{"id":588,"date":"2026-05-03T07:40:41","date_gmt":"2026-05-03T07:40:41","guid":{"rendered":"https:\/\/sefovirtuve.lt\/?p=588"},"modified":"2026-05-03T07:40:41","modified_gmt":"2026-05-03T07:40:41","slug":"bambuko-ugliu-ryziu-takenoko-gohan-receptas-japonu-gaminimas-101","status":"publish","type":"post","link":"https:\/\/sefovirtuve.lt\/?p=588","title":{"rendered":"Bambuko \u016bgli\u0173 ry\u017ei\u0173 (Takenoko Gohan) receptas \u2013 japon\u0173 gaminimas 101"},"content":{"rendered":"<p><\/p>\n<div>\n<p>Bamboo Shoot Rice arba japoni\u0161kai Takenoko Gohan yra pagardintas japon\u0173 mi\u0161rus ry\u017ei\u0173 patiekalas, pagamintas i\u0161 \u0161velni\u0173 jaun\u0173 bambuko \u016bgli\u0173, vadinam\u0173 Takenoko. Takenoko yra subtilaus skonio ir malonios, \u0161iek tiek tra\u0161kios tekst\u016bros, kuri puikiai dera su lipniais garuose virtais ry\u017eiais. \u0160is skanus patiekalas yra m\u0117gstamiausias pavasario Japonijoje, kuriuo norisi pasid\u017eiaugti \u0161iltesniu oru ir \u0161vie\u017eiais sezono ingredientais.<\/p>\n<p><span id=\"more-20736\"\/><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Turinys:<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/sefovirtuve.lt\/?p=588\/#Kas_yra_Takenoko_Gohanas\" >Kas yra Takenoko Gohanas?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/sefovirtuve.lt\/?p=588\/#Takenoko_Gohan_patarimai_ir_pakaitalai\" >Takenoko Gohan patarimai ir pakaitalai<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/sefovirtuve.lt\/?p=588\/#Daugiau_receptu_pavyzdziui_Takenoko_Gohan\" >Daugiau recept\u0173, pavyzd\u017eiui, Takenoko Gohan<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kas_yra_Takenoko_Gohanas\"><\/span>Kas yra Takenoko Gohanas?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Takenoko yra jauni bambuko daigai ir esminis sezoninis ingredientas Japonijoje, ypa\u010d pavasar\u012f. Jie skinami dar mink\u0161ti, kaip tik pradeda dygti i\u0161 \u017eem\u0117s, ir vertinami d\u0117l trapios tekst\u016bros ir \u0161velnaus, \u0161iek tiek saldaus skonio. Kadangi po derliaus nu\u0117mimo bambuko \u016bgliai greitai tampa kartumi, svarbu juos paruo\u0161ti dar \u0161vie\u017eius \u2013 paprastai pavirti su ry\u017ei\u0173 s\u0117lenomis, kad pa\u0161alint\u0173 kartum\u0105.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0809-1024x683.jpeg\" alt=\"\" class=\"wp-image-21305 lazyload\" srcset=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0809-1024x683.jpeg 1024w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0809-300x200.jpeg 300w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0809-768x512.jpeg 768w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0809.jpeg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<p>Takenoko naudojamas \u012fvairiausiuose japoni\u0161kuose patiekaluose, tokiuose kaip Takenoko Gohan (kaip \u010dia), tro\u0161kintuose bambuko \u016bgliuose su wakame, tempura, skaidria Sumashi Jiru sriuba ir kt. Tai taip pat simbolinis Japonijos sezonin\u0117s virtuv\u0117s ingredientas, atspindintis m\u0117gavim\u0105si \u0161vie\u017eiais sezoniniais maisto produktais ir pavasario at\u0117jim\u0105.<\/p>\n<p>Ne trumpo pavasario sezono metu \u2013 net Japonijoje \u2013 gali b\u016bti sunku rasti \u0161vie\u017ei\u0105 Takenoko, o dar sunkiau \u012fsigyti u\u017esienyje. \u0160vie\u017ei\u0173 bambuko \u016bgli\u0173 paruo\u0161imas taip pat gali b\u016bti \u0161iek tiek sud\u0117tingas, tod\u0117l i\u0161 anksto paruo\u0161to Takenoko naudojimas yra puikus pasirinkimas tiek pradedantiesiems, tiek patyrusiems vir\u0117jams. Japonijos bakal\u0117jos parduotuv\u0117se paprastai galite rasti virt\u0173, nepagardint\u0173 supakuot\u0173 Takenoko, ir jie puikiai tinka \u0161iam patiekalui. Nors jie gali b\u016bti ne tokio gaivaus aromato ir skonio, jie yra nuolat \u0161veln\u016bs ir lengvai apdorojami, be pavojaus, kad j\u0173 tekst\u016bra bus kieta.<\/p>\n<p>Klasikinis Takenoko Gohan garnyras yra Kinome, jauni japoninio pipiro med\u017eio lapai. Kinome yra subtili pavasarin\u0117 \u017eol\u0117, \u017einoma d\u0117l savo gaivaus citrusinio aromato ir subtilaus dilg\u010diojimo prieskoni\u0173. Naudodami, prie\u0161 pad\u0117dami ant indo, \u0161velniai patap\u0161nokite lapus tarp rank\u0173, kad i\u0161siskirt\u0173 j\u0173 kvapas. Kinome ypa\u010d gerai dera su bambuko \u016bgliais \u2013 prideda ne tik \u017ealios spalvos, bet ir sustiprina bendr\u0105 skon\u012f i\u0161skirtiniu aromatu. Deja, Kinome gali b\u016bti dar sunkiau rasti u\u017e Japonijos rib\u0173, tod\u0117l nedvejodami praleiskite j\u012f, jei jis nepasiekiamas, bet atminkite tai kit\u0105 kart\u0105, kai lankysit\u0117s Japonijoje pavasar\u012f!