{"id":272,"date":"2008-11-01T23:42:31","date_gmt":"2008-11-02T03:42:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=272"},"modified":"2008-11-01T23:48:08","modified_gmt":"2008-11-02T03:48:08","slug":"radish-and-sprouts-salad%e3%83%a9%e3%83%87%e3%82%a3%e3%83%83%e3%82%b7%e3%83%a5%e3%81%a8%e3%82%b9%e3%83%97%e3%83%a9%e3%82%a6%e3%83%84%e3%81%ae%e5%92%8c%e9%a2%a8%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=272&lang=en","title":{"rendered":"Radish and Sprouts Salad
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\"\"<\/a> \"\"<\/a><\/p>\n

Radish and Sprouts Salad<\/strong>
\nDinner October 20, 2008<\/em>
\nRadish is one of my favorite vegetables. I can eat so many for a snack. I got the idea for this salad from this Japanese recipe<\/a> which calls for Japanese daikon radish. Radish is probably slightly milder than daikon radish, but it shares the similar freshness and bitter taste. The dressing is made from soy sauce, sesame oil, vinegar, mirin, sugar, dry fish flakes, and a few other ingredients. And, yes, the black thing sitting on top is nori (seaweed).<\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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————<\/p>\n

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

Radish and Sprouts Salad Dinner October 20, 2008 Radish is one of my favorite vegetables. I can eat so many for a snack. I got the idea for this salad from this Japanese recipe which calls for Japanese daikon radish. Radish is probably slightly milder than daikon radish, but it shares the similar freshness and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-272","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/272","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=272"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/272\/revisions"}],"predecessor-version":[{"id":508,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/272\/revisions\/508"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}