{"id":42357,"date":"2016-12-08T22:47:53","date_gmt":"2016-12-09T03:47:53","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42357"},"modified":"2016-12-08T22:47:53","modified_gmt":"2016-12-09T03:47:53","slug":"fried-pea-dumpling-bento%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%83%94%e3%83%bc%e3%82%b9%e6%8f%9a%e3%81%92%e3%83%af%e3%83%b3%e3%82%bf%e3%83%b3%e5%bc%81%e5%bd%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42357&lang=en","title":{"rendered":"Fried Pea Dumpling Bento<br>\u30b0\u30ea\u30fc\u30f3\u30d4\u30fc\u30b9\u63da\u3052\u30ef\u30f3\u30bf\u30f3\u5f01\u5f53"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42358 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/14-2.jpg\" alt=\"14\" width=\"510\" height=\"717\" \/><\/p>\n<p>Another vegan bento box.<\/p>\n<p>This time it&#8217;s a bit more adult-like compared to <a href=\"https:\/\/www.culinarytribune.com\/?p=42255&amp;lang=en\" target=\"_blank\">this Panda Bento 1<\/a> or <a href=\"https:\/\/www.culinarytribune.com\/?p=42324&amp;lang=en\" target=\"_blank\">this Panda Bento 2<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42359 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/13.jpg\" alt=\"13\" width=\"510\" height=\"717\" \/><\/p>\n<p>The main dish of this Bento box is the fried pea dumplings.<\/p>\n<p>Crispy and delicious!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42360 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/10-1.jpg\" alt=\"10\" width=\"510\" height=\"717\" \/><\/p>\n<p>Braised Hijiki seaweed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42361 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/11.jpg\" alt=\"11\" width=\"568\" height=\"428\" \/><\/p>\n<p>Turmeric cauliflower olive salad.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42362 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/12.jpg\" alt=\"12\" width=\"510\" height=\"717\" \/><\/p>\n<p>Sesame spinach.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42363 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/18-2.jpg\" alt=\"18\" width=\"510\" height=\"717\" \/><\/p>\n<p>I really enjoy making Bento.<\/p>\n<p>It&#8217;s fun to think about how to fill a box and make it look nice.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42364 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/15-1.jpg\" alt=\"15\" width=\"568\" height=\"428\" \/><\/p>\n<p>I just recently ordered a couple of new Bento boxes.<\/p>\n<p>They are coming from Japan, and I&#8217;m so excited!!<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another vegan bento box. This time it&#8217;s a bit more adult-like compared to this Panda Bento 1 or this Panda Bento 2. The main dish of this Bento box is the fried pea dumplings. Crispy and delicious! Braised Hijiki seaweed. Turmeric cauliflower olive salad. Sesame spinach. I really enjoy making Bento. It&#8217;s fun to think [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,19,28,29],"tags":[],"class_list":["post-42357","post","type-post","status-publish","format-standard","hentry","category-bento","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42357","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=42357"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42357\/revisions"}],"predecessor-version":[{"id":42370,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42357\/revisions\/42370"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}