{"id":766,"date":"2008-12-05T21:23:01","date_gmt":"2008-12-06T01:23:01","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=766"},"modified":"2008-12-05T21:23:01","modified_gmt":"2008-12-06T01:23:01","slug":"rice-bowl-with-fried-tofu-and-kimchi-turkey-sauce%e6%8f%9a%e3%81%92%e8%b1%86%e8%85%90%e3%81%a8%e3%82%ad%e3%83%a0%e3%83%81%e8%82%89%e3%81%a9%e3%82%93%e3%81%b6%e3%82%8a","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=766&lang=en","title":{"rendered":"Rice Bowl with Fried Tofu and Kimchi Turkey Sauce
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\"\"<\/a>\u3000<\/p>\n

Rice Bowl with Fried Tofu and Kimchi Turkey Sauce<\/strong>
\nDinner November 21, 2008<\/em><\/p>\n

Kimchi is a Korean pickled cabbage. It’s spicy, garlicky, and very tasty. It has a distinct smell and taste, and\u3000unfortunately it’s not for everyone. I’ve noticed that many Americans, including my husband, can’t even stand the smell. Too bad… Kimchi is quite popular in Japan, and it’s used for many different dishes. <\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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\u3000 Rice Bowl with Fried Tofu and Kimchi Turkey Sauce Dinner November 21, 2008 Kimchi is a Korean pickled cabbage. It’s spicy, garlicky, and very tasty. It has a distinct smell and taste, and\u3000unfortunately it’s not for everyone. I’ve noticed that many Americans, including my husband, can’t even stand the smell. Too bad… Kimchi is […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,11],"tags":[],"class_list":["post-766","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/766","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=766"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/766\/revisions"}],"predecessor-version":[{"id":999,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/766\/revisions\/999"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}