Comments on: One year of Cho-Tabetai! http://cho-tabetai.com/one-year-of-cho-tabetai/ A journal of dining, cooking and food experimentation Tue, 28 Feb 2012 17:36:12 +0000 hourly 1 http://wordpress.org/?v=3.0.3 By: Jake http://cho-tabetai.com/one-year-of-cho-tabetai/comment-page-1/#comment-366 Jake Sat, 05 Jul 2008 16:03:50 +0000 http://cho-tabetai.com/one-year-of-cho-tabetai/#comment-366 Congratulations John! This is a top notch site. I can't wait for your pdf cook book to come out. Congratulations John! This is a top notch site. I can’t wait for your pdf cook book to come out.

]]> By: steamy kitchen http://cho-tabetai.com/one-year-of-cho-tabetai/comment-page-1/#comment-362 steamy kitchen Wed, 18 Jun 2008 21:24:16 +0000 http://cho-tabetai.com/one-year-of-cho-tabetai/#comment-362 congrats! (late I know) love ankimo congrats! (late I know) love ankimo

]]> By: Peko Peko http://cho-tabetai.com/one-year-of-cho-tabetai/comment-page-1/#comment-359 Peko Peko Fri, 06 Jun 2008 09:42:12 +0000 http://cho-tabetai.com/one-year-of-cho-tabetai/#comment-359 One year? Congrats! Congrats! Love the deep-fried snapper pik. I have a carp like that at a chinese restaurant in Kyoto the other day. They cook it in such HOT HOT HOT oil that it can be eaten, bones, head and all. 超食べに頑張って下さいませ！ <a href="http://www.kyotofoodie.com/" rel="nofollow">KyotoFoodieのPeko</a> One year? Congrats! Congrats!

Love the deep-fried snapper pik. I have a carp like that at a chinese restaurant in Kyoto the other day. They cook it in such HOT HOT HOT oil that it can be eaten, bones, head and all.

超食べに頑張って下さいませ！

KyotoFoodieのPeko

]]> By: Lina http://cho-tabetai.com/one-year-of-cho-tabetai/comment-page-1/#comment-345 Lina Wed, 21 May 2008 04:37:36 +0000 http://cho-tabetai.com/one-year-of-cho-tabetai/#comment-345 happy anniversary =D happy anniversary =D

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