{"id":42114,"date":"2016-11-06T22:25:36","date_gmt":"2016-11-07T03:25:36","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42114"},"modified":"2016-11-06T22:25:36","modified_gmt":"2016-11-07T03:25:36","slug":"shiro-ae-bento%e7%99%bd%e5%92%8c%e3%81%88bento","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42114&lang=en","title":{"rendered":"Shiro-Ae Bento<br>\u767d\u548c\u3048BENTO"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42115 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/21.jpg\" alt=\"21\" width=\"596\" height=\"428\" \/><\/p>\n<p>Last time I made <a href=\"https:\/\/www.culinarytribune.com\/?p=42043&amp;lang=en\" target=\"_blank\">a bento box<\/a> I enjoyed so much that I decided to make another one for lunch this weekend.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42116 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/14-1.jpg\" alt=\"14\" width=\"510\" height=\"717\" \/><\/p>\n<p>The four dishes that went into the box are carrot cranberry shiro-ae, soy fritters, mustard kale, and sauteed Buna-pi mushrooms.<\/p>\n<p>Shiro-ae is a traditional Japanese dish where cooked vegetables are coated with soy and sesame based cream.<\/p>\n<p>I used carrot, pistachio, and dried cranberries for this dish, and this turned out to be delicious!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42117 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/18-1.jpg\" alt=\"18\" width=\"510\" height=\"717\" \/><\/p>\n<p>The rice was cooked with seventeen different grains, and I loved the texture.<\/p>\n<p>This bento was served in a large black and red bento box that I picked up in Japan.<\/p>\n<p>I thought this box was just perfect for this.<\/p>\n<p>Doesn&#8217;t it look pretty?<\/p>\n<p>Again we ate it for lunch right after I made it.<\/p>\n<p>I know I didn&#8217;t have to put them in the box, but it was fun.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42118 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/27.jpg\" alt=\"27\" width=\"596\" height=\"428\" \/><\/p>\n<p>Here is a smaller version I made with all the same dishes , and this is going to be my lunch tomorrow.<\/p>\n<p>This time Terry asked me to make one for his tomorrow&#8217;s lunch too.<\/p>\n<p>This may become a tradition at our house.<\/p>\n<p>We&#8217;ll see.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42119 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/15-1.jpg\" alt=\"15\" width=\"596\" height=\"428\" \/><\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last time I made a bento box I enjoyed so much that I decided to make another one for lunch this weekend. The four dishes that went into the box are carrot cranberry shiro-ae, soy fritters, mustard kale, and sauteed Buna-pi mushrooms. Shiro-ae is a traditional Japanese dish where cooked vegetables are coated with soy [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,21,24,11,20,28,29],"tags":[],"class_list":["post-42114","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-mushroom","category-nuts","category-starches","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42114","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=42114"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42114\/revisions"}],"predecessor-version":[{"id":42123,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42114\/revisions\/42123"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}