{"id":197104,"title":"Tanindon s hov\u011bz\u00edm masem a vejcem","modified":"2026-10-31T17:12:23+01:00","plain":"Z misky stoup\u00e1 nasl\u00e1dl\u00e1 p\u00e1ra a nese s sebou v\u016fni hov\u011bz\u00edho zjemn\u011bn\u00e9ho s\u00f3jovou om\u00e1\u010dkou, rozpl\u00fdvaj\u00edc\u00ed se cibule a prou\u017ek\u016f sotva ztuhl\u00e9ho vejce. Tahle d\u016fv\u011brn\u011b zn\u00e1m\u00e1 kombinace p\u0159ipom\u00edn\u00e1 mamin\u010dinu kuchyni, p\u0159esto\u017ee jej\u00ed n\u00e1zev p\u0159izn\u00e1v\u00e1, \u017ee jednotliv\u00e9 suroviny jsou si naprosto ciz\u00ed. \n\n\n\nTanindon, tato hrav\u00e1 \u201emiska cizinc\u016f\u201c, je prot\u011bj\u0161kem ku\u0159ec\u00edho masa s vejcem v pokrmu oyakodon. Je to j\u00eddlo, kter\u00e9 zah\u0159eje na du\u0161i, hotov\u00e9 za 10 a\u017e 20 minut, a z\u00e1rove\u0148 plod 150 let kulin\u00e1\u0159sk\u00e9 tradice, to v\u0161e z jedin\u00e9 p\u00e1nve.\n\n\n\nSlavn\u00fd oyakodon\n\n\n\nV cel\u00e9m Japonsku a st\u00e1le \u010dast\u011bji i v zahrani\u010d\u00ed nab\u00edz\u00ed tento pokrm mnohem v\u00edc ne\u017e jen rychlou p\u0159\u00edpravu: sv\u011bd\u010d\u00ed o \u00fastupu star\u00fdch tabu a ofici\u00e1ln\u00edch varov\u00e1n\u00ed p\u0159ed konzumac\u00ed \u010dty\u0159noh\u00fdch zv\u00ed\u0159at, kter\u00e1 nahradila modern\u00ed chu\u0165 na hov\u011bz\u00ed. Abyste si ho vychutnali naplno, vyplat\u00ed se pochopit, co d\u011bl\u00e1 tanindon prav\u00fdm tanindonem a pro\u010d na t\u011bchto detailech z\u00e1le\u017e\u00ed.\n\n\n\nP\u016fvod a n\u00e1zev: od obdob\u00ed Meid\u017ei po Kansai\n\n\n\nV 70. letech 19. stolet\u00ed Japonsko v obdob\u00ed Meid\u017ei zm\u00edrnilo n\u00e1bo\u017eensk\u00e1 a spole\u010densk\u00e1 tabu, kter\u00e1 po stalet\u00ed zakazovala konzumaci masa \u010dty\u0159noh\u00fdch zv\u00ed\u0159at. Tokij\u0161t\u00ed intelektu\u00e1lov\u00e9 tehdy d\u00e1vali najevo svou modernost pokrmem kaikadon, miskou r\u00fd\u017ee s hov\u011bz\u00edm a vejcem, kter\u00e1 hl\u00e1sala bunmei kaika: \u201ecivilizaci a osv\u00edcen\u00ed\u201c. \n\n\n\nV obchodn\u00edch \u010dtvrt\u00edch \u00d3saky kucha\u0159i tento n\u00e1pad p\u0159evzali, ale s humorem typick\u00fdm pro Kansai: pokud jsou ku\u0159e a vejce rodi\u010d a d\u00edt\u011b (oyako), pak hov\u011bz\u00ed (nebo vep\u0159ov\u00e9) a vejce musej\u00ed b\u00fdt cizinci, tedy tanin. Slovn\u00ed h\u0159\u00ed\u010dka se ujala a u\u017e v obdob\u00ed Tai\u0161\u00f3 pod\u00e1valy podniky v Namb\u011b tanindon \u00fa\u0159edn\u00edk\u016fm i n\u00e1hodn\u00fdm host\u016fm.