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	<title>Japanese Food &#187; vegetarian</title>
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	<link>http://food.3yen.com</link>
	<description>Food.3Yen.com - Food in Japan</description>
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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>
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		<title>Imagawayaki</title>
		<link>http://food.3yen.com/2008-11-04/imagawayaki/</link>
		<comments>http://food.3yen.com/2008-11-04/imagawayaki/#comments</comments>
		<pubDate>Mon, 03 Nov 2008 15:53:56 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Sweets]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-11-04/imagawayaki/</guid>
		<description><![CDATA[
Imagawayaki is very similar to a waffle and is filled with sweet azuki bean paste or other sweet and savory fillings. It&#8217;s a very Japanese junk food that started near Kanda Imagawabashi bridge during the An&#8217;ei years (1773-1782) in the Edo period. That is how this sweet pastry got its name. 
The Imagawayaki has many [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-11-04/imagawayaki/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>
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		<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>
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		<slash:comments>1</slash:comments>
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		<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>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>How to make Daifuku</title>
		<link>http://food.3yen.com/2008-04-03/how-to-make-daifuku/</link>
		<comments>http://food.3yen.com/2008-04-03/how-to-make-daifuku/#comments</comments>
		<pubDate>Wed, 02 Apr 2008 17:46:57 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Sweets]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-04-03/how-to-make-daifuku/</guid>
		<description><![CDATA[I&#8217;ve only had the opportunity to eat Daifuku once and I must say, I prefer this to plain mochi because the filling always gives a wonderful surprise when you take a bite. I found this really useful video on how to make daifuku:

]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Chawan Mushi</title>
		<link>http://food.3yen.com/2008-02-26/chawan-mushi/</link>
		<comments>http://food.3yen.com/2008-02-26/chawan-mushi/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 16:59:29 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-02-26/chawan-mushi/</guid>
		<description><![CDATA[
The very basics of Chawan Mushi is getting the eggs to set in a smooth and silky consistency. It&#8217;s not an easy task to do sometimes because the surface of the Chawan Mushi may sometimes get distorted due to moisture or air bubbles. I love eating Chawan Mushi because it&#8217;s such a comfort food. You [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-02-26/chawan-mushi/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<item>
		<title>Blueberry Doriyaki (Western style)</title>
		<link>http://food.3yen.com/2008-01-10/blueberry-doriyaki-western-style/</link>
		<comments>http://food.3yen.com/2008-01-10/blueberry-doriyaki-western-style/#comments</comments>
		<pubDate>Wed, 09 Jan 2008 18:23:08 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sweets]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2008-01-10/blueberry-doriyaki-western-style/</guid>
		<description><![CDATA[
Ok ok, it&#8217;s just pancakes when i meant &#8220;western style&#8221;. Why the hassle of making elaborate dorayakis or okonomiyakis when you can have simple pancakes made in your own kitchen? You can get all the ingredients from a Japanese store except maybe blueberries whcih can be a bit expensive. But feel free to use bananas [...]]]></description>
		<wfw:commentRss>http://food.3yen.com/2008-01-10/blueberry-doriyaki-western-style/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>
		<wfw:commentRss>http://food.3yen.com/2008-01-08/making-mochi-the-traditional-way/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Vegetarian: Teriyaki Tofu for Sushi Rolls</title>
		<link>http://food.3yen.com/2007-12-21/vegetarian-teriyaki-tofu-for-sushi-rolls/</link>
		<comments>http://food.3yen.com/2007-12-21/vegetarian-teriyaki-tofu-for-sushi-rolls/#comments</comments>
		<pubDate>Thu, 20 Dec 2007 18:30:36 +0000</pubDate>
		<dc:creator>The Expedited Writer</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://food.3yen.com/2007-12-21/vegetarian-teriyaki-tofu-for-sushi-rolls/</guid>
		<description><![CDATA[This is a great cooking demonstration for vegetarians and vegans. I&#8217;m not vegetarian and the tofu looks VERY good to me. I think you can find all the ingredients relatively well in Japan. Enjoy!

]]></description>
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