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	<title>Japanese Food &#187; Savory</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>

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		<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>
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		<title>Light and refreshing Yudofu</title>
		<link>http://food.3yen.com/2008-11-25/light-and-refreshing-yudofu/</link>
		<comments>http://food.3yen.com/2008-11-25/light-and-refreshing-yudofu/#comments</comments>
		<pubDate>Tue, 25 Nov 2008 01:36:28 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Savory]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Yudofu is basically tofu simmered in clear broth. It is very delicious and light soup that is perfect for a meal starter or served as a warming meal for people who are feeling a little under the weather. The basic ingredient is a large piece of kombu, a bit of mirin, soy sauce and 2 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<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>

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

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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>
		</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>

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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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		<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>

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		<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>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>
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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>

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		<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>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>
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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>

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		<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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