![\"301\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/06\/301.jpg\")
<\/a><\/p>\nShungiku Tomato Pasta<\/strong><\/p>\n I found fresh beautiful Shungiku<\/a> at the local Asian grocery store and I had to buy a bunch.<\/p>\n <\/p>\n This leafy vegetable is so flavorful, and I absolutely love it.<\/p>\n This is delicious when eaten fresh in salad but it’s also super tasty when cooked with garlic and oil. <\/p>\n This is my second shungiku pasta recipe, this time paired with Japanese dried salted kombu seaweed. <\/p>\n If you are interested in my other shungiku pasta recipe, check out this page<\/a>.<\/p>\n olive oil 1. Cook garlic and shungiku in oil for a minute or so. \u6625\u83ca\u30d1\u30b9\u30bf<\/strong><\/p>\n \u4ee5\u524d\u306b\u3082\u6625\u83ca\u30d1\u30b9\u30bf<\/a>\u4f5c\u3063\u3066\u3044\u308b\u306e\u3067\u3001\u7b2c\u4e8c\u5f3e\u3001\u3067\u3059\u306d\uff5e\u3002<\/p>\n \u524d\u56de\u306f\u3001\u30de\u30b9\u30bf\u30fc\u30c9\u3092\u5229\u304b\u305b\u305f\u3082\u306e\u3002<\/p>\n \u4eca\u56de\u306f\u96a0\u3057\u5473\u306b\u3001\u5869\u6606\u5e03\u3067\u3059\u3002<\/p>\n \u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u306b\u3001\u306b\u3093\u306b\u304f\u3001\u5869\u6606\u5e03\u3001\u305d\u3057\u3066\u3001\u6625\u83ca\u3002<\/p>\n \u4ed5\u4e0a\u3052\u306b\u30c8\u30de\u30c8\u306e\u89d2\u5207\u308a\u3092\u305f\u3063\u3077\u308a\u3002<\/p>\n \u3055\u3063\u3071\u308a\u306a\u304c\u3089\u3001\u7f8e\u5473\u3057\uff5e\u3044\u30d1\u30b9\u30bf\u3067\u3059\u3002<\/p>\n \u304b\u306a\u308a\u6625\u83ca\u30e9\u30d0\u30fc\u3067\u3059\u306d\uff5e\u3001\u79c1\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 Shungiku Tomato Pasta I found fresh beautiful Shungiku at the local Asian grocery store and I had to buy a bunch.<\/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-36150","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\/36150","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=36150"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36150\/revisions"}],"predecessor-version":[{"id":36184,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36150\/revisions\/36184"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 cloves garlic, chopped
\n2 cups shungiku green, chopped
\n1 tablespoon dried salted Japanese kombu seaweed (shio-kombu)
\n100g cooked pasta
\nsalt and pepper
\n1 roma tomato, chopped<\/p>\n
\n2. Add shio kombu and cooked pasta. Salt and pepper.
\n3. Serve with chopped tomato.\u3000<\/p><\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"