{"id":5668,"date":"2009-07-13T21:17:04","date_gmt":"2009-07-14T01:17:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5668"},"modified":"2009-07-13T22:53:54","modified_gmt":"2009-07-14T02:53:54","slug":"cucumber-and-mentaiko-cream%e6%98%8e%e5%a4%aa%e5%ad%90%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e5%85%a5%e3%82%8a%e3%81%8d%e3%82%85%e3%81%86%e3%82%8a%e3%81%ae%e3%82%aa%e3%83%bc%e3%83%89%e3%83%96%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5668&lang=en","title":{"rendered":"Cucumber and Mentaiko Cream
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Cucumber and Mentaiko Cream<\/strong>
\nJuly 12, 2009<\/em><\/p>\n

“Mentaiko” is a kind of fish roe, which is very popular in Japan. Mentaiko was mixed with mayonnaise, sour cream, sugar, salt, and pepper, and the mixture was stuffed in small pieces of cucumber. Top them off with capers and dill. Don’t they look kind of “zen”?!<\/p>\n

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Cucumber and Mentaiko Cream July 12, 2009 “Mentaiko” is a kind of fish roe, which is very popular in Japan. Mentaiko was mixed with mayonnaise, sour cream, sugar, salt, and pepper, and the mixture was stuffed in small pieces of cucumber. Top them off with capers and dill. Don’t they look kind of “zen”?! Please […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,9],"tags":[],"class_list":["post-5668","post","type-post","status-publish","format-standard","hentry","category-other","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5668","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=5668"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5668\/revisions"}],"predecessor-version":[{"id":5731,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5668\/revisions\/5731"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}