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	<title>Japanese Food &#187; Recipes</title>
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	<link>http://food.3yen.com</link>
	<description>Food.3Yen.com - Food in Japan</description>
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		<title>Japanese Rice Cake Soup</title>
		<link>http://food.3yen.com/2009-02-16/japanese-rice-cake-soup/</link>
		<comments>http://food.3yen.com/2009-02-16/japanese-rice-cake-soup/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 04:10:43 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2009-02-16/japanese-rice-cake-soup/</guid>
		<description><![CDATA[
The one criticism I have about this video&#8217;s recipe is the fact that she brushes off the white parts that is naturally occurring on the kombu seaweed. It is full of flavor so unless there is dirt on the seaweed, don&#8217;t wipe the white stuff off. :) This can be a complete vegetarian dish if [...]]]></description>
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		<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>Asian-Style Stir Fried Pasta</title>
		<link>http://food.3yen.com/2008-10-06/asian-style-stir-fried-pasta/</link>
		<comments>http://food.3yen.com/2008-10-06/asian-style-stir-fried-pasta/#comments</comments>
		<pubDate>Sun, 05 Oct 2008 23:50:25 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-06/asian-style-stir-fried-pasta/</guid>
		<description><![CDATA[
This is an easy stir-fried pasta dish that is made from a fusion of Chinese-Japanese ingredients. With the weather significantly cooler these days, I have been craving hot and spicy food to warm my soul :) Sure, chicken soup might work too but this is better&#8230;this is quick, delicious and is easily adaptable.
I used angel [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-10-06/asian-style-stir-fried-pasta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Castella &#8211; Japanese Sponge Cake</title>
		<link>http://food.3yen.com/2008-09-04/castella-japanese-sponge-cake/</link>
		<comments>http://food.3yen.com/2008-09-04/castella-japanese-sponge-cake/#comments</comments>
		<pubDate>Wed, 03 Sep 2008 16:30:22 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-09-04/castella-japanese-sponge-cake/</guid>
		<description><![CDATA[
I am sure many of your have eaten Castella as snacks during tea time in Japan. Or maybe if you haven&#8217;t been to Japan, I am sure many of you have eaten a sponge cake. It is essentially the same thing, a castella and a sponge cake. So, I am going to share with you [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-09-04/castella-japanese-sponge-cake/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>
		<item>
		<title>Ramen, from Scratch</title>
		<link>http://food.3yen.com/2008-08-14/ramen-from-scratch/</link>
		<comments>http://food.3yen.com/2008-08-14/ramen-from-scratch/#comments</comments>
		<pubDate>Wed, 13 Aug 2008 17:11:22 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-08-14/ramen-from-scratch/</guid>
		<description><![CDATA[
After watching the movie Tampopo, I was inspired to make my very own ramen. I didn&#8217;t want any instant stuff, I wanted REAL ramen with rich, real broth made from slow simmering chicken bones (or pork bones if you like). The result was an excellent ramen that is both healthy, low in MSG and fulfilling.
You [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-08-14/ramen-from-scratch/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>For the sake of Sake Salmon</title>
		<link>http://food.3yen.com/2008-07-29/for-the-sake-of-sake-salmon/</link>
		<comments>http://food.3yen.com/2008-07-29/for-the-sake-of-sake-salmon/#comments</comments>
		<pubDate>Mon, 28 Jul 2008 16:22:03 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-07-29/for-the-sake-of-sake-salmon/</guid>
		<description><![CDATA[
This is a Japanese inspired dish by Nigella Lawson and to be honest, it is delicious as I have tried it myself,with a little twist. Sake Salmon on rice is a quick and easy meal that you can prepare as soon as you get home from work. It is a great comfort food as well [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-07-29/for-the-sake-of-sake-salmon/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>How to make your own natto?</title>
		<link>http://food.3yen.com/2008-07-24/how-to-make-your-own-natto/</link>
		<comments>http://food.3yen.com/2008-07-24/how-to-make-your-own-natto/#comments</comments>
		<pubDate>Wed, 23 Jul 2008 17:57:47 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Strange]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-07-24/how-to-make-your-own-natto/</guid>
		<description><![CDATA[The sticky and gooey by nutritious food that is rich in protein and is originally Japanese. You can never find anything like natto anywhere else in the world. A big reason why is the way natto looks, very sticky and very gooey, not at all appetizing and a very pungent smell. But who are we [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-07-24/how-to-make-your-own-natto/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Gaijin making takoyaki</title>
		<link>http://food.3yen.com/2008-06-01/gaijin-making-takoyaki/</link>
		<comments>http://food.3yen.com/2008-06-01/gaijin-making-takoyaki/#comments</comments>
		<pubDate>Sat, 31 May 2008 19:58:40 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-06-01/gaijin-making-takoyaki/</guid>
		<description><![CDATA[I must say the video was very well made, in terms of functionality and usefulness it&#8217;s very helpful :P

]]></description>
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		<slash:comments>0</slash:comments>
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