{"id":89,"date":"2015-02-25T03:00:00","date_gmt":"2015-02-25T03:00:00","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/02\/25\/201502nabe-four-hands-html\/"},"modified":"2015-02-25T03:00:00","modified_gmt":"2015-02-25T03:00:00","slug":"201502nabe-four-hands-html","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/02\/25\/201502nabe-four-hands-html\/","title":{"rendered":"Nabe four hands"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both;\">\n<a href=\"https:\/\/lh6.googleusercontent.com\/-8apdZeqRm38\/VOrrnWQqDRI\/AAAAAAAAD8Q\/yxbE2rOngLU\/s640\/blogger-image-1349305193.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><\/a><\/div>\n<div class=\"separator\" style=\"clear: both;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both;\">\n<span>After a cold day walking accross rice paddies, nothing better than a good nabe, home made of course.&nbsp;<\/span><\/div>\n<p>Nabe is a traditional Japanese soup with vegetables (Chinese cabbage, carrots, mushrooms, leeks&#8230;), tofu (here we have yuzu tofu), shitaki (white Japanese konyaku pasta) and fish cut in small peaces (or meat, as you like).<\/p>\n<div>\nIn a big pot, on a fire in the center of the table, add the vegetables to the konbu and katsuo dashi bouillon.&nbsp;<\/div>\n<div>\nThen, add tofu, pasta and fish (and if you like small shells). You can also go for a 100% vegan version, delicious too.<\/div>\n<div>\n<\/div>\n<div>\nWhen it&#8217;s cooked, everyone can help himself directly in the big pot. Add a drop of ponzu sauce, if you like you can add grilled mochi, rice to put inside and Bon appetite!<br \/>\nMade together by Prunellia and Gentiane! <\/div>\n<div>\n<\/p>\n<div class=\"separator\" style=\"clear: both;\">\n<a href=\"https:\/\/lh3.googleusercontent.com\/-MSM-FLUkAZc\/VOrrqTuHE0I\/AAAAAAAAD8o\/IKzX02rJOmI\/s640\/blogger-image--2008862882.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" src=\"https:\/\/lh3.googleusercontent.com\/-MSM-FLUkAZc\/VOrrqTuHE0I\/AAAAAAAAD8o\/IKzX02rJOmI\/s640\/blogger-image--2008862882.jpg\" \/><\/a><\/div>\n<p><\/p>\n<div class=\"separator\" style=\"clear: both;\">\n<a href=\"https:\/\/lh3.googleusercontent.com\/-DuzsTfUrxDw\/VOrrpUzDFQI\/AAAAAAAAD8g\/KFYqSlxI23g\/s640\/blogger-image--626315312.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" src=\"https:\/\/lh3.googleusercontent.com\/-DuzsTfUrxDw\/VOrrpUzDFQI\/AAAAAAAAD8g\/KFYqSlxI23g\/s640\/blogger-image--626315312.jpg\" \/><\/a><\/div>\n<div class=\"separator\" style=\"clear: both;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both;\">\n<a href=\"https:\/\/lh4.googleusercontent.com\/-AsbzlHUgX70\/VOrroRc8M6I\/AAAAAAAAD8Y\/ZD2espmOPW8\/s640\/blogger-image-1471125095.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img border=\"0\" src=\"https:\/\/lh4.googleusercontent.com\/-AsbzlHUgX70\/VOrroRc8M6I\/AAAAAAAAD8Y\/ZD2espmOPW8\/s640\/blogger-image-1471125095.jpg\" \/><\/a><\/div>\n<div class=\"separator\" style=\"clear: both;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both;\">\n<\/div>\n<p><\/p>\n<div class=\"separator\" style=\"clear: both;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both;\">\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>After a cold day walking accross rice paddies, nothing better than a good nabe, home made of course.&nbsp; Nabe is a traditional Japanese soup with vegetables (Chinese cabbage, carrots, mushrooms, leeks&#8230;), tofu (here we have yuzu tofu), shitaki (white Japanese konyaku pasta) and fish cut in small peaces (or meat, as you like). In a&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/02\/25\/201502nabe-four-hands-html\/#more-89\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"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],"tags":[186,187,155,44,26,182,188,189,12,153,139,16,13],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/89"}],"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\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=89"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/89\/revisions"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}