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	<title>Japanese Food &#187; seafood</title>
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	<description>Food.3Yen.com - Food in Japan</description>
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		<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 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>
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		<slash:comments>0</slash:comments>
		</item>
		<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>

		<guid isPermaLink="false">http://food.3yen.com/2008-07-09/hamo/</guid>
		<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>
		</item>
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		<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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		<title>Shiokara &#8211; a viscous brown paste</title>
		<link>http://food.3yen.com/2008-04-24/shiokara-a-viscous-brown-paste/</link>
		<comments>http://food.3yen.com/2008-04-24/shiokara-a-viscous-brown-paste/#comments</comments>
		<pubDate>Wed, 23 Apr 2008 16:16:56 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Strange]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-04-24/shiokara-a-viscous-brown-paste/</guid>
		<description><![CDATA[
Shiokara (塩辛, Shiokara?) is a food in Japanese cuisine made from various marine animals that consists of small pieces of the animal&#8217;s meat in a brown viscous paste of the animal&#8217;s heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Aomori&#8217;s culinary treats!</title>
		<link>http://food.3yen.com/2008-03-12/aomoris-culinary-treats/</link>
		<comments>http://food.3yen.com/2008-03-12/aomoris-culinary-treats/#comments</comments>
		<pubDate>Wed, 12 Mar 2008 06:38:10 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[seafood]]></category>

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		<description><![CDATA[Since Aomori is located by the sea, naturally their cuisine involves a ton of seafood. In my opinion, produce from the seas offers the BEST in terms of flavors. Fresh seafood like fish, clams, crabs and shrimps has a type of sweetness in its flesh that requires very little seasoning. One main reason why sashimi [...]]]></description>
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