{"id":27921,"date":"2012-12-31T16:42:34","date_gmt":"2012-12-31T21:42:34","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27921"},"modified":"2012-12-31T16:49:10","modified_gmt":"2012-12-31T21:49:10","slug":"year-end-soba%e5%b9%b4%e8%b6%8a%e3%81%97%e8%95%8e%e9%ba%a6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27921&lang=en","title":{"rendered":"Year-End Soba<br>\u5e74\u8d8a\u3057\u854e\u9ea6"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/12\/342.jpg\" rel=\"lightbox[27921]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-27922 aligncenter\" title=\"34\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/12\/342.jpg\" alt=\"\" width=\"415\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/12\/342.jpg 415w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/12\/342-321x450.jpg 321w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><\/p>\n<p>There is a tradition in Japan that people eat the soba noodle on December 31st. The Soba noodle supposedly cut more easily compared to other types of noodles, and they say that people can make a clean cut for the new year by eating the soba noodle at the end of the year. I served my soba noodle soup in one of my favorite Japanese bowls. The red color and the large flower design are festive and I thought this was perfect for this occasion.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u5e74\u8d8a\u3057\u854e\u9ea6<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff12\u5e74\uff11\uff12\u6708\uff13\uff11\u65e5<\/em><\/p>\n<p>\u3053\u3061\u3089\u306f\u307e\u3060\u660e\u3051\u3066\u307e\u305b\uff5e\u3093\uff08\u7b11\uff09\u3002<\/p>\n<p>\u73fe\u5728\uff13\uff11\u65e5\u306e\u5348\u5f8c\uff13\u6642\u904e\u304e\u3002<\/p>\n<p>\u3067\u3001\u4eca\u65e5\u306f\u3084\u3063\u3071\u308a\u854e\u9ea6\u306e\u6c17\u5206\uff08\u663c\u3054\u306f\u3093\u3067\u3059\u304c\u3002\u3002\u3002\uff09\u3002<\/p>\n<p>\u3060\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u6025\u306b\u601d\u3044\u3064\u3044\u305f\u306e\u3067\u3001\u5177\u304c\u306a\u3044\u3002\u3002\u3002<\/p>\n<p>\u8cea\u7d20\u306b\uff08\u7b11\uff09\u3001\u3081\u304b\u3076\u3068\u5c0f\u306d\u304e\u3067\u3059\u3002<\/p>\n<p>\u3067\u3082\u3001\u304a\u6c17\u306b\u5165\u308a\u306e\u304a\u6900\u306b\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n<p>\u8d64\u3044\u8272\u3068\u304a\u82b1\u30c7\u30b6\u30a4\u30f3\u304c\u3061\u3087\u3063\u3068\u30cf\u30ec\u306a\u96f0\u56f2\u6c17\u304b\u306a\u3001\u3068\u3002<\/p>\n<p>\u4eca\u65e5\u306f\u5915\u65b9\u306b\u53cb\u9054\u306e\u3046\u3061\u306e\u5e74\u8d8a\u3057\u30d1\u30fc\u30c6\u30a3\u30fc\u306b\u3061\u3087\u308d\u3063\u3068\u9854\u3092\u51fa\u3059\u4e88\u5b9a\u3067\u3059\u3002<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There is a tradition in Japan that people eat the soba noodle on December 31st. The Soba noodle supposedly cut more easily compared to other types of noodles, and they say that people can make a clean cut for the new year by eating the soba noodle at the end of the year. I served [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,23],"tags":[],"class_list":["post-27921","post","type-post","status-publish","format-standard","hentry","category-starches","category-seaweed"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27921","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=27921"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27921\/revisions"}],"predecessor-version":[{"id":27928,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27921\/revisions\/27928"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}