{"id":18905,"date":"2011-03-27T21:54:10","date_gmt":"2011-03-28T01:54:10","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18905"},"modified":"2011-03-27T21:54:10","modified_gmt":"2011-03-28T01:54:10","slug":"nametake-carbonara%e3%83%94%e3%83%aa%e8%be%9b%e3%81%aa%e3%82%81%e3%81%9f%e3%81%91%e3%82%ab%e3%83%ab%e3%83%9c%e3%83%8a%e3%83%bc%e3%83%a9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18905&lang=en","title":{"rendered":"Nametake Carbonara
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\"\"<\/a><\/p>\n

Nametake Carbonara<\/strong>
\nLunch March 25, 2011<\/em><\/p>\n

Nametake is Japanese seasoned mushroom. It’s traditionally served with white rice, but I’ve been recently enjoying nametake with my pasta. I usually just add butter and nametake to cooked pasta, and it makes a great late night snack. For this blog post, I also added egg yolk and heavy cream to make it more like the carbonara-style. I used a spicy type of nametake so it actually went very well with the mildness\/creaminess of the egg yolk and cream.<\/p>\n

Nametake Carbonara: cooked pasta, butter, nametake (spicy)<\/a>, egg yolk, heavy cream, salt, pepper<\/p>\n

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

\u30d4\u30ea\u8f9b\u306a\u3081\u305f\u3051\u30ab\u30eb\u30dc\u30ca\u30fc\u30e9<\/strong>
\n\u663c\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff13\u6708\uff12\uff15\u65e5<\/em><\/p>\n

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\u5148\u65e5\u65e5\u672c\u98df\u6599\u5e97\u3067\u898b\u3064\u3051\u305f\u306e\u304c\u3053\u306e\u201c\u56db\u5ddd\u98a8\u306a\u3081\u305f\u3051<\/a>\u201d\u3001\u3068\u3044\u3046\u306e\u3067\u3001\u5c11\u3057\u30d4\u30ea\u8f9b\u3002
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\n\u3055\u3089\u306b\u4ed5\u4e0a\u3052\u306b\u3001\u3053\u308c\u3067\u3082\u304b\u3001\u3068\u3044\u3046\u3050\u3089\u3044\u9ed2\u80e1\u6912\u3092\u304b\u3051\u308b\u3093\u3060\u3051\u308c\u3069\uff08\u7b11\uff09\u3002<\/p>\n

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Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning. ~ Albert Einstein<\/em><\/p>\n

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

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Nametake Carbonara Lunch March 25, 2011 Nametake is Japanese seasoned mushroom. It’s traditionally served with white rice, but I’ve been recently enjoying nametake with my pasta. I usually just add butter and nametake to cooked pasta, and it makes a great late night snack. For this blog post, I also added egg yolk and heavy […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-18905","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18905","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=18905"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18905\/revisions"}],"predecessor-version":[{"id":18988,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18905\/revisions\/18988"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}