{"id":27283,"date":"2024-06-25T14:03:29","date_gmt":"2024-06-25T05:03:29","guid":{"rendered":"https:\/\/sonomono.jp\/?p=27283"},"modified":"2024-06-25T14:03:32","modified_gmt":"2024-06-25T05:03:32","slug":"recipe-002","status":"publish","type":"post","link":"https:\/\/sonomono.jp\/fr\/recipe\/recipe-002\/","title":{"rendered":"[La sauce soja x La poudre de natto] L\u2019udon d\u00e9licieux"},"content":{"rendered":"\n<div class=\"swell-block-fullWide pc-py-0 sp-py-0 has-bg-img alignfull lazyload pc_only u-mb-ctrl u-mb-40\" data-bg=\"https:\/\/sonomono.jp\/wp-content\/themes\/swell_child\/img\/recipe\/\/bg-wood.jpg\"><div class=\"swell-block-fullWide__inner l-article\">\n<figure class=\"wp-block-image alignwide size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"182\" src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/08\/bnr_recipe_1200x212-1024x182.png\" alt=\"\u304b\u3051\u308b\uff01\u6df7\u305c\u308b\uff01\u3053\u306a\u7d0d\u8c46 \u5b9a\u756a\u30ec\u30b7\u30d4\" class=\"wp-image-22270\" srcset=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/08\/bnr_recipe_1200x212-1024x182.png 1024w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/08\/bnr_recipe_1200x212-382x68.png 382w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/08\/bnr_recipe_1200x212-150x27.png 150w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/08\/bnr_recipe_1200x212-768x136.png 768w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/08\/bnr_recipe_1200x212.png 1201w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image alignfull size-full sp_only u-mb-ctrl u-mb-30\"><img decoding=\"async\" loading=\"lazy\" width=\"896\" height=\"213\" src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/05\/bnr_recipe2.png\" alt=\"\u304b\u3051\u308b\uff01\u6df7\u305c\u308b\uff01\u3053\u306a\u7d0d\u8c46 \u5b9a\u756a\u30ec\u30b7\u30d4\" class=\"wp-image-21164\" srcset=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/05\/bnr_recipe2.png 896w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/05\/bnr_recipe2-382x91.png 382w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/05\/bnr_recipe2-150x36.png 150w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/05\/bnr_recipe2-768x183.png 768w\" sizes=\"(max-width: 896px) 100vw, 896px\" \/><\/figure>\n\n\n\n<div class=\"swell-block-fullWide pc-py-0 sp-py-0 alignfull u-mb-ctrl u-mb-30\"><div class=\"swell-block-fullWide__inner l-container\">\n<h1 class=\"is-style-section_ttl u-mb-ctrl u-mb-15 wp-block-heading\" style=\"font-size:1.4em;line-height:1.4\">[La sauce soja x La poudre de natto]<br class=\"sp_\">L\u2019udon d\u00e9licieux<\/h1>\n\n\n\n<div class=\"swell-block-columns u-mb-ctrl u-mb-30\" style=\"--swl-clmn-mrgn--x:3rem\"><div class=\"swell-block-columns__inner\">\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--tab:60%;--clmn-w--pc:60%\">\n<figure class=\"wp-block-image size-full u-mb-ctrl u-mb-10\"><img decoding=\"async\" loading=\"lazy\" width=\"751\" height=\"464\" src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/04\/recipe-002.jpg\" alt=\"[La sauce soja x La poudre de natto] L\u2019udon d\u00e9licieux \uff5cLa recettes de cuisine japonaise\" class=\"wp-image-16380\" srcset=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/04\/recipe-002.jpg 751w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/04\/recipe-002-382x236.jpg 382w, https:\/\/sonomono.jp\/wp-content\/uploads\/2023\/04\/recipe-002-150x93.jpg 150w\" sizes=\"(max-width: 751px) 100vw, 751px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--tab:40%;--clmn-w--pc:40%\">\n<div class=\"wp-block-group is-row basic-ratio u-mb-ctrl u-mb-5\">\n<p class=\"has-text-align-center has-background\" style=\"background-color:#f4e1d2\"><strong><span class=\"swl-inline-color has-swl-deep-01-color\">La sauce soja<\/span><\/strong><br><strong>\uff11<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center has-swl-pale-02-background-color has-background\"><strong><span style=\"color:#c09e80\" class=\"swl-inline-color\">\u00a0La poudre de natto<\/span><\/strong><br><strong>0.3-1<\/strong><\/p>\n<\/div>\n\n\n\n<p class=\"has-text-align-center u-mb-ctrl u-mb-20 has-xs-font-size\" style=\"line-height:1.4\">[La recette de base] : M\u00e9langez 1 partie de sauce soja et 0,3 \u00e0 1 partie de natto.