{"id":46417,"date":"2018-01-26T16:54:44","date_gmt":"2018-01-26T21:54:44","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46417"},"modified":"2018-01-26T16:54:44","modified_gmt":"2018-01-26T21:54:44","slug":"hot-pot-nabe%e8%b1%86%e8%85%90%e3%81%b9%e3%82%b8%e3%81%8c%e3%82%93%e3%82%82%e9%8d%8b","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46417&lang=en","title":{"rendered":"Hot Pot NABE<br>\u8c46\u8150\u3079\u30b8\u304c\u3093\u3082\u934b"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46418 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/43.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/43.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/43-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>NABE, or Japanese hot pot is definitely a comfort food for me.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46419 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/45.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/45.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/45-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I get my Japanese dishes for this meal, many of which were given by my friends from college as a wedding gift.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46420 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/44.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/44.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/44-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I also get my dipping sauce ready.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46421 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/46.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Can you see the steam coming from the pot?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46422 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/52.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have a great weekend everyone.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>NABE, or Japanese hot pot is definitely a comfort food for me. I get my Japanese dishes for this meal, many of which were given by my friends from college as a wedding gift. I also get my dipping sauce ready. Can you see the steam coming from the pot? Have a great weekend everyone.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,29],"tags":[],"class_list":["post-46417","post","type-post","status-publish","format-standard","hentry","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46417","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=46417"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46417\/revisions"}],"predecessor-version":[{"id":46427,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46417\/revisions\/46427"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}