{"id":42740,"date":"2017-02-09T21:14:33","date_gmt":"2017-02-10T02:14:33","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42740"},"modified":"2017-02-09T21:14:33","modified_gmt":"2017-02-10T02:14:33","slug":"konjac-steak-bento%e3%81%93%e3%82%93%e3%81%ab%e3%82%83%e3%81%8f%e3%82%b9%e3%83%86%e3%83%bc%e3%82%ad%e5%bc%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42740&lang=en","title":{"rendered":"Konjac Steak Bento
\u3053\u3093\u306b\u3083\u304f\u30b9\u30c6\u30fc\u30ad\u5f01"},"content":{"rendered":"

\"27\"<\/p>\n

Weekend bento making fun continues!<\/p>\n

I think I’m slowly getting better at filling this new BENTO box.<\/p>\n

Little differences such as the length or the depth of the box makes each bento-box filling challenging.<\/p>\n

\"31\"<\/p>\n

In this vegan bento box you’ll find…<\/p>\n

-Konjac steak
\n-Sesame Shun-giku
\n-Mustard Kabocha
\n-Spiced Yuzu Carrots (note for myself: tahini, white vinegar, water, sugar, spiced yuzu paste, salt)<\/p>\n

Konjac is a very unique ingredient, popular in Japan, but not well known in other countries.<\/p>\n

It’s a hard sell to people who did not grow up eating this because of its unique jello-like texture.<\/p>\n

Konjac is made of some type of yam potato, and is well known as a “diet food” in Japan.<\/p>\n

I love Konjac not because it’s a diet food, but because of its taste and texture.<\/p>\n

It’s quite substantial, so it has no problem made into and served as a main dish, in my opinion.<\/p>\n

\"44\"<\/p>\n

And here is a one-plate version.<\/p>\n

Which do you like better, bento or one-plate?<\/p>\n","protected":false},"excerpt":{"rendered":"

Weekend bento making fun continues! I think I’m slowly getting better at filling this new BENTO box. Little differences such as the length or the depth of the box makes each bento-box filling challenging. In this vegan bento box you’ll find… -Konjac steak -Sesame Shun-giku -Mustard Kabocha -Spiced Yuzu Carrots (note for myself: tahini, white […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,19,11,28,29],"tags":[],"class_list":["post-42740","post","type-post","status-publish","format-standard","hentry","category-bento","category-leaf-vegetabes","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42740","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=42740"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42740\/revisions"}],"predecessor-version":[{"id":42750,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42740\/revisions\/42750"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}