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From the Kitchens of Our Kūpuna
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Japanese Foods – Hui Manaolana (1951)
Tonkatsu (Pork Cutlet
Tori Meshi (Chicken Rice)
Tori No Goma Yaki (Sesame Chicken)
Tororo Jiru (Mountain Yam Soup)
Tororo-Sanbaizu (Grated Mountain Yams with Vinegar Sauce)
Tsubu-An
Tsukemono (Base for Preserving Vegetables)
Tsukeyaki Dango (Broiled Dumplings)
Tsutsumi Yaki
Umani (Chicken With Vegetables)
Ume Yokan (Red Pickled Plum Dessert)
Unagi Donburi (Rice With Broiled Eel Topping)
Ushio (Fish Soup)
Uzumaki Tamago
Watercress-Turnip Relish
White An
Ya-Ko or Tataki
Yaki Dofu Miso Ni (Fried Soybean Curb Cooked in Miso)
Yaki Niku
Yakidofu (Fried Tofu)
Yama-Imo Sanbaizu (Mountain Yams in Vinegar Sauce)
Yamabuki Ae (String Beans with Shrimps)
Yasai Amazu (Vegetable Dish)
Yashi No Awayuki
Yawata Maki
Yokan (Bean Paste Dessert)
Yudofu
Yudofu With Goma Miso (Cooked Tofu With Goma Miso Sauce)
Zenzai (Cooked Beans in Dumplings)
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