{"id":40436,"date":"2016-05-23T22:53:53","date_gmt":"2016-05-24T02:53:53","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40436"},"modified":"2016-05-23T22:53:53","modified_gmt":"2016-05-24T02:53:53","slug":"sesame-spinach%e3%81%bb%e3%81%86%e3%82%8c%e3%82%93%e8%8d%89%e3%81%ae%e3%81%8a%e3%81%b2%e3%81%9f%e3%81%97%e3%83%8a%e3%83%a0%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40436&lang=en","title":{"rendered":"Sesame Spinach
\u307b\u3046\u308c\u3093\u8349\u306e\u304a\u3072\u305f\u3057\u30ca\u30e0\u30eb"},"content":{"rendered":"

\"35\"<\/p>\n

I like food, but I also like plates and bowls.<\/p>\n

\"43\"<\/p>\n

\"44\"<\/p>\n

\"45\"<\/p>\n

This is a unique piece I had a pottery store ship from Japan.<\/p>\n

I love the texture, which is rough and organic.<\/p>\n

You can almost picture the potter’s strong hands and his free spirit!<\/p>\n

\"40\"<\/p>\n

Now I should probably talk about the food.<\/p>\n

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

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

\"34\"<\/p>\n

The star of this dish is of course the spinach.<\/p>\n

This spinach from the local farmers market is so beautiful and tasty, and I wanted to showcase it without overloading with heavy flavors.<\/p>\n

This dish is something like a hybrid of Japanese Ohitashi and Korean Namul.<\/p>\n

The spinach was quickly blanched and flavored lightly with salt, soy sauce, sugar, salt, and sesame oil, and then served with grated sesame seeds.<\/p>\n

\"36\"<\/p>\n

Sesame Spinach<\/strong><\/p>\n

4~5 bunches spinach
\na pinch salt
\na pinch sugar
\na splash soy sauce
\na splash sesame oil
\ngrated white sesame seeds.<\/p>\n

1. Cook spinach in boiling water for a few seconds. Remove from the water and put them in ice cold water. Drain. Dry.
\n2. Sprinkle salt and sugar. Splash soy sauce and sesame oil. Sprinkle grated sesame seeds.<\/p><\/div>\n

\"38\"<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I like food, but I also like plates and bowls. This is a unique piece I had a pottery store ship from Japan. I love the texture, which is rough and organic. You can almost picture the potter’s strong hands and his free spirit! Now I should probably talk about the food. The star of […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28,29],"tags":[],"class_list":["post-40436","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40436","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=40436"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40436\/revisions"}],"predecessor-version":[{"id":40460,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40436\/revisions\/40460"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40436"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40436"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40436"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}