers or the convenience store in a ready-to-eat [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-04-22/nikuman-japanese-steamed-buns/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hambagu, Japanese style hamburger patty</title>
		<link>http://food.3yen.com/2008-04-14/hambagu-japanese-style-hamburger-patty/</link>
		<comments>http://food.3yen.com/2008-04-14/hambagu-japanese-style-hamburger-patty/#comments</comments>
		<pubDate>Mon, 14 Apr 2008 04:36:11 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[meat]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-04-14/hambagu-japanese-style-hamburger-patty/</guid>
		<description><![CDATA[
A slab of minced meat, seasoned with spices and tasty seasoning transcends culture. Of course, Hambagu is a very popular part of Youshoku, or Japanese-style western cuisine. Hambagu is a delicious take on the western hamburger with very simple seasoning and doused generously with Tonkatsu sauce. As you can imagine, this version of hamburger patties [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-04-14/hambagu-japanese-style-hamburger-patty/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Sumo&#8217;s Diet</title>
		<link>http://food.3yen.com/2008-03-27/a-sumos-diet/</link>
		<comments>http://food.3yen.com/2008-03-27/a-sumos-diet/#comments</comments>
		<pubDate>Thu, 27 Mar 2008 03:26:23 +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/2008-03-27/a-sumos-diet/</guid>
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Have you ever wondered what Sumo wrestler&#8217;s eat to help maintain that weight and energy for their tournaments? They eat this thing called Chanko Nabe, a type of stew that incorporates various meats and vegetables. Needless to say it is high in calories and is absolutely hearty for cold days. It contains a dashi or [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-03-27/a-sumos-diet/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Nikujaga: Japanese version of meat and potatoes</title>
		<link>http://food.3yen.com/2007-12-18/nikujaga-japanese-version-of-meat-and-potatoes/</link>
		<comments>http://food.3yen.com/2007-12-18/nikujaga-japanese-version-of-meat-and-potatoes/#comments</comments>
		<pubDate>Mon, 17 Dec 2007 18:16:42 +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>

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		<description><![CDATA[Nikujaga with Gomaae and silken tofu
I love stews and nikujaga is no exception. One thing I keep changing about this meat and potato stew is the fact that there isn&#8217;t enough vegetables in it. Oh well, just add peas or carrots or spinach if you like but the basic is really all you need to [...]]]></description>
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