{"id":26626,"date":"2012-10-07T20:27:51","date_gmt":"2012-10-08T00:27:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26626"},"modified":"2012-10-07T20:27:51","modified_gmt":"2012-10-08T00:27:51","slug":"daikon-radish-and-apple-salad%e5%a4%a7%e6%a0%b9%e3%81%a8%e3%82%8a%e3%82%93%e3%81%94%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80%e3%80%81%e8%9c%82%e8%9c%9c%e3%83%ac%e3%83%a2%e3%83%b3%e3%83%89%e3%83%ac%e3%83%83","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26626&lang=en","title":{"rendered":"Daikon Radish and Apple Salad
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\"\"<\/a><\/p>\n

Daikon Radish and Apple Salad<\/strong>
\nSeptember 30, 2012<\/em><\/p>\n

I was so happy when I found daikon radish at the flea market last weekend. You can find daikon radish at the local grocery store, too, but they seem to come and go and they don’t look always very fresh. I cut the daikon radish and an apple very very thin and served the salad with honey lemon dressing made from honey, lemon juice, white vinegar, canola oil, salt, and pepper.<\/p>\n

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

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\n\uff12\uff10\uff11\uff12\u5e74\uff19\u6708\uff13\uff10\u65e5 <\/em><\/p>\n

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

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

Daikon Radish and Apple Salad September 30, 2012 I was so happy when I found daikon radish at the flea market last weekend. You can find daikon radish at the local grocery store, too, but they seem to come and go and they don’t look always very fresh. I cut the daikon radish and an […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-26626","post","type-post","status-publish","format-standard","hentry","category-root-vegetable"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26626","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=26626"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26626\/revisions"}],"predecessor-version":[{"id":26657,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26626\/revisions\/26657"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}