{"id":23085,"date":"2011-12-02T21:00:50","date_gmt":"2011-12-03T02:00:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23085"},"modified":"2011-12-02T21:00:50","modified_gmt":"2011-12-03T02:00:50","slug":"persimmon-carpaccio%e6%9f%bf%e3%81%ae%e3%82%ab%e3%83%ab%e3%83%91%e3%83%83%e3%83%81%e3%83%a7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23085&lang=en","title":{"rendered":"Persimmon Carpaccio<br>\u67ff\u306e\u30ab\u30eb\u30d1\u30c3\u30c1\u30e7"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/40.jpg\" rel=\"lightbox[23085]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23086 aligncenter\" title=\"40\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/40.jpg\" alt=\"\" width=\"384\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/40.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/40-300x450.jpg 300w\" sizes=\"auto, (max-width: 384px) 100vw, 384px\" \/><\/a><\/p>\n<p><strong>Persimmon Carpaccio<\/strong><br \/>\n<em>December 2, 2011<\/em><\/p>\n<p>As I said before persimmon has never been my favorite fruit. But I LOVED my persimmon carpaccio! Thinly sliced persimmon was served with red onion, ginger, green onion, and wasabi dressing made from wasabi, soy sauce, agave syrup, and salad oil.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u67ff\u306e\u30ab\u30eb\u30d1\u30c3\u30c1\u30e7<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff11\u5e74\uff11\uff12\u6708\uff12\u65e5<\/em><\/p>\n<p>\u5148\u65e5\u30b3\u30b9\u30c8\u30b3\u3067\u8cb7\u3063\u305fFUYU\uff08\u5bcc\u6709\uff09\u67ff\u3002<\/p>\n<p>\u307e\u3060\u6b8b\u3063\u3066\u3044\u305f\u306e\u3067\u3001\u4eca\u56de\u306f\u3001\u30ab\u30eb\u30d1\u30c3\u30c1\u30e7\u98a8\u306b\u3057\u3066\u307f\u305f\u3002<\/p>\n<p>\u524d\u56de\u3082\u66f8\u3044\u305f\u3051\u308c\u3069\u3001\u3053\u306e\u67ff\u3001\u7a2e\u30ca\u30b7\uff01<\/p>\n<p>\u7a2e\u30ca\u30b7\u306a\u306e\u3067\u3053\u3093\u306a\u98a8\u306b\u8584\u304f\u30b9\u30e9\u30a4\u30b9\u3059\u308b\u3053\u3068\u304c\u3067\u304d\u305f\u3088\u3002<br \/>\n\u30b9\u30e9\u30a4\u30b9\u3059\u308b\u3068\u3001\u30b9\u30b8\u304c\uff18\u672c\u3001\u82b1\u307f\u305f\u3044\u306b\u5165\u308b\u306e\u304c\u306a\u3093\u304b\u53ef\u611b\u3044\u304f\u306a\u3044\uff1f<\/p>\n<p>\u8d64\u7389\u306d\u304e\u3001\u751f\u59dc\u3001\u5c0f\u306d\u304e\u306e\u307f\u3058\u3093\u5207\u308a\u3092\u6563\u3089\u3057\u305f\u3089\u3001\u308f\u3055\u3073\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u3092\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\uff01<\/p>\n<p>\u67ff\u304c\u3042\u307e\u308a\u597d\u304d\u3058\u3083\u306a\u3044\u79c1\u304c\u304b\u304d\u3053\u3093\u3067\u98df\u3079\u3066\u3057\u307e\u3063\u305f\u3002<br \/>\n\u3074\u308a\u3063\u3068\u3057\u305f\u308f\u3055\u3073\u3068\u7518\u304f\u719f\u3057\u305f\u67ff\u304c\u610f\u5916\u306b\u30de\u30c3\u30c1\u3059\u308b\u307f\u305f\u3044\uff5e\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/48.jpg\" rel=\"lightbox[23085]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23087 aligncenter\" title=\"48\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/48.jpg\" alt=\"\" width=\"384\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/48.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/12\/48-300x450.jpg 300w\" sizes=\"auto, (max-width: 384px) 100vw, 384px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.studiorfood.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.studiorfood.com\/\">studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<br \/>\n\u305f\u304f\u3055\u3093\u306e\u30d6\u30ed\u30ac\u30fc\u3055\u3093\u304b\u3089\u7f8e\u5473\u3057\u305d\u3046\u306a\u98df\u5199\u771f\u304c\u6bce\u65e5\u5c4a\u304d\u307e\u3059\u3002<\/strong><\/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\u7b54\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<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" 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\" border=\"0\" \/><\/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\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Persimmon Carpaccio December 2, 2011 As I said before persimmon has never been my favorite fruit. But I LOVED my persimmon carpaccio! Thinly sliced persimmon was served with red onion, ginger, green onion, and wasabi dressing made from wasabi, soy sauce, agave syrup, and salad oil. Click here for recipe information. \u67ff\u306e\u30ab\u30eb\u30d1\u30c3\u30c1\u30e7 \uff12\uff10\uff11\uff11\u5e74\uff11\uff12\u6708\uff12\u65e5 \u5148\u65e5\u30b3\u30b9\u30c8\u30b3\u3067\u8cb7\u3063\u305fFUYU\uff08\u5bcc\u6709\uff09\u67ff\u3002 \u307e\u3060\u6b8b\u3063\u3066\u3044\u305f\u306e\u3067\u3001\u4eca\u56de\u306f\u3001\u30ab\u30eb\u30d1\u30c3\u30c1\u30e7\u98a8\u306b\u3057\u3066\u307f\u305f\u3002 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-23085","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23085","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=23085"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23085\/revisions"}],"predecessor-version":[{"id":23097,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23085\/revisions\/23097"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}