{"id":45562,"date":"2017-10-08T12:05:18","date_gmt":"2017-10-08T16:05:18","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45562"},"modified":"2017-10-08T12:05:18","modified_gmt":"2017-10-08T16:05:18","slug":"matcha-oatmeal%e6%8a%b9%e8%8c%b6%e3%82%aa%e3%83%bc%e3%83%88%e3%83%9f%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45562&lang=en","title":{"rendered":"Matcha Oatmeal
\u62b9\u8336\u30aa\u30fc\u30c8\u30df\u30fc\u30eb"},"content":{"rendered":"

\"\"<\/p>\n

I’m new to the oatmeal scene.<\/p>\n

It was not something on my breakfast list for many many years, even after I came to the U.S.<\/p>\n

But I started eating oatmeal more, mostly because I realized it’s an easy to prepare “hot” meal.<\/p>\n

I mostly like my food\/drinks hot rather than cold.<\/p>\n

I go for hot coffee vs. iced coffee (even in summer), I’m not a big fan of ice cream or sorbet, and I rather “eat” my fruits than drink them (smoothies).<\/p>\n

So now I pour oatmeal in a tall container, sprinkle some dried cranberries, cinnamon, and a pinch of salt, put the lid on, and take it to work, where I pour water and cook it in the microwave oven.<\/p>\n

\"\"<\/p>\n

When I went shopping for oatmeal, however, it was a nightmare!<\/p>\n

There were so many different kinds, like “steel cut” “old-fashioned”, “quick oats”…<\/p>\n

I decided to start with “old-fashioned”.<\/p>\n

My plan is to try all different kinds and find out which one is my favorite.<\/p>\n

So far I like this “old-fashioned”.<\/p>\n

\"\"<\/p>\n

Another reason I started eating oatmeal is that I like the idea of eating something “whole”.<\/p>\n

I’ve started eating more brown rice (vs. white rice) and whole wheat pasta (vs. regular pasta) and using whole wheat flour (vs. white flour).<\/p>\n

So this fits in my new eating habit well.<\/p>\n

\"\"<\/p>\n

It’s Sunday, so I had a little more time to think about toppings.<\/p>\n

Since I made my oatmeal Matcha flavored today, I thought dates and toasted almond slices as well as banana slices would be a good match.<\/p>\n

Medjool dates have been my recent favorite as well.<\/p>\n

I like to keep a few in my purse as they make a wonderful snack when I need something sweet.<\/p>\n

\"\"<\/p>\n

Breakfast is ready!<\/p>\n

I cooked the oatmeal in the water with Matcha, and then I also sprinkled more Matcha later on top.<\/p>\n

\"\"<\/p>\n

I usually don’t have a lot of time to eat breakfast in the office, so it was nice to be able to take my time and really enjoy this hearty meal today.<\/p>\n

\"\"<\/p>\n

When I think about it, there is also a major reason I should like oatmeal.<\/p>\n

I love Japanese porridge made of rice, and the texture of oatmeal is similar to that of the Japanese porridge.<\/p>\n

\"\"<\/p>\n

This is an over-sized mug and it was perfect for oatmeal.<\/p>\n

It’s great for soup, too.<\/p>\n

I like its organic textured look.<\/p>\n

Happy Sunday everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m new to the oatmeal scene. It was not something on my breakfast list for many many years, even after I came to the U.S. But I started eating oatmeal more, mostly because I realized it’s an easy to prepare “hot” meal. I mostly like my food\/drinks hot rather than cold. I go for hot […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28,29],"tags":[],"class_list":["post-45562","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45562","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=45562"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45562\/revisions"}],"predecessor-version":[{"id":45578,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45562\/revisions\/45578"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}