{"id":29505,"date":"2013-06-22T22:01:31","date_gmt":"2013-06-23T02:01:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29505"},"modified":"2013-06-22T22:01:31","modified_gmt":"2013-06-23T02:01:31","slug":"somen-with-garlic-chili-oil%e3%83%81%e3%83%aa%e3%82%ac%e3%83%bc%e3%83%aa%e3%83%83%e3%82%af%e3%82%aa%e3%82%a4%e3%83%ab%e3%81%a7%e7%b4%a0%e9%ba%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29505&lang=en","title":{"rendered":"Somen with Garlic Chili Oil
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\"17\"<\/a><\/p>\n

Somen with Garlic Chili Oil<\/strong><\/p>\n

In Japan when your mother serves a big bowl of cold somen for lunch you know summer has arrived. The traditional way to eat somen is dip the cold noodle in soy sauce-based sauce and slurp. In the U.S. I don’t eat my somen this way very often. Instead I use my somen in a salad-like one-meal dish. I usually like to make soy sauce-based dressing for my somen salad, but since I saw one of my facebook friends splashing her olive oil over her somen, I wanted to try this myself. She was using her lemon olive oil, but my version is homemade chili garlic oil. The oil was poured over the noodle right before serving. Poached salmon and fennel grapefruit salad was also served together.<\/p>\n

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

\"22\"<\/a><\/p>\n

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

Somen with Garlic Chili Oil In Japan when your mother serves a big bowl of cold somen for lunch you know summer has arrived. The traditional way to eat somen is dip the cold noodle in soy sauce-based sauce and slurp. In the U.S. I don’t eat my somen this way very often. Instead I […]<\/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-29505","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\/29505","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=29505"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29505\/revisions"}],"predecessor-version":[{"id":29520,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29505\/revisions\/29520"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}