{"id":45973,"date":"2017-11-25T23:42:46","date_gmt":"2017-11-26T04:42:46","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45973"},"modified":"2017-11-25T23:42:46","modified_gmt":"2017-11-26T04:42:46","slug":"kabocha-sushi-roll%e3%81%8b%e3%81%bc%e3%81%a1%e3%82%83%e5%b7%bb%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45973&lang=en","title":{"rendered":"Kabocha Sushi Roll<br>\u304b\u307c\u3061\u3083\u5dfb\u304d"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45974 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/31.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Thanksgiving Thursday: Thanksgiving food.<\/p>\n<p>Black Friday: Thanksgiving leftovers, plus freshly made gravy<\/p>\n<p>Saturday: Kabocha Sushi Roll!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45975 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/18-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Many people are probably eating turkey sandwiches, but when the main cook of the household is Japanese (and vegan), you&#8217;ll end up with a sushi roll like this (lol).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45976 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/19-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>And by the third day, I crave for fresh crisp veggies like lettuce and cucumber.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45977 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/20-5.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45978 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/22-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/22-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/22-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>It has been a while since the last time I made sushi rolls, but it&#8217;s like riding a bike.<\/p>\n<p>You don&#8217;t forget once you master it. (And it&#8217;s really not that hard.)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45979 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/23-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Complete!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45980 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/26-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is how it looked when sliced and plated.<\/p>\n<p>But I wanted to dress it up a little bit.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45981 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/29.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>These are tangy mustard sauce and sweet miso.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45982 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/34-1.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/34-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/34-1-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Drizzle the sauce like painting a picture.<\/p>\n<p>Cooking is definitely in part art, if you ask me.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45983 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/32-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Bon Appetit!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45984 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/36-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Don&#8217;t forget a cup of hot green tea.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45988 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/36-3.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/36-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/36-3-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>I didn&#8217;t go shopping yesterday (Black Friday), but today I did, and oh boy, did I find things!<\/p>\n<p>I came home with two jackets, a sweater, and a blouse.<\/p>\n<p>They were all 40% off, and I&#8217;m super happy with my purchase, although I am planning to stay home tomorrow (so that I won&#8217;t spend more money!).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thanksgiving Thursday: Thanksgiving food. Black Friday: Thanksgiving leftovers, plus freshly made gravy Saturday: Kabocha Sushi Roll! Many people are probably eating turkey sandwiches, but when the main cook of the household is Japanese (and vegan), you&#8217;ll end up with a sushi roll like this (lol). And by the third day, I crave for fresh crisp [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,22,28,29],"tags":[],"class_list":["post-45973","post","type-post","status-publish","format-standard","hentry","category-starches","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45973","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=45973"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45973\/revisions"}],"predecessor-version":[{"id":45997,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45973\/revisions\/45997"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}