{"id":40903,"date":"2016-06-28T11:14:39","date_gmt":"2016-06-28T15:14:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=40903"},"modified":"2016-06-28T11:14:39","modified_gmt":"2016-06-28T15:14:39","slug":"natto-kimchi-fried-rice%e7%b4%8d%e8%b1%86%e3%82%ad%e3%83%a0%e3%83%81%e7%b4%ab%e8%98%87%e7%82%92%e9%a3%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=40903&lang=en","title":{"rendered":"Natto Kimchi Fried Rice
\u7d0d\u8c46\u30ad\u30e0\u30c1\u7d2b\u8607\u7092\u98ef"},"content":{"rendered":"

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

This was my dream fried rice.<\/p>\n

Fermented beans (natto) and fermented cabbage pickles (kimchi) together?<\/p>\n

My two favorite things.<\/p>\n

Absolutely LOVED it!<\/p>\n

\"46\"<\/p>\n

Terry and I have been together for a while (over 12 years), and Terry has been exposed to many unusual Japanese food over the years.<\/p>\n

But fermented food is still not his thing.<\/p>\n

\"47\"<\/p>\n

I made this fried rice for myself and I was going to make something different for Terry, but when he asked if he could have some, I said yes.<\/p>\n

I just didn’t have the guts to tell him what was in it.<\/p>\n

I don’t know why but I probably didn’t want to discourage him before he had his first bite.<\/p>\n

I was secretly hoping that maybe his palate had changed.<\/p>\n

But as soon as he had his first bite, he said “what’s in it?”<\/p>\n

Oh no!<\/p>\n

Natto and kimchi definitely have very strong and unique flavors, and people either love them or hate them.<\/p>\n

I felt bad watching Terry pouring soy sauce trying to mask the natto\/kimchi flavors.<\/p>\n

I haven’t completely lost my hope yet, but for now I’ll promise you, Terry,\u00a0natto or kimchi won’t sneak onto\u00a0\u00a0your plate until you tell me you are ready.<\/p>\n

\"50\"<\/p>\n

Natto Kimchi Fried Rice<\/strong><\/p>\n

canola oil
\n4 cups cooked rice
\n2 small packages natto
\n1\/2 cup kimchi, chopped
\n1\/4 cup chopped scallion
\n1\/2 cup fried and cooked soy curd, cut into bite-sized pieces
\nsoy sauce
\nsugar
\nsalt and pepper
\nshiso (Japanese basil), chopped<\/p>\n

1. Sautee rice, natto, kimchi, scallion, and soy curd with oil.
\n2. Add soy sauce, sugar, salt, and pepper. Mix well.
\n3. Serve with chopped shiso.<\/p>\n

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

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

This was my dream fried rice. Fermented beans (natto) and fermented cabbage pickles (kimchi) together? My two favorite things. Absolutely LOVED it! Terry and I have been together for a while (over 12 years), and Terry has been exposed to many unusual Japanese food over the years. But fermented food is still not his thing. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,11,28,29],"tags":[],"class_list":["post-40903","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40903","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=40903"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40903\/revisions"}],"predecessor-version":[{"id":40917,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/40903\/revisions\/40917"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}