{"id":41802,"date":"2016-09-14T21:58:53","date_gmt":"2016-09-15T01:58:53","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41802"},"modified":"2016-09-14T21:58:53","modified_gmt":"2016-09-15T01:58:53","slug":"veggie-plate%e9%87%8e%e8%8f%9c%e3%83%97%e3%83%ac%e3%83%bc%e3%83%88%e3%81%a7%e5%92%8c%e9%a3%9f%e3%81%94%e3%81%a3%e3%81%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41802&lang=en","title":{"rendered":"Veggie Plate<br>\u91ce\u83dc\u30d7\u30ec\u30fc\u30c8\u3067\u548c\u98df\u3054\u3063\u3053"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41803 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/53.jpg\" alt=\"53\" width=\"596\" height=\"428\" \/><\/p>\n<p>I like Japanese food and I do cook my favorite Japanese dishes quite often.<\/p>\n<p>But sometimes what I crave is not a particular dish, but the Japanese ceramics and Japanese table setting.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41804 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/45-1.jpg\" alt=\"45\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/45-1.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/45-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Soy eggplant.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41805 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/46.jpg\" alt=\"46\" width=\"510\" height=\"717\" \/><\/p>\n<p>Curried cauliflower.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41806 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/47-1.jpg\" alt=\"47\" width=\"510\" height=\"717\" \/><\/p>\n<p>Sweet red onion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41807 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/48.jpg\" alt=\"48\" width=\"510\" height=\"717\" \/><\/p>\n<p>Spicy peppers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41808 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/44.jpg\" alt=\"44\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/44.jpg 896w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/44-450x322.jpg 450w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/44-768x550.jpg 768w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>Simply served with white rice and miso soup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41809 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/55.jpg\" alt=\"55\" width=\"510\" height=\"717\" \/><\/p>\n<p>It&#8217;s my ZEN moment.<\/p>\n<p>I-TA-DA-KI-MA-SU.<\/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 like Japanese food and I do cook my favorite Japanese dishes quite often. But sometimes what I crave is not a particular dish, but the Japanese ceramics and Japanese table setting. Soy eggplant. Curried cauliflower. Sweet red onion. Spicy peppers. Simply served with white rice and miso soup. It&#8217;s my ZEN moment. I-TA-DA-KI-MA-SU. I&#8217;m [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12,28,29],"tags":[],"class_list":["post-41802","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41802","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=41802"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41802\/revisions"}],"predecessor-version":[{"id":41819,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41802\/revisions\/41819"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}