{"id":42526,"date":"2017-01-06T18:02:39","date_gmt":"2017-01-06T23:02:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42526"},"modified":"2017-01-06T18:05:33","modified_gmt":"2017-01-06T23:05:33","slug":"root-veggie-soup%e9%85%92%e5%85%a5%e3%82%8a%e6%a0%b9%e8%8f%9c%e6%b1%81%e3%81%a8%e3%80%81%e3%81%86%e3%81%a4%e3%82%8f%e3%80%82","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42526&lang=en","title":{"rendered":"Root Veggie Soup
\u9152\u5165\u308a\u6839\u83dc\u6c41\u3068\u3001\u3046\u3064\u308f\u3002"},"content":{"rendered":"

\"12\"<\/p>\n

There are a lot of great root veggies to enjoy this time of the year.<\/p>\n

Some of my favorites are Daikon radish and Japanese Satsuma potato.<\/p>\n

This miso-based root veggie soup is an ultimate comfort food for me.<\/p>\n

\"15\"<\/p>\n

This Nigori-Sake found at CostCo has been one of my recent great finds.<\/p>\n

I enjoy sipping it cold, but it’s also great for cooking.<\/p>\n

Adding a tablespoon of this is like waving a magic wand, because it makes any soup, stew, and sauce taste so much better!<\/p>\n

You don’t want to put too much to the point where the whole dish taste like Sake, but use enough to add a depth to the dish.<\/p>\n

\"16\"<\/p>\n

Root Veggie Soup<\/p>\n

canola oil
\n1 cup bite sized pieced of carrots
\n1 cup bite sized pieces of Daikon
\n1 cup bite sized pieces of Japanese Satsuma potatoes
\n1 tablespoon Nigori-Sake (I used “Sayuri”)
\n3~4 cup water
\n1~2 4×4 inch dried Kombu sheet
\n1~2 tablespoons cane sugar
\n1~3 tablespoons soy sauce
\n1\/3~1\/2 cup miso
\nsalt<\/p>\n

1. Sautee the vegetables in canola oil.
\n2. Add sake. Continue to cook.
\n3. Add water and Kombu. Boil and then turn down to low heat.
\n4. Continue to cook until the vegetables are cooked through.
\n5. Add sugar, soy sauce, miso, and salt.<\/p>\n

\"24\"<\/p>\n

\"19\"<\/p>\n

I don’t remember if I talked about this, but I recently started making pottery.<\/p>\n

I took a class last year at a local pottery studio and I absolutely loved it.<\/p>\n

The whole experience was nothing I had expected.<\/p>\n

I felt so calm and zen when I was touching the clay, and just the process of creating something out of nothing (well, clay, but you know what I mean) was so exciting.<\/p>\n

I actually sucked in class (lol) and I did not quite master the art of using the pottery wheel.<\/p>\n

But a year later I bought a wheel and set up a small pottery studio in the corner of our extra bedroom.<\/p>\n

These are a few of my very first piece created in my home studio.<\/p>\n

I don’t have a kiln so I bought a firing membership at a pottery studio.<\/p>\n

I just picked them up today.<\/p>\n

Some of them turned out just the way I expected and the others didn’t, which is a process I embrace.<\/p>\n

These particular pieces were mostly made by hand, but I am using my wheel and I think I’m getting better….slowly.<\/p>\n

I hope I can present my pieces with my food on or in soon!<\/p>\n","protected":false},"excerpt":{"rendered":"

There are a lot of great root veggies to enjoy this time of the year. Some of my favorites are Daikon radish and Japanese Satsuma potato. This miso-based root veggie soup is an ultimate comfort food for me. This Nigori-Sake found at CostCo has been one of my recent great finds. I enjoy sipping it […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,25,12,28,29],"tags":[],"class_list":["post-42526","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-root-vegetable","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42526","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=42526"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42526\/revisions"}],"predecessor-version":[{"id":42542,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42526\/revisions\/42542"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}