{"id":25967,"date":"2012-08-19T21:16:31","date_gmt":"2012-08-20T01:16:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25967"},"modified":"2012-08-19T21:16:31","modified_gmt":"2012-08-20T01:16:31","slug":"zucchini-soba-noodle-salad-with-miso-tahini-dressing%e3%82%ba%e3%83%83%e3%82%ad%e3%83%bc%e3%83%8b%e3%81%a8%e8%95%8e%e9%ba%a6%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80%e3%80%81%e5%91%b3%e5%99%8c%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25967&lang=en","title":{"rendered":"Zucchini Soba Noodle Salad with Miso Tahini Dressing
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Zucchini Soba Noodle Salad with Miso Tahini Dressing<\/strong>
\nAugust 2012<\/em><\/p>\n

I love zucchini and I buy and eat a lot of zucchini in the season. A few weeks ago I had a chance to go to Ecopolitan, which is an organic, vegan, raw restaurant, located in Minneapolis. I ordered their “macaroni and cheese” and the “macaroni” was made of sliced zucchini shaped just like the ones you see in my salad here. I liked their zucchini “macaroni” so much that I’ve since been eating them like this a lot. This zucchini soba noodle salad was served with homemade miso tahini dressing.<\/p>\n

Zucchini soba noodle salad: cooked soba noodle, zucchini, tomato, baby kale, sesame
\nMiso tahini dressing: dark miso, tahini, soy sauce, white vinegar, brown sugar<\/p>\n

Click here<\/a> for recipe information.<\/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":"

Zucchini Soba Noodle Salad with Miso Tahini Dressing August 2012 I love zucchini and I buy and eat a lot of zucchini in the season. A few weeks ago I had a chance to go to Ecopolitan, which is an organic, vegan, raw restaurant, located in Minneapolis. I ordered their “macaroni and cheese” and the […]<\/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-25967","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25967","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=25967"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25967\/revisions"}],"predecessor-version":[{"id":25987,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25967\/revisions\/25987"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}