{"id":23517,"date":"2012-01-10T21:03:47","date_gmt":"2012-01-11T02:03:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23517"},"modified":"2012-01-10T22:45:01","modified_gmt":"2012-01-11T03:45:01","slug":"oyster-pasta-soup%e7%89%a1%e8%a0%a3%e3%82%b9%e3%83%bc%e3%83%97%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23517&lang=en","title":{"rendered":"Oyster Pasta Soup
\u7261\u8823\u30b9\u30fc\u30d7\u30d1\u30b9\u30bf"},"content":{"rendered":"

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

Oyster Pasta Soup<\/strong>
\nJanuary 2, 2012<\/em><\/p>\n

Oysters show up once in a while at a local grocery store. Whenever I see them, I get so excited that I get an urge wanting to buy all of them (lol). When I saw them again a few weeks ago, I calmed myself down and picked up one small package; Terry isn’t a big fan of oysters. Here is the oyster pasta soup I made for a weekend lunch. The oysters were rather small and not the greatest quality but the soup made from these oysters was delicious! <\/p>\n

Oyster Soup Pasta: butter, ginger, garlic, water, clam juice, hondashi (Japanese fish base), heavy cream, sake, oysters, sugar, salt, pepper, parsley, green onion<\/p>\n

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

\u7261\u8823\u30b9\u30fc\u30d7\u30d1\u30b9\u30bf<\/strong>
\n2012\u5ff51\u67082\u65e5<\/em><\/p>\n

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\n\u30c6\u30ea\u30fc\u306f\u98df\u3079\u306a\u3044\u3057\u306d\uff5e\u3002<\/p>\n

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\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":"

Oyster Pasta Soup January 2, 2012 Oysters show up once in a while at a local grocery store. Whenever I see them, I get so excited that I get an urge wanting to buy all of them (lol). When I saw them again a few weeks ago, I calmed myself down and picked up one […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9,12],"tags":[],"class_list":["post-23517","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\/23517","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=23517"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23517\/revisions"}],"predecessor-version":[{"id":23626,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23517\/revisions\/23626"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}