{"id":27171,"date":"2012-11-20T22:33:56","date_gmt":"2012-11-21T03:33:56","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27171"},"modified":"2012-11-20T22:44:02","modified_gmt":"2012-11-21T03:44:02","slug":"nagaimo-ikura-rice-bowl%e9%95%b7%e8%8a%8b%e3%81%a8%e3%81%84%e3%81%8f%e3%82%89%e3%81%ae%e3%81%9b%e3%81%94%e9%a3%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27171&lang=en","title":{"rendered":"Nagaimo Ikura Rice Bowl
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\"\"<\/a> <\/strong><\/p>\n

Nagaimo Ikura Rice Bowl<\/strong>
\nLunch November 12, 2012<\/em><\/p>\n

This is something I could eat everyday and I would probably never get tired of! Thinly cut nagaimo and ikura (salmon roe) are placed on top of white rice and served with a drizzle of soy sauce. Very Japanese and super delicious! <\/p>\n

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

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

\u9577\u828b\u3068\u3044\u304f\u3089\u306e\u305b\u3054\u98ef<\/strong>
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\"\"<\/a><\/p>\n

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

\"\"<\/p>\n

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

Nagaimo Ikura Rice Bowl Lunch November 12, 2012 This is something I could eat everyday and I would probably never get tired of! Thinly cut nagaimo and ikura (salmon roe) are placed on top of white rice and served with a drizzle of soy sauce. Very Japanese and super delicious! Click here for recipe information. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-27171","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27171","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=27171"}],"version-history":[{"count":42,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27171\/revisions"}],"predecessor-version":[{"id":27396,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27171\/revisions\/27396"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}