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		<title>自然薯</title>
		<link>https://japan-web-magazine.com/pd-20151112</link>
		
		<dc:creator><![CDATA[JAPAN WEB MAGAZINE HikoZa]]></dc:creator>
		<pubDate>Thu, 12 Nov 2015 10:57:48 +0000</pubDate>
				<category><![CDATA[冬の食べ物]]></category>
		<category><![CDATA[つまみ]]></category>
		<category><![CDATA[冬が旬の食べ物]]></category>
		<category><![CDATA[卵]]></category>
		<category><![CDATA[天ぷら]]></category>
		<category><![CDATA[旬]]></category>
		<category><![CDATA[生活]]></category>
		<category><![CDATA[自然]]></category>
		<category><![CDATA[菓子]]></category>
		<category><![CDATA[饅頭]]></category>
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					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2015/11/IMG_1789-700x4661-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2015/11/IMG_1789-700x4661-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2015/11/IMG_1789-700x4661-50x50.jpg 50w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="30045" data-permalink="https://japan-web-magazine.com/pd-20151112/attachment/30045/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2015/11/IMG_1789-700x4661.jpg" data-orig-size="700,466" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}" data-image-title="" data-image-description="" data-image-caption="" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2015/11/IMG_1789-700x4661.jpg" /><p>知らない人が見たら、ただの「根っこ」か何かにしか見えないが、その価値と味を知っている人が見たら、まさに「宝の山」のようにも見えるだろう。 大分の山あいの農作物直売所で、「自然薯」がたくさん入った籠をみつけた。 地域によっ</p>
The post <a href="https://japan-web-magazine.com/pd-20151112">自然薯</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
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		<title>白子　冬の絶品食材　冬が旬の食べ物</title>
		<link>https://japan-web-magazine.com/shirako</link>
		
		<dc:creator><![CDATA[Japan Web Magazine 編集部]]></dc:creator>
		<pubDate>Thu, 12 Feb 2015 08:30:31 +0000</pubDate>
				<category><![CDATA[冬の食べ物]]></category>
		<category><![CDATA[日本の食べ物]]></category>
		<category><![CDATA[食のプチ情報　豆知識]]></category>
		<category><![CDATA[ぽん酢]]></category>
		<category><![CDATA[タラ]]></category>
		<category><![CDATA[冬が旬の食べ物]]></category>
		<category><![CDATA[北海道]]></category>
		<category><![CDATA[天ぷら]]></category>
		<category><![CDATA[居酒屋]]></category>
		<category><![CDATA[料理]]></category>
		<category><![CDATA[食べ方]]></category>
		<guid isPermaLink="false">https://japan-web-magazine.com/?p=13012</guid>

					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2015/02/shirako2-700x4661-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2015/02/shirako2-700x4661-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2015/02/shirako2-700x4661-50x50.jpg 50w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="13021" data-permalink="https://japan-web-magazine.com/shirako/attachment/13021/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2015/02/shirako2-700x4661.jpg" data-orig-size="700,466" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}" data-image-title="" data-image-description="" data-image-caption="" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2015/02/shirako2-700x4661.jpg" /><p>「魅惑」の冬の「味覚」 ああ、グロテスクとさえいえるようなその見た目とはうらはらに、このとろけるような美味しさはなんだろう。臭みも苦味もなく、官能的な旨味と甘みが折り重なって迫ってくる。それは、極上の体験。まるで、脳の真</p>
The post <a href="https://japan-web-magazine.com/shirako">白子　冬の絶品食材　冬が旬の食べ物</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">13012</post-id>	</item>
		<item>
		<title>大根寿司</title>
		<link>https://japan-web-magazine.com/japanese/food/daikonzushi/index.html</link>
		
		<dc:creator><![CDATA[Japan Web Magazine 編集部]]></dc:creator>
		<pubDate>Thu, 21 Mar 2013 19:19:09 +0000</pubDate>
				<category><![CDATA[冬の食べ物]]></category>
		<category><![CDATA[日本の発酵食品]]></category>
		<category><![CDATA[日本の食べ物]]></category>
		<category><![CDATA[石川県]]></category>
		<category><![CDATA[石川県の情報]]></category>
		<category><![CDATA[石川県の記事]]></category>
		<category><![CDATA[石川県の郷土料理]]></category>
		<category><![CDATA[石川県の食べ物]]></category>
		<category><![CDATA[食のプチ情報　豆知識]]></category>
		<category><![CDATA[伝統食]]></category>
		<category><![CDATA[冬の味覚]]></category>
		<category><![CDATA[北前船]]></category>
		<category><![CDATA[北陸の郷土の味]]></category>
		<category><![CDATA[北陸の郷土料理]]></category>
		<category><![CDATA[大根]]></category>
		<category><![CDATA[季節の味覚]]></category>
		<category><![CDATA[発酵食品]]></category>
		<category><![CDATA[郷土料理]]></category>
		<guid isPermaLink="false">https://japan-web-magazine.com/?p=206</guid>

					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2014/05/0116-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="大根寿司" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2014/05/0116-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2014/05/0116-70x70.jpg 70w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="207" data-permalink="https://japan-web-magazine.com/japanese/food/daikonzushi/index.html/01-21/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2014/05/0116.jpg" data-orig-size="1600,1066" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1358429624&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="大根寿司" data-image-description="&lt;p&gt;大根寿司&lt;/p&gt;
" data-image-caption="&lt;p&gt;大根寿司&lt;/p&gt;
" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2014/05/0116-1600x1066.jpg" /><p>加賀の郷土の味 口の中に入れるとじんわりと沁み出るニシンの旨み。そこに糀の甘みと大根の甘み、シャキシャキっとした食感が絡まってくる。乳酸発酵の柔らかな酸味もやってくる。 美味しいのみならず、身体にも優しそうな出で立ち。鮮</p>
The post <a href="https://japan-web-magazine.com/japanese/food/daikonzushi/index.html">大根寿司</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
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