{"id":53426,"date":"2022-01-27T19:01:54","date_gmt":"2022-01-27T10:01:54","guid":{"rendered":"https:\/\/papersky.jp\/?p=53426"},"modified":"2022-02-04T10:41:20","modified_gmt":"2022-02-04T01:41:20","slug":"japanese-local-cuisine-vol8","status":"publish","type":"post","link":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/","title":{"rendered":"Japanese Local Cuisine"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

130 g Hakusai-zuke \/ Pickled napa cabbage<\/p>\n\n\n\n

A (beat in advance)
\u30fb2 eggs
\u30fb1 tbsp mirin (or 1 tsp sugar)
\u30fb1\/2 tbsp soy sauce
<\/p>\n\n\n\n

1 tbsp rice bran oil (or olive oil)
Katsuobushi \/ bonito flakes to garnish<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n



How to Make<\/strong><\/p>\n\n\n\n

1. Cut the pickled napa cabbage into 3 cm pieces. Heat the oil in a skillet, saut\u00e9 the pickle over high heat, and gather it in the center.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

2. Drizzle the egg around the sides of the skillet and stir once or twice with chopsticks. Cook until the egg is as runny or firm as you like, and sprinkle the bonito flakes to finish. Serve hot in the skillet.
* Turn the heat off when the eggs are slightly underdone, since they will continue to cook in the residual heat.
<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Take a tsukemono<\/em> pickle, saut\u00e9 it in a griddle or skillet, cook it with beaten egg, and voila\u2014tsukemono steak, a dish from the Hida region of Gifu Prefecture. Vegetables pickled over a long period of time release lactic acid bacteria, which produce a sour tang. Saut\u00e9ing helps to mellow out the sour taste, and the egg elevates the pickle into a luxury treat.<\/p>\n\n\n\n

The idea originally emerged because now and again, pickles froze during the cold winters of the Hida region. The residents made a fried and simmered dish called nita-kumoji<\/em>\u2014\u201csimmered kumoji,\u201d with kumoji meaning tsukemono pickle in the Hida dialect\u2014and developed a culture of saut\u00e9ing their pickles. It is unclear when tsukemono steak emerged; perhaps in an era when eggs became more affordable. Today, the dish is a stalwart on izakaya<\/em> pub menus, creating the impression that it\u2019s enjoyed only when dining out. But actually, every home makes the recipe during the cold season, and some even have a griddle set aside just for this purpose. Some locals like to make tsukemono steak with kirizuke<\/em>, a variety of lightly pickled azazuke<\/em> mixing cut vegetables like napa cabbage, daikon, and carrot.<\/p>\n\n\n\n

If you live outside Japan and have trouble finding pickled napa cabbage, try making your own daikon, cabbage, or carrot asazuke. Cut the vegetables, place them in a plastic bag containing salt 3% the weight of the ingredients, press out the air, and leave for at least one day. Bonito flakes can be substituted deliciously with parched sesame seeds. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


minokamo<\/a> | Cookery expert \/ Photographer<\/strong>
Gifu Prefecture native minokamo\u2019s culinary adventures were inspired by her fond childhood memories of cooking with her grandmother. She researches, writes about, and arranges regional dishes that capture, through their preparation and presentation, sensory enjoyments inspired by local climate, history, and lifestyles. Her book, Ryori tabi kara tadaima<\/em> is a collection of recipes from minokamo\u2019s visits to homes up and down Japan.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

