{"id":196856,"title":"Japonsk\u00e9 hov\u011bz\u00ed kari neboli b\u012bfu kar\u0113","modified":"2026-10-31T17:07:04+01:00","plain":"Kari s bohatou, hlubokou chut\u00ed, jeho\u017e p\u0159\u00edprava je rozlo\u017een\u00e1 do dvou dn\u016f. Dom\u00e1c\u00ed v\u00fdvar, ko\u0159en\u011bn\u00e1 j\u00ed\u0161ka a pomalu du\u0161en\u00e9 hov\u011bz\u00ed mu dod\u00e1vaj\u00ed intenzivn\u011b vo\u0148avou om\u00e1\u010dku.\n\n\n\nZ kope\u010dku perle\u0165ov\u011b leskl\u00e9 kr\u00e1tkozrnn\u00e9 japonsk\u00e9 r\u00fd\u017ee stoup\u00e1 p\u00e1ra a m\u011bkk\u00e9 hov\u011bz\u00ed, kter\u00e9 se rozpl\u00fdv\u00e1 na jazyku, nas\u00e1v\u00e1 lesklou, jemn\u011b ko\u0159en\u011bnou om\u00e1\u010dku. Ka\u017ed\u00e9 sousto p\u0159\u00edjemn\u011b zah\u0159eje: je pln\u00e9 chuti, jen lehce nasl\u00e1dl\u00e9 a m\u00edsto ostr\u00e9 p\u00e1livosti nab\u00edz\u00ed sp\u00ed\u0161 jemn\u00e9, h\u0159ejiv\u00e9 t\u00f3ny. \n\n\n\nDnes, kdy si po\u010das\u00ed d\u011bl\u00e1, co chce, se pod\u00edv\u00e1me na dob\u0159e zn\u00e1m\u00e9 b\u012bfu kar\u0113, hov\u011bz\u00ed kari po japonsku. \u010casto z\u016fst\u00e1v\u00e1 ve st\u00ednu kar\u0113 raisu , velk\u00e9 klasiky kuchyn\u011b y\u014dshoku. Douf\u00e1m, \u017ee v\u00e1s tento \u010dl\u00e1nek nal\u00e1k\u00e1 k vyzkou\u0161en\u00ed t\u00e9hle dobroty, kterou si m\u016f\u017eete vychutnat v \u00fazk\u00e9m kruhu i ve v\u011bt\u0161\u00ed spole\u010dnosti. \n\n\n\nVyzkou\u0161ejte tak\u00e9 v\u00fdte\u010dn\u00e9 katsu curry\n\n\n\nCo je b\u012bfu kar\u0113?\n\n\n\nB\u012bfu kar\u0113 (\u30d3\u30fc\u30d5\u30ab\u30ec\u30fc) znamen\u00e1 jednodu\u0161e \u201ehov\u011bz\u00ed kari\u201c. V praxi m\u00e1 podobu kar\u0113 raisu (\u30ab\u30ec\u30fc\u30e9\u30a4\u30b9), tedy kari pod\u00e1van\u00e9ho na r\u00fd\u017ei, jednoho z pil\u00ed\u0159\u016f y\u014dshoku (japonsk\u00e9 kuchyn\u011b inspirovan\u00e9 Z\u00e1padem).\n\n\n\nZ\u00e1kladem je om\u00e1\u010dka zahu\u0161t\u011bn\u00e1 japonskou kari j\u00ed\u0161kou. Rekonstrukce p\u016fvodn\u00edch recept\u016f a verze ve stylu n\u00e1mo\u0159nick\u00e9ho kari \u010dasto zmi\u0148uj\u00ed hov\u011bz\u00ed l\u016fj (hett), zat\u00edmco nejstar\u0161\u00ed prameny uv\u00e1d\u011bj\u00ed sp\u00ed\u0161e m\u00e1slo. Cel\u00fd pokrm se podob\u00e1 sp\u00ed\u0161 anglick\u00e9mu rag\u00fa s kari ne\u017e j\u00eddlu zalo\u017een\u00e9mu na ko\u0159enic\u00ed past\u011b podle indick\u00e9 tradice.