{"id":144512,"title":"Otantik Ton Bal\u0131kl\u0131 Mayonezli Onigiri","modified":"2026-06-16T14:55:23+02:00","plain":"Japonya\u2019y\u0131 kendi mutfa\u011f\u0131n\u0131zda ya\u015fatman\u0131z i\u00e7in \u00fcnl\u00fc Japon dolgulu pirin\u00e7 toplar\u0131na dair kapsaml\u0131 bir rehber\n\n\n\nOnigiri nedir?\n\n\n\nSen de \u201c\ud83c\udf59\u201d emojisini hep merak m\u0131 ettin? \u0130\u015fte o bir onigiri! Japon mutfa\u011f\u0131n\u0131n bu ikonik at\u0131\u015ft\u0131rmal\u0131\u011f\u0131, asl\u0131nda pi\u015fmi\u015f pirin\u00e7ten yap\u0131lan, \u00e7o\u011fu zaman \u00fc\u00e7gen bi\u00e7imli ve bir yaprak nori yosununa sar\u0131lan bir pirin\u00e7 topudur (makilerde kullan\u0131lan\u0131n ayn\u0131s\u0131). Yaln\u0131zca hafif tuzlanm\u0131\u015f pirin\u00e7ten olu\u015fan sade onigiriler de vard\u0131r; daha yarat\u0131c\u0131, farkl\u0131 malzemelerle doldurulan \u00e7e\u015fitleri de.\n\n\n\n\u201cYani k\u0131sacas\u0131 \u00fc\u00e7gen bir su\u015fi, \u00f6yle mi?\u201d… Pek say\u0131lmaz! Su\u015fiden temel fark\u0131, onigirinin buharda pi\u015fmi\u015f sade pirin\u00e7le haz\u0131rlan\u0131p hafif\u00e7e tuz ve bazen de furikake ile tatland\u0131r\u0131lmas\u0131d\u0131r. Su\u015fi pirinci ise \u015feker ve pirin\u00e7 sirkesi ile haz\u0131rlan\u0131r.\n\n\n\nK\u0131sacas\u0131 burada ama\u00e7 i\u00e7 harc\u0131 \u00f6ne \u00e7\u0131karmakt\u0131r; pirin\u00e7 yaln\u0131zca onu ta\u015f\u0131yan n\u00f6tr bir zemin olmal\u0131d\u0131r. As\u0131l lezzet, i\u00e7 dolgudad\u0131r.\n\n\n\n\n\n\n\nOnigirinin k\u00f6keni\n\n\n\nAsl\u0131nda onigiri, Japon k\u00fclt\u00fcr\u00fcnde biraz da sandvi\u00e7in g\u00f6rd\u00fc\u011f\u00fc i\u015flevi \u00fcstlenmi\u015ftir. \u0130lk zamanlarda, daha uzun s\u00fcre dayanmas\u0131 i\u00e7in k\u00fc\u00e7\u00fck tuzlu pirin\u00e7 toplar\u0131 s\u0131k\u0131\u015ft\u0131r\u0131l\u0131r; askerler, samuraylar, tarladaki \u00e7ift\u00e7iler ya da k\u0131sacas\u0131 yolda olan herkes i\u00e7in son derece pratik bir at\u0131\u015ft\u0131rmal\u0131k haz\u0131rlan\u0131rd\u0131. \n\n\n\nBu k\u00fc\u00e7\u00fck toplar\u0131 ta\u015f\u0131mak da, elle yemek de \u00e7ok kolayd\u0131. Zamanla bu pirin\u00e7 toplar\u0131n\u0131n i\u00e7i tuzlu ya da dayan\u0131kl\u0131 malzemelerle doldurulmaya ba\u015fland\u0131; b\u00f6ylece pirinci koruma g\u00f6revini de bu malzemeler \u00fcstlenmi\u015f oldu. \n\n\n\nOnigiri ne zaman yenir?\n\n\n\nOnigiri bug\u00fcn de o piknik havas\u0131n\u0131 koruyor. Genellikle enerji d\u00fc\u015f\u00fcnce, h\u0131zl\u0131ca toparlanmak i\u00e7in yenir. Okula ya da i\u015fe g\u00f6t\u00fcrmek, \u00f6\u011fle aras\u0131nda yemek veya ev d\u0131\u015f\u0131nda ge\u00e7irilen herhangi bir g\u00fcnde yan\u0131na almak \u00e7ok pratiktir. Bu y\u00fczden Japonya\u2019da bento k\u00fclt\u00fcr\u00fcn\u00fcn \u00f6ne \u00e7\u0131kan par\u00e7alar\u0131ndan biridir.\n\n\n\n\u0130yi onigiri nas\u0131l yap\u0131l\u0131r?