\n\n\n\nBrzy se p\u0159idaly i zaveden\u00e9 restaurace. Harij\u016b, podnik specializovan\u00fd na sukiyaki otev\u0159en\u00fd v roce 1919, p\u0159elil r\u00fd\u017ei svou vydatnou om\u00e1\u010dkou warishita a pokrm pojmenoval Beef Wan, \u010d\u00edm\u017e ho za\u0159adil mezi \u00f3sack\u00e9 klasiky. Herec Tsuyoshi Nait\u014d vzpom\u00edn\u00e1, \u017ee kdy\u017e o des\u00edtky let pozd\u011bji p\u0159ijel do Tokia, byl \u201eopravdu \u0161okov\u00e1n\u201c, \u017ee tanindon nenab\u00edz\u00ed \u017e\u00e1dn\u00e1 tamn\u00ed restaurace s nudlemi soba; pro rod\u00e1ky z Kansai je tato miska stejn\u011b b\u011b\u017en\u00e1 jako pol\u00e9vka miso. \n\n\n\nNezbytn\u00e9 z\u00e1klady: jak poznat (a p\u0159ipravit) autentick\u00fd tanindon\n\n\n\n\n\n\n\nAutentick\u00e9 verze pou\u017e\u00edvaj\u00ed tenk\u00e9 pl\u00e1tky masa: v Kansai je standardem mramorovan\u00e9 hov\u011bz\u00ed, zat\u00edmco kucha\u0159i v Kant\u00f3 \u010dasto sahaj\u00ed po vep\u0159ov\u00e9m; s ku\u0159ec\u00edm u\u017e jde o jin\u00fd pokrm (oyakodon). \n\n\n\nNejprve se zvolna va\u0159\u00ed kole\u010dka cibule, kter\u00e1 uvol\u0148uj\u00ed svou sladkost do om\u00e1\u010dky warishita z dashi, s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu a \u010dasto i sak\u00e9. Vznik\u00e1 tak vyv\u00e1\u017een\u00e1 chu\u0165, kter\u00e1 p\u0159\u00edjemn\u011b obal\u00ed rty, ale nen\u00ed p\u0159eslazen\u00e1. V tomto lehce probubl\u00e1vaj\u00edc\u00edm v\u00fdvaru se maso va\u0159\u00ed jen kr\u00e1tce, pr\u00e1v\u011b tak dlouho, aby zk\u0159ehlo.\n\n\n\nZ\u00e1sadn\u00ed jsou vejce, kter\u00e1 se p\u0159id\u00e1vaj\u00ed a\u017e nakonec. Lehce se roz\u0161lehaj\u00ed a voln\u011b vlij\u00ed klikat\u00fdm pohybem. Tradi\u010dn\u011b z\u016fst\u00e1vaj\u00ed polotekut\u00e1 (zhruba 70 % prope\u010den\u00ed, ona konzistence toro-toro tolik cen\u011bn\u00e1 u donburi), aby se prom\u00edsila s horkou r\u00fd\u017e\u00ed a z\u016fstala leskl\u00e1. Hotov\u00e1 sm\u011bs se pak nech\u00e1 sklouznout na \u010derstv\u011b v p\u00e1\u0159e uva\u0159enou kulatozrnnou r\u00fd\u017ei a om\u00e1\u010dka se vs\u00e1kne do ka\u017ed\u00e9ho zrnka.\n\n\n\nDonburi jsou kategori\u00ed japonsk\u00fdch pokrm\u016f zvan\u00fdch \u201emisky r\u00fd\u017ee\u201c, pro za\u0159azen\u00ed do t\u00e9to kategorie mus\u00ed pokrm spl\u0148ovat p\u0159esn\u011b dan\u00e9 znaky’\n\n\n\nZ\u00e1v\u011bre\u010dn\u00e9 dochucen\u00ed se li\u0161\u00ed: sn\u00edtky mitsuby nebo kole\u010dka jarn\u00ed cibulky jsou b\u011b\u017en\u00e9 v\u0161ude, zat\u00edmco beni sh\u014dga a \u0161petka shichimi se objevuj\u00ed \u010dast\u011bji na v\u00fdchod\u011b. Varovn\u00e9 sign\u00e1ly se poznaj\u00ed sn\u00e1z: v\u00fdvar bez dashi, natvrdo uva\u0159en\u00e1 vejce, chyb\u011bj\u00edc\u00ed cibule nebo, co\u017e je nemysliteln\u00e9, verze pod\u00e1van\u00e1 bez r\u00fd\u017ee.