{"id":17521,"date":"2011-02-04T23:31:17","date_gmt":"2011-02-05T04:31:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17521"},"modified":"2011-02-04T23:31:17","modified_gmt":"2011-02-05T04:31:17","slug":"soba-noodle-soup-with-grated-radish%e8%b5%a4%e3%81%bf%e3%81%9e%e3%82%8c%e8%95%8e%e9%ba%a6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17521&lang=en","title":{"rendered":"Soba Noodle Soup with Grated Radish
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Soba Noodle Soup with Grated Radish<\/strong>
\nLunch January 21, 2011<\/em><\/p>\n

Soba noodle soup was served with grated radish, seaweed, chicken, and mushroom. Adding grated radish to noodle soup is quite popular in Japan. They usually use daikon radish, but I really liked my red radish version as it gives a beautiful red color. The seaweed salad I bought at the Asian grocery store was delicious and went very well with the soup, too.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u663c\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff11\u6708\uff12\uff11\u65e5<\/em><\/p>\n

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\"\"<\/a> \"\"<\/a><\/p>\n

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

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Soba Noodle Soup with Grated Radish Lunch January 21, 2011 Soba noodle soup was served with grated radish, seaweed, chicken, and mushroom. Adding grated radish to noodle soup is quite popular in Japan. They usually use daikon radish, but I really liked my red radish version as it gives a beautiful red color. The seaweed […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-17521","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17521","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=17521"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17521\/revisions"}],"predecessor-version":[{"id":17840,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17521\/revisions\/17840"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}