{"id":75792,"date":"2023-07-26T12:35:47","date_gmt":"2023-07-26T03:35:47","guid":{"rendered":"https:\/\/papersky.jp\/?p=75792"},"modified":"2023-07-26T19:08:08","modified_gmt":"2023-07-26T10:08:08","slug":"japanese-local-cuisine-vol17","status":"publish","type":"post","link":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/","title":{"rendered":"Japanese Local Cuisine"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Ingredients (makes 10\u201312 pieces)<\/strong><\/p>\n\n\n\n

50 g hakurikiko \/ \u201csoft\u201d wheat flour
50 g water
1 tbsp miso
10\u201312 aojiso \/ green shiso leaves<\/p>\n\n\n\n

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



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

1. Place the miso and water in a bowl and mix. Add the low-gluten \u201csoft\u201d wheat flour and blend. Rinse the green shiso leaves and blot dry.<\/p>\n\n\n\n

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

2. Lay the shiso leaves right side up, and top with small spoonsful of the dough. (Alternatively, the dough can be placed on each leaf while it\u2019s frying; however, it\u2019s easier to place the toppings on all the leaves beforehand.)<\/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

3. Heat some frying oil to a low temperature of about 140\u2103. Fold the shiso leaves in half to cover the dough, and fry until the leaves turn a bright green color.<\/p>\n\n\n\n

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

\u201cI bet you haven\u2019t had this goody before\u201d\u2014 I was served this dish at a home I visited in Aizuwakamatsu. Take a miso-flavored, wheat flour-based dough, wrap it in green shiso leaves, deep fry, and voila\u2014the sticky dough, crispy shiso, and flavor of miso are a perfect match! The treat can even stand in for a side dish in a bento box lunch. I asked what the dish is called, but the Aizu locals didn\u2019t seem to have a formal name, and instead, made one up for me on the spot: shiso-age<\/em>\u2014literally \u201cfried shiso.\u201d <\/p>\n\n\n\n

In Fukushima Prefecture and the wider Tohoku region of northeastern Japan, there is another recipe called shiso-maki<\/em>, or \u201cshiso roll,\u201d made by blending walnuts into sweet miso, wrapping the dough in green shiso leaves, and sometimes coating this with rice flour or mochi flour before frying. Shiso-age must be a variation with a slightly larger amount of wheat flour. Every region has dishes that are enjoyed on a daily basis and therefore considered too casual for serving to guests. Shiso-age must be one such pleasure reserved for the locals.<\/p>\n\n\n\n

This time I folded the shiso leaves in half, but it may be more common to roll the leaves. Some homes amp up the flavor by mixing sesame seeds into the dough, or by substituting wheat flour with okonomiyaki flour (containing aonori<\/em> laver and dashi stock). Whatever version you try, the secret is to fry at a low temperature until the shiso leaves turn an appetizing bright green color. Delight in the special treat made with simple everyday ingredients. <\/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. Ryori tabi kara tadaima<\/em>(Back from a Cooking Journey; Fudosha), published in September 2020, is a collection of recipes from minokamo\u2019s visits to homes up and down Japan. Kona 100 mizu 50 de tsukuru suiton<\/em> (Suiton Recipes\u2014Flour 100 Water 50; Gijutsu-Hyoron) is now out.<\/p>\n\n\n\n

