{"id":24634,"date":"2012-04-15T18:35:16","date_gmt":"2012-04-15T22:35:16","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24634"},"modified":"2012-04-15T18:40:38","modified_gmt":"2012-04-15T22:40:38","slug":"pink-sushi-with-radish-and-walnut-miso%e3%83%a9%e3%83%87%e3%82%a4%e3%83%83%e3%82%b7%e3%83%a5%e3%81%a8%e8%83%a1%e6%a1%83%e5%91%b3%e5%99%8c%e3%81%a7%e6%a1%83%e8%89%b2%e3%81%ae%e6%8f%a1%e3%82%8a%e5%af%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24634&lang=en","title":{"rendered":"Pink Sushi with Radish and Walnut Miso
\u30e9\u30c7\u30a4\u30c3\u30b7\u30e5\u3068\u80e1\u6843\u5473\u564c\u3067\u6843\u8272\u306e\u63e1\u308a\u5bff\u53f8"},"content":{"rendered":"

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

Pink nigiri Sushi with Radish and Walnut Miso<\/strong>
\nApril 13, 2012<\/em><\/p>\n

Aren’t these pink sushi pretty? When you make radish pickles, the marinade turns into beautiful red color. I didn’t want to waste it and decided to use it for making sushi rice. I’ve never made “nigiri” sushi before and it was hard to form rice into this certain shape. Sliced radishes, walnut miso (chopped walnuts, white miso, mayo, sugar), and sprouts are placed on top of the sushi rice. Serve with wasabi and soy sauce. <\/p>\n

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

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

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

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

Pink nigiri Sushi with Radish and Walnut Miso April 13, 2012 Aren’t these pink sushi pretty? When you make radish pickles, the marinade turns into beautiful red color. I didn’t want to waste it and decided to use it for making sushi rice. I’ve never made “nigiri” sushi before and it was hard to form […]<\/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-24634","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24634","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=24634"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24634\/revisions"}],"predecessor-version":[{"id":24672,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24634\/revisions\/24672"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}