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	<title>Japanese Food &#187; Rice</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>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>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make Omurice</title>
		<link>http://food.3yen.com/2008-10-14/how-to-make-omurice/</link>
		<comments>http://food.3yen.com/2008-10-14/how-to-make-omurice/#comments</comments>
		<pubDate>Mon, 13 Oct 2008 17:18:23 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-14/how-to-make-omurice/</guid>
		<description><![CDATA[Tampopo style :)

Such a simple recipe and yet it makes me want to eat it. 
]]></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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		<item>
		<title>Making Onigiri for beginners</title>
		<link>http://food.3yen.com/2008-07-31/making-onigiri-for-beginners/</link>
		<comments>http://food.3yen.com/2008-07-31/making-onigiri-for-beginners/#comments</comments>
		<pubDate>Wed, 30 Jul 2008 15:43:49 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Food Blogs]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-07-31/making-onigiri-for-beginners/</guid>
		<description><![CDATA[
]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-07-31/making-onigiri-for-beginners/feed/</wfw:commentRss>
		<slash:comments>0</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>Teddy bear sushi</title>
		<link>http://food.3yen.com/2008-05-13/teddy-bear-sushi/</link>
		<comments>http://food.3yen.com/2008-05-13/teddy-bear-sushi/#comments</comments>
		<pubDate>Tue, 13 May 2008 00:29:05 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Strange]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-05-13/teddy-bear-sushi/</guid>
		<description><![CDATA[There&#8217;s always a way of eating sushi, such as making it look like a teddy bear:

Cutest thing i&#8217;ve seen and quite inspiring too. :)
]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-05-13/teddy-bear-sushi/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>How to Make Tuna Donburi</title>
		<link>http://food.3yen.com/2008-04-29/how-to-make-tuna-donburi/</link>
		<comments>http://food.3yen.com/2008-04-29/how-to-make-tuna-donburi/#comments</comments>
		<pubDate>Mon, 28 Apr 2008 17:44:55 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-04-29/how-to-make-tuna-donburi/</guid>
		<description><![CDATA[
I really like her, she simplifies Japanese food to the shreds for the home cooks. As usual, her tuna donburi looks delicious and simple enough to make. 
]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-04-29/how-to-make-tuna-donburi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Making Tsukemono (Japanese Pickles)</title>
		<link>http://food.3yen.com/2008-04-17/making-tsukemono-japanese-pickles/</link>
		<comments>http://food.3yen.com/2008-04-17/making-tsukemono-japanese-pickles/#comments</comments>
		<pubDate>Wed, 16 Apr 2008 15:32:12 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweets]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-04-17/making-tsukemono-japanese-pickles/</guid>
		<description><![CDATA[
The most common Japanese pickle we know off are Umeboshi which is a plum pickle often served with rice and gari, pickled ginger used as palate cleansers to accompany sushis and sashimis. Japanese pickles are different from the western pickles which uses vinegar as a preservative agent. Also, ingredients used in picking in the west [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-04-17/making-tsukemono-japanese-pickles/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Just Bento</title>
		<link>http://food.3yen.com/2008-04-10/just-bento/</link>
		<comments>http://food.3yen.com/2008-04-10/just-bento/#comments</comments>
		<pubDate>Wed, 09 Apr 2008 18:05:45 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Food Blogs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-04-10/just-bento/</guid>
		<description><![CDATA[I would like to introduce you to a really, really cute and informative site about making your own bento boxes called Just Bento. The pictures and ideas are really awe-inspiring. It makes ME want to make a bento and eat off it right now. 
Just look at some of the bento boxes you can find [...]]]></description>
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		<slash:comments>1</slash:comments>
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