\n\n\n\nDom\u00e1c\u00ed japonsk\u00e1 kari j\u00ed\u0161ka\n\n\n\nObvykle v n\u011bm najdete hov\u011bz\u00ed, klasickou trojici zeleniny (cibuli, mrkev, brambory), jednoduch\u00fd v\u00fdvar (nebo vodu), aby p\u0159evl\u00e1dala chu\u0165 kari ko\u0159en\u00ed, a prost\u00e9 dochucen\u00ed: s\u016fl, n\u011bkdy \u0161petku pep\u0159e. Pokrm se p\u0159i pod\u00e1v\u00e1n\u00ed prom\u00edch\u00e1v\u00e1 s r\u00fd\u017e\u00ed: om\u00e1\u010dka m\u00e1 hladkou, zahu\u0161t\u011bnou konzistenci a obaluje jednotliv\u00e1 zrnka. P\u00e1livost z\u016fst\u00e1v\u00e1 m\u00edrn\u00e1, chu\u0165 umami se rozv\u00edj\u00ed postupn\u011b a sladkost je jen jemn\u00e1.\n\n\n\nDu\u0161en\u00e9 hov\u011bz\u00ed ve stylu hosp\u016fdek izakaya: gyusuji nikomi, jeho\u017e hov\u011bz\u00ed \u0161lachy se skv\u011ble hod\u00ed i do kari\n\n\n\nZa zm\u00ednku stoj\u00ed: v receptech z konce obdob\u00ed Meid\u017ei (1907\u20131911) se \u010dasto objevuje ml\u00e9ko ke zjemn\u011bn\u00ed ko\u0159en\u00ed. Star\u0161\u00ed verze, p\u0159ibli\u017en\u011b z roku 1872, s\u00e1zej\u00ed sp\u00ed\u0161e na p\u00f3rek, z\u00e1zvor a \u010desnek a pou\u017e\u00edvaj\u00ed \u0161ir\u0161\u00ed \u0161k\u00e1lu \u017eivo\u010di\u0161n\u00fdch surovin, n\u011bkdy tak\u00e9 jablko nebo na z\u00e1v\u011br trochu yuzu. S ohledem na tyto rozd\u00edly mohou vedle sebe existovat dv\u011b autentick\u00e1 pojet\u00ed.\n\n\n\nP\u016fvod japonsk\u00e9ho hov\u011bz\u00edho kari\n\n\n\nTento p\u0159\u00edb\u011bh m\u00e1 dva hlavn\u00ed miln\u00edky. Prvn\u00edm jsou nejstar\u0161\u00ed zn\u00e1m\u00e9 ti\u0161t\u011bn\u00e9 recepty z roku 1872, z po\u010d\u00e1tku obdob\u00ed Meid\u017ei: p\u0159\u00edru\u010dky jako Seiy\u014d ry\u014dri shinan a Seiy\u014d ry\u014dri ts\u016b popisuj\u00ed kari podobn\u00e9 rag\u00fa, zahu\u0161t\u011bn\u00e9 moukou, s p\u0159evl\u00e1daj\u00edc\u00ed chut\u00ed kari ko\u0159en\u00ed a aromatick\u00fdm z\u00e1kladem z p\u00f3rku, z\u00e1zvoru a \u010desneku. J\u00eddeln\u00ed l\u00edstek z roku 1867 u\u017e v prost\u0159ed\u00ed stravov\u00e1n\u00ed z\u00e1padn\u00edho stylu zmi\u0148uje \u201ekrevetov\u00e9\u201c a \u201eku\u0159ec\u00ed\u201c kari.\n\n\n\nPot\u00e9 se mezi lety 1908 a 1911 prosazuje \u201eust\u00e1len\u011bj\u0161\u00ed\u201c podoba s kombinac\u00ed surovin, kter\u00e1 je dnes snadno rozpoznateln\u00e1. Ve star\u00fdch textech se \u017eivo\u010di\u0161n\u00e9 suroviny r\u016fzn\u00ed (hov\u011bz\u00ed, ku\u0159ec\u00ed, mo\u0159sk\u00e9 plody, dokonce i \u017e\u00e1by) a n\u011bkter\u00e9 verze p\u0159id\u00e1vaj\u00ed jablko nebo na z\u00e1v\u011br yuzu. Pod\u00e1v\u00e1n\u00ed s r\u00fd\u017e\u00ed je u\u017e pova\u017eov\u00e1no za samoz\u0159ejmost, n\u011bkter\u00e9 ran\u00e9 texty dokonce popisuj\u00ed serv\u00edrov\u00e1n\u00ed r\u00fd\u017ee do tvaru v\u011bnce.