{"id":9344,"date":"2021-01-04T00:59:44","date_gmt":"2021-01-04T00:59:44","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=9344"},"modified":"2021-01-04T00:59:44","modified_gmt":"2021-01-04T00:59:44","slug":"w4swjxcz29jmbs4-z9gz4-5nc2z-dl6n3-rwywd-f29y6-4brhp-mctr3-x7zys-55ny8-hrys3-daj4m-zyj68-mp6ka-8k36h-nhj2m-rxhf6-7dl2e-b7t5k-tef44-3kzfh-lepxx-9pphp-g2sjw-lfc8x-hxf6a-8swln","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=9344","title":{"rendered":"Kashira Tsuki Shio Yaki (Broiled Whole Fish)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>SERVINGS 6<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">6 small fish<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Scale and clean one fish (<em>mempachi, papio, moana<\/em>, or small <em>mullet<\/em>) for each person.  Cut two or three slits diagonally on each side of fish so heat will penetrate.  Sprinkle salt and broil on both sides until cooked.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Serve each fish with a tablespoonful of grated turnip (<em>daikon<\/em>) and <em>shoyu<\/em> and a wedge of lemon, if preferred.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Kashira tsuki shio yaki<\/em> is used especially on festive occasions.  <em>Tai <\/em>would be the fish used in Japan.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1609721913591-870C5RWYD14GKA6N862K\/56.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SERVINGS 6 6 small fish Scale and clean one fish (mempachi, papio, moana, or small mullet) for each person. Cut two or three slits diagonally on each side of fish so heat will penetrate. Sprinkle salt and broil on both sides until cooked. Serve each fish with a tablespoonful of grated turnip (daikon) and shoyu&#8230;<\/p>\n","protected":false},"author":0,"featured_media":9345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[3,56,132,49],"class_list":["post-9344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-japanese","tag-japanese-foods-hui-manaolana-1951","tag-mrs-takeo-isoshima","tag-seafood"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9344"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9344\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/9345"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}