{"id":4570,"date":"2009-05-31T22:26:39","date_gmt":"2009-06-01T02:26:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4570"},"modified":"2009-05-31T22:42:54","modified_gmt":"2009-06-01T02:42:54","slug":"home-cooking-japan%e3%82%84%e3%81%a3%e3%81%b1%e3%82%8a%e6%89%8b%e6%96%99%e7%90%86%ef%bc%88%e6%97%a5%e6%9c%ac%ef%bc%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4570&lang=en","title":{"rendered":"Home Cooking (Japan)
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Home Cooking (Japan)<\/strong>
\nMay 2009<\/em><\/p>\n

Visiting many places and also meeting with family and friends, Terry and I ate out a lot while we were in Japan. But my mom, my sister, and her husband made time and cooked dinner for us one night. My mom made fried chicken stuffed with cheese and shiso (Japanese basil). They were so delicious when they were just out of the pan and still hot. My brother-in-law is a great cook as well, and he treated us with his homemade pasta with homemade meat sauce. The pasta was fabulous. The texture was just perfect, and I don’t know if I can ever go back to store-bought dry pasta. Another thing Terry and I loved was the prosciutto Iberico that my parents recently brought back from Spain and kept for us. It was absolutely delicious and so different from the prosciutto I buy from a local grocery store here. I’ve heard that prosciutto Iberico is not cheap, but I might be willing to pay a good amount of money for that quality. Right before we left Japan, my sister also made us a pea pie (photo: below). I loved the natural sweetness in the pea filling and it was super delicious with whipped cream. <\/p>\n

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Home Cooking (Japan) May 2009 Visiting many places and also meeting with family and friends, Terry and I ate out a lot while we were in Japan. But my mom, my sister, and her husband made time and cooked dinner for us one night. My mom made fried chicken stuffed with cheese and shiso (Japanese […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,10,3,15,11],"tags":[],"class_list":["post-4570","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-dessert","category-meat","category-other","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4570","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=4570"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4570\/revisions"}],"predecessor-version":[{"id":4585,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4570\/revisions\/4585"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}