\"\"<\/figure>\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 Boso Peninsula, Fukushima’s; Shiso-age.<\/p>\n","protected":false},"author":3,"featured_media":76230,"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":[6537,4703,1480,1485,1479,6491],"place":[210],"writer":[],"class_list":["post-75792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-guides-en","category-culture-en","tag-aojiso","tag-fukushima-2","tag-japanese-local-cuisine-en","tag-local-food","tag-minokamo-en","tag-shiso-age","place-fukushima-en"],"acf":[],"yoast_head":"\nJapanese Local Cuisine - Shiso-age - PAPERSKY<\/title>\n<meta name=\"description\" content=\"\u201cI bet you haven\u2019t had this goody before\u201d\u2014 I was served this dish at a home I visited in Aizuwakamatsu. Take a miso-flavored, wheat flour-based dough, wrap it in green shiso leaves, deep fry, and voila\u2014the sticky dough, crispy shiso, and flavor of miso are a perfect match!\" \/>\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-vol17\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Japanese Local Cuisine - Shiso-age - PAPERSKY\" \/>\n<meta property=\"og:description\" content=\"\u201cI bet you haven\u2019t had this goody before\u201d\u2014 I was served this dish at a home I visited in Aizuwakamatsu. Take a miso-flavored, wheat flour-based dough, wrap it in green shiso leaves, deep fry, and voila\u2014the sticky dough, crispy shiso, and flavor of miso are a perfect match!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/\" \/>\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=\"2023-07-26T03:35:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-26T10:08:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\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-vol17\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/\"},\"author\":{\"name\":\"Akira\",\"@id\":\"https:\/\/papersky.jp\/en\/#\/schema\/person\/7f7d2856215ca469e9a7515ab0df97fe\"},\"headline\":\"Japanese Local Cuisine\",\"datePublished\":\"2023-07-26T03:35:47+00:00\",\"dateModified\":\"2023-07-26T10:08:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/\"},\"wordCount\":483,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/papersky.jp\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg\",\"keywords\":[\"aojiso\",\"fukushima\",\"japanese local cuisine\",\"local food\",\"minokamo\",\"shiso-age\"],\"articleSection\":[\"LOCAL GUIDES\",\"CULTURE\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/\",\"url\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/\",\"name\":\"Japanese Local Cuisine - Shiso-age - PAPERSKY\",\"isPartOf\":{\"@id\":\"https:\/\/papersky.jp\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg\",\"datePublished\":\"2023-07-26T03:35:47+00:00\",\"dateModified\":\"2023-07-26T10:08:08+00:00\",\"description\":\"\u201cI bet you haven\u2019t had this goody before\u201d\u2014 I was served this dish at a home I visited in Aizuwakamatsu. Take a miso-flavored, wheat flour-based dough, wrap it in green shiso leaves, deep fry, and voila\u2014the sticky dough, crispy shiso, and flavor of miso are a perfect match!\",\"breadcrumb\":{\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#primaryimage\",\"url\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg\",\"contentUrl\":\"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg\",\"width\":1200,\"height\":800},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#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 - Shiso-age - PAPERSKY","description":"\u201cI bet you haven\u2019t had this goody before\u201d\u2014 I was served this dish at a home I visited in Aizuwakamatsu. Take a miso-flavored, wheat flour-based dough, wrap it in green shiso leaves, deep fry, and voila\u2014the sticky dough, crispy shiso, and flavor of miso are a perfect match!","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-vol17\/","og_locale":"en_US","og_type":"article","og_title":"Japanese Local Cuisine - Shiso-age - PAPERSKY","og_description":"\u201cI bet you haven\u2019t had this goody before\u201d\u2014 I was served this dish at a home I visited in Aizuwakamatsu. Take a miso-flavored, wheat flour-based dough, wrap it in green shiso leaves, deep fry, and voila\u2014the sticky dough, crispy shiso, and flavor of miso are a perfect match!","og_url":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/","og_site_name":"PAPERSKY","article_publisher":"https:\/\/www.facebook.com\/papersky","article_published_time":"2023-07-26T03:35:47+00:00","article_modified_time":"2023-07-26T10:08:08+00:00","og_image":[{"width":1200,"height":800,"url":"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.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-vol17\/#article","isPartOf":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/"},"author":{"name":"Akira","@id":"https:\/\/papersky.jp\/en\/#\/schema\/person\/7f7d2856215ca469e9a7515ab0df97fe"},"headline":"Japanese Local Cuisine","datePublished":"2023-07-26T03:35:47+00:00","dateModified":"2023-07-26T10:08:08+00:00","mainEntityOfPage":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/"},"wordCount":483,"commentCount":0,"publisher":{"@id":"https:\/\/papersky.jp\/en\/#organization"},"image":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#primaryimage"},"thumbnailUrl":"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg","keywords":["aojiso","fukushima","japanese local cuisine","local food","minokamo","shiso-age"],"articleSection":["LOCAL GUIDES","CULTURE"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/","url":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/","name":"Japanese Local Cuisine - Shiso-age - PAPERSKY","isPartOf":{"@id":"https:\/\/papersky.jp\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#primaryimage"},"image":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#primaryimage"},"thumbnailUrl":"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg","datePublished":"2023-07-26T03:35:47+00:00","dateModified":"2023-07-26T10:08:08+00:00","description":"\u201cI bet you haven\u2019t had this goody before\u201d\u2014 I was served this dish at a home I visited in Aizuwakamatsu. Take a miso-flavored, wheat flour-based dough, wrap it in green shiso leaves, deep fry, and voila\u2014the sticky dough, crispy shiso, and flavor of miso are a perfect match!","breadcrumb":{"@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#primaryimage","url":"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg","contentUrl":"https:\/\/papersky.jp\/wp-content\/uploads\/2023\/06\/1K7A5471_phone.jpg","width":1200,"height":800},{"@type":"BreadcrumbList","@id":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol17\/#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\/2023\/06\/1K7A5471_phone.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/posts\/75792","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=75792"}],"version-history":[{"count":0,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/posts\/75792\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/media\/76230"}],"wp:attachment":[{"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/media?parent=75792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/categories?post=75792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/tags?post=75792"},{"taxonomy":"place","embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/place?post=75792"},{"taxonomy":"writer","embeddable":true,"href":"https:\/\/papersky.jp\/en\/wp-json\/wp\/v2\/writer?post=75792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}