{"id":13003,"date":"2010-05-28T14:23:43","date_gmt":"2010-05-28T18:23:43","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13003"},"modified":"2010-05-28T14:23:43","modified_gmt":"2010-05-28T18:23:43","slug":"salmon-and-shiso-sandwich%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e9%9d%92%e3%82%b8%e3%82%bd%e3%81%ae%e3%82%b5%e3%83%b3%e3%83%89%e3%82%a4%e3%83%83%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13003&lang=en","title":{"rendered":"Salmon and Shiso Sandwich
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\"\"<\/a>
\nSalmon and Shiso Sandwich<\/strong>
\nLunch May 21, 2010<\/em><\/p>\n

This year I was able to find shiso (Japanese basil) at a farmer’s market (I was able to spot shiso about three years ago, and since it has not been seen anywhere until this year), and it’s growing very well in my herb planter. Here is my salmon and shiso sandwich, made with salmon cake, tomato slices, shiso leaves, and caper mayo (mayo, lemon juice, yuzu mustard, capers, sugar, salt, pepper). There is nothing like it, so it’s hard to describe the flavor of shiso, but it’s fresh and summery and I think it’s the kind of flavor that can be accepted by majority of the people. <\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Salmon and Shiso Sandwich Lunch May 21, 2010 This year I was able to find shiso (Japanese basil) at a farmer’s market (I was able to spot shiso about three years ago, and since it has not been seen anywhere until this year), and it’s growing very well in my herb planter. Here is my […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,9],"tags":[],"class_list":["post-13003","post","type-post","status-publish","format-standard","hentry","category-bread","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13003","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=13003"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13003\/revisions"}],"predecessor-version":[{"id":13088,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13003\/revisions\/13088"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}