\n\n\n\nJaponsk\u00e9 hov\u011bz\u00ed v jin\u00e9m pojet\u00ed: sukiyaki, du\u0161en\u00e9 p\u0159\u00edmo u stolu v s\u00f3jov\u00e9 om\u00e1\u010dce s cukrem\n\n\n\nK ust\u00e1len\u00ed jasn\u00e9ho standardu doch\u00e1z\u00ed p\u0159edev\u0161\u00edm ve vojensk\u00e9m prost\u0159ed\u00ed. V p\u0159\u00edru\u010dce Kaigun kapp\u014djutsu sank\u014dsho (1908) nese recept ve faksimili n\u00e1zev \u30ab\u30ec\u30a4\u30e9\u30a4\u30b9 (dobov\u00fd pravopis) a uv\u00e1d\u00ed hov\u011bz\u00ed (nebo ku\u0159ec\u00ed), cibuli, mrkev, brambory, kari ko\u0159en\u00ed, mouku, s\u016fl a r\u00fd\u017ei. Tento vzor p\u0159eb\u00edraj\u00ed kucha\u0159ky z konce obdob\u00ed Meid\u017ei, kter\u00e9 ustaluj\u00ed zm\u00edn\u011bnou trojici zeleniny a p\u00e1livost \u010dasto zjem\u0148uj\u00ed ml\u00e9kem.\n\n\n\nV\u00fdvoj je spojen zejm\u00e9na s p\u0159\u00edstavn\u00edmi oblastmi otev\u0159en\u00fdmi zahrani\u010dn\u00edmu obchodu, p\u0159edev\u0161\u00edm s okol\u00edm Jokohamy, a tak\u00e9 s vojensk\u00fdmi institucemi. Zjednodu\u0161en\u00e9 tvrzen\u00ed, \u017ee \u201ekari vynalezlo n\u00e1mo\u0159nictvo\u201c, z\u016fst\u00e1v\u00e1 p\u0159edm\u011btem diskus\u00ed, Jokosuka v\u0161ak nakonec stanovila pravidla pro \u201en\u00e1mo\u0159nick\u00e9 kari\u201c na \u00farovni cel\u00e9ho m\u011bsta. V roce 1999 zah\u00e1jil v\u00fdbor pro o\u017eiven\u00ed m\u011bsta iniciativu \u201eYokosuka Navy Curry\u201c a vymezil jej\u00ed pravidla; certifikovan\u00e9 podniky ho \u010dasto pod\u00e1vaj\u00ed jako menu se sal\u00e1tem a ml\u00e9kem. \n\n\n\nHlavn\u00ed suroviny na b\u012bfu kar\u0113\n\n\n\n\n\n\n\n\nHov\u011bz\u00ed: hlavn\u00ed zdroj b\u00edlkovin; jeho \u017eelatina a tuk b\u011bhem va\u0159en\u00ed obohacuj\u00ed om\u00e1\u010dku a dod\u00e1vaj\u00ed j\u00ed plnost.\n\n\n\nCibule: dod\u00e1v\u00e1 hloubku chuti a sladkost; v om\u00e1\u010dce se rozva\u0159\u00ed a pom\u00e1h\u00e1 ji zahustit.\n\n\n\nMrkev: p\u0159id\u00e1v\u00e1 jemnou sladkost a barvu; vyva\u017euje s\u016fl a ko\u0159en\u00ed, ani\u017e by p\u0159ehlu\u0161ila chu\u0165 kari.\n\n\n\nBrambory: dod\u00e1vaj\u00ed pokrmu hutnost a sytost; jejich \u0161krob dopl\u0148uje j\u00ed\u0161ku, tak\u017ee om\u00e1\u010dka dob\u0159e ulp\u00edv\u00e1 na r\u00fd\u017ei.\n\n\n\nHov\u011bz\u00ed l\u016fj (\u30d8\u30c3\u30c8, hett) nebo chu\u0165ov\u011b neutr\u00e1ln\u00ed tuk: tuk pou\u017e\u00edvan\u00fd k opra\u017een\u00ed mouky a rozvinut\u00ed v\u016fn\u011b kari ko\u0159en\u00ed; l\u016fj (b\u00edl\u00fd hov\u011bz\u00ed tuk) se \u010dasto v\u00fdslovn\u011b uv\u00e1d\u00ed v rekonstrukc\u00edch n\u00e1mo\u0159nick\u00fdch recept\u016f.