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Furikake - Homemade Japanese Condiment
Furikake is a Japanese condiment that originated in the 1910s. It was created by a Japanese pharmacist named Suekichi Yoshimaru in Tokyo..
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Nitamago or Ajitsuke Tamago (Ajitama)
Ajitsuke Tamago, also known as Ajitama (味玉), literally translates to "seasoned eggs" in Japanese. These marinated eggs are a classic accompaniment in Japanese cuisine,.
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Yudane Method (For Ultra Soft Japanese Bread)
Here are the specialties from each country with their local names, using techniques similar to Yudane:
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Tangzhong 汤中 (China): This method is.
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Shokupan (Japanese Milk Bread)
Shokupan 食パン, this Japanese bread with endless tenderness, will melt you away! Between milk bread and sliced bread, it combines the best of both worlds to offer a soft, airy.