<\/p>\n\n\n\n<div class=\"swell-block-columns u-mb-ctrl u-mb-10\" style=\"--clmn-w--mobile:50%;--swl-clmn-mrgn--x:0.5em;--swl-clmn-mrgn--y:0rem\" data-valign=\"top\"><div class=\"swell-block-columns__inner\">\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--mobile:20%;--clmn-w--tab:20%;--clmn-w--pc:20%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/sonomono.jp\/wp-content\/themes\/swell_child\/img\/recipe\/koushi-02.png\" alt=\"\u8b1b\u5e2b\uff1a\u89d2\u7530\u4f73\u5b50\u5148\u751f\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"swell-block-column swl-has-mb--s\" data-valign=\"center\" style=\"--clmn-w--mobile:80%;--clmn-w--tab:80%;--clmn-w--pc:80%\">\n<p>Cuisiner avec seulement trois ingr\u00e9dients : du natto, de la sauce soja et du mirin (le sak\u00e9 doux), il a une saveur et un ar\u00f4me qui ressemblent \u00e0 ceux de l&rsquo;ajout de bouillon \u00ab\u00a0dashi\u00a0\u00bb. Il est \u00e9galement parfait pour tremper la sauce pour les nouilles udon.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group is-row u-mb-ctrl u-mb-20 hashtag-list has-medium-font-size\">\n<p class=\"has-small-font-size\"><a href=\"https:\/\/www.instagram.com\/sonomono_jp\/\" target=\"_blank\" rel=\"noreferrer noopener\">@sonomono_jp<\/a><\/p>\n\n\n\n<p class=\"has-small-font-size\"><a href=\"https:\/\/www.instagram.com\/explore\/tags\/%E3%81%93%E3%81%AA%E7%B4%8D%E8%B1%86\/\" target=\"_blank\" rel=\"noreferrer noopener\">#\u3053\u306a\u7d0d\u8c46<\/a><\/p>\n\n\n\n<p class=\"has-small-font-size\"><a href=\"https:\/\/www.instagram.com\/explore\/tags\/%E3%81%93%E3%81%AA%E7%B4%8D%E8%B1%86%E3%83%AC%E3%82%B7%E3%83%94\/\" target=\"_blank\" rel=\"noreferrer noopener\">#\u3053\u306a\u7d0d\u8c46\u30ec\u30b7\u30d4<\/a><\/p>\n\n\n\n<p class=\"has-small-font-size\"><a href=\"https:\/\/food-canal.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/food-canal.com\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"swell-block-columns u-mb-ctrl u-mb-10\" style=\"--swl-clmn-mrgn--y:2.5rem\"><div class=\"swell-block-columns__inner\">\n<div class=\"swell-block-column swl-has-mb--s bg-glay\" style=\"--clmn-w--tab:40%;--clmn-w--pc:40%;--swl-clmn-pddng:1rem 1rem 1rem 1rem\">\n<div class=\"wp-block-group is-row u-mb-ctrl u-mb-15\">\n<h2 class=\"has-text-align-left is-style-section_ttl wp-block-heading\" style=\"font-size:1.2em\">Les ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" style=\"font-size:1em\">pour <span class=\"swl-fz u-fz-l\">2<\/span> personnes<\/h3>\n<\/div>\n\n\n\n<ul class=\"-list-under-dashed recipe-list u-mb-ctrl u-mb-10\"><li>L\u2019Udon&#8230;2 balles<\/li><li>[La Soupe de la poudre de Natto]<ul><li>La sauce soja\u20262 cuill\u00e8res \u00e0 soupe<\/li><li>La poudre de natto\u2026 2 cuill\u00e8res \u00e0 caf\u00e9<\/li><li>Le mirin\u20262 cuill\u00e8res \u00e0 soupe<\/li><li>De l\u2019Eau\u2026120cc<\/li><\/ul><\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--tab:60%;--clmn-w--pc:60%\">\n<h2 class=\"has-text-align-left is-style-section_ttl u-mb-ctrl u-mb-15 wp-block-heading\" style=\"font-size:1.2em\">La recette<\/h2>\n\n\n\n<ol class=\"recipe-flow-list is-style-num_circle u-mb-ctrl u-mb-10 -list-under-dashed\"><li>Pr\u00e9parez du bouillon de soupe de poudre de natto. Ajouter la sauce soja et le natto dans une petite casserole et m\u00e9langer. Ajouter le mirin et l&rsquo;eau et chauffer jusqu&rsquo;\u00e0 \u00e9bullition.<\/li><li>Faites bouillir les nouilles udon selon les instructions sur l&rsquo;\u00e9tiquette, \u00e9gouttez-les dans une passoire et retirez du feu sous l&rsquo;eau courante.<\/li><li>Placez les nouilles udon dans un bol et versez dessus la soupe de la poudre de natto de \u2460.