11.17 Tofu Hummus

Tofu Hummus

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11.17 Tofu Marinated in Olive Oil with Herbs

Tofu Marinated In Olive Oil Ever wondered what's the best way to marinate tofu? Check out this easy to do recipe.

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11.17 Pod Almighty

Not so long ago edamame, fresh soya beans, not the branch, were little known outside of their traditional home in Asia. (ln China they are called mao dou, hairy bean). How that has changed. Edamame has now entered the English language and this addictive little legume is on its way to being as familiar to the wider world as ramen.

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07.17 More Delicious Easy-to-follow Fresh Soy Bean Recipes

This soy bean dish is nothing short of inspired. If carrot leaves cannot be found, substitute shungiku or some other fragrant leaf. Less than a teaspoon of sake and soy sauce and one heaped teaspoon of sesame seeds should do. Go easy initially as success depends on the balance of flavors.

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07.17 Easy, Healthy, Fresh Edamame Recipes

Not so long ago edamame, fresh soya beans, not the branch, were little known outside of their traditional home in Asia. (ln China they are called mao dou, hairy bean). How that has changed. Edamame has now entered the English language and this addictive little legume is on its way to being as familiar to the wider world as ramen.

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05.17 HOW THE BOYS GET ALL BEST FISH - Otokonoko De Yokatta! 

Good grief, I feel like a grandmother or something! The couple for whom we were nakodo (go-between) last year have had a baby. The couple are the son and daughter-in-law of our local caterer here in Yokogoshi. They now have a baby and grandpa phoned repeating over and over, "otokonoko de yokata" (Happy it's a baby boy. So yesterday I went bearing gifts to view the little object of all the rejoicin...

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05.17 Bamboo

After such a long hard winter I want spring to burst on the scene like gangbusters or at least Auntie Marne. I want to know it's here! I want to feel the sun and hear the birds and see the blossoms and new green.

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05.16 Basic Kombudashi

Kombudashi (aka konbudashi, kobudashi; broth made from kelp) forms one of the pillars of Japanese cuisine and is used as the basic flavoring in a variety of dishes such as miso-shiru. It's extremely easy to make and provides an umami boost to anything it's added to. While there are several methods for making dashi, here we'll introduce one of the easiest ways as recommended by the kombu experts at...

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