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	<title>Japanese Food &#187; Strange</title>
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	<link>http://food.3yen.com</link>
	<description>Food.3Yen.com - Food in Japan</description>
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		<title>Rilakkuma Pancake Mold</title>
		<link>http://food.3yen.com/2009-10-28/rilakkuma-pancake-mold/</link>
		<comments>http://food.3yen.com/2009-10-28/rilakkuma-pancake-mold/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 10:52:59 +0000</pubDate>
		<dc:creator>3yen</dc:creator>
				<category><![CDATA[Gadgets]]></category>
		<category><![CDATA[Strange]]></category>

		<guid isPermaLink="false">http://food.3yen.com/?p=388</guid>
		<description><![CDATA[No, not that kind of mold. Check out the photo of this super cool pancake mold that allows you to shape your flapjacks in a Rilakkuma pattern.
I don&#8217;t know about you, but I&#8217;ll take any excuse to get the kids over to the breakfast table and away from the television. Rilakkuma pancakes would certainly do [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Aronia de Takazawa</title>
		<link>http://food.3yen.com/2009-10-12/aronia-de-takazawa/</link>
		<comments>http://food.3yen.com/2009-10-12/aronia-de-takazawa/#comments</comments>
		<pubDate>Mon, 12 Oct 2009 03:51:25 +0000</pubDate>
		<dc:creator>3yen</dc:creator>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Strange]]></category>

		<guid isPermaLink="false">http://food.3yen.com/?p=376</guid>
		<description><![CDATA[While some of us have heard about the mysterious hidden restaurant Aronia de Takazawa, very few of us have ever had the pleasure of actually eating there. 
Matt Rudd of the Times Online was lucky enough to get a seat, and this only after 18 months of emailing and trying to secure a reservation. He [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Japan has the Best Doritos Bag Ever!</title>
		<link>http://food.3yen.com/2009-10-07/japan-has-the-best-doritos-bag-ever/</link>
		<comments>http://food.3yen.com/2009-10-07/japan-has-the-best-doritos-bag-ever/#comments</comments>
		<pubDate>Wed, 07 Oct 2009 14:11:47 +0000</pubDate>
		<dc:creator>3yen</dc:creator>
				<category><![CDATA[Strange]]></category>
		<category><![CDATA[chips]]></category>
		<category><![CDATA[doritos]]></category>
		<category><![CDATA[snacks]]></category>

		<guid isPermaLink="false">http://food.3yen.com/?p=373</guid>
		<description><![CDATA[Hats off to Lonleeplanet.com for one of the best Japan snack finds ever! Check out this ever-so excellent Doritos bag from Japan:

I mean, can anybody explain what&#8217;s going on here? The guys are all dressed up like Cheetos, but as if that&#8217;s not bad enough one of them is applying the &#8216;Nutcracker&#8217; to the other! [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2009-10-07/japan-has-the-best-doritos-bag-ever/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Miracle Fruit</title>
		<link>http://food.3yen.com/2008-10-08/the-miracle-fruit/</link>
		<comments>http://food.3yen.com/2008-10-08/the-miracle-fruit/#comments</comments>
		<pubDate>Wed, 08 Oct 2008 03:52:43 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Strange]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-10-08/the-miracle-fruit/</guid>
		<description><![CDATA[
The other day, I found a very interesting article called, for the lack of a better name, The Miracle Fruit. What this fruit does is that it rewires the taste buds completely that sour foods taste sweet. Lemons, for example would taste like candy with a citrusy flavor but without the sour bite to it. [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-10-08/the-miracle-fruit/feed/</wfw:commentRss>
		<slash:comments>0</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>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>
		<wfw:commentRss>http://food.3yen.com/2008-07-09/hamo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Preparing Tako</title>
		<link>http://food.3yen.com/2008-07-03/preparing-tako/</link>
		<comments>http://food.3yen.com/2008-07-03/preparing-tako/#comments</comments>
		<pubDate>Wed, 02 Jul 2008 18:01:06 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Strange]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-07-03/preparing-tako/</guid>
		<description><![CDATA[I am sure you&#8217;ve had some very delicious Japanese food with Octopus? You can buy octupus pre-prepared and cooked in any Japanese store. However, preparing it yourself maybe a little daunting. Where do I make the incision is the most frequently asked question. This video has the answer to your Tako preparations :)
Please ignore that [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-07-03/preparing-tako/feed/</wfw:commentRss>
		<slash:comments>0</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>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>
		<wfw:commentRss>http://food.3yen.com/2008-04-24/shiokara-a-viscous-brown-paste/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Making Mochi the traditional way</title>
		<link>http://food.3yen.com/2008-01-08/making-mochi-the-traditional-way/</link>
		<comments>http://food.3yen.com/2008-01-08/making-mochi-the-traditional-way/#comments</comments>
		<pubDate>Mon, 07 Jan 2008 18:37:40 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Strange]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-01-08/making-mochi-the-traditional-way/</guid>
		<description><![CDATA[Watching them making mochi the traditional way is entertaining and educational. It looks hard but that&#8217;s how Japanese ancestors have been making mochi to celebrate the new year for hundreds of years. And as always mochi = happy faces :)

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