\n\n\n\nP\u0159ehled region\u00e1ln\u00edch rozd\u00edl\u016f\n\n\n\nKdy\u017e si v Kansai objedn\u00e1te \u201etanindon\u201c, automaticky se po\u010d\u00edt\u00e1 s hov\u011bz\u00edm. V\u00fdvar b\u00fdv\u00e1 n\u011bkdy sv\u011btlej\u0161\u00ed d\u00edky pou\u017eit\u00ed usukuchi (sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky). Jeho sladkost se \u010dasto upravuje tak, aby p\u0159ipom\u00ednal sukiyaki. \u00d3sack\u00e1 hrdost se projevuje ve specializovan\u00fdch podnic\u00edch i historick\u00fdch restaurac\u00edch zam\u011b\u0159en\u00fdch na hov\u011bz\u00ed, kter\u00e9 tento pokrm poj\u00edmaj\u00ed jako donburi p\u0159\u00edbuzn\u00e9 sukiyaki. Stejn\u00e1 sm\u011bs m\u00e1 i sv\u00e9 nudlov\u00e9 varianty: tanin\u2011udon a tanin\u2011soba, d\u00edky nim\u017e je spojen\u00ed hov\u011bz\u00edho s vejcem v m\u00edstn\u00ed kuchyni naprostou samoz\u0159ejmost\u00ed.\n\n\n\nV Kant\u00f3 se n\u00e1zvoslov\u00ed li\u0161\u00ed. Historicky n\u00e1zev \u201ekaikadon\u201c ozna\u010doval modern\u00ed spojen\u00ed masa a vejce; \u010dast\u011bji se tu objevuje vep\u0159ov\u00e9 a v restaurac\u00edch s nudlemi soba m\u016f\u017ee tanindon znamenat vep\u0159ov\u00e9 s vejcem, proto\u017ee hov\u011bz\u00ed u\u017e m\u00e1 sv\u016fj vlastn\u00ed gy\u016bdon. \n\n\n\nGyudon\n\n\n\n\u0158et\u011bzce se nejasnostem vyh\u00fdbaj\u00ed pomoc\u00ed popisn\u00fdch n\u00e1zv\u016f: \u725b\u3068\u3058\u4e3c (gy\u016b\u2011toji\u2011don) pro hov\u011bz\u00ed s vejcem; u vep\u0159ov\u00e9ho najdete nap\u0159\u00edklad \u8c5a\u751f\u59dc\u4e3c (buta\u2011sh\u014dga\u2011don) (v Nakau) nebo podle regionu n\u00e1zvy jako \u201ebutatamako\u2011don\u201c. Je t\u0159eba je odli\u0161it od \u3057\u3087\u3046\u304c\u713c\u304d\u4e3c (misky vep\u0159ov\u00e9ho se z\u00e1zvorem typu sh\u014dgayaki, bez vejce p\u0159ipraven\u00e9ho metodou toji), kde se vejce metodou toji nepou\u017e\u00edv\u00e1. \n\n\n\nZnaky autenticity\n\n\n\nNezbytn\u00e9 suroviny jsou jasn\u00e9: om\u00e1\u010dka warishita na b\u00e1zi dashi, pl\u00e1tky hov\u011bz\u00edho nebo vep\u0159ov\u00e9ho (nikdy ku\u0159ec\u00ed: to je oyakodon), cibule, sotva ztuhl\u00e9 vejce a r\u00fd\u017ee. Na m\u00edrn\u00e9m ohni m\u00e1 v\u00fdvar jen lehce probubl\u00e1vat: jemn\u00e9 bubl\u00e1n\u00ed rozvine sladkost cibule a umami dashi, ne\u017e do n\u011bj vlo\u017e\u00edte maso, kter\u00e9 se kr\u00e1tce pova\u0159\u00ed, aby z\u016fstalo k\u0159ehk\u00e9. V\u016fn\u011b m\u00e1 p\u0159ipom\u00ednat sukiyaki, b\u00fdt vyv\u00e1\u017een\u00e1 a pln\u00e1 chuti, nikoli p\u016fsobit jako pouh\u00e1 sm\u011bs s\u00f3jov\u00e9 om\u00e1\u010dky a cukru.