{"id":24470,"date":"2012-03-31T20:08:47","date_gmt":"2012-04-01T00:08:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24470"},"modified":"2012-03-31T20:08:47","modified_gmt":"2012-04-01T00:08:47","slug":"sliced-baguette-with-radishes-and-walnut-miso-butter%e3%83%a9%e3%83%87%e3%82%a3%e3%83%83%e3%82%b7%e3%83%a5%e3%81%a8%e3%81%8f%e3%82%8b%e3%81%bf%e5%91%b3%e5%99%8c%e3%83%90%e3%82%bf%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24470&lang=en","title":{"rendered":"Sliced Baguette with Radishes and Walnut Miso Butter
\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u3068\u304f\u308b\u307f\u5473\u564c\u30d0\u30bf\u30fc"},"content":{"rendered":"

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

Sliced Baguette with Radishes and Walnut Miso Butter<\/strong>
\nMarch 31, 2012<\/em><\/p>\n

I like radishes with butter and salt. I often enjoy them as an easy healthy snack. But if you feel adventurous enough and want to try something different with your radishes, here is an idea for you. Add roasted walnuts, white miso, and a little agave syrup to the butter. The little crunchiness from the nuts and the miso flavor go wonderfully well with fresh radishes.<\/p>\n

Walnut miso butter: chopped and roasted walnuts, white miso, butter, agave syrup<\/p>\n

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

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

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\n\uff12\uff10\uff11\uff12\u5e74\uff13\u6708\uff13\uff11\u65e5<\/em><\/p>\n

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


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

Sliced Baguette with Radishes and Walnut Miso Butter March 31, 2012 I like radishes with butter and salt. I often enjoy them as an easy healthy snack. But if you feel adventurous enough and want to try something different with your radishes, here is an idea for you. Add roasted walnuts, white miso, and a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-24470","post","type-post","status-publish","format-standard","hentry","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24470","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=24470"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24470\/revisions"}],"predecessor-version":[{"id":24536,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24470\/revisions\/24536"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}