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The Tempura Journey: When It was First A Snack

Tempura’s Beginnings: Not Japanese The tempura is one of the best known dishes even among non-Japanese. Delicious batter wraps around fresh seafood inside as it cooks, and when ready to eat, is dipped in a slightly sweet and slightly tangy sauce. It’s one of the guilty pleasures
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Ikura: The Red Caviar of Japanese Cuisine

Not Just a Japanese Garnish The word ikura comes from the Russian word “Ikra”, meaning fish eggs. There’s ‘black ikra’ from Russian sturgeon roe (or caviar), and ‘red ikra’ from salmon roe (or ikura in Japanese). In Russian the word ikra refers to fish eggs in general. Ikura is a
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Which is Healthier: White Rice or Brown Rice?

Benefits of Brown Rice When it comes to rice, a lot of people think that brown rice is a healthier choice over white rice. Brown rice is good, clean and nutritious, while white rice isn’t. If you want to lose weight, build muscle, or just eat healthy, white rice should be avoided
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The Unknown Raw Salmon: A Norwegian Story

How Salmon Sushi Became No 1 in Japan Salmon. You’ll find it in any sushi shop, big or small, wherever you go in Japan. It’s the most popular topping for sushi, far more so than the traditional tuna and halibut. But did you know that it’s popularity is relatively recent? Just
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Busting The Myth About The Freshest Sashimi

What is Freshest Raw Fish? Many sushi and sashimi diners who love raw fish, not necessarily connoisseurs, think that if the dish they’re eating smells as fresh as the ocean it came from, they’re dining on fish just off the boat. Actually, not so. Raw fish, especially in the
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