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October 01, 2010

Salmon Sacchep

The Ainu, an indigenous people who inhabited the northern part of Japan and part of Russia, produced sacchep, made by ...

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August 04, 2010

Agar

Kanten, or agar, is a gelatinous substance that is essential in Japanese confectionery. Unlike animal gelatin, kanten is a healthy, ...

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January 08, 2010

Yakihata Turnips

Swidden agriculture, known in Japanese as yakihata ("burned field") farming, has been conducted in Japan for several centuries. In contrast ...

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November 24, 2009

Pan-Fired Tea (2) 

Japanese tea owes its green color to the lack of fermentation. While steamed teas are far more common, there ...

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November 04, 2009

Pan-Fired Tea (1)

Japanese tea owes its green color to the lack of fermentation. While steamed teas are far more common, there is ...

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October 01, 2009

Japanese Shorthorn Cattle

Lean and flavorful, Japanese Shorthorn beef is popular with many connoisseurs of good food. It was approved as a native ...

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September 13, 2009

Dried Kaki (1)

The kaki (Diospyros kaki), or Japanese persimmon, is one of the few fruits that are native to Japan. Until sugar ...

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September 04, 2009

Japanese Honeybee

Japanese honeybees are a subspecies of the Asian honeybee native to Japan. But although honey is a kitchen staple in ...

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August 03, 2009

Konbu (Kelp)

Since ancient times the Japanese have taken in essential minerals, such as sodium, calcium, and potassium, as well as iodine ...

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July 14, 2009

Domestic Flour

Of the wide variety of noodles of Japan, among the most popular is a thick wheat flour noodle called udon. ...

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