\n\n\n\nVarovn\u00e9 sign\u00e1ly jsou stejn\u011b z\u0159ejm\u00e9. Chyb\u00ed dashi? Pozn\u00e1te to okam\u017eit\u011b: chuti pokrmu sch\u00e1z\u00ed hloubka. \u201eTanindon\u201c bez cibule \u010di negi nebo s vejci um\u00edchan\u00fdmi dosucha postr\u00e1d\u00e1 z\u00e1sadn\u00ed konzistenci a v\u016fn\u011b. Verze bez r\u00fd\u017ee (nap\u0159\u00edklad pro ketogenn\u00ed dietu) r\u00fd\u017ei vynech\u00e1vaj\u00ed; mo\u017en\u00e1 jsou chutn\u00e9, ale z definice nejde o donburi. A na n\u00e1zvech z\u00e1le\u017e\u00ed: ozna\u010dit misku ku\u0159ec\u00edho s vejcem jako \u201etanindon\u201c znamen\u00e1 set\u0159\u00edt rozd\u00edl mezi oyako a tanin, v n\u011bm\u017e spo\u010d\u00edv\u00e1 podstata pokrmu.\n\n\n\nDiskuse se soust\u0159ed\u00ed na tepelnou \u00fapravu vejce. V nej\u010dist\u0161\u00ed podob\u011b m\u00e1 b\u00fdt v\u00fdsledkem konzistence toro\u2011toro. U variant ovlivn\u011bn\u00fdch sukiyaki se n\u011bkdy navrch p\u0159id\u00e1v\u00e1 syrov\u00fd \u017eloutek; d\u00edky japonsk\u00fdm zvyklostem p\u0159i zach\u00e1zen\u00ed s vejci je syrov\u00e9 vejce b\u011b\u017enou sou\u010d\u00e1st\u00ed j\u00eddel jako sukiyaki \u010di tamago\u2011kake\u2011gohan, mimo Japonsko v\u0161ak str\u00e1vn\u00edci \u010dasto d\u00e1vaj\u00ed p\u0159ednost pasterovan\u00fdm vejc\u00edm nebo o n\u011bco pevn\u011bj\u0161\u00ed konzistenci. Existuj\u00ed i dal\u0161\u00ed varianty: mlet\u00e9 maso je rychlej\u0161\u00ed na p\u0159\u00edpravu, ale nem\u00e1 pru\u017enou strukturu pl\u00e1tk\u016f p\u0159i skousnut\u00ed; losos s vejcem je dal\u0161\u00ed slovn\u00ed h\u0159\u00ed\u010dka a pat\u0159\u00ed do jin\u00fdch skupin donburi.\n\n\n\nRozumn\u00e9 \u00fapravy z\u016fst\u00e1vaj\u00ed v\u011brn\u00e9 duchu pokrmu: hrst shiitake nebo shimeji pos\u00edl\u00ed umami; trocha mouky \u010di bramborov\u00e9ho \u0161krobu na vep\u0159ov\u00e9m m\u016f\u017ee om\u00e1\u010dce dodat sametovost. Autenticita spo\u010d\u00edv\u00e1 v zachov\u00e1n\u00ed z\u00e1kladn\u00edho chu\u0165ov\u00e9ho profilu a spr\u00e1vn\u00e9ho n\u00e1zvoslov\u00ed (\u201ekaikadon\u201c, \u201egy\u016b\u2011toji\u2011don\u201c \u010di \u201e\u8c5a\u751f\u59dc\u4e3c\u201c v Tokiu; \u201etanindon\u201c v \u00d3sace), aby str\u00e1vn\u00edci p\u0159esn\u011b v\u011bd\u011bli, jakou kombinaci masa a vejce dostanou. \n\n\n\nCestujete do Japonska? Mal\u00e1 pom\u016fcka k