{"id":9304,"date":"2024-07-09T13:32:55","date_gmt":"2024-07-09T04:32:55","guid":{"rendered":"https:\/\/kura-cooking.jp\/english\/?p=9304"},"modified":"2024-07-09T13:32:56","modified_gmt":"2024-07-09T04:32:56","slug":"white-kikuragefungus-halloween-style","status":"publish","type":"post","link":"https:\/\/kura-cooking.jp\/english\/archives\/9304","title":{"rendered":"White Kikurage(fungus) Halloween Style"},"content":{"rendered":"
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White Kikurage(fungus) Halloween Style<\/h2>\n
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Total time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> servings<\/span><\/span><\/div>\n\n\n\n
Author: <\/span>Yuko Asano@Kuracooking<\/span><\/div>\n
Cost: <\/span>200yen<\/span><\/div>\n\n

Ingredients<\/h3>
  • 10<\/span> g<\/span> white fungus<\/span><\/li>
  • 10<\/span> g<\/span> butterfly peas<\/span><\/li>
  • 100<\/span> ml<\/span> hot water<\/span><\/li>
  • 1<\/span> tbsp<\/span> agape syrup<\/span><\/li>
  • 1<\/span> tbsp<\/span> roselle syrup<\/span> (if not available, 1\/2 tbsp lemon juice + 1 tbsp honey)<\/span><\/li>
  • A lot<\/span> love<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Soak white kikurage (fungus) in water and set aside.<\/span><\/div><\/li>
    • Cut 1 into bite-size pieces.<\/span><\/div><\/li>
    • Put hot water and butterfly peas in a pot and make butterfly pea tea. <\/span><\/div><\/li>
    • Put 2 into 3 and heat to soften the white fungus.<\/span><\/div><\/li>
    • When white kikurage (fungus) are soft, add agape syrup and bring to a boil.<\/span><\/div><\/li>
    • Leave 5 to cool, serve, and drizzle with roselle syrup (enjoy the change in color and texture, perfect for a Halloween).<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Notes<\/h3>
      Even though, white kikurage(fungus) contains a lot of plant collagen, which will definitely make your skin feel fuller. It also cleanses the lungs, making it a good food to eat during the change of seasons.<\/span>
      <\/div>\n\u00a92022Yuko Asano<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9212,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[133,145],"tags":[136,131,146,668],"class_list":["post-9304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-sweets-others","tag-summer","tag-autumn","tag-halloween","tag-for-vegans"],"_links":{"self":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/9304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/comments?post=9304"}],"version-history":[{"count":2,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/9304\/revisions"}],"predecessor-version":[{"id":9395,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/9304\/revisions\/9395"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media\/9212"}],"wp:attachment":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media?parent=9304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/categories?post=9304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/tags?post=9304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}