{"id":18622,"date":"2011-03-16T22:08:46","date_gmt":"2011-03-17T02:08:46","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18622"},"modified":"2011-03-16T22:35:16","modified_gmt":"2011-03-17T02:35:16","slug":"butter-seaweed-pasta%e6%b5%b7%e8%8b%94%e3%83%90%e3%82%bf%e3%83%bc%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18622&lang=en","title":{"rendered":"Butter Seaweed Pasta<br>\u6d77\u82d4\u30d0\u30bf\u30fc\u30d1\u30b9\u30bf"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6402.jpg\" rel=\"lightbox[18622]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-18623 aligncenter\" title=\"IMG_6402\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6402.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6402.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6402-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><strong>Butter Seaweed Pasta<\/strong><br \/>\n<em>Dinner March 11, 2011<\/em><\/p>\n<p>I love pasta. I sometimes make a simple pasta dish even for late night snack. This is my recent favorite. It&#8217;s super easy and delicious, and the flavor is very comforting to me. It&#8217;s probably because I grew up eating lots of seaweed, but the word &#8220;seaweed&#8221; and this black color might scare away a lot of people (lol). <\/p>\n<p>Butter seaweed pasta: cooked pasta, butter, seaweed concentrate (nori tsukudani), tobiko (fish eggs), pea shoots, salt, pepper<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u6d77\u82d4\u30d0\u30bf\u30fc\u30d1\u30b9\u30bf<\/strong><br \/>\n<em>\u5915\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff13\u6708\uff11\uff11\u65e5<\/em><\/p>\n<p>\u6700\u8fd1\u304a\u6c17\u306b\u5165\u308a\u306e\u30d1\u30b9\u30bf\u3002<\/p>\n<p>\u79c1\u306b\u306f\u843d\u3061\u7740\u304f\u5473\u3002\u3002\u3002\u6d77\u82d4\u5165\u308a\u3060\u3082\u3093\u306d\uff5e\uff08\u7b11\uff09\u3002<\/p>\n<p>\u5869\u3053\u3057\u3087\u3046\u3057\u305f\u8339\u3067\u7acb\u3066\u30d1\u30b9\u30bf\u306b\u30d0\u30bf\u30fc\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u305f\u3089\u6d77\u82d4\u306e\u4f43\u716e\u3092\u5165\u308c\u3066\u3001\u4ed5\u4e0a\u3052\u306b\u3068\u3073\u3053\u3068\u8c9d\u5272\u308c\uff08\u307f\u305f\u3044\u306a\u306e\uff09\u3092\u306e\u305b\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n<p>\u934b\u4e00\u3064\u3067\u51fa\u6765\u308b\u3068\u3053\u308d\u3082\u5b09\u3057\u3044\u3002<br \/>\n\u3063\u3066\u3044\u3046\u304b\u3001\u30d1\u30b9\u30bf\u6599\u7406\u306f\u3088\u3063\u307d\u3069\u306e\u3053\u3068\u304c\u306a\u3044\u9650\u308a\u934b\u4e00\u3064\u3067\u3057\u304b\u4f5c\u3089\u306a\u3044\u304b\u3082\uff08\u7b11\uff09\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6412.jpg\" rel=\"lightbox[18622]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-18624 aligncenter\" title=\"IMG_6412\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6412.jpg\" alt=\"\" width=\"365\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6412.jpg 365w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6412-320x450.jpg 320w\" sizes=\"auto, (max-width: 365px) 100vw, 365px\" \/><\/a><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002 <\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Butter Seaweed Pasta Dinner March 11, 2011 I love pasta. I sometimes make a simple pasta dish even for late night snack. This is my recent favorite. It&#8217;s super easy and delicious, and the flavor is very comforting to me. It&#8217;s probably because I grew up eating lots of seaweed, but the word &#8220;seaweed&#8221; and [&hellip;]<\/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-18622","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\/18622","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=18622"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18622\/revisions"}],"predecessor-version":[{"id":18752,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18622\/revisions\/18752"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}