{"id":10250,"date":"2010-01-09T10:35:55","date_gmt":"2010-01-09T15:35:55","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10250"},"modified":"2010-01-09T10:35:55","modified_gmt":"2010-01-09T15:35:55","slug":"salad-porridge%e3%83%ab%e3%83%83%e3%82%b3%e3%83%a9%e3%81%9f%e3%81%a3%e3%81%b7%e3%82%8a%e4%b8%83%e8%8d%89%e3%82%b5%e3%83%a9%e3%83%80%e7%b2%a5","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10250&lang=en","title":{"rendered":"Salad Porridge
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Salad Porridge<\/strong>
\nJanuary 8, 2010<\/em><\/p>\n

In Japan there is a tradition that on January 7 people eat porridge, called “nana-kusa gayu”: seven herb porridge. This porridge is supposed to cure and prevent any illnesses and brings good health. Some people also say they like to eat this porridge because they need food gentle to their stomach after having too much food while celebrating the new year.<\/p>\n

There is no way we can get those specific seven herbs they traditionally use in Japan. But I though it would be fun to make porridge with baby salad leafs. I really liked the nutty flavor of arugula in my porridge. The porridge was simply flavored with Chinese soup base and salt. <\/p>\n

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\u30c6\u30ea\u30fc\u306f\u304a\u7ca5\uff08\u82f1\u8a9e\u3060\u3068Porridge\u30dd\u30ea\u30c3\u30b8\uff09\u3068\u805e\u304f\u3068\u201c\u56da\u4eba\u98df\u201d\u3001\u3068\u3044\u3046\u767a\u60f3\u3092\u3059\u308b\u4eba\u306a\u306e\u3067\uff08\u7b11\uff09\u3001\u3053\u308c\u306f\u79c1\u306e\u4e00\u4eba\u3054\u98ef\u306d\u3002 <\/p>\n

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Salad Porridge January 8, 2010 In Japan there is a tradition that on January 7 people eat porridge, called “nana-kusa gayu”: seven herb porridge. This porridge is supposed to cure and prevent any illnesses and brings good health. Some people also say they like to eat this porridge because they need food gentle to their […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-10250","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10250"}],"version-history":[{"count":32,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10250\/revisions"}],"predecessor-version":[{"id":10286,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10250\/revisions\/10286"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}