\n\n\n\nMouka: typick\u00e9 zahu\u0161\u0165ovadlo; vytv\u00e1\u0159\u00ed hladkou, zahu\u0161t\u011bnou om\u00e1\u010dku, odli\u0161nou od pouh\u00e9ho zredukovan\u00e9ho v\u00fdvaru.\n\n\n\nKari ko\u0159en\u00ed (britsk\u00e9ho typu): ur\u010duje chu\u0165ov\u00fd profil: h\u0159ejiv\u00e1 a vyv\u00e1\u017een\u00e1 sm\u011bs ko\u0159en\u00ed, m\u00e9n\u011b ostr\u00e1 ne\u017e ko\u0159enic\u00ed pasta podle indick\u00e9 tradice. (Dom\u00e1c\u00ed verzi najdete v receptu na japonsk\u00e9 kari ko\u0159en\u00ed.)\n\n\n\nJednoduch\u00fd v\u00fdvar nebo voda: zachov\u00e1v\u00e1 \u010dist\u00e9 chut\u011b a nech\u00e1v\u00e1 vyniknout kari ko\u0159en\u00ed; nep\u0159id\u00e1v\u00e1 dal\u0161\u00ed aromatick\u00e9 slo\u017eky, kter\u00e9 by mu konkurovaly.\n\n\n\nR\u00fd\u017ee (japonsk\u00e1 kr\u00e1tkozrnn\u00e1): ned\u00edln\u00e1 sou\u010d\u00e1st pokrmu; kari je ur\u010den\u00e9 k postupn\u00e9mu prom\u00edch\u00e1v\u00e1n\u00ed s r\u00fd\u017e\u00ed b\u011bhem j\u00eddla.\n\n\n\nDochucuj\u00edc\u00ed p\u0159\u00edloha: \u010datn\u00ed nebo japonsk\u00e1 zelenina nakl\u00e1dan\u00e1 v oct\u011b (tsukemono): nakysl\u00fd \u010di sladkokysel\u00fd protip\u00f3l, kter\u00fd n\u00e1mo\u0159nick\u00e9 i m\u00edstn\u00ed pod\u00e1v\u00e1n\u00ed doprov\u00e1z\u00ed u\u017e dlouho, jak dokl\u00e1d\u00e1 p\u0159ehled region\u00e1ln\u00edch pokrm\u016f japonsk\u00e9ho ministerstva zem\u011bd\u011blstv\u00ed, lesnictv\u00ed a rybolovu (MAFF) v\u011bnovan\u00fd yokosuka kaigun curry.\n\n\n\nVarianta (konec obdob\u00ed Meid\u017ei): ml\u00e9ko: zjem\u0148uje p\u00e1livost a ho\u0159kost; dom\u00e1c\u00ed \u00faprava \u010dasto dolo\u017een\u00e1 z let 1907\u20131911.\n\n\n\n\nJemn\u011bj\u0161\u00ed chut\u011b nab\u00edz\u00ed inarizushi \u2014 pouli\u010dn\u00ed sushi, kter\u00e9 vzniklo v obdob\u00ed Edo\n\n\n\nN\u011bkolik znak\u016f autenticity a \u010dast\u00e9 chyby\n\n\n\nAutentickou podobu pozn\u00e1te podle z\u00e1kladu z kari ko\u0159en\u00ed zahu\u0161t\u011bn\u00e9ho j\u00ed\u0161kou, hov\u011bz\u00edho a zeleniny nakr\u00e1jen\u00fdch na kostky, jednoduch\u00e9ho dochucen\u00ed a pod\u00e1v\u00e1n\u00ed s r\u00fd\u017e\u00ed. V rekonstrukc\u00edch n\u00e1mo\u0159nick\u00e9ho kari se pou\u017e\u00edv\u00e1 tak\u00e9 hov\u011bz\u00ed l\u016fj (hett) a pokrm \u010dasto doprov\u00e1zej\u00ed p\u0159\u00edlohy nakl\u00e1dan\u00e9 v oct\u011b nebo \u010datn\u00ed; v Jokosuce menu obvykle zahrnuje sal\u00e1t a ml\u00e9ko. \n\n\n\nJednotliv\u00e1 obdob\u00ed maj\u00ed jasn\u011b odli\u0161n\u00e9 znaky: v roce 1872 se up\u0159ednost\u0148uje p\u00f3rek, z\u00e1zvor a \u010desnek; mezi lety 1908 a 1911 se prosazuje trojice cibule-mrkev-brambory.