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	<title>moshimoshi experience &#187; fooding</title>
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	<link>http://www.moshimoshi.ch</link>
	<description>GENEVA SUSHI RESTAURANT REFERENCE - LES RESTAURANTS SUSHI A GENEVE</description>
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		<title>the bill, please!</title>
		<link>http://www.moshimoshi.ch/take-away/the-bill-please/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=the-bill-please</link>
		<comments>http://www.moshimoshi.ch/take-away/the-bill-please/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 05:59:36 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[fooding]]></category>
		<category><![CDATA[moshimoshi]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[take-away]]></category>
		<category><![CDATA[bill]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[wasabi]]></category>

		<guid isPermaLink="false">http://www.moshimoshi.ch/?p=815</guid>
		<description><![CDATA[Yesterday lunch @Wasabi (for 2 people).]]></description>
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		<title>Onigiri おにぎり (rice ball)</title>
		<link>http://www.moshimoshi.ch/recipe/onigiri-%e3%81%8a%e3%81%ab%e3%81%8e%e3%82%8a-rice-ball/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=onigiri-%25e3%2581%258a%25e3%2581%25ab%25e3%2581%258e%25e3%2582%258a-rice-ball</link>
		<comments>http://www.moshimoshi.ch/recipe/onigiri-%e3%81%8a%e3%81%ab%e3%81%8e%e3%82%8a-rice-ball/#comments</comments>
		<pubDate>Sun, 18 Jul 2010 08:25:35 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[fooding]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[ball]]></category>
		<category><![CDATA[onigiri]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://www.moshimoshi.ch/?p=810</guid>
		<description><![CDATA[Japanese often take onigiri, especially rather large oval or triangle-shaped ones, for lunch when they go flower-viewing in the spring or to sporting events in the autumn. onigiri tastes good even after it has cooled. Ingredients (8 balls): 4 cups japanese rice 1 tablespoon white sesame seeds 2 sheets nori 1 slice of salmon salt [...]]]></description>
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		<title>Recipe Asparagus with mustard dressing</title>
		<link>http://www.moshimoshi.ch/recipe/recipe-asparagus-with-mustard-dressing/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=recipe-asparagus-with-mustard-dressing</link>
		<comments>http://www.moshimoshi.ch/recipe/recipe-asparagus-with-mustard-dressing/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 11:29:19 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[fooding]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[asparagus]]></category>

		<guid isPermaLink="false">http://www.moshimoshi.ch/?p=743</guid>
		<description><![CDATA[This salad is very easy to cook. Use green asparagus (gurin asuparagasu) to enjoy this fresh dish in a small bowl. Ingredients (4 servings): 20 spears of green asparagus &#8211; trimmed 1/2 tea spoon salt 2 tea spoons Karashi (yellow Japanese mustard) 2 tea spoons water 1 egg 1 tea spoon soy sauce Directions: - [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Kikkoman less Salt Soy Sauce</title>
		<link>http://www.moshimoshi.ch/recipe/kikkoman-less-salt-soy-sauce/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=kikkoman-less-salt-soy-sauce</link>
		<comments>http://www.moshimoshi.ch/recipe/kikkoman-less-salt-soy-sauce/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 05:48:19 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[fooding]]></category>
		<category><![CDATA[ingredients]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[health]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[soy]]></category>

		<guid isPermaLink="false">http://www.moshimoshi.ch/?p=695</guid>
		<description><![CDATA[Did you know? For a healthy dietary balance, Kikkoman launched a less Salt version of its famed soy sauce. The special recipe uses a unique fermentation process which keeps all the unique flavour and aroma of original soy sauce but has 43% less salt. Like the original, there are no artificial colourings or flavourings.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sooishi blog</title>
		<link>http://www.moshimoshi.ch/recipe/sooishi-blog/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=sooishi-blog</link>
		<comments>http://www.moshimoshi.ch/recipe/sooishi-blog/#comments</comments>
		<pubDate>Sat, 27 Mar 2010 15:39:24 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[blog]]></category>
		<category><![CDATA[e-shop]]></category>
		<category><![CDATA[fooding]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[oishi blog recipe e-shop]]></category>

		<guid isPermaLink="false">http://www.moshimoshi.ch/?p=612</guid>
		<description><![CDATA[Nice, simple and interesting blog with tasty recipes, tips and a selection of food shops in town. Sooishi is also a boutique, online shop with many items like Marmelade, kitchen utensils and Sooishi branded cooking aprons for adults and kids. Sooishi blog Sooishi boutique]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Book of the day</title>
		<link>http://www.moshimoshi.ch/sushi/book-of-the-day/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=book-of-the-day</link>
		<comments>http://www.moshimoshi.ch/sushi/book-of-the-day/#comments</comments>
		<pubDate>Sun, 24 Jan 2010 09:57:17 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[book]]></category>
		<category><![CDATA[fooding]]></category>
		<category><![CDATA[moshimoshi]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[book english sushi amazon]]></category>

		<guid isPermaLink="false">http://www.moshimoshi.ch/?p=551</guid>
		<description><![CDATA[Squeamish about Sushi by Betty Raynolds. An illustrated English guide book to eating in Japan. It shows various situations that you may experience in Japan, eating in a restaurant, stay in Japanese style inn (Ryokan), going to Sumo stadium and more. The most funny part includes  a guide to going to toilet in restaurant (put [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>My rice cooker</title>
		<link>http://www.moshimoshi.ch/fooding/my-rice-cooker/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=my-rice-cooker</link>
		<comments>http://www.moshimoshi.ch/fooding/my-rice-cooker/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 12:45:00 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[fooding]]></category>
		<category><![CDATA[love]]></category>
		<category><![CDATA[rice cooker]]></category>

		<guid isPermaLink="false">http://moshimoshi.ch/blog/?p=36</guid>
		<description><![CDATA[Love it! Addicted!]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Unagi or Anago? What is the difference?</title>
		<link>http://www.moshimoshi.ch/fooding/unagi-or-anago-what-is-the-difference/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=unagi-or-anago-what-is-the-difference</link>
		<comments>http://www.moshimoshi.ch/fooding/unagi-or-anago-what-is-the-difference/#comments</comments>
		<pubDate>Wed, 15 Jul 2009 15:03:00 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[fooding]]></category>
		<category><![CDATA[anago]]></category>
		<category><![CDATA[eel]]></category>
		<category><![CDATA[unagi]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://moshimoshi.ch/blog/?p=32</guid>
		<description><![CDATA[Anago Salt-water eels, often simmered for sushi or tempura. Less rich and oily than unagi. Unagi Freshwater eels which are usually served with a kabayaki sauce.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Recipe : Japanese curry rice</title>
		<link>http://www.moshimoshi.ch/fooding/recipe-japanese-curry-rice/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=recipe-japanese-curry-rice</link>
		<comments>http://www.moshimoshi.ch/fooding/recipe-japanese-curry-rice/#comments</comments>
		<pubDate>Wed, 04 Feb 2009 21:36:00 +0000</pubDate>
		<dc:creator>moshimoshi</dc:creator>
				<category><![CDATA[fooding]]></category>
		<category><![CDATA[kare]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://moshimoshi.ch/blog/?p=9</guid>
		<description><![CDATA[Ingredients (4 servings) : 4 cups of cooked japanese rice 2 onions2 potatoes 2 carrots 120 gr japanese curry 3 1/2 cups water 250 gr meat (pork, beef or chicken) Directions : - cut potatoes, carrots, and meat into bite-sized pieces - slice onions - heat a deep pan and saute the onion - add [...]]]></description>
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