{"id":46268,"date":"2018-01-05T16:22:58","date_gmt":"2018-01-05T21:22:58","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46268"},"modified":"2018-01-06T01:47:16","modified_gmt":"2018-01-06T06:47:16","slug":"pina-colada-zenzai%e3%83%94%e3%83%8b%e3%83%a3%e3%82%b3%e3%83%a9%e3%83%bc%e3%83%80%e3%81%9c%e3%82%93%e3%81%96%e3%81%84","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46268&lang=en","title":{"rendered":"Pina Colada ZENZAI<br>\u30d4\u30cb\u30e3\u30b3\u30e9\u30fc\u30c0\u305c\u3093\u3056\u3044"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46269 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/14.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>You may ask, what&#8217;s ZENZAI?<\/p>\n<p>Well, what you are looking at is NOT the traditional zenzai, but a modified one.<\/p>\n<p>Zenzai is a Japanese sweet red bean soup served with Mochi (sticky rice cake), and it&#8217;s a popular dish around the new year.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46270 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/07.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>My version does have Mochi.<\/p>\n<p>When I was growing up, my grandparents would make their own mochi at home for the family and they would usually cut it into quite large pieces.<\/p>\n<p>I always felt like it was almost a chore to eat mochi because it would take me a long time to finish eating just one piece!<\/p>\n<p>But now I buy my mochi at a local Asian grocery store and each piece is a nice small size (so much less intimidating!) and I like that they are individually packaged.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46271 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/13.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/13.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/13-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The key to cooking the mochi perfectly is to toast it until the outside gets crunchy but stop cooking before it explodes.<\/p>\n<p>Do you see the beautiful cracks on the mochi?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46272 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/08.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Like I said earlier, this is a significantly modified version of Zenzai, and I&#8217;m not even sure if you can still call it Zenzai.<\/p>\n<p>But since I don&#8217;t get to eat zenzai often, it still seems like one at least to me.<\/p>\n<p>In this version, toasted mochi was served along with sweet red beans in rum flavored and lightly sweetened coconut cream and garnished with fresh pineapple and toasted coconut flakes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46273 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/18.jpg\" alt=\"\" width=\"548\" height=\"768\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/18.jpg 548w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/18-321x450.jpg 321w\" sizes=\"auto, (max-width: 548px) 100vw, 548px\" \/><\/p>\n<p>Anyone skeptical about the flavor combination?<\/p>\n<p>Well, coconut and sweet red beans surprisingly go well, and I really enjoyed this.<\/p>\n<p>Have a great weekend everyone.<\/p>\n<p>Stay warm.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You may ask, what&#8217;s ZENZAI? Well, what you are looking at is NOT the traditional zenzai, but a modified one. Zenzai is a Japanese sweet red bean soup served with Mochi (sticky rice cake), and it&#8217;s a popular dish around the new year. My version does have Mochi. When I was growing up, my grandparents [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,10,28,29],"tags":[],"class_list":["post-46268","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46268","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=46268"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46268\/revisions"}],"predecessor-version":[{"id":46295,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46268\/revisions\/46295"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}