{"id":46281,"date":"2018-01-06T15:04:44","date_gmt":"2018-01-06T20:04:44","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46281"},"modified":"2018-01-06T15:04:44","modified_gmt":"2018-01-06T20:04:44","slug":"ramen-with-kuruma-bu%e8%bb%8a%e9%ba%a9%e3%83%a9%e3%83%bc%e3%83%a1%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46281&lang=en","title":{"rendered":"Ramen with Kuruma-Bu<br>\u8eca\u9ea9\u30e9\u30fc\u30e1\u30f3"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46282 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/22.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/22.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/22-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Ramen time!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46283 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/17-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I like my ramen loaded with lots of veggies.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46284 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/16.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I liked the <a href=\"https:\/\/www.culinarytribune.com\/?p=46129&amp;lang=en\" target=\"_blank\" rel=\"noopener\">Kuruma-Bu<\/a> so much that I decided to fry them to add to my ramen.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46285 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/15.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Got my noodles from a local Asian grocery store.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46287 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/20.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Voila!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46288 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/26.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I-Ta-Da-Ki-Ma-Su!<\/p>\n<p>This is what we say when we eat in Japan.<\/p>\n<p>We do this so many times, and it certainly becomes a habit.<\/p>\n<p>There is no perfect translation for this, but you do this gesture and say this phrase basically to show that you&#8217;re thankful for the food.<\/p>\n<p>I hope everyone is having a great weekend!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ramen time! I like my ramen loaded with lots of veggies. I liked the Kuruma-Bu so much that I decided to fry them to add to my ramen. Got my noodles from a local Asian grocery store. Voila! I-Ta-Da-Ki-Ma-Su! This is what we say when we eat in Japan. We do this so many times, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12,28,29],"tags":[],"class_list":["post-46281","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46281","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=46281"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46281\/revisions"}],"predecessor-version":[{"id":46290,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46281\/revisions\/46290"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}