{"id":496504,"date":"2010-03-31T10:30:00","date_gmt":"2010-03-31T14:30:00","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/ingredient-spotlight-enoki-mushrooms-112288"},"modified":"2010-03-31T10:30:00","modified_gmt":"2010-03-31T14:30:00","slug":"ingredient-spotlight-enoki-mushrooms","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/496504","title":{"rendered":"Ingredient Spotlight: Enoki Mushrooms"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/ingredient-spotlight-enoki-mushrooms-112288\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010_03_31-Enoki.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010_03_31-Enoki.jpg\" width=\"540\" height=\"360\" class=\"mt-image-center\" \/><\/a>These long, thin mushrooms with tiny caps are commonly found in Asian dishes, particularly Japanese dishes like <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/cooking-japanese-nabemono-106649\">nabemono<\/a> and <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/cooking-japanese-sukiyaki--105594\">sukiyaki<\/a>.  Easily cultivated, they are grown and packaged in clusters, have a very crisp texture, and can keep for a week in the fridge.<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/ingredient-spotlight-enoki-mushrooms-112288\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/iqOvOIfw49tZrFYZK70LfGFAuGI\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/iqOvOIfw49tZrFYZK70LfGFAuGI\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/iqOvOIfw49tZrFYZK70LfGFAuGI\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/iqOvOIfw49tZrFYZK70LfGFAuGI\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/0GJln15uebI\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These long, thin mushrooms with tiny caps are commonly found in Asian dishes, particularly Japanese dishes like nabemono and sukiyaki. Easily cultivated, they are grown and packaged in clusters, have a very crisp texture, and can keep for a week in the fridge. Read Full Post<\/p>\n","protected":false},"author":103,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-496504","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/496504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/103"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=496504"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/496504\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=496504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=496504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=496504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}