{"id":6905,"date":"2009-08-18T21:15:45","date_gmt":"2009-08-19T01:15:45","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6905"},"modified":"2009-08-18T23:00:57","modified_gmt":"2009-08-19T03:00:57","slug":"pasta-in-squid-ink-sauce%e3%82%a4%e3%82%ab%e5%a2%a8%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6905&lang=en","title":{"rendered":"Pasta in Squid Ink Sauce
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Pasta in Squid Ink Sauce<\/strong>
\nDinner August 16, 2009<\/em><\/p>\n

You don’t see this black colored foods very often. Well, this is one of them and it’s delicious! <\/p>\n

The pasta itself is just regular pasta. Once it was cooked, it was mixed with squid ink sauce(store-bought packaged sauce), which I had bought in Japan and brought back home. Pasta with squid ink sauce is a quite popular dish in Japan, and you can usually find it at many upscale Italian restaurants. Unfortunately, I don’t think I’ve ever seen such a dish in any Italian restaurants around here… I wonder if it is difficult to get fresh squid in the Midwest (I’m actually certain it is), thus it is difficult to get fresh squid ink…<\/p>\n

I know the black color is a little scary, but if you like seafood, you should definitely try this. It’s not something you want to order when you are on a date, though (you wouldn’t want your date to see your black stained lips or teeth…). <\/p>\n

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Pasta in Squid Ink Sauce Dinner August 16, 2009 You don’t see this black colored foods very often. Well, this is one of them and it’s delicious! The pasta itself is just regular pasta. Once it was cooked, it was mixed with squid ink sauce(store-bought packaged sauce), which I had bought in Japan and brought […]<\/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-6905","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\/6905","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=6905"}],"version-history":[{"count":25,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6905\/revisions"}],"predecessor-version":[{"id":6979,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6905\/revisions\/6979"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}