{"id":5398,"date":"2009-07-05T10:25:58","date_gmt":"2009-07-05T14:25:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5398"},"modified":"2009-07-05T10:25:58","modified_gmt":"2009-07-05T14:25:58","slug":"pasta-with-squid-and-sea-urchin%e3%82%a4%e3%82%ab%e3%81%a8%e9%9b%b2%e4%b8%b9%e3%81%ae%e3%82%8a%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5398&lang=en","title":{"rendered":"Pasta with Squid and Sea Urchin
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Pasta with Sea urchin and Seaweed <\/strong>
\nLunch July 3, 2009<\/em><\/p>\n

Sea urchin roe, called “uni” in Japanese, is one of culinary delicacies in Japan and served raw as sushi or sashimi. Uni is not cheap, but it is rich, creamy, and so good, that I have cravings for it once in a while. When I was in Japan about a month ago, my mom bought me a jar of uni packed with seaweed. Most Japanese people probably enjoy this with white rice, but I thought it would be fun to try it with pasta. Here it is. Cooked pasta was mixed with lightly cooked squid, sea urchin and seaweed mixture, dill, garlic, and olive oil. It was soooo good, and I loved it! I’m not saying you should try it (sea urchin and seaweed are not for everybody here in the states), but I thought I’d share something different and unique.<\/p>\n

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Pasta with Sea urchin and Seaweed Lunch July 3, 2009 Sea urchin roe, called “uni” in Japanese, is one of culinary delicacies in Japan and served raw as sushi or sashimi. Uni is not cheap, but it is rich, creamy, and so good, that I have cravings for it once in a while. When I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-5398","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5398","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=5398"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5398\/revisions"}],"predecessor-version":[{"id":5430,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5398\/revisions\/5430"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}