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The Tokyo Diet 1 The Five Fundamentals
The U S Dietary Guidelines
The Art of Eating Less
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4-ounce American azuki bean bamboo shoots bean sprouts beans beef black pepper boiled bowl broiled broth Brown rice butter butterfat cabbage Calories carbohydrate carrot celery chawanmushi chazuke chicken Chinese cabbage cholesterol chopsticks clam coffee or tea condiment cornstarch crown daisy cucumber daikon dashi deep frying dinner dish donburi dried eaten eggplant fish flavor fluid ounces foodstuffs fresh garland chrysanthemum garnish Genmaicha gingerroot ginkgo gram of fat grams grams of carbohydrate grams of protein green green tea grilled Gyokuro hijiki Hojicha horseradish However ingredients Japa Japan Japanese cooking Japanese cuisine Japanese diet Japanese meal kabayaki kamaboko katsuobushi kombu lemon juice Linda Evans lotus root low-fat milk margarine meat menu milk 6 fluid mirin miso miso soup mushrooms nabemono namasu noodles nori okra parboiled pickled pieces ponzu poultry prawns prepared protein radish recipes rice sake salad salt sashimi saturated fat saucepan scallions seafood seaweed served sesame sesame seeds shabu-shabu shellfish shiitake shojin shoyu shrimp simmer skewers sliced snack low-fat soba soup soy sauce soybean spinach string beans sugar sukiyaki sunomono sushi sweet tablespoon teaspoon tempura teriyaki tofu Tokyo tsukemono tuna umeboshi unadon unsaturated fat vegetable oil vegetables vinegar wakame wasabi whole wheat bread yakitori