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	<title>Feast Asia &#187; kanitama</title>
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		<title>Egg foo yong or kanitama?</title>
		<link>http://feastasia.net/food/egg-foo-yong-or-kanitama/</link>
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		<pubDate>Mon, 02 Feb 2009 11:22:27 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[crabmeat]]></category>
		<category><![CDATA[egg foo yong]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[Japan]]></category>
		<category><![CDATA[kanitama]]></category>
		<category><![CDATA[omelet]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=253</guid>
		<description><![CDATA[Just like with fried rice, the Chinese make good use of leftover meat or seafood by adding them to beaten eggs and making an omelet called egg foo yong. It appears, however, that if the omelet contains crab meat, it is more of a kanitama or Japanese omelet with crab meat.
Read the full entry.
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