<\/p>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0811-1024x683.jpeg\" alt=\"\" class=\"wp-image-21306 lazyload\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0811-1024x683.jpeg\" alt=\"\" class=\"wp-image-21306 lazyload\" srcset=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0811-1024x683.jpeg 1024w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0811-300x200.jpeg 300w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0811-768x512.jpeg 768w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0811.jpeg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Takenoko_Gohan_patarimai_ir_pakaitalai\"><\/span>Takenoko Gohan patarimai ir pakaitalai<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Takenoko Gohan yra ne\u012ftik\u0117tinai lengva pasigaminti namuose, kai naudojate i\u0161 anksto paruo\u0161t\u0105, supakuot\u0105 Takenoko ir ry\u017ei\u0173 virykl\u0119.<\/p>\n<ul class=\"wp-block-list\">\n<li>Ruo\u0161dami supakuot\u0105 takekoko galiuk\u0105 (k\u016bgio formos vir\u0161\u016bn\u0119) perpjaukite i\u0161ilgai, kad atsirast\u0173 gra\u017e\u016bs skerspj\u016bviai, o pagrind\u0105 supjaustykite ma\u017eais, k\u0105snio dyd\u017eio gabal\u0117liais.<\/li>\n<li>Nor\u0117dami virti, pirmiausia suberkite visus prieskonius \u012f nuplautus ry\u017eius, tada supilkite dashi sultin\u012f, kad pasiektum\u0117te tinkam\u0105 virimui skys\u010dio lyg\u012f. Galite pritaikyti prieskonius pagal savo skon\u012f \u2013 jei stebite natrio suvartojim\u0105, nedvejodami suma\u017einkite jo kiek\u012f.<\/li>\n<li>Jei j\u016bs\u0173 ry\u017ei\u0173 virykl\u0117je nustatytas \u201emi\u0161ri\u0173 ry\u017ei\u0173\u201c nustatymas, naudokite j\u012f. Jei ne, \u012fprastas nustatymas veikia puikiai. Pagrindinis skirtumas tarp \u012fprast\u0173 balt\u0173j\u0173 ry\u017ei\u0173 re\u017eimo ir mi\u0161ri\u0173 ry\u017ei\u0173 re\u017eimo yra kepimo laikas ir temperat\u016bros valdymas. Mi\u0161ri\u0173 ry\u017ei\u0173 re\u017eimas verda l\u0117\u010diau ir reguliuoja \u0161ilum\u0105, kad b\u016bt\u0173 atsi\u017evelgta \u012f prid\u0117tus prieskonius, kurie gali tur\u0117ti \u012ftakos vandens absorbcijai ir padidinti apdegimo tikimyb\u0119. Beje, \u0161iek tiek apskrud\u0119, tra\u0161k\u016bs ry\u017eiai apa\u010dioje da\u017enai yra geriausia dalis, tod\u0117l nesijaudinkite.<\/li>\n<\/ul>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"21307\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0814-1024x576.jpg\" alt=\"\" class=\"wp-image-21307 lazyload\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"21307\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0814-1024x576.jpg\" alt=\"\" class=\"wp-image-21307 lazyload\" srcset=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0814-1024x576.jpg 1024w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0814-300x169.jpg 300w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0814-768x432.jpg 768w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0814-1536x864.jpg 1536w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0814-480x270.jpg 480w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0814.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"21308\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0840-1024x576.jpg\" alt=\"\" class=\"wp-image-21308 lazyload\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"21308\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0840-1024x576.jpg\" alt=\"\" class=\"wp-image-21308 lazyload\" srcset=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0840-1024x576.jpg 1024w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0840-300x169.jpg 300w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0840-768x432.jpg 768w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0840-1536x864.jpg 1536w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0840-480x270.jpg 480w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/MVI_0840.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<\/figure>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Daugiau_receptu_pavyzdziui_Takenoko_Gohan\"><\/span>Daugiau recept\u0173, pavyzd\u017eiui, Takenoko Gohan<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div id=\"wprm-recipe-container-20737\" class=\"wprm-recipe-container\" data-recipe-id=\"20737\" data-servings=\"4\">\n<div class=\"wprm-recipe wprm-recipe-template-new-template\">\n<div class=\"wprm-recipe-template-ts-container\">\n<p><span style=\"display: block;\">Pikanti\u0161ki ry\u017ei\u0173 mi\u0161iniai Takikomi Gohan su bambuko \u016bgliais \u2013 puikiai tinka pavasariui.