objedn\u00e1v\u00e1n\u00ed\n\n\n\nVod\u00edtkem jsou n\u00e1zvy v j\u00eddeln\u00edm l\u00edstku. V \u00d3sace a Kansai hledejte \u4ed6\u4eba\u4e3c (tanindon). V Tokiu a Kant\u00f3 p\u00e1trejte po \u958b\u5316\u4e3c (kaikadon), zejm\u00e9na v tradi\u010dn\u00edch restaurac\u00edch s nudlemi soba. Jinde j\u00eddeln\u00ed l\u00edstky \u010dasto pou\u017e\u00edvaj\u00ed popisn\u00e9 n\u00e1zvy jako \u201e\u725b\u3068\u3058\u4e3c (gy\u016b\u2011toji\u2011don)\u201c pro hov\u011bz\u00ed nebo \u201e\u8c5a\u751f\u59dc\u4e3c (buta\u2011sh\u014dga\u2011don)\u201c pro vep\u0159ov\u00e9 varianty ochucen\u00e9 z\u00e1zvorem. Ov\u011b\u0159te si druh masa (hov\u011bz\u00ed \u010di vep\u0159ov\u00e9), proto\u017ee to, co se automaticky p\u0159edpokl\u00e1d\u00e1, se li\u0161\u00ed podle regionu a typu podniku (restaurace s nudlemi soba v Kant\u00f3 \u010dasto up\u0159ednost\u0148uj\u00ed vep\u0159ov\u00e9).\n\n\n\nObloha ud\u00e1v\u00e1 t\u00f3n: b\u011b\u017en\u00e1 je jarn\u00ed cibulka nebo mitsuba; hov\u011bz\u00ed n\u011bkdy doprov\u00e1z\u00ed hrom\u00e1dka \u010derven\u00e9ho nakl\u00e1dan\u00e9ho z\u00e1zvoru; shichimi \u010dek\u00e1 na stole. Pokud jde o konzistenci, hledejte: jemn\u00e9 a leskl\u00e9 vejce, propojen\u00fd v\u00fdvar, horkou a lehce lepkavou r\u00fd\u017ei. P\u0159i dom\u00e1c\u00edm va\u0159en\u00ed je hlavn\u00edm l\u00e1kadlem rychl\u00e1 p\u0159\u00edprava ve v\u0161edn\u00ed ve\u010der: soust\u0159e\u010fte se na tenk\u00e9 kr\u00e1jen\u00ed, vyv\u00e1\u017eenou om\u00e1\u010dku warishita a \u0161etrn\u00e9 ztuhnut\u00ed vejce m\u00edsto slo\u017eit\u00fdch postup\u016f.\n\n\n\n\n\n\tAutentick\u00fd tanindon - Donburi s hov\u011bz\u00edm masem a vejci\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 l\u017e\u00edce mirinu2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky120 ml v\u00fdvaru da\u0161i (dom\u00e1c\u00edho nebo z pr\u00e1\u0161ku)100 g hov\u011bz\u00edho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)0.5 st\u0159edn\u011b velk\u00e9 cibule (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)2 vejce (lehce roz\u0161lehan\u00e1)N\u011bkolik sn\u00edtk\u016f mitsuby (nebo na tenko nakr\u00e1jen\u00e1 cibulka)2 misky hork\u00e9 japonsk\u00e9 r\u00fd\u017ee (uva\u0159en\u00e9)\t\n\t\n\t\tV mal\u00e9 p\u00e1nvi (18\u201320 cm) sm\u00edchejte mirin, s\u00f3jovou om\u00e1\u010dku a da\u0161i; p\u0159ive\u010fte k m\u00edrn\u00e9mu varu a nechte mirin 30 sekund pova\u0159it, aby se odpa\u0159il alkohol.P\u0159idejte cibuli a zvolna va\u0159te, dokud nezesklovat\u00ed.P\u0159idejte hov\u011bz\u00ed maso, rozprost\u0159ete ho a