{"id":41987,"date":"2016-10-24T20:28:20","date_gmt":"2016-10-25T00:28:20","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41987"},"modified":"2016-10-31T22:55:03","modified_gmt":"2016-11-01T02:55:03","slug":"pumpkin-omelette%e3%82%aa%e3%83%a0%e3%83%ac%e3%83%83%e3%83%88%e3%81%a8%e3%81%a1%e3%82%87%e3%81%a3%e3%81%a8%e6%97%a9%e3%82%81%e3%81%ae%e4%bb%ae%e8%a3%85","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41987&lang=en","title":{"rendered":"Pumpkin Omelette<br>\u30aa\u30e0\u30ec\u30c3\u30c8\u3068\u3061\u3087\u3063\u3068\u65e9\u3081\u306e\u4eee\u88c5"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41988 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/63.jpg\" alt=\"63\" width=\"510\" height=\"717\" \/><\/p>\n<p>Okay.<\/p>\n<p>Yes, I admit.<\/p>\n<p>This was made from the leftover ingredients from the previous post, Pumpkin Dorayaki.<\/p>\n<p>Well, what do you do when you have a lot of filling and a few pancakes left?<\/p>\n<p>I make omelette!<\/p>\n<p>Omelette is typically known as an egg dish here, but in Japan this type of sweet omelette is quite popular.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42004 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/50.jpg\" alt=\"50\" width=\"510\" height=\"717\" \/><\/p>\n<p>As the previous post of Dorayaki, this one has Japanese sweet red bean paste and spiced pumpkin cream cheese as a filling.<\/p>\n<p>So tasty!!<\/p>\n<p><strong>Pumpkin Omelette<\/strong><\/p>\n<p>1. Make Dorayaki pancakes and fillings following <a href=\"https:\/\/www.culinarytribune.com\/?p=41966&amp;lang=en\" target=\"_blank\">this recipe<\/a>. Place the fillings on Dorayaki pancakes and fold them like omelette.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41990 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/72.jpg\" alt=\"72\" width=\"510\" height=\"717\" \/><\/p>\n<p>Well, last weekend we were invited to a birthday\/Halloween party.<\/p>\n<p>We were planning to go to the party but we did not see the invitation say &#8220;please wear a costume&#8221; until a few days before the party!<\/p>\n<p>So I decided to wear my old dress and go as a flapper!<\/p>\n<p>This was a tryout the day before the party.<\/p>\n<p>I bought a few accessories, like gloves, a boa, tights, headband, and a wig.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41991 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/63-2.jpg\" alt=\"63\" width=\"510\" height=\"717\" \/><\/p>\n<p>This was me with a headband.<\/p>\n<p>I wasn&#8217;t sure about the headband, and I went back and forth about this.<\/p>\n<p>With my facial features, I was afraid that I would rather look like Pocahontas!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41992 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/52-1.jpg\" alt=\"52\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/52-1.jpg 637w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/52-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I did go to the party with the headband.<\/p>\n<p>It kind made me look ridiculous (lol), but that&#8217;s the fun part of going to a costume party, right?<\/p>\n<p>This photo was taken after the party.<\/p>\n<p>So here we are.<\/p>\n<p>A (Japanese) flapper and D.B. Cooper.<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okay. Yes, I admit. This was made from the leftover ingredients from the previous post, Pumpkin Dorayaki. Well, what do you do when you have a lot of filling and a few pancakes left? I make omelette! Omelette is typically known as an egg dish here, but in Japan this type of sweet omelette is [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,10,15],"tags":[],"class_list":["post-41987","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-dessert","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41987","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=41987"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41987\/revisions"}],"predecessor-version":[{"id":42087,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41987\/revisions\/42087"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}