![\"78\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/10\/78.jpg\")
<\/a><\/p>\nMustard Pumpkin Salad with Coconut Bacon<\/strong><\/p>\n Two things about this dish…<\/p>\n <\/p>\n 1. I found a Kabocha pumpkin! Well, I’ve been looking for Kabocha pumpkin for a while and I was so happy when I finally found it at one of the local grocery stores. Who knew! I almost gave up when I couldn’t find it at the farmer’s market where almost every vendors were selling a dozen kinds of squashes and pumpkins.<\/p>\n Japanese Kabocha pumpkin is very different from the pumpkins or squashes you find tin the U.S. It’s much drier and sweeter, and its dark orange color is so pretty.<\/p>\n It’s funny when I was in Japan I never craved for Kabocha, but now I have to have it at least once this time of the year.<\/p>\n The other thing I have to mention about this dish is the coconut bacon.<\/p>\n Sarah recently left a comment on one of my blog posts and when I went to her blog I found coconut bacon<\/a> in one of her old posts.<\/p>\n I had never seen anything like it before and it looked so interesting. I had to try making some myself.<\/p>\n I did some research and my resulting recipe is a bit different from hers, but I still want to thank her for introducing me to this cool idea!<\/p>\n Coconut Bacon (adapted from this recipe<\/a>) 1. Make coconut bacon. Combine soy sauce, maple syrup, and liquid smoke. Pour the mixture over coconut flakes. Place the coconut flakes on a parchment paper lined pan in a single layer. Cook in the oven at 350 F. for about 14 minutes or until crispy. Flip half way. Let them cool. \u30b3\u30b3\u30ca\u30c3\u30c4\u30d9\u30fc\u30b3\u30f3\u306e\u305b\u30de\u30b9\u30bf\u30fc\u30c9\u304b\u307c\u3061\u3083\u30b5\u30e9\u30c0<\/strong><\/p>\n \u5148\u65e5\u65e5\u672c\u98df\u6599\u54c1\u5e97\u3067\u63a2\u3057\u305f\u6642\u306f\u898b\u3064\u304b\u3089\u306a\u304b\u3063\u305f\u304b\u307c\u3061\u3083\u3002<\/p>\n \u306a\u3093\u3068\u8fd1\u304f\u306e\u30b9\u30fc\u30d1\u30fc\u3067\u898b\u3064\u3051\u307e\u3057\u305f\uff5e\uff01<\/p>\n \u4e00\u3064\u306e\u304b\u307c\u3061\u3083\u3067\u3001\uff14\u54c1\u4f5c\u308b\u4e88\u5b9a\u3002<\/p>\n \u4eca\u65e5\u4e00\u65e5\u3067\uff13\u54c1\u4f5c\u308a\u307e\u3057\u305f\u3088\uff5e\u3002<\/p>\n \u307e\u305a\u4eca\u65e5\u30a2\u30c3\u30d7\u3057\u3066\u308b\u306e\u306f\u3001\u30b5\u30e9\u30c0\u3002<\/p>\n \u30de\u30e8\u30cd\u30fc\u30ba\u3092\u4f7f\u308f\u305a\u3001\u7518\u3081\u306e\u30de\u30b9\u30bf\u30fc\u30c9\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u3067\u548c\u3048\u305f\u3082\u306e\u3002<\/p>\n \u4ed5\u4e0a\u3052\u306b\u3001\u30b3\u30b3\u30ca\u30c3\u30c4\u3067\u4f5c\u3063\u305f\u304b\u308a\u304b\u308a\u201c\u30d9\u30fc\u30b3\u30f3\u201d\u3092\u306e\u305b\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u3053\u306e\u30b3\u30b3\u30ca\u30c3\u30c4\u30d9\u30fc\u30b3\u30f3\u3001\u521d\u3081\u3066\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u304c\u3001\u3059\u3063\u3054\u304f\u7f8e\u5473\u3057\u3044\u3093\u3067\u3059\u3002<\/p>\n \u30c6\u30ea\u30fc\u306a\u3093\u3066\u3001\u30b3\u30b3\u30ca\u30c3\u30c4\u82e6\u624b\u306a\u304f\u305b\u306b\u3001\u30b3\u30ec\u3001\u3044\u3063\u3071\u3044\u3064\u307e\u307f\u98df\u3044\u3057\u3066\u307e\u3057\u305f\u3002<\/p>\n \u305d\u308c\u306b\u3057\u3066\u306b\u304b\u307c\u3061\u3083\u3001\u3084\u3063\u3071\u308a\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u3067\u304b\u307c\u3061\u3083\u304c\u98df\u3079\u3089\u308c\u308b\u306a\u3093\u3066\u3044\u3044\u6642\u4ee3\u306b\u306a\u308a\u307e\u3057\u305f\uff5e\uff08\u7b11\uff09\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/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 Mustard Pumpkin Salad with Coconut Bacon Two things about this dish…<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,22,28,29],"tags":[],"class_list":["post-37146","post","type-post","status-publish","format-standard","hentry","category-nuts","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37146","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=37146"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37146\/revisions"}],"predecessor-version":[{"id":37178,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37146\/revisions\/37178"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2. I made coconut bacon for the first time!<\/p>\n
\n2 stalks celery, chopped
\n1 tablespoon finely chopped onion
\nmustard dressing
\n– 1 tablespoon white vinegar
\n– 1 tablespoon maple syrup
\n– 1 tablespoon grain mustard
\n– 1\/2 tablespoon canola oil
\n– salt and pepper
\ngreen onion, chopped
\n2 tablespoons coconut bacon (recipe below)<\/p>\n
\n– 2 cups unsweetened coconut large flakes
\n– 2 tablespoons soy sauce
\n– 2 tablespoons maple syrup
\n– 1.5 tablespoons liquid smoke<\/p>\n
\n2. Cook Kabocha in boiled water until cooked through. Do not overcook. Let it cool.
\n3. Make dressing. Combine all the ingredients.
\n4. In a big bowl put Kabocha, celery, and onion. Pour the dressing. Mix well.
\n5. Serve with green onion and coconut bacon.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"