\n\n\n\nPokud v\u00e1m jde o historickou p\u0159esnost, pozor na pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 bloky j\u00ed\u0161ky z pov\u00e1le\u010dn\u00e9ho obdob\u00ed (v pramenech z roku 1908 chyb\u011bj\u00ed), garam masalu \u010di kokosov\u00e9 ml\u00e9ko a tak\u00e9 na modern\u00ed p\u0159\u00edsady, kter\u00e9 naru\u0161uj\u00ed p\u016fvodn\u00ed skladbu. Pro srovn\u00e1n\u00ed se sou\u010dasn\u00fdmi verzemi s pevn\u011b dan\u00fdmi pravidly se m\u016f\u017eete pod\u00edvat tak\u00e9 na katsu curry nebo udon s kari. Nejlep\u0161\u00ed je zvolit jedno pojet\u00ed a d\u016fsledn\u011b se ho dr\u017eet.\n\n\n\n\n\n\tAutentick\u00e9 b\u012bfu kar\u0113 - Japonsk\u00e9 hov\u011bz\u00ed kari\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKari200 g hov\u011bz\u00edho hrud\u00ed (nakr\u00e1jen\u00e9ho na kostky)170 g cibule (nakr\u00e1jen\u00e9 na kosti\u010dky)80 g mrkve (nakr\u00e1jen\u00e9 na kosti\u010dky)150 g brambor (nakr\u00e1jen\u00fdch na kosti\u010dky)15 g \u010desneku (nasekan\u00e9ho najemno)20 g z\u00e1zvoru (nasekan\u00e9ho najemno)10 g hov\u011bz\u00edho loje28 g p\u0161eni\u010dn\u00e9 mouky s vysok\u00fdm obsahem lepku8 g kari ko\u0159en\u00ed (p\u0159ibli\u017en\u011b)500 ml v\u00fdvaru (plus trochu nav\u00edc podle pot\u0159eby)1 list bobkov\u00e9ho listu5 g mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu4 g mlet\u00e9ho z\u00e1zvoru (p\u0159ibli\u017en\u011b)4 g mlet\u00e9ho koriandru (p\u0159ibli\u017en\u011b)garam masala (podle chuti)s\u016fl (podle chuti)b\u00edl\u00fd pep\u0159 (podle chuti)V\u00fdvar1 ku\u0159ec\u00ed skelet (z 1 ku\u0159ete)1 cibule0.5 mrkve0.5 p\u00f3rku (pokud ho m\u00e1te)slupky ze z\u00e1zvoru (podle chuti)1 L vody1 list bobkov\u00e9ho listu2 h\u0159eb\u00ed\u010dky10 kuli\u010dek b\u00edl\u00e9ho pep\u0159e9 g soli\t\n\t\n\t\tDen 1 \u2014 V\u00fdvar + z\u00e1klad na kariP\u0159ipravte v\u00fdvar: do velk\u00e9ho hrnce nalijte vodu, p\u0159idejte omyt\u00fd ku\u0159ec\u00ed skelet a p\u0159ive\u010fte k varu. Seberte p\u011bnu a va\u0159te 30 minut, p\u0159i\u010dem\u017e podle pot\u0159eby sb\u00edrejte dal\u0161\u00ed p\u011bnu.Cibuli, mrkev a p\u00f3rek nakr\u00e1jejte na velk\u00e9 kusy, p\u0159idejte je spolu se slupkami ze z\u00e1zvoru a pot\u00e9 p\u0159idejte bobkov\u00fd list, h\u0159eb\u00ed\u010dek, kuli\u010dky b\u00edl\u00e9ho pep\u0159e