{
    "author": "Namiko Hirasawa Chen",
    "date_published": "2019-05-07T19:30:26.000Z",
    "dek": null,
    "direction": "ltr",
    "domain": "www.justonecookbook.com",
    "excerpt": "My recipe for simmered Kombu Tsukudani is a delicious way to use leftover kelp to make a sweet and savory side dish for plain steamed rice.",
    "lead_image_url": "https://www.justonecookbook.com/wp-content/uploads/2019/05/Kombu-Tsukudani-I-1.jpg",
    "next_page_url": null,
    "rendered_pages": 1,
    "title": "Kombu Tsukudani (Simmered Kombu) \u6606\u5e03\u306e\u4f43\u716e",
    "total_pages": 1,
    "url": "https://www.justonecookbook.com/simmered-kombu-tsukudani/",
    "word_count": 1049
}