{"id":46554,"date":"2018-02-06T23:52:06","date_gmt":"2018-02-07T04:52:06","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46554"},"modified":"2018-02-06T23:52:06","modified_gmt":"2018-02-07T04:52:06","slug":"savory-kabocha-oatmeal-%e3%81%8b%e3%81%bc%e3%81%a1%e3%82%83%e3%82%aa%e3%83%bc%e3%83%88%e3%83%9f%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46554&lang=en","title":{"rendered":"Savory Kabocha Oatmeal <br>\u304b\u307c\u3061\u3083\u30aa\u30fc\u30c8\u30df\u30fc\u30eb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46555 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/32-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/32-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/32-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>It looks like a Christmas meal with the bright green and red colors.<\/p>\n<p>It can be a good meal for Christmas, but it really is a tasty meal any time of the year.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46557 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/27.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/27.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/27-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I recently started enjoying oatmeal more regularly.<\/p>\n<p>I usually eat it for breakfast, but I like it so much that I now eat it for lunch and even dinner sometimes as well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46558 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/30.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I don&#8217;t like to make my oatmeal too sweet, and even for breakfast I usually do not add anything sweet other than maybe a few dry cranberries.<\/p>\n<p>This particular dish was made for lunch and created like risotto rather than a breakfast food.<\/p>\n<p>The Kabocha puree was combined with cooked oatmeal and prepared as a savory dish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46560 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/29-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/29-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/29-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46559 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/28.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The Kabocha oatmeal was then served with fresh kale, dressed with mustard dressing, fresh pomegranate seeds, and crunchy friend onion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46561 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/34.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>It was certainly a bit unusual oatmeal bowl for my husband.<\/p>\n<p>He looked somewhat confused when I told him what was in the bowl, but after a few bites, he told me that he surprisingly liked it.<\/p>\n<p>This was definitely a hit for me, and my love for oatmeal continues&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It looks like a Christmas meal with the bright green and red colors. It can be a good meal for Christmas, but it really is a tasty meal any time of the year. I recently started enjoying oatmeal more regularly. I usually eat it for breakfast, but I like it so much that I now [&hellip;]<\/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-46554","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\/46554","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=46554"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46554\/revisions"}],"predecessor-version":[{"id":46567,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46554\/revisions\/46567"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}