{"id":35265,"date":"2015-04-10T23:10:04","date_gmt":"2015-04-11T03:10:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35265"},"modified":"2015-04-11T09:31:25","modified_gmt":"2015-04-11T13:31:25","slug":"shungiku-spaghetti-%e6%98%a5%e8%8f%8a%e3%81%a8%e3%83%9e%e3%82%b9%e3%82%bf%e3%83%bc%e3%83%89%e3%81%ae%e3%82%b9%e3%83%91%e3%82%b2%e3%83%83%e3%83%86%e3%82%a3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35265&lang=en","title":{"rendered":"Shungiku Spaghetti
\u6625\u83ca\u3068\u30de\u30b9\u30bf\u30fc\u30c9\u306e\u30b9\u30d1\u30b2\u30c3\u30c6\u30a3"},"content":{"rendered":"

\"585\"<\/a><\/p>\n

Shungiku Spaghetti<\/strong><\/p>\n

Shungiku is a Japanese green leafy vegetable. <\/p>\n

<\/p>\n

I think they sell it as tangho or tongho at the Asian grocery store where I usually buy it.
\nShungiku literally means Spring Chrysanthemum, and this is also known as edible spring chrysanthemum greens. <\/p>\n

It’s got a unique slightly bitter flavor and I absolutely love it.<\/p>\n

You can use it for really anything, soup, salad, or pasta like this one. <\/p>\n

Shungiku Spaghetti<\/strong><\/p>\n

olive oil
\n1 clove garlic, chopped
\n2 cups shungiku greens
\n2 tablespoons chopped roasted peppers
\n100g cooked spaghetti
\n1 teaspoon Dijon whole grain mustard
\na pinch of sugar
\nsalt and pepper<\/p>\n

1. Cook garlic with oil.
\n2. Add shungiku greens and cook for a minute or so.
\n3. Add roasted peppers, spaghetti, mustard, sugar, salt, and pepper. Combine well. Add more olive oil if you prefer.\u3000<\/p><\/div>\n

\u6625\u83ca\u30de\u30b9\u30bf\u30fc\u30c9\u30b9\u30d1\u30b2\u30c3\u30c6\u30a3<\/strong><\/p>\n

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\u30b7\u30f3\u30d7\u30eb\u306a\u304c\u3089\u7f8e\u5473\uff5e\u3044\u266a<\/p>\n

\u6625\u83ca\u306f\u706b\u3092\u5165\u308c\u3059\u304e\u305a\u3001\u534a\u7092\u3081\u3050\u3089\u3044\u304c\u3088\u3044\u3067\u3059\u3002<\/p>\n

\u3061\u306a\u307f\u306b\u3001\u4e0a\u5199\u771f\u306e\u30b0\u30ec\u30fc\u8272\u306e\u30ca\u30d7\u30ad\u30f3\u306f\u3001\u5148\u65e5\u30a8\u30d7\u30ed\u30f3<\/a>\u3092\u8cb7\u3063\u305f\u6642\u306b\u3001\u304a\u307e\u3051\u3067\u3064\u3051\u3066\u304f\u308c\u305f\u3082\u306e\u3002<\/p>\n

\u3053\u3046\u3044\u3046\u5fc3\u3065\u304b\u3044\u304c\u5b09\u3057\u3044\u3067\u3059\u3088\u306d\u3002<\/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":"

Shungiku Spaghetti Shungiku is a Japanese green leafy vegetable.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,28,29],"tags":[],"class_list":["post-35265","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35265","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=35265"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35265\/revisions"}],"predecessor-version":[{"id":35289,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35265\/revisions\/35289"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}