{"id":7706,"date":"2009-09-17T21:35:22","date_gmt":"2009-09-18T01:35:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7706"},"modified":"2009-09-17T22:31:45","modified_gmt":"2009-09-18T02:31:45","slug":"cold-soba-noodle-with-peppers%e7%94%98%e8%be%9b%e3%83%94%e3%83%bc%e3%83%9e%e3%83%b3%e3%81%ae%e3%81%9b%e5%86%b7%e3%82%84%e3%81%97%e3%81%9d%e3%81%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=7706&lang=en","title":{"rendered":"Cold Soba Noodle with Peppers
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\"IMG_8182\"<\/a><\/p>\n

Cold Soba Noodle with Peppers<\/strong>
\nLunch September 13, 2009<\/em><\/p>\n

Soba noodle was served with soy-based soup, bell peppers, fried onion, ginger, and green onion. Green and yellow peppers were thinly sliced and cooked with soy sauce, sugar, dry fish flakes, and crushed red pepper, and placed on top of the soba noodle. I like soba both with hot soup and with cold soup like this.<\/p>\n

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Cold Soba Noodle with Peppers Lunch September 13, 2009 Soba noodle was served with soy-based soup, bell peppers, fried onion, ginger, and green onion. Green and yellow peppers were thinly sliced and cooked with soy sauce, sugar, dry fish flakes, and crushed red pepper, and placed on top of the soba noodle. I like soba […]<\/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-7706","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7706","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=7706"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7706\/revisions"}],"predecessor-version":[{"id":7816,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7706\/revisions\/7816"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}