{"id":28246,"date":"2013-01-22T21:39:16","date_gmt":"2013-01-23T02:39:16","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28246"},"modified":"2013-01-22T21:40:28","modified_gmt":"2013-01-23T02:40:28","slug":"pasta-with-grilled-fish%e3%81%95%e3%82%93%e3%81%be%e8%92%b2%e7%84%bc%e3%81%a7%e3%81%b2%e3%81%a4%e3%81%be%e3%81%b6%e3%81%97%e9%a2%a8%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28246&lang=en","title":{"rendered":"Pasta with Grilled Fish
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\"\"<\/a><\/p>\n

Pasta with Grilled Fish<\/strong><\/p>\n

This one is hard to give an English name. Cooked pasta was coated with butter and eggs. The pasta was then served with grilled pacific saury (or sanma in Japanese), green onion, nori, Japanese eel sauce, wasabi, and soy sauce. I used canned grilled sanma I found at a Japanese grocery store. This was already grilled and flavored with soy based sauce.<\/p>\n

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

\"\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

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\"\"<\/p>\n

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

Pasta with Grilled Fish This one is hard to give an English name. Cooked pasta was coated with butter and eggs. The pasta was then served with grilled pacific saury (or sanma in Japanese), green onion, nori, Japanese eel sauce, wasabi, and soy sauce. I used canned grilled sanma I found at a Japanese grocery […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-28246","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28246","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=28246"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28246\/revisions"}],"predecessor-version":[{"id":28308,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28246\/revisions\/28308"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}