{"id":25302,"date":"2012-07-07T09:55:50","date_gmt":"2012-07-07T13:55:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25302"},"modified":"2012-07-07T09:55:50","modified_gmt":"2012-07-07T13:55:50","slug":"corn-pasta-with-burnt-soy-butter%e7%84%a6%e3%81%8c%e3%81%97%e3%83%90%e3%82%bf%e3%83%bc%e9%86%a4%e6%b2%b9%e3%81%a7%e3%82%b3%e3%83%bc%e3%83%b3%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25302&lang=en","title":{"rendered":"Corn Pasta with Burnt Soy Butter
\u7126\u304c\u3057\u30d0\u30bf\u30fc\u91a4\u6cb9\u3067\u30b3\u30fc\u30f3\u306e\u30d1\u30b9\u30bf"},"content":{"rendered":"

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Corn Spaghetti with Burnt Soy Butter<\/strong>
\nJune 28, 2012<\/em><\/p>\n

The corn I bought the other day was so sweet and absolutely delicious that I’ve been adding it to various dishes. Here is a simple pasta dish I made last week. Lightly cooked corn was placed on top of pasta and served with burnt soy butter, lots of black pepper, and green onion.<\/p>\n

Corn pasta with burnt soy butter: cooked pasta, cooked corn, green onion, (cilantro), burnt soy butter (butter, soy sauce, eel sauce (thick teriyaki sauce)), salt, black pepper<\/p>\n

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

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

Corn Spaghetti with Burnt Soy Butter June 28, 2012 The corn I bought the other day was so sweet and absolutely delicious that I’ve been adding it to various dishes. Here is a simple pasta dish I made last week. Lightly cooked corn was placed on top of pasta and served with burnt soy butter, […]<\/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-25302","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25302","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=25302"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25302\/revisions"}],"predecessor-version":[{"id":25339,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25302\/revisions\/25339"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}