{"id":11102,"date":"2010-02-21T10:47:47","date_gmt":"2010-02-21T15:47:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11102"},"modified":"2010-02-22T22:25:37","modified_gmt":"2010-02-23T03:25:37","slug":"meatballs-and-green-peppers-in-japanese-ginger-broth%e8%82%89%e5%9b%a3%e5%ad%90%e3%81%a8%e3%83%94%e3%83%bc%e3%83%9e%e3%83%b3%e3%81%ae%e7%94%9f%e5%a7%9c%e9%a2%a8%e5%91%b3%e6%97%a8%e7%85%ae","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11102&lang=en","title":{"rendered":"Meatballs and Green Peppers in Japanese Ginger Broth
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\"\"<\/a> \"\"<\/a><\/p>\n

Meatballs and Green Peppers in Japanese Ginger Broth<\/strong>
\nDinner, February 18, 2010<\/em><\/p>\n

My sister and her husband eat very healthy. The great thing about their diet is that everything is homemade, they use seasonal ingredients, and they enjoy experimenting with various spices and herbs. So their foods are not only healthy but also very tasty and satisfying. <\/p>\n

The inspiration for my Meatballs and Green Peppers in Japanese Ginger Broth came from my sister’s dish, Daikon Radish and Scallops in Japanese Ginger Broth. <\/p>\n

Japanese ginger broth: water, hon-dashi(Japanese fish broth granule), soy sauce, brown sugar, ginger (both slices and grated)<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Meatballs and Green Peppers in Japanese Ginger Broth Dinner, February 18, 2010 My sister and her husband eat very healthy. The great thing about their diet is that everything is homemade, they use seasonal ingredients, and they enjoy experimenting with various spices and herbs. So their foods are not only healthy but also very tasty […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,7],"tags":[],"class_list":["post-11102","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11102","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=11102"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11102\/revisions"}],"predecessor-version":[{"id":11166,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11102\/revisions\/11166"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}