{"id":25813,"date":"2012-08-06T22:49:49","date_gmt":"2012-08-07T02:49:49","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25813"},"modified":"2012-08-06T22:49:49","modified_gmt":"2012-08-07T02:49:49","slug":"salted-kombu-seaweed-pasta-with-lemon-and-dill%e5%a1%a9%e3%81%93%e3%82%93%e3%81%b6%e3%83%ac%e3%83%a2%e3%83%b3%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25813&lang=en","title":{"rendered":"Salted Kombu Seaweed Pasta with Lemon and Dill
\u5869\u3053\u3093\u3076\u30ec\u30e2\u30f3\u30d1\u30b9\u30bf"},"content":{"rendered":"

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

Salted Kombu Seaweed Pasta with Lemon and Dill<\/strong>
\nAugust 5, 2012<\/em><\/p>\n

Since we switched to the plant-based diet, I’ve been discovering the greatness of many foods that I paid very little attention to before. Seaweed is one of such foods. I grew up eating lots of seaweed in Japan, because it’s a large part of Japanese diet. But since I came to the US, I almost forgot about it’s existence! Now I’m loving it again. The seaweed you can find in the US are limited, but I’ve been able to find several different kinds at the Asian grocery store in Minneapolis. Salted kombu seaweed comes in thin strips and covered in salt. It’s easy to use because you don’t need to soak it in the water before use. Here is the pasta I made last weekend. Salted kombu seaweed was mixed with cooked pasta, olive oil, lemon zest, and dill. Squeeze fresh lemon juice right before serving. I wasn’t sure if the kombu seaweed might be too exotic for Terry, but he liked it and I was happy.<\/p>\n

Salted kombu seaweed pasta with lemon and dill: pasta, shio kombu (salted kombu seaweed), lemon zest, lemon juice, dill, olive oil, salt, crushed red pepper<\/p>\n

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

\u5869\u3053\u3093\u3076\u30ec\u30e2\u30f3\u30d1\u30b9\u30bf<\/strong>
\n\uff12\uff10\uff11\uff12\u5e74\uff18\u6708\uff15\u65e5<\/em><\/p>\n

\u690d\u7269\u6027\u98df\u751f\u6d3b\u306b\u5207\u308a\u66ff\u3048\u3066\u304b\u3089\u3001\u6d77\u8349\u306b\u3050\uff5e\u3063\u3068\u6ce8\u76ee\u3059\u308b\u3088\u3046\u306b\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n

\u5148\u65e5\u65e5\u672c\u98df\u6599\u54c1\u5e97\u3067\u3001\u3053\u306e\u5869\u3053\u3093\u3076\u3092\u898b\u3064\u3051\u3066\u304b\u3089\u3001\u7d76\u5bfe\u3053\u308c\u3067\u30d1\u30b9\u30bf\u3092\u4f5c\u308d\u3046\u3068\u601d\u3063\u3066\u3044\u3066\u3001\u5148\u9031\u672b\u3088\u3046\u3084\u304f\u4f5c\u308b\u3053\u3068\u304c\u51fa\u6765\u307e\u3057\u305f\u3002<\/p>\n

\u8339\u3067\u305f\u3066\u30d1\u30b9\u30bf\u306b\u305f\u3063\u3077\u308a\u5869\u3053\u3093\u3076\u3001\u305d\u3057\u3066\u3001\u3055\u3089\u306b\u3001\u30c7\u30a3\u30eb\u3001\u30ec\u30e2\u30f3\u306e\u76ae\u3092\u6df7\u305c\u305f\u3089\u3001\u5869\u3001\u30af\u30e9\u30c3\u30b7\u30e5\u30c9\u30ec\u30c3\u30c9\u30da\u30c3\u30d1\u30fc\u3092\u3075\u308a\u304b\u3051\u3001\u4ed5\u4e0a\u3052\u306b\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3001\u30ec\u30e2\u30f3\u679c\u6c41\u3092\u305f\u3089\u3057\u3066\u3001\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n

\u30b7\u30f3\u30d7\u30eb\u3060\u3051\u3069\u7f8e\u5473\uff01\uff01<\/p>\n

\u6606\u5e03\u306a\u3093\u3066\u30c6\u30ea\u30fc\u306b\u306f\u3061\u3087\u3063\u3068\u30e0\u30ea\u304b\u306a\u3001\u3068\u601d\u3063\u3066\u3061\u3087\u3053\u3063\u3068\u3060\u3051\u3088\u305d\u3063\u3066\u51fa\u3057\u3066\u307f\u305f\u3089\u3001\u201c\u7f8e\u5473\u3057\u3044\u201d\u3063\u3066\u3002<\/p>\n

\u81ea\u5206\u3067\u3082\u3063\u3068\u6ca2\u5c71\u53d6\u308a\u306b\u884c\u3063\u3066\u307e\u3057\u305f\u3002<\/p>\n

\u5869\u3053\u3093\u3076\u307e\u305f\u8fd1\u3044\u3046\u3061\u306b\u8cb7\u3044\u306b\u884c\u304f\u4e88\u5b9a\u3067\uff5e\u3059\u3002<\/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

\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0<\/a>\u3082\u3088\u304b\u3063\u305f\u3089\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n


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

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

\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n

\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Salted Kombu Seaweed Pasta with Lemon and Dill August 5, 2012 Since we switched to the plant-based diet, I’ve been discovering the greatness of many foods that I paid very little attention to before. Seaweed is one of such foods. I grew up eating lots of seaweed in Japan, because it’s a large part of […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,23],"tags":[],"class_list":["post-25813","post","type-post","status-publish","format-standard","hentry","category-starches","category-seaweed"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25813","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=25813"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25813\/revisions"}],"predecessor-version":[{"id":25826,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25813\/revisions\/25826"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}