{"id":45207,"date":"2017-09-10T11:54:01","date_gmt":"2017-09-10T15:54:01","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45207"},"modified":"2017-09-10T11:54:01","modified_gmt":"2017-09-10T15:54:01","slug":"bagels%e3%83%99%e3%83%bc%e3%82%b0%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45207&lang=en","title":{"rendered":"Bagels
\u30d9\u30fc\u30b0\u30eb"},"content":{"rendered":"

\"\"<\/p>\n

The first time I had a bagel was when I home-stayed in Riverside, California, as part of a summer ESL program organized by my Christian college in Japan.<\/p>\n

I was probably 18 years old at that time, and it was my first time to visit the U.S.<\/p>\n

The bagle served for breakfast at my host family’s house came with cream cheese and various jams, and I fell in love with this chewy wonderful bread.<\/p>\n

It was over 20 years ago and at that time bagels were hard to find in Japan.<\/p>\n

When I came home, I told my mother, who was a great baker, and she got quickly interested.<\/p>\n

We did some research and found an American style diner in the city and decided to try their bagel.<\/p>\n

It was exactly the same as I remembered.<\/p>\n

The great thing is that as soon as we came home, my mother somehow got a recipe and made homemade bagels!<\/p>\n

A few years later I came back to the U.S., and ended up living in Boston for a few years.<\/p>\n

That’s where I began eating bagels more regularly.<\/p>\n

My favorite way of eating my bagels was with plain cream cheese and peanut butter.<\/p>\n

I know it’s a bit unusual, and as you can guess, it’s definitely sticky, but I really enjoyed it.<\/p>\n

Now I live in Minnesota, and I hardly ever eat bagels.<\/p>\n

It could be a regional thing, but I think it’s mostly because of the overall national trend of cutting down on carbs.<\/p>\n

I don’t see many people eating bagels around me, so I usually don’t think about it.<\/p>\n

But I do have to confess.<\/p>\n

Whenever I hear or see bagels, it does bring back the pleasant memories.<\/p>\n

Just recently I have happened to have several occasions to see or hear about bagels, and I impulsively decided to make some myself.<\/p>\n

I found a recipe that says you can make bagels in 30 minutes!<\/p>\n

\"\"<\/p>\n

So I followed the recipe, which was not difficult.<\/p>\n

\"\"<\/p>\n

I made plain and sesame versions, and they both turned out beautiful!<\/p>\n

\"\"<\/p>\n

I was going to make my old favorite (cream cheese x peanut butter), but today I was rather in a mood for something else.<\/p>\n

\"\"<\/p>\n

So I spread my homemade lemon cashew cream and World Market’s strawberry-rhubarb jam.<\/p>\n

It was delicious!!<\/p>\n

It’s almost absurd that I was buying bagels when you can make such delicious bagels so easily at home.<\/p>\n

Love the simple ingredients as well (you know how much I hate long lists of ingredients of store-bought baked goods).<\/p>\n

\"\"<\/p>\n

Bagels – plain \/ sesame<\/strong>
\nI used this recipe (in Japanese)<\/a>.<\/p>\n

Lemon Cashew Cream<\/strong>
\n– 1 cup cashew nuts, soaked in hot water for a few hours
\n– 120 g soft tofu
\n– 30g soy milk
\n– 20g refined coconut oil
\n– fresh lemon juice from 1\/2 lemon
\n– a pinch of salt<\/p>\n

1. Combine all the ingredients. Puree until smooth with a hand blender.<\/p>\n

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

The first time I had a bagel was when I home-stayed in Riverside, California, as part of a summer ESL program organized by my Christian college in Japan. I was probably 18 years old at that time, and it was my first time to visit the U.S. The bagle served for breakfast at my host […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,28,29],"tags":[],"class_list":["post-45207","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45207","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=45207"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45207\/revisions"}],"predecessor-version":[{"id":45225,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45207\/revisions\/45225"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}