{"id":2791,"date":"2018-04-27T00:03:34","date_gmt":"2018-04-27T00:03:34","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2018\/04\/27\/new-wakame\/"},"modified":"2018-04-27T00:05:26","modified_gmt":"2018-04-27T00:05:26","slug":"new-wakame","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2018\/04\/27\/new-wakame\/","title":{"rendered":"New wakame"},"content":{"rendered":"

There’s a season for everything and now is the season of new wakame apparently. This dried seaweed that is most often used in miso soup and in salad can be used in a variety of recipes I assumed and so I tried something half French half Japanese for this recipe. It all started with the finding of wild (should I mention) splendid alfonsino (kin me dai \u91d1\u76ee\u9bdb) that really attracted me, and some green peas (I’m a big big fan of green peas), that could complement the snap peas and new onion I had already. For the fish I simply grilled it on the skin side in a pan without any thing added, and flipped it when almost done to obtain a crispy outside. For the vegetables, that’s where the new wakame goes, I simply blanched the peas for 2min then drained them and in a pan with a bit of olive oil I grilled the onion and the added the wakame cut with scissors in small bits, and finished with the peas. Wakame, new or not is a dried seaweed, it needs a bit of moisture to return to its normal condition. The oil and the moisture from the onion and the peas is the perfect amount to keep it a little crunchy, too much moisture makes it quite chewy I find. Stir a bit and serve. No need to add salt, it’s already salty from the wakame.<\/p>\n

Oh! I forgot! It’s the beginning of golden week in Japan! So happy golden week!!!<\/p>\n","protected":false},"excerpt":{"rendered":"

There’s a season for everything and now is the season of new wakame apparently. This dried seaweed that is most often used in miso soup and in salad can be used in a variety of recipes I assumed and so I tried something half French half Japanese for this recipe. It all started with the… Continue Reading →<\/a><\/p>\n","protected":false},"author":2,"featured_media":2789,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,383,364],"tags":[195,836,34,22,21,157,420,12,699,161,16,900],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/2791"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=2791"}],"version-history":[{"count":1,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/2791\/revisions"}],"predecessor-version":[{"id":2792,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/2791\/revisions\/2792"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media\/2789"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=2791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=2791"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=2791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}