<\/span><\/p>\n<div class=\"wprm-ts-equipment-ingredients\">\n<div id=\"recipe-20737-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-20737-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"20737\" data-servings=\"4\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">puodelis<\/span> <span class=\"wprm-recipe-ingredient-name\">ry\u017ei\u0173<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(naudojant 180 ml puodel\u012f)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">puodeliai<\/span> <span class=\"wprm-recipe-ingredient-name\">Dashi sultinys<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">\u0161auk\u0161telis<\/span> <span class=\"wprm-recipe-ingredient-name\">druskos<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">Valg<\/span> <span class=\"wprm-recipe-ingredient-name\">A\u0161 esu gluosnis<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">Valg<\/span> <span class=\"wprm-recipe-ingredient-name\">vardan<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">Valg<\/span> <span class=\"wprm-recipe-ingredient-name\">mirin<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-unit\">oz<\/span> <span class=\"wprm-recipe-ingredient-name\">bambuko \u016bgliai<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(virti)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<div class=\"wprm-ts-instructions\">\n<div id=\"recipe-20737-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-20737-instructions-container wprm-block-text-normal\" data-recipe=\"20737\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-20737-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p><span style=\"display: block;\">Ry\u017eius nuplaukite ir sud\u0117kite \u012f ry\u017ei\u0173 virykl\u0117s vidin\u012f duben\u012f. \u012epilkite druskos, sojos pada\u017eo, sake ir mirin, tada supilkite dashi iki 2 puodeli\u0173 linijos (viso jo gali neprireikti). <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-20737-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p><span style=\"display: block;\">Smulkiai supjaustykite bambuko \u016bgl\u012f ir prid\u0117kite prie ry\u017ei\u0173. Virkite naudodami \u012fprast\u0105 arba mi\u0161ri\u0173 ry\u017ei\u0173 nustatym\u0105, jei \u012fmanoma. Baig\u0119 virti, \u0161velniai sumai\u0161ykite ry\u017eius ir bambuko \u016bglius, kad jie susimai\u0161yt\u0173.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0842-1-1024x576.jpeg\" alt=\"Bambuko \u016bgliai (Takenoko Gohan)\" class=\"wp-image-21303 lazyload\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0842-1-1024x576.jpeg\" alt=\"Bambuko \u016bgliai (Takenoko Gohan)\" class=\"wp-image-21303 lazyload\" srcset=\"https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0842-1-1024x576.jpeg 1024w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0842-1-300x169.jpeg 300w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0842-1-768x432.jpeg 768w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0842-1-480x270.jpeg 480w, https:\/\/japanesecooking101.com\/wp-content\/uploads\/2026\/05\/IMG_0842-1.jpeg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<\/div>\n<p><a href=\"https:\/\/japanesecooking101.com\/bamboo-shoot-rice-takenoko-gohan-recipe\/\"> Nuoroda \u012f informacijos \u0161altin\u012f <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bamboo Shoot Rice arba japoni\u0161kai Takenoko Gohan yra pagardintas japon\u0173 mi\u0161rus ry\u017ei\u0173 patiekalas, pagamintas i\u0161 \u0161velni\u0173 jaun\u0173 bambuko \u016bgli\u0173, vadinam\u0173 Takenoko. Takenoko yra subtilaus skonio ir malonios, \u0161iek tiek tra\u0161kios tekst\u016bros, kuri puikiai dera su lipniais garuose virtais ry\u017eiais. \u0160is skanus patiekalas yra m\u0117gstamiausias pavasario Japonijoje, kuriuo norisi pasid\u017eiaugti \u0161iltesniu oru ir \u0161vie\u017eiais sezono ingredientais. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":589,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[47],"tags":[642,54,316,53,52,45,1027,1026],"class_list":["post-588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japonijos-virtuve","tag-bambuko","tag-gaminimas","tag-gohan","tag-japonu","tag-receptas","tag-ryziu","tag-takenoko","tag-ugliu"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=588"}],"version-history":[{"count":0,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/588\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/media\/589"}],"wp:attachment":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}