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	<title>Rasa Malaysia &#187; Mizkan</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>15-Minute Soba Noodle Soup</title>
		<link>http://rasamalaysia.com/15-minute-soba-noodle-soup-recipe/</link>
		<comments>http://rasamalaysia.com/15-minute-soba-noodle-soup-recipe/#comments</comments>
		<pubDate>Mon, 21 Jan 2013 14:31:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Mizkan]]></category>
		<category><![CDATA[Soba]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20772</guid>
		<description><![CDATA[I love all sorts of noodles but if I have to choose one of my favorite noodles, it would probably be Japanese soba, or buckwheat noodles. There are many reasons why I love soba: the slippery and smooth texture and the subtle taste of the buckwheat flour. Served cold as zaru soba (cold soba) or hot with a broth, soba never fails to satisfy my palate. Another thing that I love about soba is the convenience of preparing the noodles. Soba usually comes in individual serving bundles, so there is no prep work of measuring, soaking, and rinsing involved. All I have to do is peel off the paper wrapper that binds the noodles together, and off they go into a pot of boiling water, and in a few minutes, the soba noodles are ready to be served. On warm summer days, I love a serving of cold soba with dipping sauce, which is simple yet utterly delicious. On cold winter days when I need some warmth, I adore a steaming hot bowl of soba noodle soup with all the trimmings: vegetables, mushrooms, shrimp, and topped with some seaweed strips and a generous dash of togarashi, or Japanese spices. This is my 15-minute soba noodle soup recipe, ones that I have made over and over again, but never fails to delight me. This is also a perfect lunch dish for busy mothers or work-from-home professionals. Making a healthy, nutritious, and no-fuss quick lunch is possible with multi-tasking. While you boil the soba noodles, you can prepare the broth using instant Mizkan (Bonito Flavored) Soup Base, which is a magical condiment that everyone should have in the kitchen. Add the ingredients you have  in the fridge, and when the noodles are done, scoop them out, drain, and ladle the broth over....<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/soba_noodles_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Japanese Fried Chicken Bento</title>
		<link>http://rasamalaysia.com/japanese-fried-chicken-bento/</link>
		<comments>http://rasamalaysia.com/japanese-fried-chicken-bento/#comments</comments>
		<pubDate>Fri, 06 Jul 2012 06:04:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Bento]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mizkan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16885</guid>
		<description><![CDATA[One of my favorite bento is chicken karaage, or Japanese fried chicken bento. In the United States, chicken kaarage is also referred to as sesame fried chicken in many Japanese restaurants. Other than chicken teriyaki, chicken karaage is probably one of the most popular combinations when it comes to Japanese bento. If you have had Japanese food or lunch box, I am sure you have tried the crispy and flavorful Japanese fried chicken. I simply can&#8217;t resist the good taste. Making restaurant-style bento is actually easier than you think, and the whole process of assembling the different dishes into the bento box is actually quite fun. When I started making bento at home, I got myself a 5-compartment bento box, which is widely used in many Japanese restaurants. Please take note that there are a wide variety of bento boxes available: plastic, wood, lacquer ware, 2-tier, single compartment, 2 compartments, up to 7 or 8 compartments, and the list goes on. When it comes to choosing the size and type of bento box, it&#8217;s really a personal preference and what works best for you and your needs. If you are a working professional, you should probably start with a simple 2 to 3-compartment bento box. Everyone can make a bento of your choice. If you are a beginner, here are some pointers for packing mouthwatering bento: Use short-grain rice for the steamed rice and always cook the rice ahead of time to allow for cooling before assembling. Sprinkle some black sesame seeds on top of the steamed rice to enhance the presentation. You can also add some green peas to the rice. The key to a great bento is to make plain looking food looks interesting and hence pleasing to both the eyes and taste buds. Sauces such as dipping...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/karaage_bento_hp.JPG"/></div>]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Japanese Bento and Takeout</title>
		<link>http://rasamalaysia.com/japanese-bento-and-takeout/</link>
		<comments>http://rasamalaysia.com/japanese-bento-and-takeout/#comments</comments>
		<pubDate>Thu, 28 Jun 2012 21:14:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Mizkan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16470</guid>
