{"id":7017,"date":"2009-08-24T22:16:39","date_gmt":"2009-08-25T02:16:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7017"},"modified":"2009-08-24T22:16:39","modified_gmt":"2009-08-25T02:16:39","slug":"rice-bowl-with-seafood-egg-and-fukahire-soup%e6%b5%b7%e9%ae%ae%e5%8d%b5%e3%81%a8%e3%83%95%e3%82%ab%e3%83%92%e3%83%ac%e3%82%b9%e3%83%bc%e3%83%97%e4%b8%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=7017&lang=en","title":{"rendered":"Rice Bowl with Seafood Egg and Fukahire Soup
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Rice Bowl with Seafood Egg and Fukahire(shark fin) Soup<\/strong>
\nDinner August 20, 2009<\/em><\/p>\n

Fukhire or shark fin soup is considered one of delicacies in Japan. Fukahire soup is usually found at upscale Chinese restaurants. Unfortunately, I’ve never tried this soup in a restaurant. I’ve been always interested, but I’ve never had a chance. I wonder if there are any Chinese restaurants that serve Fukahire soup in the US.<\/p>\n

When I was back in Japan visiting my family and friends several months ago, I found packaged fukahire soup at a store, and decided to bring it back to the states. This rice bowl was made with cooked sticky(Japanese) rice, scrambled egg with seafood, the packaged fukahire soup, peas, and green onion. This fukahire soup had a unique flavor that is hard to describe. I really enjoyed this rice bowl, but it’s too bad that I can’t really tell if this fukahire soup tastes authentic or not…<\/p>\n

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Rice Bowl with Seafood Egg and Fukahire(shark fin) Soup Dinner August 20, 2009 Fukhire or shark fin soup is considered one of delicacies in Japan. Fukahire soup is usually found at upscale Chinese restaurants. Unfortunately, I’ve never tried this soup in a restaurant. I’ve been always interested, but I’ve never had a chance. I wonder […]<\/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-7017","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\/7017","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=7017"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7017\/revisions"}],"predecessor-version":[{"id":7143,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7017\/revisions\/7143"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}