Chef, Minokamo takes us on a culinary adventure around Japan. She researches, writes about, and arranges regional dishes that capture the sensory enjoyments, local climate, history, and unique lifestyles of each region. This episode explores Gifu’s; Tsukemono Steak.<\/p>\n","protected":false},"author":3,"featured_media":53457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[119,117],"tags":[1483,1480,1485,1479,3997],"place":[211],"writer":[],"class_list":["post-53426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-guides-en","category-culture-en","tag-gifu-2","tag-japanese-local-cuisine-en","tag-local-food","tag-minokamo-en","tag-tsukemono-steak","place-gifu-en"],"acf":[],"yoast_head":"\nJapanese Local Cuisine - Japanese Local Cuisine minokamo<\/title>\n<meta name=\"description\" content=\"tsukemono Take a\u00a0tsukemono\u00a0pickle, saut\u00e9 it in a griddle or skillet, cook it with beaten egg, and voila\u2014tsukemono steak, a dish from the Hida region of Gifu Prefecture. Vegetables pickled over a long period of time release lactic acid bacteria, which produce a sour tang. Saut\u00e9ing helps to mellow out the sour taste, and the egg elevates the pickle into a luxury treat.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Japanese Local Cuisine - Japanese Local Cuisine minokamo\" \/>\n<meta property=\"og:description\" content=\"tsukemono Take a\u00a0tsukemono\u00a0pickle, saut\u00e9 it in a griddle or skillet, cook it with beaten egg, and voila\u2014tsukemono steak, a dish from the Hida region of Gifu Prefecture. Vegetables pickled over a long period of time release lactic acid bacteria, which produce a sour tang. Saut\u00e9ing helps to mellow out the sour taste, and the egg elevates the pickle into a luxury treat.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/\" \/>\n<meta property=\"og:site_name\" content=\"PAPERSKY\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/papersky\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-27T10:01:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-02-04T01:41:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Akira\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@paperskyonline\" \/>\n<meta name=\"twitter:site\" content=\"@paperskyonline\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Akira\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/\"},\"author\":{\"name\":\"Akira\",\"@id\":\"https:\/\/papersky.jp\/en\/#\/schema\/person\/7f7d2856215ca469e9a7515ab0df97fe\"},\"headline\":\"Japanese Local Cuisine\",\"datePublished\":\"2022-01-27T10:01:54+00:00\",\"dateModified\":\"2022-02-04T01:41:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/\"},\"wordCount\":459,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/papersky.jp\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg\",\"keywords\":[\"gifu\",\"japanese local cuisine\",\"local food\",\"minokamo\",\"Tsukemono Steak\"],\"articleSection\":[\"LOCAL GUIDES\",\"CULTURE\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/\",\"url\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/\",\"name\":\"Japanese Local Cuisine - Japanese Local Cuisine minokamo\",\"isPartOf\":{\"@id\":\"https:\/\/papersky.jp\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg\",\"datePublished\":\"2022-01-27T10:01:54+00:00\",\"dateModified\":\"2022-02-04T01:41:20+00:00\",\"description\":\"tsukemono Take a\u00a0tsukemono\u00a0pickle, saut\u00e9 it in a griddle or skillet, cook it with beaten egg, and voila\u2014tsukemono steak, a dish from the Hida region of Gifu Prefecture. Vegetables pickled over a long period of time release lactic acid bacteria, which produce a sour tang. Saut\u00e9ing helps to mellow out the sour taste, and the egg elevates the pickle into a luxury treat.\",\"breadcrumb\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#primaryimage\",\"url\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg\",\"contentUrl\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg\",\"width\":1500,\"height\":1000},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/papersky.jp\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Japanese Local Cuisine\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/papersky.jp\/en\/#website\",\"url\":\"https:\/\/papersky.jp\/en\/\",\"name\":\"PAPERSKY\",\"description\":\"A DIFFERENT WAY TO TRAVEL\",\"publisher\":{\"@id\":\"https:\/\/papersky.jp\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/papersky.jp\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/papersky.jp\/en\/#organization\",\"name\":\"PAPERSKY\",\"url\":\"https:\/\/papersky.jp\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/papersky.jp\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/06\/JapanStories_logo_small.jpg\",\"contentUrl\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/06\/JapanStories_logo_small.jpg\",\"width\":2518,\"height\":960,\"caption\":\"PAPERSKY\"},\"image\":{\"@id\":\"https:\/\/papersky.jp\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/papersky\",\"https:\/\/x.com\/paperskyonline\",\"https:\/\/www.instagram.com\/papersky_store\/\",\"https:\/\/www.youtube.com\/user\/KneeHighMediaJapan\/playlists\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/papersky.jp\/en\/#\/schema\/person\/7f7d2856215ca469e9a7515ab0df97fe\",\"name\":\"Akira\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/secure.gravatar.com\/avatar\/0aef751bbb54d5643dde10435ffa10c19ea8275f4e7d4e377f907fbeacd600cf?s=96&d=mm&r=g\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/0aef751bbb54d5643dde10435ffa10c19ea8275f4e7d4e377f907fbeacd600cf?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/0aef751bbb54d5643dde10435ffa10c19ea8275f4e7d4e377f907fbeacd600cf?s=96&d=mm&r=g\",\"caption\":\"Akira\"},\"url\":\"https:\/\/papersky.jp\/en\/author\/akira\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Japanese Local Cuisine - Japanese Local Cuisine minokamo","description":"tsukemono Take a\u00a0tsukemono\u00a0pickle, saut\u00e9 it in a griddle or skillet, cook it with beaten egg, and voila\u2014tsukemono steak, a dish from the Hida region of Gifu Prefecture. Vegetables pickled over a long period of time release lactic acid bacteria, which produce a sour tang. Saut\u00e9ing helps to mellow out the sour taste, and the egg elevates the pickle into a luxury treat.