a s\u016fl. Znovu p\u0159ive\u010fte k varu, ztlumte plamen a nechte m\u00edrn\u011b probubl\u00e1vat 3 a\u017e 4 hodiny (podle pot\u0159eby dol\u00e9vejte trochu vody, aby hladina z\u016fstala stejn\u00e1).V\u00fdvar sce\u010fte a dejte stranou.V kastrolu na m\u00edrn\u00e9m ohni rozpus\u0165te\/zah\u0159ejte hov\u011bz\u00ed l\u016fj a orestujte na n\u011bm \u010desnek. Jakmile za\u010dne \u010desnek zl\u00e1tnout, p\u0159idejte z\u00e1zvor a restujte na m\u00edrn\u00e9m ohni. (Pokud pou\u017e\u00edv\u00e1te pevn\u00fd l\u016fj, vyjm\u011bte kousky, a\u017e se scvrknou a p\u0159estanou pou\u0161t\u011bt tuk.)P\u0159idejte cibuli a na m\u00edrn\u00e9m ohni ji restujte, dokud nez\u00edsk\u00e1 tmav\u011b karamelovou barvu.P\u0159idejte mouku a prom\u00edchejte, pot\u00e9 p\u0159isypte kari ko\u0159en\u00ed a m\u00edchejte, a\u017e vznikne jednolit\u00e1 pasta (j\u00ed\u0161ka).Postupn\u011b p\u0159il\u00e9vejte vrouc\u00ed v\u00fdvar a rozm\u00edch\u00e1vejte v n\u011bm j\u00ed\u0161ku, pot\u00e9 p\u0159idejte \u0159\u00edmsk\u00fd km\u00edn, koriandr, bobkov\u00fd list a mlet\u00fd z\u00e1zvor. Nechte na m\u00edrn\u00e9m ohni probubl\u00e1vat alespo\u0148 2 hodiny.Nechte zcela vychladnout a pot\u00e9 ulo\u017ete p\u0159es noc do lednice.Den 2 \u2014 Maso, zelenina a dokon\u010den\u00edMaso osolte a opep\u0159ete, pot\u00e9 ho na p\u00e1nvi zprudka ope\u010dte, aby z\u00edskalo barvu. Zalijte v\u00fdvarem tak, aby bylo pr\u00e1v\u011b pono\u0159en\u00e9, a duste na m\u00edrn\u00e9m ohni 2 hodiny.Mrkev a brambory orestujte, pot\u00e9 je uva\u0159te v tro\u0161e v\u00fdvaru dom\u011bkka (upravte plamen tak, aby se brambory nerozpadaly). Zeleninu vyjm\u011bte z v\u00fdvaru a dejte stranou.Maso vyjm\u011bte a v\u00fdvar, ve kter\u00e9m se dusilo, p\u0159ilijte do kari, abyste upravili jeho hustotu. Nechte m\u00edrn\u011b probubl\u00e1vat. Podle pot\u0159eby dosolte.Na konci va\u0159en\u00ed p\u0159idejte garam masalu, pot\u00e9 vra\u0165te maso, mrkev a brambory a zvolna proh\u0159ejte.\t\n\t\n\t\tP\u0159\u00edprava receptu trv\u00e1 p\u0159ibli\u017en\u011b 2 dny (dlouh\u00e9 va\u0159en\u00ed + odle\u017een\u00ed p\u0159es noc). Pro jemn\u011bj\u0161\u00ed kari z\u00e1klad p\u0159ed odle\u017een\u00edm rozmixujte a propas\u00edrujte a p\u0159i oh\u0159\u00edv\u00e1n\u00ed upravte konzistenci trochou v\u00fdvaru.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196856"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196856\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116212"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}