{"id":6060,"date":"2009-07-29T21:51:32","date_gmt":"2009-07-30T01:51:32","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6060"},"modified":"2009-07-29T22:04:44","modified_gmt":"2009-07-30T02:04:44","slug":"uni-nori-cream-pasta%e7%a3%af%e3%81%ae%e9%a6%99%e3%82%8a%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6060&lang=en","title":{"rendered":"Uni-Nori Cream Pasta
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\"img_6948\"<\/a><\/p>\n

Uni-Nori Cream Pasta<\/strong>
\nLunch July 24, 2009<\/em><\/p>\n

The uni-nori, or sea urchin and seaweed mixture (actually they are two layers in the jar) is still left, so I decided to make pasta again with this. This time I added heavy cream and smoked salmon. This pasta brings a great ocean flavor that’s often hard to find in the Midwest. Here is another pasta dish<\/a> I made a few weeks ago with this sea urchin and seaweed mixture. <\/p>\n

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Uni-Nori Cream Pasta Lunch July 24, 2009 The uni-nori, or sea urchin and seaweed mixture (actually they are two layers in the jar) is still left, so I decided to make pasta again with this. This time I added heavy cream and smoked salmon. This pasta brings a great ocean flavor that’s often hard to […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-6060","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6060","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=6060"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6060\/revisions"}],"predecessor-version":[{"id":6305,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6060\/revisions\/6305"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}