{"id":28260,"date":"2013-02-09T18:52:42","date_gmt":"2013-02-09T23:52:42","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28260"},"modified":"2013-02-09T18:52:48","modified_gmt":"2013-02-09T23:52:48","slug":"ice-cream-puffs-with-red-beans%e5%b0%8f%e5%80%89%e3%82%b7%e3%83%a5%e3%83%bc%e3%82%a2%e3%82%a4%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28260&lang=en","title":{"rendered":"Ice Cream Puffs with Red Beans
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\"\"<\/a><\/p>\n

Ice Cream Puffs with red Beans<\/strong><\/p>\n

Fill puffs with soy vanilla ice cream (I like the one from Trader Joe’s), red bean paste (available at many Japanese grocery stores), and strawberry slices. Before you cover with the top, drizzle a little maple syrup if you like. Serve with hot green tea!<\/p>\n

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

\u5c0f\u5009\u30b7\u30e5\u30fc\u30a2\u30a4\u30b9<\/strong><\/p>\n

\u3042\u3093\u5165\u308a\u30b7\u30e5\u30fc\u30a2\u30a4\u30b9\u3067\u3059\u3002<\/p>\n

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

Ice Cream Puffs with red Beans Fill puffs with soy vanilla ice cream (I like the one from Trader Joe’s), red bean paste (available at many Japanese grocery stores), and strawberry slices. Before you cover with the top, drizzle a little maple syrup if you like. Serve with hot green tea! Click here for recipe […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-28260","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28260","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=28260"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28260\/revisions"}],"predecessor-version":[{"id":28458,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28260\/revisions\/28458"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}