{"id":75,"date":"2006-05-18T20:09:09","date_gmt":"2006-05-18T20:09:09","guid":{"rendered":"http:\/\/www.okinawa.com\/blog\/?p=75"},"modified":"2006-05-18T20:09:09","modified_gmt":"2006-05-18T20:09:09","slug":"recipes","status":"publish","type":"post","link":"https:\/\/www.okinawa.com\/blog\/research\/recipes-food\/recipes","title":{"rendered":"Recipes"},"content":{"rendered":"<p align=\"center\"><font size=\"6\" face=\"Arial Narrow\" color=\"#008080\"><strong>anma&#8217;s <\/strong><\/font><font size=\"7\" face=\"Arial Narrow\" color=\"#64157d\"><strong>kitchen<\/strong><\/font><br \/>         <img loading=\"lazy\" decoding=\"async\" width=\"380\" height=\"256\" border=\"0\" src=\"http:\/\/okinawa.com\/images\/dish.JPG\" \/> <font size=\"5\" face=\"Arial Narrow\" color=\"#008080\"><strong><br \/>         <\/strong><\/font><\/p>\n<p align=\"right\"><font size=\"5\" face=\"Arial Narrow\" color=\"#008080\"><strong>the cuisine of<\/strong><\/font> <br \/>         <img loading=\"lazy\" decoding=\"async\" width=\"249\" hspace=\"0\" height=\"65\" border=\"0\" align=\"right\" src=\"http:\/\/okinawa.com\/images\/okinawa.JPG\" \/> <\/p>\n<p align=\"right\"><font size=\"2\" color=\"#000000\"><br \/>         <\/font><\/p>\n<p align=\"left\"><font size=\"2\" color=\"#000000\">Excerpted         from various sources<\/font> <br \/>         <font size=\"2\" color=\"#000000\">credits indicated under         each recipe<\/font> <\/p>\n<p align=\"center\"> <font color=\"#008080\"> &nbsp; <\/font> <a target=\"main\" href=\"http:\/\/okinawa.com\/food_article.html\"><strong><font size=\"4\" face=\"Arial,Helvetica\" color=\"#008080\">The unique tastes of Okinawa<\/font><font size=\"4\" face=\"Arial,Helvetica\" color=\"#000000\"><br \/> <\/font><\/strong><font size=\"4\" face=\"Arial,Helvetica\" color=\"#408080\"><strong>cuisine derived only partly from Japan<\/strong><\/font><\/a> <br \/> <font size=\"2\" color=\"#000000\"><strong>Article by Joan Clarke<\/strong><\/font> <br \/> <font size=\"2\" color=\"#000000\">Honolulu Advertiser Food Editor<\/font> <br \/> <font size=\"2\" color=\"#000000\">Wednesday, July 28, 1999<\/font> <br \/> <font size=\"2\" color=\"#000000\">The Honolulu Advertiser, Section D &quot;Island Life&quot;<\/font> <\/p>\n<p align=\"center\"><font size=\"5\" face=\"Arial,Helvetica\"><strong>selected recipes:<\/strong><\/font> <\/p>\n<ul>\n<li><font size=\"2\" face=\"Verdana\"><strong><a href=\"http:\/\/okinawa.com\/eggflwr.html\">Egg     Flower Soup<\/a>&nbsp;<\/strong><font size=\"2\" color=\"#000000\"> &#8211; Courtesy of Hui O Laulima <img decoding=\"async\" border=\"0\" src=\"http:\/\/okinawa.com\/images\/Newroll.gif\" \/><br \/>     <\/font><\/font><\/li>\n<\/ul>\n<ul>\n<li><font size=\"2\" face=\"Verdana\"><a href=\"http:\/\/okinawa.com\/goyachanpuru.html\"><strong>Goya         Chanpuru (Tofu with Bittermelon)<\/strong><\/a><font size=\"2\" color=\"#000000\"> &#8211; Courtesy of <strong>Chef Steve         Yamada<\/strong>, Restaurant Kariyushi (featured in <u>The         Honolulu Advertiser<\/u>, 07\/28\/1999, &quot;Island         Life&quot; section)<\/font><\/font><\/li>\n<\/ul>\n<ul>\n<li>\n<p style=\"line-height: 200%\"><font size=\"2\" face=\"Verdana\"><strong><a href=\"http:\/\/okinawa.com\/nantu.html\">Nantu     (Okinawan Mochi)<\/a>&nbsp;<\/strong><font size=\"2\" color=\"#000000\"> &#8211; Courtesy of Hui O Laulima&nbsp;<\/font><\/font>   <\/p>\n<\/li>\n<li>\n<p style=\"line-height: 200%\"><font size=\"2\" face=\"Verdana\"><a href=\"http:\/\/okinawa.com\/rafute.html\"><strong>Rafute         (Shoyu Pork)<\/strong><\/a><font size=\"2\" color=\"#000000\">         &#8211; Courtesy of <strong>Chef Steve Yamada<\/strong>, Restaurant         Kariyushi (featured in <u>The Honolulu Advertiser<\/u>,         07\/28\/1999, &quot;Island Life&quot; section)<\/font><\/font> <\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>anma&#8217;s kitchen the cuisine of Excerpted from various sources credits indicated under each recipe &nbsp; The unique tastes of Okinawa cuisine derived only partly from Japan Article by Joan Clarke Honolulu Advertiser Food Editor Wednesday, July 28, 1999 The Honolulu &hellip; <a href=\"https:\/\/www.okinawa.com\/blog\/research\/recipes-food\/recipes\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-75","post","type-post","status-publish","format-standard","hentry","category-recipes-food"],"_links":{"self":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts\/75","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/comments?post=75"}],"version-history":[{"count":0,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts\/75\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/media?parent=75"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/categories?post=75"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/tags?post=75"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}