{"id":45379,"date":"2017-09-23T19:10:56","date_gmt":"2017-09-23T23:10:56","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45379"},"modified":"2017-09-23T19:10:56","modified_gmt":"2017-09-23T23:10:56","slug":"kon-sai-soup%e6%a0%b9%e8%8f%9c%e6%b1%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45379&lang=en","title":{"rendered":"Kon-Sai Soup
\u6839\u83dc\u6c41"},"content":{"rendered":"

\"\"<\/p>\n

This soul-warming vegetable-packed soup definitely reminds me of home.<\/p>\n

Kon-Sai means root vegetables in Japan.<\/p>\n

\"\"<\/p>\n

One of the root vegetables in this soup is Daikon radish.<\/p>\n

I found this beauty at the local farmers market.<\/p>\n

\"\"<\/p>\n

This is called konjac and it’s a popular ingredient of this type of soup.<\/p>\n

Konjac is not a root vegetable but it’s a product made of a root vegetable, Konjac potato, and it has a very unique soft texture.<\/p>\n

\"\"<\/p>\n

These were the main ingredients that went into the soup: Daikon, konjac, carrots, and Kabocha squash.<\/p>\n

\"\"<\/p>\n

And don’t forget the Daikon stalks and leaves.<\/p>\n

Many places sell their daikon without stalks\/leaves, but if you find one with them, get it.<\/p>\n

\"\"<\/p>\n

They are tasty, and I like to add them to the soup at the end.<\/p>\n

\"\"<\/p>\n

I ended up with a potful of delicious soup!<\/p>\n

\"\"<\/p>\n

This soup is perfect to be part of a healthy and satisfying breakfast.<\/p>\n

When I make something like this, I can showcase my Japanese plates and dishes, and I always have fun doing this.<\/p>\n

Looks very Japanese, doesn’t it?<\/p>\n

\"\"<\/p>\n

A bowl of brown rice with Umeboshi (Japanese salted plum).<\/p>\n

\"\"<\/p>\n

Roasted Nori (seaweed sheets) is a must for the traditional Japanese breakfast.<\/p>\n

This particular Nori sheets are Korean style and are flavored with sesame oil.<\/p>\n

\"\"<\/p>\n

As you can see this soup is packed with vegetables.<\/p>\n

\"\"<\/p>\n

It has been unusually warm in Minnesota the last few days.<\/p>\n

It was over 90 degrees yesterday, and I was sweating like crazy when I went for a walk in the afternoon (not the best idea).<\/p>\n

But I’m not complaining, because we’ll not have this kind of weather for many months…<\/p>\n

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

This soul-warming vegetable-packed soup definitely reminds me of home. Kon-Sai means root vegetables in Japan. One of the root vegetables in this soup is Daikon radish. I found this beauty at the local farmers market. This is called konjac and it’s a popular ingredient of this type of soup. Konjac is not a root vegetable […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11,22,25,12,28,29],"tags":[],"class_list":["post-45379","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-starches","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\/45379","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=45379"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45379\/revisions"}],"predecessor-version":[{"id":45400,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45379\/revisions\/45400"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}