{"id":43664,"date":"2017-05-26T11:24:09","date_gmt":"2017-05-26T15:24:09","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43664"},"modified":"2017-05-26T11:24:09","modified_gmt":"2017-05-26T15:24:09","slug":"red-bean-cream-cheese-toast%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%83%81%e3%83%bc%e3%82%ba%e5%b0%8f%e5%80%89%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43664&lang=en","title":{"rendered":"Red Bean Cream Cheese Toast
\u30af\u30ea\u30fc\u30e0\u30c1\u30fc\u30ba\u5c0f\u5009\u30c8\u30fc\u30b9\u30c8"},"content":{"rendered":"

\"\"<\/p>\n

This was actually made before my recent trip to Japan, although it screams Japanese (lol).<\/p>\n

Buttered toast with sweet red bean paste is a local favorite breakfast choice in the Nagoya region where I grew up in.<\/p>\n

But when I saw a combination of read bean paste, cream, and fruit confiture\/jam on a toast on Instagram, that intrigued me.<\/p>\n

Apparently a cafe called “Coffee House Kako<\/a>” is famous for making this.<\/p>\n

They use butter, sweet red bean paste, whipped cream, and jam\/confiture.<\/p>\n

My version is a bit different because I used cream cheese instead of whipped cream.<\/p>\n

I personally think cream cheese is a better choice because of its texture and taste particularly for breakfast.<\/p>\n

\"\"<\/p>\n

This time for jam\/confiture I used store-bought cheery, marmalade, and lingonberry. I made kiwi confiture myself.<\/p>\n

\n

Red Bean Cream Cheese Toast<\/strong><\/p>\n

1 toast
\n1 tablespoon butter, room temperature
\n4~6 tablespoons sweet red bean paste
\n2~4 tablespoons cream cheese
\njam\/confiture<\/p>\n

1. Spread butter on a toast. Cut the toast into four pieces.
\n2. Spread red bean paste. Place cream cheese and then jam\/confiture on top.<\/p>\n<\/div>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

This was actually made before my recent trip to Japan, although it screams Japanese (lol). Buttered toast with sweet red bean paste is a local favorite breakfast choice in the Nagoya region where I grew up in. But when I saw a combination of read bean paste, cream, and fruit confiture\/jam on a toast on […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,13,8,29],"tags":[],"class_list":["post-43664","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-bread","category-breakfast","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43664","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=43664"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43664\/revisions"}],"predecessor-version":[{"id":43671,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43664\/revisions\/43671"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}