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Top News In Midori Kasai Today - Breaking & Trending Today

GOHAN LAB/ Sake lees soup with daikon radish and beef: Kansai seasonal delicacy just the thing to warm you up in winter | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Japan General , Masahiro Goda , Asahi Shimbun , Setsuko Sugimoto , National Research Institute Of Brewing , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , National Research Institute , Hiroshima Prefecture , Midori Kasai , Japan Society ,

GOHAN LAB/ Sweet simmered black soybeans: Keep liquid from boiling over to get plump, shiny 'kuromame' | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Masahiro Goda , Yamamoto Shoten , Makiko Watanabe , Masahito Yamamoto , Japan Society Of Cookery Science , Ochanomizu University , Gohan Lab , Japanese New Year , Midori Kasai , Edo Period , Japan Society , Asahi Shimbun ,

GOHAN LAB/ Spiedini of seafood and vegetables: Prior parboiling lets ingredients retain their color when cooked | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Passoa Passo , Masahiro Goda , Asahi Shimbun , Kuniaki Arima , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , New Year , Midori Kasai , Japan Society , Basic Cooking Method ,

GOHAN LAB/ Fish pickled in miso: Keep the heat level low so the fish turns nicely brown | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Masahiro Goda , Asahi Shimbun , Makiko Watanabe , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Asahi Shimbun Service , Ochanomizu University , Gohan Lab , Asahi Shimbun Service Anchor , Midori Kasai , Japan Society ,

GOHAN LAB/ Nagaimo yam and eryngii mushroom sauteed with pork: Beauty of the dish lies in the complex and rich flavor of miso | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Yoyogi Uehara , Masahiro Goda , Asahi Shimbun , Katsuhiko Yoshida , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Japan Federation Of Miso Manufacturers Cooperatives , Ochanomizu University , Gohan Lab , Japan Federation , Miso Manufacturers Cooperatives , Midori Kasai , Japan Society ,