{"id":34073,"date":"2014-11-21T19:00:38","date_gmt":"2014-11-22T00:00:38","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=34073"},"modified":"2014-11-22T19:17:38","modified_gmt":"2014-11-23T00:17:38","slug":"creamy-miso-pasta-with-oysters%e7%89%a1%e8%a0%a3%e3%81%ae%e7%99%bd%e5%91%b3%e5%99%8c%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=34073&lang=en","title":{"rendered":"Creamy Miso Pasta with Oysters
\u7261\u8823\u306e\u767d\u5473\u564c\u30af\u30ea\u30fc\u30e0\u30d1\u30b9\u30bf"},"content":{"rendered":"

\"32\"<\/a><\/p>\n

Creamy Miso Pasta with Oysters<\/strong><\/p>\n

It’s the oyster season!<\/p>\n

<\/p>\n

Since Terry does not eat oysters, I don’t buy them very often, but I do like to enjoy them a few times when they are available at the grocery store.<\/p>\n

Since I couldn’t resist myself when I saw some yesterday I decided to make a pasta dish with them for today’s lunch.<\/p>\n

The creamy sauce accented with garlic and white miso complements the oysters very well.<\/p>\n

I added garlic to this sauce this time, but ginger instead of garlic will make great sauce, too.<\/p>\n

\n

Creamy Miso Pasta with Oysters<\/strong><\/p>\n

creamy miso sauce
\n– 1 tablespoon canola oil
\n– 2 cloves garlic, chopped
\n– 1\/2 onion, chopped
\n– 1~1.5 cup heavy cream
\n– 2~3 tablespoons white miso (Japanese Saikyo miso)
\n– salt and pepper
\n4~5 oysters
\n100g cooked pasta<\/p>\n

1. Make sauce. Cook garlic and onion with oil for a few minutes. Add heavy cream and miso. Mix well. Continue to cook; do not boil. Add salt and pepper. Add oyster and cook for another few minutes until the oysters are cooked through. Serve the oyster sauce over cooked past.<\/p>\n<\/div>\n

\u7261\u8823\u306e\u767d\u5473\u564c\u30af\u30ea\u30fc\u30e0\u30d1\u30b9\u30bf<\/strong><\/p>\n

\u30b9\u30fc\u30d1\u30fc\u3067\u7261\u8823\u3092\u898b\u3064\u3051\u305f\u3089\u5b09\u3057\u304f\u306a\u3063\u3066\u65e9\u901f\u8cfc\u5165\u3002<\/p>\n

\u4f7f\u3044\u5207\u308a\u305f\u304b\u3063\u305f\u751f\u30af\u30ea\u30fc\u30e0\u304c\u3042\u3063\u305f\u306e\u3067\u3053\u308c\u3067\u30af\u30ea\u30fc\u30df\u30fc\u306a\u30bd\u30fc\u30b9\u3092\u4f5c\u3063\u305f\u3089\u3001\u30d1\u30b9\u30bf\u3068\u3042\u308f\u305b\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n

\u30bd\u30fc\u30b9\u305f\u3063\u3077\u308a\u3001\u3061\u3087\u3063\u3068\u30b9\u30fc\u30d7\u30d1\u30b9\u30bf\u98a8\u306b\u3057\u3066\u98df\u3079\u308b\u306e\u304c\u7f8e\u5473\u3057\u3044\u3063\uff01<\/p>\n

\u3084\u3063\u3071\u308a\u7261\u8823\u3001\u3053\u306e\u6642\u671f\u98df\u3079\u305f\u304f\u306a\u308a\u307e\u3059\u306d\u3002<\/p>\n

\u3082\u3061\u308d\u3093\u30c6\u30ea\u30fc\u306f\u98df\u3079\u306a\u3044\u306e\u3067\u4e00\u4eba\u3054\u306f\u3093\u306b\u306a\u308b\u306e\u304c\u3061\u3087\u3063\u3068\u5bc2\u3057\u3044\u3067\u3059\u304c\u3002\u3002\u3002<\/p>\n

\"33\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

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

Creamy Miso Pasta with Oysters It’s the oyster season!<\/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-34073","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\/34073","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=34073"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34073\/revisions"}],"predecessor-version":[{"id":34101,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34073\/revisions\/34101"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}