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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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Cooking Guru Yukimasa Rika: Spreading the Gospel of Stress-Free Excellence

An entrepreneur with extensive experience abroad, Yukimasa Rika has employed a variety of media to share her secrets for living the good life in today’s busy, cosmopolitan world. Having gained a devoted following among Japanese working women with her simple but tasty recipes, she is now eager to spread the word about Japanese cooking.
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“Minshuku” (Traditional Family-Run Lodgings)

Guests at minshuku can expect to enjoy classic Japanese family hospitality along with meals based around fresh vegetables and other local produce.
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Japanese Restaurants On the Rise Abroad

The number of Japanese restaurants outside Japan reached 89,000 in July 2015, up sharply from 55,000 two years earlier. Many of these restaurants serve dishes that depart considerably from what the Japanese would consider to be traditional taste, though, and some see a need for measures—spearheaded by the Agriculture Ministry so far—to boost the quality of these overseas eateries.
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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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“Kyaraben” (Character “Bentōs”)

Bentō makers are livening up lunch by adding cute character designs to box meals. Fueled by media attention and blogging, these character bentōs, or kyaraben, have become a Japanese craze.
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Family Restaurants

Family restaurants are casual eating establishments originally designed for families, but now enjoyed by a wide range of customers. Since the first famiresu opened in 1970 they have spread rapidly. There are now around 8,000 nationwide.
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