<\/li><\/ol>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"swell-block-fullWide pc-py-0 sp-py-0 alignfull u-mb-ctrl u-mb-30\"><div class=\"swell-block-fullWide__inner l-article\">\n<h2 class=\"has-text-align-left is-style-section_ttl ttl-recipe u-mb-ctrl u-mb-10 has-medium-font-size wp-block-heading\">M\u00e9mo<\/h2>\n\n\n\n<div class=\"swell-block-columns u-mb-ctrl u-mb-20 flex_center\"><div class=\"swell-block-columns__inner\">\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--tab:65%;--clmn-w--pc:65%\">\n<p class=\"u-mb-ctrl u-mb-5\"><strong>[La sauce soja x La poudre de natto] Le dashi de la sauce soja<\/strong><br>M\u00e9langez 2 parts de sauce soja et 1 part de natto. Elle est \u00e9paisse et a une saveur riche et umami semblable au dashi de sauce soja. Il peut \u00e9galement \u00eatre utilis\u00e9 comme trempette pour les g\u00e2teaux de riz cuits au four.<\/p>\n<\/div>\n\n\n\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--mobile:70%;--clmn-w--tab:35%;--clmn-w--pc:35%\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/sonomono.jp\/wp-content\/themes\/swell_child\/img\/recipe\/kona-shoyu.jpg\" alt=\"Le dashi de la sauce soja\uff5cLa recette\"\/><\/figure>\n<\/div>\n<\/div><\/div>\n\n\n\n<h2 class=\"has-text-align-left is-style-section_ttl ttl-recipe u-mb-ctrl u-mb-10 has-medium-font-size wp-block-heading\">Le produit utilis\u00e9 dans cette recette<\/h2>\n\n\n\n<div class=\"swell-block-columns bg-glay\" style=\"--swl-clmn-mrgn--x:0rem;--swl-clmn-mrgn--y:0rem\" data-valign=\"center\"><div class=\"swell-block-columns__inner\">\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--mobile:45%;--clmn-w--tab:30%;--clmn-w--pc:30%;--swl-clmn-pddng:1em 1em 1em 1em\">\n<figure class=\"wp-block-image size-medium\"><img decoding=\"async\" loading=\"lazy\" width=\"382\" height=\"382\" src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/06\/thum-kona-382x382.jpg\" alt=\"La poudre de sonomono natto\" class=\"wp-image-8783\" srcset=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/06\/thum-kona-382x382.jpg 382w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/06\/thum-kona-150x150.jpg 150w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/06\/thum-kona.jpg 500w\" sizes=\"(max-width: 382px) 100vw, 382px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--mobile:55%;--clmn-w--tab:70%;--clmn-w--pc:70%;--swl-clmn-pddng:1em 1em 1em 0em\">\n<h3 class=\"u-mb-ctrl u-mb-5 has-medium-font-size wp-block-heading\">\u00a0La poudre de sonomono natto<\/h3>\n\n\n\n<p class=\"u-mb-ctrl u-mb-5 sp-fs1 has-small-font-size\" style=\"line-height:1.5\">En m\u00e9langeant la poudre de natto, les parfums de la sauce soja et des champignons se combinent.<\/p>\n\n\n\n<p class=\"has-text-align-right sp-fs1 has-small-font-size\"><a href=\"https:\/\/sonomono.jp\/fr\/shopping\/kona-natto\/\">Afficher les informations sur le produit<\/a><span class=\"swl-inline-color has-swl-deep-04-color\"> <i class=\"icon-chevron-small-right\"><\/i> <\/span><\/p>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cuisiner avec seulement trois ingr\u00e9dients : du natto, de la sauce soja et du mirin (le sak\u00e9 doux), il a une saveur et un ar\u00f4me qui ressemblent \u00e0 ceux de l&rsquo;ajout de bouillon \u00ab dashi \u00bb. Il est \u00e9galement parfait pour tremper la sauce pour les nouilles udon.<\/p>\n","protected":false},"author":3,"featured_media":16380,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"swell_btn_cv_data":"","footnotes":"","_locale":"fr_FR","_original_post":"https:\/\/sonomono.jp\/?p=16433","_wp_rev_ctl_limit":""},"categories":[32],"tags":[],"_links":{"self":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/27283"}],"collection":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/comments?post=27283"}],"version-history":[{"count":1,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/27283\/revisions"}],"predecessor-version":[{"id":27284,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/27283\/revisions\/27284"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/media\/16380"}],"wp:attachment":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/media?parent=27283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/categories?post=27283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/tags?post=27283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}