{"id":19460,"date":"2011-04-25T23:18:15","date_gmt":"2011-04-26T03:18:15","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=19460"},"modified":"2011-04-25T23:18:15","modified_gmt":"2011-04-26T03:18:15","slug":"natto-pasta%e7%b4%8d%e8%b1%86%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=19460&lang=en","title":{"rendered":"Natto Pasta
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\"\"<\/a><\/p>\n

Natto Pasta<\/strong>
\nApril 22, 2011<\/em><\/p>\n

I’ve talked about Japanese people’s love for sticky food before. Natto is probably one of the most loved sticky food by the Japanese and the most feared by others. Natto is fermented soy beans, and I know, it sounds awful (lol)! This is definitely an acquired taste, and it’s one of those foods that you either love or hate. Natto is traditionally served over white rice, and this was my first attempt to serve it over pasta. This was absolutely delicious! But of course, I’m a natto lover!<\/p>\n

Natto pasta: cooked pasta, butter, hikiwari(crushed) natto, konbu-dashi(seaweed base), soy sauce, Japanese mustard, pea shoots, green onion, poached egg, salt, pepper<\/p>\n

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

\u7d0d\u8c46\u30d1\u30b9\u30bf<\/strong>
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\"\"<\/a><\/p>\n

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

\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":"

Natto Pasta April 22, 2011 I’ve talked about Japanese people’s love for sticky food before. Natto is probably one of the most loved sticky food by the Japanese and the most feared by others. Natto is fermented soy beans, and I know, it sounds awful (lol)! This is definitely an acquired taste, and it’s one […]<\/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-19460","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19460","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=19460"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19460\/revisions"}],"predecessor-version":[{"id":19557,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/19460\/revisions\/19557"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}