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/","og_locale":"en_US","og_type":"article","og_title":"Japanese Local Cuisine - Japanese Local Cuisine minokamo","og_description":"tsukemono Take a\u00a0tsukemono\u00a0pickle, saut\u00e9 it in a griddle or skillet, cook it with beaten egg, and voila\u2014tsukemono steak, a dish from the Hida region of Gifu Prefecture. Vegetables pickled over a long period of time release lactic acid bacteria, which produce a sour tang. Saut\u00e9ing helps to mellow out the sour taste, and the egg elevates the pickle into a luxury treat.","og_url":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/","og_site_name":"PAPERSKY","article_publisher":"https:\/\/www.facebook.com\/papersky","article_published_time":"2022-01-27T10:01:54+00:00","article_modified_time":"2022-02-04T01:41:20+00:00","og_image":[{"width":1500,"height":1000,"url":"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg","type":"image\/jpeg"}],"author":"Akira","twitter_card":"summary_large_image","twitter_creator":"@paperskyonline","twitter_site":"@paperskyonline","twitter_misc":{"Written by":"Akira","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#article","isPartOf":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/"},"author":{"name":"Akira","@id":"https:\/\/papersky.jp\/en\/#\/schema\/person\/7f7d2856215ca469e9a7515ab0df97fe"},"headline":"Japanese Local Cuisine","datePublished":"2022-01-27T10:01:54+00:00","dateModified":"2022-02-04T01:41:20+00:00","mainEntityOfPage":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/"},"wordCount":459,"commentCount":0,"publisher":{"@id":"https:\/\/papersky.jp\/en\/#organization"},"image":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#primaryimage"},"thumbnailUrl":"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg","keywords":["gifu","japanese local cuisine","local food","minokamo","Tsukemono Steak"],"articleSection":["LOCAL GUIDES","CULTURE"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/","url":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/","name":"Japanese Local Cuisine - Japanese Local Cuisine minokamo","isPartOf":{"@id":"https:\/\/papersky.jp\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#primaryimage"},"image":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#primaryimage"},"thumbnailUrl":"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg","datePublished":"2022-01-27T10:01:54+00:00","dateModified":"2022-02-04T01:41:20+00:00","description":"tsukemono Take a\u00a0tsukemono\u00a0pickle, saut\u00e9 it in a griddle or skillet, cook it with beaten egg, and voila\u2014tsukemono steak, a dish from the Hida region of Gifu Prefecture. Vegetables pickled over a long period of time release lactic acid bacteria, which produce a sour tang. Saut\u00e9ing helps to mellow out the sour taste, and the egg elevates the pickle into a luxury treat.","breadcrumb":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#primaryimage","url":"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg","contentUrl":"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg","width":1500,"height":1000},{"@type":"BreadcrumbList","@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol8\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/papersky.jp\/en\/"},{"@type":"ListItem","position":2,"name":"Japanese Local Cuisine"}]},{"@type":"WebSite","@id":"https:\/\/papersky.jp\/en\/#website","url":"https:\/\/papersky.jp\/en\/","name":"PAPERSKY","description":"A DIFFERENT WAY TO TRAVEL","publisher":{"@id":"https:\/\/papersky.jp\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/papersky.jp\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/papersky.jp\/en\/#organization","name":"PAPERSKY","url":"https:\/\/papersky.jp\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/papersky.jp\/en\/#\/schema\/logo\/image\/","url":"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/06\/JapanStories_logo_small.jpg","contentUrl":"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/06\/JapanStories_logo_small.jpg","width":2518,"height":960,"caption":"PAPERSKY"},"image":{"@id":"https:\/\/papersky.jp\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/papersky","https:\/\/x.com\/paperskyonline","https:\/\/www.instagram.com\/papersky_store\/","https:\/\/www.youtube.com\/user\/KneeHighMediaJapan\/playlists"]},{"@type":"Person","@id":"https:\/\/papersky.jp\/en\/#\/schema\/person\/7f7d2856215ca469e9a7515ab0df97fe","name":"Akira","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/0aef751bbb54d5643dde10435ffa10c19ea8275f4e7d4e377f907fbeacd600cf?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/0aef751bbb54d5643dde10435ffa10c19ea8275f4e7d4e377f907fbeacd600cf?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/0aef751bbb54d5643dde10435ffa10c19ea8275f4e7d4e377f907fbeacd600cf?s=96&d=mm&r=g","caption":"Akira"},"url":"https:\/\/papersky.jp\/en\/author\/akira\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/papersky.jp\/wp-content\/uploads\/2021\/12\/\u6f2c\u7269\u30b9\u30c6\u30fc\u30ad33_01.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/posts\/53426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/comments?post=53426"}],"version-history":[{"count":0,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/posts\/53426\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/media\/53457"}],"wp:attachment":[{"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/media?parent=53426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/categories?post=53426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/tags?post=53426"},{"taxonomy":"place","embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/place?post=53426"},{"taxonomy":"writer","embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/writer?post=53426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}