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	<description>日本の魅力再発見マガジン</description>
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		<title>刺身に添えられているダイコンの細切りは「ダイコンのツマ」なのか「ケン」なのか</title>
		<link>https://japan-web-magazine.com/sashimi-tsuma</link>
		
		<dc:creator><![CDATA[Japan Web Magazine 編集部]]></dc:creator>
		<pubDate>Wed, 15 Mar 2023 11:56:26 +0000</pubDate>
				<category><![CDATA[役立ち情報]]></category>
		<category><![CDATA[日本の食べ物]]></category>
		<category><![CDATA[食のプチ情報　豆知識]]></category>
		<category><![CDATA[刺身]]></category>
		<category><![CDATA[大根]]></category>
		<category><![CDATA[居酒屋]]></category>
		<category><![CDATA[日本料理]]></category>
		<category><![CDATA[美しい]]></category>
		<category><![CDATA[魚]]></category>
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					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2023/03/sashimi-3-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="マスの刺身" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2023/03/sashimi-3-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2023/03/sashimi-3-50x50.jpg 50w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="43094" data-permalink="https://japan-web-magazine.com/sashimi-tsuma/sashimi-3/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2023/03/sashimi-3.jpg" data-orig-size="1920,1280" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark II&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1338660551&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;105&quot;,&quot;iso&quot;:&quot;3200&quot;,&quot;shutter_speed&quot;:&quot;0.05&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}" data-image-title="マスの刺身" data-image-description="" data-image-caption="" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2023/03/sashimi-3-1600x1066.jpg" /><p>刺身に欠かせないダイコンの「ツマ」 懐石料理、会席料理、割烹料理などの日本料理の店や、寿司屋、居酒屋などで提供されている（もしくはスーパーマーケットや魚屋さんなどで売られている）「お刺身」や「刺し盛り（刺し身の盛り合わせ</p>
The post <a href="https://japan-web-magazine.com/sashimi-tsuma">刺身に添えられているダイコンの細切りは「ダイコンのツマ」なのか「ケン」なのか</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
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		<title>四季を食べる 感じる「秋の味覚弁当」</title>
		<link>https://japan-web-magazine.com/post-3432/</link>
		
		<dc:creator><![CDATA[JAPAN WEB MAGAZINE NEWS]]></dc:creator>
		<pubDate>Thu, 21 Aug 2014 07:23:56 +0000</pubDate>
				<category><![CDATA[News & Events]]></category>
		<category><![CDATA[神奈川県のNews & Events]]></category>
		<category><![CDATA[みなとみらい]]></category>
		<category><![CDATA[弁当]]></category>
		<category><![CDATA[日本料理]]></category>
		<category><![CDATA[横浜ベイホテル東急]]></category>
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					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2014/08/05-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2014/08/05-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2014/08/05-70x70.jpg 70w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="3433" data-permalink="https://japan-web-magazine.com/post-3432/05-14/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2014/08/05.jpg" data-orig-size="800,605" data-comments-opened="0" data-image-meta="{&quot;aperture&quot;:&quot;14&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark III&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1405594980&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;90&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.008&quot;,&quot;title&quot;:&quot;&quot;}" data-image-title="05" data-image-description="" data-image-caption="" data-large-file="https://japan-web-magazine.com/wp-content/uploads/2014/08/05.jpg" /><p>横浜ベイホテル東急・日本料理「大志満」で10月 　横浜ベイホテル東急(横浜市西区みなとみらい)は日本料理「大志満」で、10月1日から31日まで、ランチ限定「秋の味覚弁当」を提供する。 　四季を大切にする日本料理らしく、秋</p>
The post <a href="https://japan-web-magazine.com/post-3432/">四季を食べる 感じる「秋の味覚弁当」</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
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		<title>長崎の食べ物</title>
		<link>https://japan-web-magazine.com/japanese/japanese-food/nagasaki-index.html</link>
		
		<dc:creator><![CDATA[Japan Web Magazine 編集部]]></dc:creator>
		<pubDate>Mon, 12 May 2008 03:14:25 +0000</pubDate>
				<category><![CDATA[長崎県のB級グルメ・ご当地グルメ]]></category>
		<category><![CDATA[長崎県のお土産・おみやげ・定番おみやげ]]></category>
		<category><![CDATA[長崎県の特産品・名産品]]></category>
		<category><![CDATA[長崎県の郷土料理]]></category>
		<category><![CDATA[長崎県の食べ物]]></category>
		<category><![CDATA[お菓子]]></category>
		<category><![CDATA[ご当地グルメ]]></category>
		<category><![CDATA[ちゃんぽん]]></category>
		<category><![CDATA[名物料理]]></category>
		<category><![CDATA[料理]]></category>
		<category><![CDATA[日本料理]]></category>
		<category><![CDATA[皿うどん]]></category>
		<category><![CDATA[郷土料理]]></category>
		<category><![CDATA[郷土食]]></category>
		<category><![CDATA[長崎]]></category>
		<category><![CDATA[長崎ちゃんぽん]]></category>
		<category><![CDATA[長崎名物]]></category>
		<category><![CDATA[長崎県の食文化]]></category>
		<category><![CDATA[食べもの]]></category>
		<category><![CDATA[食文化]]></category>
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					<description><![CDATA[<img width="150" height="150" src="https://japan-web-magazine.com/wp-content/uploads/2015/07/nagasaki-food-700x466-150x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" srcset="https://japan-web-magazine.com/wp-content/uploads/2015/07/nagasaki-food-700x466-150x150.jpg 150w, https://japan-web-magazine.com/wp-content/uploads/2015/07/nagasaki-food-700x466-50x50.jpg 50w" sizes="(max-width: 150px) 100vw, 150px" data-attachment-id="22217" data-permalink="https://japan-web-magazine.com/japanese/japanese-food/nagasaki-index.html/attachment/22217/" data-orig-file="https://japan-web-magazine.com/wp-content/uploads/2015/07/nagasaki-food-700x466.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/2015/07/nagasaki-food-700x466.jpg" /><p>「長崎の郷土料理・長崎ご当地グルメ」 日本とヨーロッパと中国の交歓 1549年に種子島にポルトガル人が漂着して以来、西洋の品々と宗教を携えてやってきた数々の外国人は、日本に技術的、社会的、宗教的に多大な影響を及ぼしたが、</p>
The post <a href="https://japan-web-magazine.com/japanese/japanese-food/nagasaki-index.html">長崎の食べ物</a> first appeared on <a href="https://japan-web-magazine.com">JAPAN WEB MAGAZINE</a>.]]></description>
		
		
		
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