{"id":24315,"date":"2012-03-24T09:33:52","date_gmt":"2012-03-24T13:33:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24315"},"modified":"2012-03-24T09:33:52","modified_gmt":"2012-03-24T13:33:52","slug":"ginger-rice-porridge-with-nametake%e7%94%9f%e5%a7%9c%e7%b2%a5%e3%81%a8%e3%81%aa%e3%82%81%e3%81%9f%e3%81%91","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24315&lang=en","title":{"rendered":"Ginger Rice Porridge with Nametake
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Ginger Rice Porridge with Nametake<\/strong>
\nMarch 23, 2012<\/em><\/p>\n

I suffered awful stomach flu a few nights ago, and I was not able to eat anything for a few days. I started recovering yesterday but I was still afraid to eat any solid food. I regained enough energy to get up and cook, so I decided to make rice porridge. It’s funny but whenever I’m sick or stressed out, I always want to eat something very Japanese. And In Japan people eat rice porridge when they are sick or weak.I cooked my porridge with Chinese chicken soup and added lots of ginger. What you see on top of the porridge is called “nametake” which is enoki mushrooms cooked in soy sauce and mirin.<\/p>\n

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

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\u751f\u59dc\u7ca5\u3068\u306a\u3081\u305f\u3051<\/strong>
\n\uff12\uff10\uff11\uff12\u5e74\uff13\u6708\uff12\uff13\u65e5<\/em><\/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":"

Ginger Rice Porridge with Nametake March 23, 2012 I suffered awful stomach flu a few nights ago, and I was not able to eat anything for a few days. I started recovering yesterday but I was still afraid to eat any solid food. I regained enough energy to get up and cook, so I decided […]<\/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-24315","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24315","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=24315"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24315\/revisions"}],"predecessor-version":[{"id":24345,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24315\/revisions\/24345"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}