{"id":43742,"date":"2017-05-31T13:54:02","date_gmt":"2017-05-31T17:54:02","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43742"},"modified":"2017-05-31T13:54:02","modified_gmt":"2017-05-31T17:54:02","slug":"sticky-noodle-salad%e3%81%ad%e3%81%b0%e3%81%ad%e3%81%b0%e9%ba%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43742&lang=en","title":{"rendered":"Sticky Noodle Salad<br>\u306d\u3070\u306d\u3070\u9eba"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43743 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/17-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/17-3.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/17-3-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Yesterday was my first day back to work after a long vacation.<\/p>\n<p>I was waking up way before 8 a.m. during my vacation, yet, it was so hard to get up at 8:15 yesterday morning.<\/p>\n<p>I did it though.<\/p>\n<p>I survived my first day and I hope it&#8217;s going to be easier for the rest of the week.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43744 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/07.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/07.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/07-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>When I got home from work I wanted something comforting, and sticky noodle salad seemed like a good idea.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43746 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/09.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>What makes this salad sticky?<\/p>\n<p>Well, this Naga-Imo yam is certainly one of them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43745 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/10.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>And don&#8217;t forget &#8220;NATTO&#8221; (fermented soy beans).<\/p>\n<p>I know sticky foods are not very popular in the U.S., but they have been loved for many years in Japan.<\/p>\n<p>Sticky foods are in general often considered to have many health benefits, too.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43747 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/13-1.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/13-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/13-1-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Mise en place.<\/p>\n<p>In addition to those sticky food, on this plate you see Hijiki seaweed, tomato, scallion, and Thai basil.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43748 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/16-2.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/16-2.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/16-2-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>You place everything on freshly cooked noodle and serve with homemade soy sesame maple dressing.<\/p>\n<p>Yum!<\/p>\n<div id=\"recipe\"><strong>Sticky Noodle Salad<\/strong>100g cooked noodle<br \/>\n1\/4 cup chopped naga-imo yam<br \/>\n1\/4 cup natto (Japanese fermented soy beans)<br \/>\n1\/4 cup cooked hijiki<br \/>\n1\/4 cup chopped tomato<br \/>\n1 tablespoon chopped scallion<br \/>\n1 tablespoon chopped Thai basil<br \/>\nsoy sesame maple dressing<br \/>\n&#8211; 1 tablespoon soy sauce<br \/>\n&#8211; 1\/2 tablespoon maple syrup<br \/>\n&#8211; 1\/2 tablespoon white vinegar<br \/>\n&#8211; 1\/2 tablespoon canola oil<br \/>\n&#8211; a few drops sesame oil<br \/>\n&#8211; salt and pepper<\/p>\n<p>1. Make dressing. Combine and mix well all the ingredients.<br \/>\n2. Place yam, natto, hijiki, tomato, scallion, and basil on cooked noodle.<br \/>\n3. Serve with the dressing.<\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43749 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/21.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Happy Wednesday everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yesterday was my first day back to work after a long vacation. I was waking up way before 8 a.m. during my vacation, yet, it was so hard to get up at 8:15 yesterday morning. I did it though. I survived my first day and I hope it&#8217;s going to be easier for the rest [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,11,25,23,28,29],"tags":[],"class_list":["post-43742","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-starches","category-root-vegetable","category-seaweed","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43742","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=43742"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43742\/revisions"}],"predecessor-version":[{"id":43758,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43742\/revisions\/43758"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}