		<description><![CDATA[Shrimp Tempura and Salmon Teriyaki Bento . In my previous life as a business development professional, I traveled extensively to the Asia Pacific region and made frequent trips to Japan. As a food lover with a penchant for Japanese cuisine, I was always thrilled to visit Japan. As I was there for business trips, I would always work at the company&#8217;s Japanese headquarters in Tokyo, and had the opportunity to experience the working life of the Japanese people. My colleagues would take me on &#8220;cultural immersion&#8221; tours such as taking the bullet train, buying bento boxes (called ebiken or eki bento) at the train station, having immaculate Makunouchi bento (formal bento meal) during lunch meetings, and late night karaoke. The part that mesmerized me the most about my experiences was the Japanese bento and takeout culture. Everywhere you turn, you can&#8217;t miss bento boxes, be it at the train stations, supermarkets, convenient stores, in the office, at the park, or at school. Bento is an integral part of the Japanese food culture. (Ekiben at Train Station. Image Source: Google) . What is Bento? Bento, or o-bento (弁当), is a Japanese single-portion takeout meal, packed in traditional Japanese lacquer/plastic bento boxes with several compartments or simple disposable containers. Japanese bento is usually meant for lunch and the food ranges from simple rice dish with meat and vegetables, spectacular assortments of the best seasonal Japanese dishes, to kids bento (called kyaraben or charaben &#8220;character bento&#8221;) with various edible decorations and eye-candy arrangements, and more. Bento is a true art form of Japanese cuisine; I simply love all sorts of foods served in Japanese bento: Japanese fried chicken, teriyaki, salads, tamagoyaki (fried eggs), and the simmered side dishes. Now that I am a stay home mother, I miss those days when I traveled...<br /><br /><div><img src="/images/homepage/mizkan_products_hp.jpg"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Steamed Fish with Ponzu</title>
		<link>http://rasamalaysia.com/steamed-fish-with-ponzu/</link>
		<comments>http://rasamalaysia.com/steamed-fish-with-ponzu/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 18:30:44 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mizkan]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Ponzu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13349</guid>
		<description><![CDATA[Lunar New Yearis lurking around the corner and 10 days away. (Lunar New Year or the year of Dragon falls on January 23 this year.) Our family will be celebrating Chinese Lunar New Year and I&#8217;m sure many of my readers will be observing the festivities. Chinese Lunar New Year is all about non-stop eating. Throw in fire crackers, lion dance, red packets filled with money, karaoke, gambling, and drinking sessions with friends and family, you have a fun-filled—if not obnoxiously noisy and festive celebration. I love it! Anyway, my Lunar New Year series continues today with a steamed fish recipe. Steamed fish is a must-have during Lunar New Year, especially for the Chinese. Fish is pronounced as yu (鱼) in Mandarin, and it sounds identical to another Chinese character 余, which means &#8220;abundance.&#8221; So fish is always served at Chinese homes, to signify a year full of wealth and fortune. While regular Chinese-style steamed fish is made with soy sauce, I&#8217;m going to share an easy and delicious recipe that will jazz up your regular steamed fish. I used Mizkan AJIPON® Ponzu to replace the regular soy sauce. Ponzu is an increasingly popular Japanese condiment with many culinary usage and you can use it to make all sorts of cooking, including Chinese cuisine. Made with soy sauce, citrus juice and vinegar, the Mizkan AJIPON® Ponzu lends an appetizing and citrusy flavor to my steamed fish. If you use oilier fish such as sea bass (which I used in this steamed fish recipe), the Mizkan AJIPON® Ponzu cuts the grease and rids the fishy smell to deliver a cleaner taste. It was delicious! Try this steamed fish with ponzu recipe this Lunar New Year. I&#8217;m sure your family and guests will welcome a new twist to this classic recipe. (Click...<br /><br /><div><img src="/images/homepage/steamed_fish_ponzu_hp.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Seared Ahi Tuna Salad with Mizkan Ponzu</title>
		<link>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/</link>
		<comments>http://rasamalaysia.com/seared-ahi-tuna-salad-with-mizkan-ponzu/#comments</comments>
		<pubDate>Wed, 30 Nov 2011 18:56:11 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mizkan]]></category>
		<category><![CDATA[Ponzu]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12675</guid>
