{"id":12472,"date":"2010-04-30T16:50:45","date_gmt":"2010-04-30T20:50:45","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12472"},"modified":"2010-04-30T16:52:44","modified_gmt":"2010-04-30T20:52:44","slug":"seafood-seaweed-pasta%e7%a3%af%e3%81%ae%e9%a6%99%e3%82%8a%e3%82%b7%e3%83%bc%e3%83%95%e3%83%bc%e3%83%89%e6%b5%b7%e8%8b%94%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12472&lang=en","title":{"rendered":"Seafood Seaweed Pasta
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Seafood Seaweed Pasta<\/strong>
\nDinner April 29, 2010<\/em><\/p>\n

Cooked pasta was mixed with sauteed seafood, seaweed(roughly torn into small pieces from seaweed paper used for sushi), yuzu mustard, olive oil, salt, and pepper. The seaweed gives a wonderful fresh flavor to the pasta and definitely reminds me of the ocean. Sprinkle chopped green onion and squeeze lemon right before serving.<\/p>\n

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\u78ef\u306e\u9999\u308a\u30b7\u30fc\u30d5\u30fc\u30c9\u6d77\u82d4\u30d1\u30b9\u30bf<\/strong>
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Seafood Seaweed Pasta Dinner April 29, 2010 Cooked pasta was mixed with sauteed seafood, seaweed(roughly torn into small pieces from seaweed paper used for sushi), yuzu mustard, olive oil, salt, and pepper. The seaweed gives a wonderful fresh flavor to the pasta and definitely reminds me of the ocean. Sprinkle chopped green onion and squeeze […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-12472","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12472","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=12472"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12472\/revisions"}],"predecessor-version":[{"id":12497,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12472\/revisions\/12497"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}