{"id":243,"date":"2004-06-28T16:17:15","date_gmt":"2004-06-28T16:17:15","guid":{"rendered":"http:\/\/cosmicbuddha.com\/adam\/2004\/06\/cooking-with-green-butter\/"},"modified":"2004-06-28T16:17:15","modified_gmt":"2004-06-28T16:17:15","slug":"cooking-with-green-butter","status":"publish","type":"post","link":"https:\/\/cosmicbuddha.com\/adam\/2004\/06\/28\/cooking-with-green-butter\/","title":{"rendered":"Cooking With Green Butter"},"content":{"rendered":"

Avocados are only 100 yen right now, and so I have been using them a lot lately. My favorite ways to eat them are sliced with shoyu (California-nisei style), as part of a sandwitch\/cheeseburger, or as guacamole. Fresh tortillas are worth their weight in silver over here, but tortilla chips are abundant and cheap and go the best with the guac. I will be experimenting with various indiginous Japanese foods to see if any go well. Here are some proposed dished:
\nnato, guacamole, and yamaimo with ice cold soba
\nsushi with a pad of guacamole under the bullet of fish instead of wasabi
\ngrilled, salted salmon with guacamole
\ncurry with pork cutlet and guacamole
\nbasashi (horse sashimi) and guacamole
\nmiso soup with essence of guacamole
\nguacamole soft cream (soft serve)
\nguacamole with asse<\/a>
\nyakiguacamoleonigiri
\ntantanmen with guacamole topping
\nVietnamese spring rolls with rice vermicelli, sweet grilled pork, Vietnamese pickles, fish sauce, and guacamole (this is not Japanese, but I think it is one of the more promising combinations).
\nSome are destined for greatness, while others will be fed to unsuspecting friends. I used only ingredients that were readily available and cheap in the middle of Kyushu. Here’s my take on guacamole:
\n2 hass avocados
\n1\/2 tsp. of fresh lemon juice
\n1 small tomato, diced
\n1\/2 small onion, minced
\n2 cloves of raw garlic, minced
\ngarlic salt
\npepper
\ncajun seasoning
\ntapatio sauce
\nI ate this guacamole with pack of Pringles (sour cream and onion flavor), because sometimes they don’t have tortilla chips at the supermarket.
\nThis is a very simple recipe and very easy to make. Caution: using raw garlic makes the guacamole spicy, and will result in breath that would cause one embarrassment in a kimchee factory in Korea.<\/p>\n","protected":false},"excerpt":{"rendered":"

Avocados are only 100 yen right now, and so I have been using them a lot lately. My favorite ways to eat them are sliced with shoyu (California-nisei style), as part of a sandwitch\/cheeseburger, or as guacamole. Fresh tortillas are worth their weight in silver over here, but tortilla chips are abundant and cheap and … Continue reading »<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-243","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/posts\/243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/comments?post=243"}],"version-history":[{"count":0,"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/posts\/243\/revisions"}],"wp:attachment":[{"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/media?parent=243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/categories?post=243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cosmicbuddha.com\/adam\/wp-json\/wp\/v2\/tags?post=243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}