![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/41.jpg\" "\\"41\\"")
<\/a><\/p>\nGreen Tea Soba Salad with Natto<\/strong> Green tea soba noodle was served with diced nagaimo, natto, shirasu fish, and kaiware sprouts. As you can tell this dish involves lots of Japanese ingredients. Well, very Japanese! Nagaimo is a type of root vegetable which becomes sticky when it’s cut. Natto is famous (or notorious?!) for its stickiness. It’s basically fermented soy beans. Shirasu are baby sardine and sold as shirasu before they grow larger than an inch. Kaiware sprouts are similar to pea shoots, but they probably have a little stronger radish taste.<\/p>\n I had a chance to go to Mitsuwa, the largest Japanese grocery store in the Midwest last weekend. Since we brought a cooler this time, I got go purchase many wonderful things I usually can’t, including those ingredients I used for this dish. The soba salad was served with sauce made with soy sauce, white vinegar, and karashi (Japanese mustard).<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u3057\u3089\u3059\u3068\u7d0d\u8c46\u306e\u8336\u854e\u9ea6\u30b5\u30e9\u30c0<\/strong> \u5148\u9031\u672b\u30b7\u30ab\u30b4\u3092\u8a2a\u308c\u305f\u3068\u304d\u306b\u3001\u5e30\u308a\u306f\u8eca\u3060\u3063\u305f\u306e\u3067\u3001\u30a2\u30a4\u30b9\u30af\u30fc\u30e9\u30fc\u3092\u6301\u3063\u3066\u3001\u30df\u30c4\u30ef\u3001\u3068\u3044\u3046\u5927\u578b\u65e5\u672c\u98df\u6599\u54c1\u5e97\u306b\u3088\u308a\u307e\u3057\u305f\u3002<\/p>\n \u30a2\u30a4\u30b9\u30af\u30fc\u30e9\u30fc\u304c\u3042\u3063\u305f\u306e\u3067\u3001\u3053\u3046\u3044\u3046\u3068\u304d\u306b\u3057\u304b\u8cb7\u3048\u306a\u3044\u3088\u3046\u306a\u51b7\u8535\u3082\u306e\u3092\u3044\u308d\u3044\u308d\u8cfc\u5165\u3057\u307e\u3057\u305f\u3002<\/p>\n \u65e9\u901f\u8cb7\u3063\u3066\u304d\u305f\u3070\u304b\u308a\u306e\u3001\u9577\u3044\u3082\u3001\u7d0d\u8c46\u3001\u3057\u3089\u3059\u3092\u3001\u8c9d\u5272\u308c\u3092\u3001\u8339\u3067\u305f\u8336\u854e\u9ea6\u306b\u306e\u305b\u305f\u3089\u3001\u3057\u3087\u3046\u3086\u3001\u9162\u3001\u304b\u3089\u3057\u3092\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u9577\u3044\u3082\u3068\u7d0d\u8c46\u306e\u306d\u3070\u306d\u3070\u306b\u3001\u3057\u3089\u3059\u3001\u7f8e\u5473\u3057\u3059\u304e\u308b\uff5e\uff08\u7b11\uff09\uff01\uff01<\/p>\n Green Tea Soba Salad with Natto Lunch November 14, 2012 Green tea soba noodle was served with diced nagaimo, natto, shirasu fish, and kaiware sprouts. As you can tell this dish involves lots of Japanese ingredients. Well, very Japanese! Nagaimo is a type of root vegetable which becomes sticky when it’s cut. Natto is famous […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,11,23],"tags":[],"class_list":["post-27212","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-starches","category-seaweed"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27212","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=27212"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27212\/revisions"}],"predecessor-version":[{"id":27243,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27212\/revisions\/27243"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nLunch November 14, 2012<\/em><\/p>\n<\/a><\/p>\n
\n\uff12\uff10\uff11\uff12\u5e74\uff11\uff11\u6708\uff11\uff14\u65e5<\/em><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"