{"id":83,"date":"2005-10-08T16:26:59","date_gmt":"2005-10-08T07:26:59","guid":{"rendered":"https:\/\/regex.info\/blog\/2005-10-08\/83"},"modified":"2005-10-08T16:29:32","modified_gmt":"2005-10-08T07:29:32","slug":"a-5-tomato","status":"publish","type":"post","link":"https:\/\/regex.info\/blog\/2005-10-08\/83","title":{"rendered":"A Five-Dollar Tomato?"},"content":{"rendered":"\n\n\n<div class=\"img_center\"><a\nhref=\"\/i\/pic\/2005-10-08_14:23.39__03191.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"\/i\/pic\/2005-10-08_14:23:39__03191__4.jpg\" width=\"512\" height=\"371\"\nid=\"i2005_10_08_14_23_39__03191__4\"\/><\/a><\/div>\n\n\n<p>\n\nThe first floor of our condo has space for two shops. <span class='nobr'>One has not<\/span> yet been\noccupied, but the other has <span class='nobr'>a small<\/span> French cafe, <b>Au Temps Perdu<\/b>,\nwhich, according to the sign, is a &#8220;tratieur p&acirc;tissier&#8221; --\n<span class='nobr'>a pastry<\/span> delicatessen.\n\nThey've only recently opened, of course, and as of yet have only <span class='nobr'>a small<\/span>\ntakeout selection in <span class='nobr'>a display<\/span> case. <span class='nobr'>The stuff<\/span> they have seems very\nauthentically French in that <span class='nobr'>I have<\/span> no interest in it (most seem to involve\np&acirc;t&eacute; or gelatinous meats of dubious animal parts).\n\n<\/p><p>\n\nHowever, they do have one delightfully refreshing item: <span class='nobr'>a tomato.<\/span> <span class='nobr'>It's a cooked<\/span> and skinned tomato served chilled, stuffed with cucumber and <span class='nobr'>a\nscallop<\/span>-based paste of some sort.\n\n<\/p>\n\n<div class=\"img_right\"><a\nhref=\"\/i\/pic\/2005-10-08_14:25.53__03194.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"\/i\/pic\/2005-10-08_14:25:53__03194__8.jpg\" width=\"245\" height=\"184\"\nid=\"i2005_10_08_14_25_53__03194__8\"\/><\/a><\/div>\n\n<p>\n\nNow, when I first heard it described, the whole thought of &#8220;scallop-based\npaste&#8221; made my stomach <span class='nobr'>a tad<\/span> uneasy. <span class='nobr'>I don't<\/span> dislike scallops -- they're\nokay -- but not my favorite. <span class='nobr'>It just seems<\/span> to me that some things shouldn't\nbe made into <span class='nobr'>a paste,<\/span> and at first thought scallops fall into that\ncategory. However, the chef said that the scallop taste is quite light, and\nthat it's refreshing. <span class='nobr'>The yummy<\/span> thought of <span class='nobr'>a chilled<\/span> tomato overtook the\nqueasiness of &#8220;scallop-based paste&#8221;, so <span class='nobr'>I got<\/span> one. They cost 500 yen (about\nUS$4.50).\n\n<\/p><p>\n\nIt was <b>exquisitely<\/b> tasty. Indeed, the scallop taste was very light,\nand <span class='nobr'>I would<\/span> have been hard pressed to identify it if <span class='nobr'>I hadn't<\/span> know ahead of\ntime. <span class='nobr'>The combination<\/span> of the paste, cucumber, tomato, and whatever else was\nin there (such as <span class='nobr'>a bit<\/span> of mint on top) was <b>absolutely delightful<\/b>.\n\n<\/p><p>\n\nI think <i>Au Temps Perdu<\/i> is <span class='nobr'>a small<\/span> chain with several shops in Kyoto,\nand if so, perhaps they all have the same items. <span class='nobr'>In any case<\/span>, one at our\ncondo is at <a\nhref=\"http:\/\/map.yahoo.co.jp\/pl?nl=35.0.30.450&amp;el=135.47.5.700&amp;la=1&amp;fi=1&amp;sc=3\">Kyoto,\nSakyouku, Okazaki <span class='nobr'>Enshojicho 64<\/span><\/a>, and their phone number is\n075-762-1299.\n\n<\/p><p>Highly recommended.<\/p>\n","protected":false},"excerpt":{"rendered":"<p> The first floor of our condo has space for two shops. One has not yet been occupied, but the other has a small French cafe, <b>Au Temps Perdu<\/b>, which, according to the sign, is a \"tratieur p&acirc;tissier\" -- a pastry delicatessen. They've only recently opened, of course, and as of yet have only a small takeout selection in a display case. The stuff they have seems very authentically French in that I have no interest in it (most seem to involve p&acirc;t&eacute; or gelatinous meats of dubious animal parts). <\/p><p> However, they do have one delightfully refreshing item: a [...]","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts\/83"}],"collection":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/comments?post=83"}],"version-history":[{"count":0,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/posts\/83\/revisions"}],"wp:attachment":[{"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/media?parent=83"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/categories?post=83"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/regex.info\/blog\/wp-json\/wp\/v2\/tags?post=83"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}