{"id":27224,"date":"2012-11-16T20:36:29","date_gmt":"2012-11-17T01:36:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27224"},"modified":"2012-11-16T20:46:08","modified_gmt":"2012-11-17T01:46:08","slug":"daikon-noodle-soup%e5%a4%a7%e6%a0%b9%e9%ba%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27224&lang=en","title":{"rendered":"Daikon Noodle Soup
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Daikon Noodle Soup<\/strong>
\nNovember 14, 2012<\/em><\/p>\n

The white noodle you see in this soup is not made of flour, rice, or starch. This is daikon radish! Daikon radishes were cut into long thin noodles and served in this light Japanese soup. The pretty white and pink flowers you see in this soup are called naruto, and it’s a kind of fish cake.<\/p>\n

(Lori, Thank you for the daikon radishes! I enjoyed them very much. I’m planning to post one more daikon dish soon.)<\/p>\n

Daikon noodle soup: daikon radishes, green onion, naruto (Japanese fish cake), soup (water, dashi, soy sauce, sugar)<\/p>\n

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

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 <\/p>\n

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

Daikon Noodle Soup November 14, 2012 The white noodle you see in this soup is not made of flour, rice, or starch. This is daikon radish! Daikon radishes were cut into long thin noodles and served in this light Japanese soup. The pretty white and pink flowers you see in this soup are called naruto, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,12],"tags":[],"class_list":["post-27224","post","type-post","status-publish","format-standard","hentry","category-root-vegetable","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27224","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=27224"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27224\/revisions"}],"predecessor-version":[{"id":27278,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27224\/revisions\/27278"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}