{"id":18086,"date":"2011-02-18T19:41:27","date_gmt":"2011-02-19T00:41:27","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18086"},"modified":"2011-02-18T19:41:27","modified_gmt":"2011-02-19T00:41:27","slug":"warm-tofu-and-boiled-pork-with-ponzu%e8%8c%b9%e3%81%a7%e8%b1%9a%e3%81%a8%e6%b8%a9%e8%b1%86%e8%85%90%e3%81%ae%e3%83%a9%e3%83%87%e3%82%a4%e3%83%83%e3%82%b7%e3%83%a5%e3%81%8a%e3%82%8d%e3%81%97%e3%83%9d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18086&lang=en","title":{"rendered":"Warm Tofu and Boiled Pork with Ponzu
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\"\"<\/a><\/p>\n

Lunch February 18, 2011<\/em><\/p>\n

Warm Tofu and Boiled Pork with Ponzu<\/strong>
\nLunch February 18, 2011<\/em><\/p>\n

Warm tofu and boiled sliced pork were served with ponzu dressing (ponzu and salad oil) and grated radish. Ponzu is a citrus flavored soy-like sauce\/vinegar. This is very popular in Japan, and it is usually enjoyed with boiled meat, fish, and vegetables. <\/p>\n

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

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

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

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

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Lunch February 18, 2011 Warm Tofu and Boiled Pork with Ponzu Lunch February 18, 2011 Warm tofu and boiled sliced pork were served with ponzu dressing (ponzu and salad oil) and grated radish. Ponzu is a citrus flavored soy-like sauce\/vinegar. This is very popular in Japan, and it is usually enjoyed with boiled meat, fish, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,15,7],"tags":[],"class_list":["post-18086","post","type-post","status-publish","format-standard","hentry","category-meat","category-other","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18086","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=18086"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18086\/revisions"}],"predecessor-version":[{"id":18110,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18086\/revisions\/18110"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}