{"id":40709,"date":"2016-06-14T23:03:06","date_gmt":"2016-06-15T03:03:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40709"},"modified":"2016-06-14T23:03:06","modified_gmt":"2016-06-15T03:03:06","slug":"maitake-mushroom-pizza-two-ways-%e8%88%9e%e8%8c%b8%e3%83%94%e3%82%b6%e4%ba%8c%e7%a8%ae%e3%81%a9%e3%81%a3%e3%81%a1%e3%81%8c%e5%a5%bd%e3%81%bf%ef%bc%9f","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40709&lang=en","title":{"rendered":"Maitake Mushroom Pizza Two Ways \u821e\u8338\u30d4\u30b6\u4e8c\u7a2e\u3069\u3063\u3061\u304c\u597d\u307f\uff1f"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40710 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/79.jpg\" alt=\"79\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/79.jpg 637w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/79-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I found beautiful Maitake mushrooms at the local Asian grocery store, United Noodles, and after seriously giving thoughts to how to use them, I decided to go with pizza.<\/p>\n<p>I also found some cool stuff at the store, so I made two kinds of pizza to showcase them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40717 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/62.jpg\" alt=\"62\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40712 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/57.jpg\" alt=\"57\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/57.jpg 896w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/57-450x322.jpg 450w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/57-768x550.jpg 768w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>Pizza 1: Maitake Shungiku Pizza<br \/>\nMaitake mushrooms, Shungiku, red onion, Gruyere cheese, olive salad, (and a squeeze of lemon juice right before serving)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40718 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/65-1.jpg\" alt=\"65\" width=\"510\" height=\"717\" \/><\/p>\n<p>Light, fresh, and delicious!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40713 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/58.jpg\" alt=\"58\" width=\"596\" height=\"428\" \/><\/p>\n<p>Pizza 2: Maitake Shiso Pizza<br \/>\nMaitake mushrooms, Shiso (Japanese basil), red onion, Gruyere cheese, sweet miso sauce<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40719 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/74.jpg\" alt=\"74\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/74.jpg 637w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/74-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>&#8220;Yummy&#8221; (Terry says ).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-40720 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/06\/77.jpg\" alt=\"77\" width=\"510\" height=\"717\" \/><\/p>\n<p>Which one would you like to try?<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I found beautiful Maitake mushrooms at the local Asian grocery store, United Noodles, and after seriously giving thoughts to how to use them, I decided to go with pizza. I also found some cool stuff at the store, so I made two kinds of pizza to showcase them. Pizza 1: Maitake Shungiku Pizza Maitake mushrooms, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,19,21,29],"tags":[],"class_list":["post-40709","post","type-post","status-publish","format-standard","hentry","category-bread","category-leaf-vegetabes","category-mushroom","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40709","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=40709"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40709\/revisions"}],"predecessor-version":[{"id":40727,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40709\/revisions\/40727"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}