{"id":26049,"date":"2012-08-25T21:49:41","date_gmt":"2012-08-26T01:49:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26049"},"modified":"2012-08-26T00:12:53","modified_gmt":"2012-08-26T04:12:53","slug":"somen-noodle-with-mekabu-seaweed-and-grated-radish%e3%83%a1%e3%82%ab%e3%83%96%e3%81%a8%e3%83%a9%e3%83%87%e3%82%a3%e3%83%83%e3%82%b7%e3%83%a5%e3%81%8a%e3%82%8d%e3%81%97%e3%81%9d%e3%81%86%e3%82%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26049&lang=en","title":{"rendered":"Somen Noodle with Mekabu Seaweed and Grated Radish
\u30e1\u30ab\u30d6\u3068\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u304a\u308d\u3057\u305d\u3046\u3081\u3093"},"content":{"rendered":"

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

Somen Noodle with Mekabu Seaweed and Grated Radish<\/strong>
\nLunch August 25, 2012<\/em><\/p>\n

Mekabu seaweed and grated radish were served on top of somen noodle soup. Since I changed our diet about two months ago, I’ve been eating a lot of seaweeds. When I found dried mekabu at the Japanese grocery store several weeks ago, I was so excited because I didn’t think I could find it in the US. Mekabu is easy to use as you just need to soak it in hot water for a few minutes. Once soaked, mekabu becomes somewhat sticky, which some people love and others hate. So it’s not for everyone. As you can see, I happen to love this stickiness.<\/p>\n

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

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\n\uff12\uff10\uff11\uff12\u5e74\uff18\u6708\uff12\uff15\u65e5<\/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":"

Somen Noodle with Mekabu Seaweed and Grated Radish Lunch August 25, 2012 Mekabu seaweed and grated radish were served on top of somen noodle soup. Since I changed our diet about two months ago, I’ve been eating a lot of seaweeds. When I found dried mekabu at the Japanese grocery store several weeks ago, I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,23,12],"tags":[],"class_list":["post-26049","post","type-post","status-publish","format-standard","hentry","category-starches","category-seaweed","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26049","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=26049"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26049\/revisions"}],"predecessor-version":[{"id":26068,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26049\/revisions\/26068"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26049"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26049"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}