{"id":23477,"date":"2012-01-02T11:29:21","date_gmt":"2012-01-02T16:29:21","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23477"},"modified":"2012-01-02T13:37:59","modified_gmt":"2012-01-02T18:37:59","slug":"pork-and-butternut-squash-curry-with-sakekasu%e9%85%92%e7%b2%95%e5%85%a5%e3%82%8a%e3%83%9d%e3%83%bc%e3%82%af%e3%82%ab%e3%83%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23477&lang=en","title":{"rendered":"Pork and Butternut Squash Curry with Sakekasu
\u9152\u7c95\u5165\u308a\u30dd\u30fc\u30af\u30ab\u30ec\u30fc"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Butternut Squash Curry with Sakekasu<\/strong>
\nDecember 2011<\/em><\/p>\n

I wrote about the Japanese traditional new year meal, osechi, yesterday. One of the reasons people started making osechi is supposed to be that once they prepare it, women don’t have to cook for a few days (the new year celebration continues for at least three days in Japan). So they can relax with the rest of the family. Osechi is definitely THE food you’re supposed to eat on January 1, but then many people soon become tired of the same food, as you can imagine. And curry has recently become another popular dish for this time of the year. \u3000<\/p>\n

Anyway, here is pork and butternut squach curry I made for our long holiday weekend. In this curry are pork, onion, butternut squash, and baby portabella mushrooms. I used Japanese curry base, so the result is rather thick, rich, and stew-like. I also used sake kasu (sake kasu is the lees left over from sake production), which added another layer of flavor.<\/p>\n

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

\"\"<\/a><\/p>\n

\u9152\u7c95\u5165\u308a\u30dd\u30fc\u30af\u30ab\u30ec\u30fc<\/strong>
\n2011\u5e7412\u6708<\/em><\/p>\n

\u201c\u304a\u305b\u3061\u3082\u3044\u3044\u3051\u3069\u30ab\u30ec\u30fc\u3082\u306d\u201d\u3001\u3063\u3066\u3044\u3046\u30b3\u30de\u2015\u30b7\u30e3\u30eb\u304c\u3042\u3063\u305f\u3088\u306d\uff5e\u3002<\/p>\n

\u3046\u3061\u306f\u3082\u3068\u3082\u3068\u304a\u305b\u3061\u304c\u306a\u3044\u304b\u3089\u3053\u308c\u306b\u306f\u3042\u3066\u306f\u307e\u3089\u306a\u3044\u3051\u3069\u3001\u30ab\u30ec\u30fc\u306f\u305f\u3063\u3077\u308a\u4f5c\u3063\u3066\u304a\u304f\u3068\u697d\u306a\u306e\u306f\u78ba\u304b\u3002
\n\u4eca\u9031\u672b\u307f\u305f\u3044\u306b\u9577\u3081\u306e\u9031\u672b\u306b\u306f\u3061\u3087\u304f\u3061\u3087\u304f\u6599\u7406\u3092\u3059\u308b\u306e\u3082\u9762\u5012\u3060\u3057\u3002\u3002\u3002<\/p>\n

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\u3044\u3044\u611f\u3058\u306b\u30b3\u30af\u304c\u51fa\u3066\u304a\u52e7\u3081\uff01<\/p>\n

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\n\u201c\u304a\u3068\u306a\u306e\u548c\u98df\u5668\u5c4b<\/a>\u201d\u3055\u3093\u3067\u6570\u5e74\u524d\u306b\u8cfc\u5165\u3057\u305f\u3082\u306e\u3002
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\n\u3084\u3063\u3071\u308a\u3044\u3044\u611f\u3058\uff5e\u3002
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\n\u3054\u3064\u3054\u3064\u3063\u3068\u3057\u305f\u624b\u89e6\u308a\u3001\u5165\u308c\u308b\u3082\u306e\u3092\u5f15\u304d\u7acb\u305f\u305b\u308b\u3055\u308a\u3052\u306a\u304f\u5165\u3063\u305f\u4e2d\u7dda\u306a\u3069\u3082\u304a\u6c17\u306b\u5165\u308a\u3002<\/p>\n

\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Butternut Squash Curry with Sakekasu December 2011 I wrote about the Japanese traditional new year meal, osechi, yesterday. One of the reasons people started making osechi is supposed to be that once they prepare it, women don’t have to cook for a few days (the new year celebration continues for at least three days in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-23477","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23477","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=23477"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23477\/revisions"}],"predecessor-version":[{"id":23516,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23477\/revisions\/23516"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}