![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/08\/27.jpg\" "\\"27\\"")
<\/a><\/p>\nSeaweed Salad on Somen Noodles with Plum(Ume) Dressing<\/strong> This is one of my recent favorite lunch dishes. Easy to make and very refreshing. Somen noodles are Japanese thin noodles mostly enjoyed in summer. It takes only two minutes to cook and that’s also a plus (when you’re very hungry). Seaweed, cucumber, and red onion are placed on top of cooked and cooled (with cold water) somen noodles and served with ume (Japanese salted plum) dressing. <\/p>\n ume dressing: ume paste (comes in tube and is sold at some Japanese grocery stores), soy sauce, white vinegar, agave syrup (or sugar), green onion, sesame oil <\/p>\n Click here<\/a> for recipe information.<\/p>\n \u6885\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u304c\u3051\u6d77\u8349\u30b5\u30e9\u30c0\u305d\u3046\u3081\u3093<\/strong> \u6700\u8fd1\u6c17\u306b\u5165\u3063\u3066\u3044\u308b\u305d\u3046\u3081\u3093\u306e\u30b5\u30e9\u30c0\u4ed5\u7acb\u3066\u3002<\/p>\n \u6d77\u8349\u30b5\u30e9\u30c0\u3068\u304d\u3085\u3046\u308a\u3001\u8d64\u7389\u30b9\u30e9\u30a4\u30b9\u3092\u7d20\u9eba\u306b\u306e\u305b\u305f\u3089\u3001\u306d\u304e\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u305f\u6885\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u3092\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\uff5e\uff01<\/p>\n \u3055\u3063\u3071\u308a\u3001\u3064\u308b\u3063\u3068\u3001\u7f8e\u5473\u3057\uff5e\u3044\u266a<\/p>\n \u6d77\u8349\u30b5\u30e9\u30c0\u306f\u3001\u65e5\u672c\u98df\u6599\u54c1\u5e97\u306b\u884c\u304f\u3068\u305f\u3044\u3066\u3044\u3044\u3064\u3082\u624b\u306b\u5165\u308c\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 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 Seaweed Salad on Somen Noodles with Plum(Ume) Dressing September 2012 This is one of my recent favorite lunch dishes. Easy to make and very refreshing. Somen noodles are Japanese thin noodles mostly enjoyed in summer. It takes only two minutes to cook and that’s also a plus (when you’re very hungry). Seaweed, cucumber, and red […]<\/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-26142","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\/26142","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=26142"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26142\/revisions"}],"predecessor-version":[{"id":26309,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26142\/revisions\/26309"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSeptember 2012<\/em><\/p>\n<\/a><\/p>\n
\n\uff12\uff10\uff11\uff12\u5e74\uff19\u6708<\/em><\/p>\n<\/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> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"