{"id":9462,"date":"2009-11-22T18:09:56","date_gmt":"2009-11-22T23:09:56","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9462"},"modified":"2009-11-22T20:48:10","modified_gmt":"2009-11-23T01:48:10","slug":"warm-tofu-served-with-sweet-tangy-plum-sauce%e3%81%82%e3%81%a3%e3%81%9f%e3%81%8b%e8%b1%86%e8%85%90%e3%81%a8%e6%a2%85%e3%81%a0%e3%82%8c","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9462&lang=en","title":{"rendered":"Warm Tofu Served with Sweet Sour Plum Sauce
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\"IMG_9121\"<\/a><\/p>\n

Warm Tofu served with Sweet Sour Plum Sauce<\/strong>
\nLunch November 21, 2009<\/em><\/p>\n

It’s one of my quick creations that do not have an “official” name, either in English or in Japanese. This was something I put together with ingredients I happened to have in our kitchen. Tofu, Chinese cabbage, and ground pork were cooked in Japanese fish-based soup with ginger. This was served with Japanese plum sauce, which was sweet and sour.<\/p>\n

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\"IMG_9119\"<\/a> \"IMG_9122\"<\/a><\/p>\n

\u3042\u3063\u305f\u304b\u8c46\u8150\u3068\u6885\u30bd\u30fc\u30b9<\/strong>
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Warm Tofu served with Sweet Sour Plum Sauce Lunch November 21, 2009 It’s one of my quick creations that do not have an “official” name, either in English or in Japanese. This was something I put together with ingredients I happened to have in our kitchen. Tofu, Chinese cabbage, and ground pork were cooked in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9462","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9462","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=9462"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9462\/revisions"}],"predecessor-version":[{"id":9533,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9462\/revisions\/9533"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}