{"id":25807,"date":"2012-08-11T18:12:27","date_gmt":"2012-08-11T22:12:27","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25807"},"modified":"2012-09-22T11:28:43","modified_gmt":"2012-09-22T15:28:43","slug":"kimchi-potato-stew%e3%82%ad%e3%83%a0%e3%83%81%e3%81%8a%e3%81%8b%e3%81%8b%e3%81%98%e3%82%83%e3%81%8c","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25807&lang=en","title":{"rendered":"Kimchi Potato Stew
\u30ad\u30e0\u30c1\u304a\u304b\u304b\u3058\u3083\u304c"},"content":{"rendered":"

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

Kimchi Potato Stew<\/strong>
\nAugust 2012<\/em><\/p>\n

“Niku-jaga”, which literally means “meat-potato”, is a very popular Japanese traditional stew. Since I was not going to use meat, I wanted to add an ingredient that would give a strong flavor to the stew. I toyed with various ideas and I finally decided to use kimchi (Korean fermented cabbage) and katsuobushi (dried bonito flakes). The result was great! This stew maintains the traditional “niku-jaga” flavors while it offers additional heat and interest.<\/p>\n

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

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

\u30ad\u30e0\u30c1\u304a\u304b\u304b\u3058\u3083\u304c<\/strong>
\n\uff12\uff10\uff11\uff12\u5e74\uff18\u6708<\/em><\/p>\n

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


\n\"\"<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\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<\/strong><\/p>\n

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

Kimchi Potato Stew August 2012 “Niku-jaga”, which literally means “meat-potato”, is a very popular Japanese traditional stew. Since I was not going to use meat, I wanted to add an ingredient that would give a strong flavor to the stew. I toyed with various ideas and I finally decided to use kimchi (Korean fermented cabbage) […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,22],"tags":[],"class_list":["post-25807","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-potatosquash"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25807","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=25807"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25807\/revisions"}],"predecessor-version":[{"id":26465,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25807\/revisions\/26465"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}