{"id":31011,"date":"2014-03-01T20:30:02","date_gmt":"2014-03-02T01:30:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31011"},"modified":"2014-03-01T20:30:02","modified_gmt":"2014-03-02T01:30:02","slug":"tri-color-rice-salad-mini-cups%e4%b8%89%e8%89%b2%e3%83%a9%e3%82%a4%e3%82%b9%e3%82%b5%e3%83%a9%e3%83%80%e3%83%9f%e3%83%8b%e3%82%ab%e3%83%83%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31011&lang=en","title":{"rendered":"Tri-Color Rice Salad Mini Cups
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\"50\"<\/a><\/p>\n

Tri-Color Rice Salad Mini Cups<\/strong><\/p>\n

March 3rd is a special holiday, called “Hinamatsuri”, or Girls’ Day, or Dolls’ Day in Japan. Families that have single daughters set up a specific set of dolls to celebrate this holiday. Although I don’t have a daughter and there is no way to get this kind of doll set here in the US, I still wanted to do something to recognize this special day. Food is always a fun way to do so. Here is my tri-color rice salad mini cups. The green color was added with cilantro, and the pink color was created with the juice from pickling radishes. The light pastel colors of this dish make me hopeful that spring is “almost” here even in MN.<\/p>\n

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\"47\"<\/a><\/p>\n

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\"41\"<\/a><\/p>\n

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

Tri-Color Rice Salad Mini Cups March 3rd is a special holiday, called “Hinamatsuri”, or Girls’ Day, or Dolls’ Day in Japan. Families that have single daughters set up a specific set of dolls to celebrate this holiday. Although I don’t have a daughter and there is no way to get this kind of doll set […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,29],"tags":[],"class_list":["post-31011","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31011","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=31011"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31011\/revisions"}],"predecessor-version":[{"id":31018,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31011\/revisions\/31018"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}