{"id":42490,"date":"2016-12-29T20:55:05","date_gmt":"2016-12-30T01:55:05","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42490"},"modified":"2016-12-29T20:55:05","modified_gmt":"2016-12-30T01:55:05","slug":"satsuma-potato-and-green-bean-stir-fry%e3%81%95%e3%81%a4%e3%81%be%e8%8a%8b%e3%82%a4%e3%83%b3%e3%82%b2%e3%83%b3%e7%82%92%e3%82%81%e3%81%a8%e3%80%81%e5%88%ba%e3%81%97%e5%ad%90%e3%80%82","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42490&lang=en","title":{"rendered":"Satsuma Potato and Green Bean Stir-fry<br>\u3055\u3064\u307e\u828b\u30a4\u30f3\u30b2\u30f3\u7092\u3081\u3068\u3001\u523a\u3057\u5b50\u3002"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42491 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/12-5.jpg\" alt=\"12\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/12-5.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/12-5-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I wouldn&#8217;t know how to name this, because in Japan they don&#8217;t really have a specific name for a dish like this.<\/p>\n<p>But lucky me, in the U.S. I can give this a proper name, &#8220;stir-fry&#8221;!<\/p>\n<p>Green beans (cooked), Japanese Satsuma sweet potatoes (they are called &#8220;Oriental Potatoes&#8221; at the local grocery store where I found them) (cooked), and fried and braised Inari soy curds were simply sauteed with a little oil.<\/p>\n<p>Love the natural sweetness from the Satsuma potatoes.<\/p>\n<p>It&#8217;s awesome that I can find these pretty easily at many stores now.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42492 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/10-4.jpg\" alt=\"10\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is my second Sashiko (traditional Japanese embroidery) project.<\/p>\n<p>When I took this picture I was still working on it.<\/p>\n<p>But I&#8217;ve since finished it and I&#8217;m so happy with the final result!<\/p>\n<p>I liked the soft pink threads, but the thing about Sashiko is that you never know what the final result will look like until you finish it.<\/p>\n<p>The design is delicate, yet it still looks organic and natural.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42493 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/10-5.jpg\" alt=\"10\" width=\"568\" height=\"428\" \/><\/p>\n<p>Ta-dah!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42494 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/11-2.jpg\" alt=\"11\" width=\"568\" height=\"428\" \/><\/p>\n<p>This is how it looks on the back. <\/p>\n<p>A cool design, isn&#8217;t it?<\/p>\n<p>This is something I want to work on on my next project, though. Making the back look a bit neater.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42495 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/15-5.jpg\" alt=\"15\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/15-5.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/15-5-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I wouldn&#8217;t know how to name this, because in Japan they don&#8217;t really have a specific name for a dish like this. But lucky me, in the U.S. I can give this a proper name, &#8220;stir-fry&#8221;! Green beans (cooked), Japanese Satsuma sweet potatoes (they are called &#8220;Oriental Potatoes&#8221; at the local grocery store where I [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,28,29],"tags":[],"class_list":["post-42490","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42490","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=42490"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42490\/revisions"}],"predecessor-version":[{"id":42497,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42490\/revisions\/42497"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}