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Thank you so much for subscribing to my newsletters to stay in touch with my blog! As a small token of my appreciation, I host a monthly giveaway just for my dearest subscribers. ♥
GIVEAWAY RULES:
Please Note: Your email for the comment entry has to match with your email address in my Email Newsletter Subscription mailing list.This giveaway contest closes on Sunday, July 30, at 12 p.m. PST and is open to everyone worldwide!Four (4) winners will be selected via Random.org and contacted via email, so please include a valid email address in the email address entry box (please double check your spelling!).The winners are required to respond within 48 hours to claim the prize.
HOW TO ENTER:
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Full Disclosure: This giveaway is sponsored by yours truly.
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Thank you for participating this giveaway! The winners are…
Congratulations to Kris (#62), Hesper (#141), Catherine (#344), and Amanda (#771)! I’ll email you shortly.
Great Recipes!
Love your giveaways! Hope I win sometime
And finally – I follow/liked your facebook page!
I guess we should list separately – my first comment will be for the newsletter. I also subscribe to your youtube channel
I also follow your Instagram. 🙂
I follow you on facebook and subscribe to your newsletter and Youtube channel! 🙂
I read your newsletter every time there’s a new recipe and go back for notes when I’m cooking for my family. Thank you!
Thank you for the giveaway! I’m a follower on YouTube I enjoy your seeing your videos and learning.
Thank you for the giveaway! I’m a follower on YouTube
Subscribed to your Youtube channel
Hello! I am a follower on Instagram 😀
Hello! I liked your page on Facebook.
Subscriber of your newsletter! 🙂
After reading on pickling in UMESU (plum-apricot vinegar): the bottled variety is not found in this part of Tokyo’s supermarkets, but only in specialty shops. We have been using it to quickly pickle new (fresh and in season) ginger root (SHOGA)! A small bottle cost 300 yen (about $3 if you add tax), so I wonder whether one can make this more cheaply by mixing the flesh of UMEBOSHI with rice vinegar. This would be less salty if your pickled plums are low-salt, and perhaps less sugary (to avoid type II diabetes and metabolic syndrome).
Hi Nami ! I really enjoy your recipes! Many of them reminds me of my Bachan!