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“Temaki-zushi”: Get Creative with Roll-Your-Own SushiYukimasa Rika

If you’re looking for a no-hassle way to have a Japanese-style party, temaki-zushi—literally meaning “hand-rolled sushi”—could be the answer. The only cooking involved is preparing sushi rice, which is just fresh-cooked rice flavored here with sushi vinegar, regular vinegar, and salt. Although raw fish is commonly used, there are no hard-and-fast rules about what can or can’t go in the sushi; practically anything will work, from avocado to ground beef. Give your creativity free rein and mix and match different fillings as you enjoy the company of your favorite people.
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“Oyakodon”: The Simple Pleasure of Chicken, Egg, and RiceYukimasa Rika

Oyakodon is a healthy dish made with only egg, onion, chicken, and rice. The soft and creamy half-cooked egg combined with lightly sweetened sauce will melt in your mouth, and you’ll empty the bowl before you know it. Oyakodon is so beloved in Japan that there are restaurants specializing in it, but it is actually a very simple dish that can easily become a staple in your repertoire.
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“Kinpira”: A Colorful, Flavorful Veggie Side-Dish for Any MealYukimasa Rika

The following recipe is a spin on kinpira, a popular izakaya (Japanese-style pub) dish, using two ingredients that are available just about anywhere in the world: carrot and potato. Although kinpira is commonly associated with gobō, or burdock root, it works surprisingly well with the humble potato. With a delightful texture, this is a great recipe to fall back on when you need that extra dish.
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Sukiyaki: Gather Round the Pot for a Warming, Filling MealYukimasa Rika

The first recipe in the series is sukiyaki, known the world over as the title of a popular Japanese song. It looks sumptuous and tastes delicious, but is a snap to cook: just simmer beef and vegetables in a sauce made with sugar, mirin (sweet cooking sake), soy sauce, and sake. Switch out ingredients to your liking in this flexible dish, a perfect one to share with friends and family in colder months.
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The Birth of Culinary Experts and the Evolving Needs of Japanese HousewivesAko Mari

The early twentieth century saw the rise of the fulltime housewife in Japan, which was paralleled by the emergence of culinary experts offering them advice. Social changes in the ensuing years have seen the roles of women and culinary experts change. This article takes a look at those changes leading up to the present day.
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Traditional Japanese Cooking in the Home: An Endangered ArtIwamura Nobuko

Washoku, the “traditional dietary culture of the Japanese,” was recently inscribed on the UNESCO list of the world’s intangible cultural heritage. Iwamura Nobuko, a researcher into food and family life in modern Japan, looks at what “home cooking” really means for people in Japan today.
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Small Firms, World-Class KitchenwareKitamura Mori

This article, the second in the Road to Hit Products series, introduces Vermicular, an enameled cast iron pot, and the Multispeed Mixer food processor. Both products were developed by small, unknown firms with no previous experience in cookware.
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