{"id":20207,"date":"2011-06-08T20:18:44","date_gmt":"2011-06-09T00:18:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=20207"},"modified":"2011-06-08T20:18:44","modified_gmt":"2011-06-09T00:18:44","slug":"green-tea-soba-noodle-cold-soup-with-seafood-tempura%e3%82%b7%e3%83%bc%e3%83%95%e3%83%bc%e3%83%89%e5%a4%a9%e3%81%b7%e3%82%89%e3%81%ae%e3%81%9b%e5%86%b7%e3%81%9f%e3%81%84%e8%8c%b6%e8%95%8e%e9%ba%a6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=20207&lang=en","title":{"rendered":"Green Tea Soba Noodle Cold Soup with Seafood Tempura
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\"\"<\/a><\/p>\n

Green Tea Soba Noodle Cold Soup with Seafood Tempura<\/strong>
\nLunch June 4, 2011<\/em><\/p>\n

Soba noodle is great served in hot soup or cold soup, but this season (it reached 102F in Minnesota yesterday!) cold soba noodle soup is one of my favorite meals. It’s light, refreshing, and satisfying at the same time. This beautiful green tea soba noodle was found at Mitsuwa, a Japanese grocery store, in Chicago. The green tea flavor is subtle but it’s there.<\/p>\n

By the way, here<\/a> is another fun and unusual soba noodle I found at the same store.<\/p>\n

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

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\n\u663c\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff16\u6708\uff14\u65e5<\/em><\/p>\n

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

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Green Tea Soba Noodle Cold Soup with Seafood Tempura Lunch June 4, 2011 Soba noodle is great served in hot soup or cold soup, but this season (it reached 102F in Minnesota yesterday!) cold soba noodle soup is one of my favorite meals. It’s light, refreshing, and satisfying at the same time. This beautiful green […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9,12],"tags":[],"class_list":["post-20207","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20207","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=20207"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20207\/revisions"}],"predecessor-version":[{"id":20329,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20207\/revisions\/20329"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}