va\u0159te jen tak dlouho, dokud nezm\u011bn\u00ed barvu. Nep\u0159eva\u0159te ho, aby z\u016fstalo k\u0159ehk\u00e9.P\u0159ilijte polovinu vajec; p\u0159iklopte a va\u0159te na m\u00edrn\u00e9m ohni, dokud povrch neza\u010dne lehce tuhnout.Doprost\u0159ed nalijte zbytek vajec, znovu p\u0159iklopte a va\u0159te n\u011bkolik sekund tak, aby vejce z\u016fstala lehce tekut\u00e1.Nechte cel\u00fd obsah p\u00e1nve sklouznout na horkou r\u00fd\u017ei a ozdobte mitsubou nebo cibulkou; ihned pod\u00e1vejte.\t\n\t\n\t\t\nP\u0159i p\u0159\u00edli\u0161 dlouh\u00e9m va\u0159en\u00ed hov\u011bz\u00ed maso ztvrdne; st\u00e1hn\u011bte p\u00e1nev z ohn\u011b, jakmile druh\u00e1 d\u00e1vka vajec nap\u016fl ztuhne.\nV dom\u00e1cnostech v Kansai se hov\u011bz\u00ed maso n\u011bkdy nahrazuje pl\u00e1tky ryb\u00ed pasty a vznik\u00e1 tak kin\u014d-don (\u201elistov\u00e1 miska\u201c).\n\n\t\n\t\n\t\tPlat principalJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nZdroj receptu: https:\/\/www.honmirin.org\/recipes\/218\n\n\n\n\u2022 Tanindon (miska r\u00fd\u017ee s hov\u011bz\u00edm a vejcem) \u4ed6\u4eba\u4e3c \u2013 Just One Cookbook (anglicky)\u2022 Recept na tanindon (\u4ed6\u4eba\u4e3c) \u2013 Miska r\u00fd\u017ee s hov\u011bz\u00edm a vejcem \u2013 No Recipes (anglicky)\u2022 Restaurace \u3042\u304b\u4e43 specializovan\u00e1 na \u4ed6\u4eba\u4e3c \u2013 Tenma \/ Donburi \u2013 Tabelog (japonsky)\u2022 Pro\u010d \u201e\u4ed6\u4eba\u4e3c\u201c? Ne\u010dekan\u00fd p\u016fvod n\u00e1zvu \u2013 \u9ad8\u9f62\u8005\u306e\u98df\u5353 (japonsky)\u2022 \u5185\u85e4\u525b\u5fd7 po p\u0159\u00edjezdu do Tokia nejv\u00edc \u0161okovalo, \u017ee tu chyb\u00ed \u201e\u3007\u3007\u4e3c\u201c!? \u2013 \u6587\u5316\u653e\u9001 (japonsky)\u2022 \u4ed6\u4eba\u4e3c \u2013 Wikipedie (japonsky)\u2022 Tanindon (japonsk\u00e1 miska r\u00fd\u017ee s vep\u0159ov\u00fdm a vejcem) \u2013 Sudachi (anglicky)\u2022 \u4ed6\u4eba\u4e3c [Japonsko] \u2013 \u4e16\u754c\u306e\u5730\u65b9\u6599\u7406 (japonsky)\u2022 Tanindon \u2013 Donburi s lososem a vejcem (miska r\u00fd\u017ee) \u2013 delectabilia (anglicky)\u2022 Co je \u4ed6\u4eba\u4e3c (tanindonburi)? V\u00fdznam a pou\u017eit\u00ed \u2013 Kotobank (japonsky)\u2022 Va\u0161e osv\u011bd\u010den\u00e1 dom\u00e1c\u00ed japonsk\u00e1 j\u00eddla: r\/JapaneseFood \u2013 Reddit (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197104","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=197104"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197104\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/82081"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}