		<description><![CDATA[I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It&#8217;s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top of a bed of greens, drizzled with a splash of Japanese ponzu dressing. If you love Japanese cooking, I am sure you have had your fair share of seared ahi tuna salad. The good news is that I am sharing my recipe with you, so you can start making this refreshing salad at home. A good seared ahi tuna salad starts with three basic ingredients: sushi-grade ahi tuna, your favorite salad (I like spring mix or herb mix), and a superb Japanese ponzu sauce. Many people are confused by the name &#8220;ahi&#8221; tuna. Ahi is the Hawaiian word for two species of tuna: yellowfin tuna and bigeye tuna. Yellowfin tuna is best served as sashimi (raw) or seared rare. For the dressing, my choice is Mizkan AJIPON® Ponzu, which is widely used at Japanese restaurants. You just can&#8217;t go wrong with the choice of Japanese chefs and restaurateurs. I have tried countless variations of seared ahi tuna salad at Japanese restaurants but my ultimate favorite is the ones served with tobikko roes (fly fish roes) and shredded roasted seaweed. The tobikko roes add the pleasing &#8220;popping&#8221; texture and sensation to the mouth and the roasted seaweed gives its signature Japanese nuance. I also jazzed up the Mizkan AJIPON® Ponzu dressing with a bit of ground sesame seeds and sesame oil. To cut the acidic taste, I sweetened it up with a little honey. Finally, for the star of this dish,...<br /><br /><div><img src="/images/homepage/ahi_tuna_salad_hp.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Oden</title>
		<link>http://rasamalaysia.com/oden/</link>
		<comments>http://rasamalaysia.com/oden/#comments</comments>
		<pubDate>Mon, 31 Oct 2011 22:35:19 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Daikon]]></category>
		<category><![CDATA[Fishballs]]></category>
		<category><![CDATA[Mizkan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12275</guid>
		<description><![CDATA[Every year, when Fall arrives and the air gets crisp and the weather cools down, I look forward to hearty stews and nourishing soups. One of my favorite fall/winter recipes is Oden, a Japanese stew or &#8220;hot pot&#8221; made of dashi stock and an assortment of Japanese fish balls and fish cakes. Oden is my must-order item at my favorite izakaya—a seasonal dish available during the fall and winter months. There are many variations of oden, but my favorite is the ones with hard-boiled eggs, konnyaku (a chewy plant-based gelatin), daikon, kombu (seaweed), and various types of Japanese fried fish balls and fish cakes. I especially love the hard-boiled eggs, which has the subtle taste of the oden broth. Traditionally, oden is made with dashi, or Japanese cooking stock. While you can make home-made dashi stock, many home cooks, including those in Japan, are turning to premium quality soup base for convenience because there is dashi in the soup base. As a busy mom who is constantly pressed for time, I am all about using a good substitute without sacrificing the taste and authenticity. I made my oden with Mizkan (Bonito Flavored) Soup Base and the taste doesn&#8217;t pale in comparison to the oden I had in the Japanese izakaya. It was every bit delicious, comforting, and utterly satisfying. This season, try making oden for your family. It&#8217;s a perfect dish to bring everyone around the table, sharing good food and making great conversations. Enjoy! (Click Page 2 for the Oden Recipe)<br /><br /><div><img src="/images/homepage/oden_hp.jpg"/></div>]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Japanese Cooking with Mizkan</title>
		<link>http://rasamalaysia.com/japanese-cooking/</link>
		<comments>http://rasamalaysia.com/japanese-cooking/#comments</comments>
		<pubDate>Thu, 26 May 2011 18:09:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Mizkan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8522</guid>
		<description><![CDATA[There is no denying that Japanese food is getting more and more popular across the United States. Once a niche ethnic cuisine, Japanese cooking has gone beyond sushi and teriyaki and has become mainstream. Walk down the aisle of many big supermarkets and you will find sushi, sashimi in Japanese bento boxes as eager shoppers and diners load them up in their shopping cart. Other than that, Japanese cooking techniques and ingredients are increasingly adopted by celebrity chefs and cooking professionals alike. Dashi, yuzu, kombu—ingredients that were once alien to non-Japanese chefs are now vital components of haute cuisine and fine dining. As a result of the wild popularity of Japanese cuisine, its ingredients are taking more shelf space in many food stores as more people venture into Japanese cooking at home. I am a huge fan of Japanese food and have been learning and making Japanese food at home. Over the years, I have learned that cooking Japanese food is not hard; in fact, it&#8217;s quite easy as soon as you grasp the fundamentals of Japanese cooking: the basic ingredients, the cooking techniques, tips, traditional methods, and preparation. So, to help you learn Japanese cooking, I have put together this page as an overview of the essential ingredients and the cooking tips that define Japanese cuisine&#8230; Ponzu Ponzu is a fundamental flavoring sauce in Japanese cuisine that oozes umami and great flavor. Made with soy sauce, citrus juice and vinegar, Ponzu has many culinary uses. Every summer, I use Ponzu for my grilled foods, from meats, seafood, chicken to mushrooms and vegetables. Other culinary usage are: Dipping sauce for sushi, sashimi, gyoza (Japanese) dumpling, shabu-shabu (Japanese hot pot). Marinade for meat, fish, shellfish, tofu, and vegetables before grilling. Salad dressing. Use ponzu alone or mix it with mayonnaise, salad dressing/oil...]]></description>
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		<slash:comments>21</slash:comments>
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