{"id":27647,"date":"2013-01-11T20:49:51","date_gmt":"2013-01-12T01:49:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27647"},"modified":"2013-01-11T20:49:51","modified_gmt":"2013-01-12T01:49:51","slug":"ginger-sake-kasu-soup-with-salmon%e9%ae%ad%e5%85%a5%e3%82%8a%e9%85%92%e7%b2%95%e7%94%9f%e5%a7%9c%e6%b1%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27647&lang=en","title":{"rendered":"Ginger Sake-Kasu Soup with Salmon
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Ginger Sake-Kasu Soup with Salmon<\/strong>
\nDecember 9, 2012<\/em><\/p>\n

Soup warms your body fast, and ginger and sake-kasu (the lees left over from sake production) seem to make the process even faster! I also sprinkled shichimi (Japanese pepper) to give an additional heat! <\/p>\n

Ginger Sake-Kasu Soup with Salmon: water, onion, ginger, sakakasu, shiro-miso, dashi (Japanese fish base), soy sauce, sugar, salt, salmon, tofu, broccoli, shichimi (Japanese pepper)<\/p>\n

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

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\u9bad\u5165\u308a\u9152\u7c95\u751f\u59dc\u6c41<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ginger Sake-Kasu Soup with Salmon December 9, 2012 Soup warms your body fast, and ginger and sake-kasu (the lees left over from sake production) seem to make the process even faster! I also sprinkled shichimi (Japanese pepper) to give an additional heat! Ginger Sake-Kasu Soup with Salmon: water, onion, ginger, sakakasu, shiro-miso, dashi (Japanese fish […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-27647","post","type-post","status-publish","format-standard","hentry","category-seafood","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27647","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=27647"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27647\/revisions"}],"predecessor-version":[{"id":28134,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27647\/revisions\/28134"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}