\n\n\n\n\n\n\n\nOnigirinin temel malzemeleri\n\n\n\nT\u0131pk\u0131 basit bir sandvi\u00e7te oldu\u011fu gibi, temel bir onigiri yapmak i\u00e7in \u00e7ok az malzemeye ihtiyac\u0131n\u0131z vard\u0131r: pi\u015fmi\u015f pirin\u00e7 ve nori yapraklar\u0131. Pirin\u00e7 olarak genellikle k\u0131sa taneli beyaz pirin\u00e7 kullan\u0131yorum. Nori i\u00e7in de maki sararken kulland\u0131\u011f\u0131n\u0131z ayn\u0131 yapraklar\u0131 tercih edebilirsiniz.\n\n\n\n\u0130\u00e7 har\u00e7 (ton bal\u0131\u011f\u0131, somon, tavuk, vejetaryen)\n\n\n\nOnigirinizin i\u00e7ini neredeyse can\u0131n\u0131z\u0131n istedi\u011fi her \u015feyle doldurabilirsiniz. Tek s\u0131n\u0131r hayal g\u00fcc\u00fcn\u00fcz! En yayg\u0131n i\u00e7 har\u00e7lar aras\u0131nda elbette \u00e7i\u011f somon, \u00e7i\u011f ton bal\u0131\u011f\u0131 ve pi\u015fmi\u015f tavuk bulunur\u2026 \n\n\n\nDaha \u00f6zenli tariflerde ise pirincin i\u00e7i, bonito gevre\u011fi ve soya sosu ile marine edilmi\u015f kar\u0131\u015f\u0131mlarla doldurulabilir. Ya da Japon mayonezi ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f pi\u015fmi\u015f ton bal\u0131\u011f\u0131 ve bal\u0131k yumurtas\u0131 (masago) kullan\u0131labilir\u2026 Tatl\u0131-tuzlu lezzetleri sevenler, marine edilmi\u015f Japon eri\u011fi olan umeboshiyi, tsukemono t\u00fcr\u00fc tur\u015fular\u0131, hatta narutomaki gibi kamaboko \u00fcr\u00fcnlerini bile tercih edebilir!\n\n\n\nVejetaryenler de kendilerine uygun bir\u00e7ok se\u00e7enek bulabilir; \u00f6rne\u011fin y\u0131rt\u0131lm\u0131\u015f nori yapraklar\u0131yla ya da canlar\u0131n\u0131n \u00e7ekti\u011fi herhangi bir sebzeyle haz\u0131rlanan onigiriler harika olur!\n\n\n\nAyn\u0131 pirin\u00e7, kimbap ad\u0131 verilen Kore usul\u00fc makiler yapmak i\u00e7in de kullan\u0131l\u0131r\n\n\n\nOnigiri \u015fekilleri ve \u00e7e\u015fitleri\n\n\n\nOnigirinin en ikonik \u015fekli \u00fc\u00e7gendir; muhtemelen yemesi daha kolay oldu\u011fu i\u00e7in. Ama sonras\u0131 tamamen size kalm\u0131\u015f! Top, yuvarlak ya da silindir formunda da yapabilirsiniz\u2026 \n\n\n\nSandvi\u00e7 sevenler, i\u00e7 harc\u0131 tek bir noktaya koymak yerine onigirilerini kat kat haz\u0131rlayarak da \u00e7e\u015fitlendirebilir. Daha da lezzetli bir sonu\u00e7 isteyenler, onigirilerini tavada (biraz ya\u011f ekleyin!) k\u0131zart\u0131p yaki onigiri yapabilir ya da mangalda, hafif\u00e7e teriyaki sosu s\u00fcrerek pi\u015firebilir. B\u00f6ylece hafif isli bir aroma kazan\u0131r ve d\u0131\u015f\u0131 daha \u00e7\u0131t\u0131r olur\u2026 E\u011fer benim k\u0131zarm\u0131\u015f pilav tarifimi be\u011fendiyseniz, \u0131zgara onigiriye de bay\u0131lacaks\u0131n\u0131z!\n\n\n\nK\u0131zarm\u0131\u015f pilav, tam bir lezzet \u015f\u00f6leni\n\n\n\nOnigiriyi do\u011fru \u015fekilde sarmak\n\n\n\nBurada da herkesin kendi tarz\u0131 var. Nori yosununu ne kadar sevdi\u011finize g\u00f6re, onigirinizin \u00fczerine daha b\u00fcy\u00fck ya da daha k\u00fc\u00e7\u00fck bir par\u00e7a yerle\u015ftirebilirsiniz; \u00fc\u00e7genin yaln\u0131zca alt k\u0131sm\u0131n\u0131 kaplayan k\u00fc\u00e7\u00fck bir dikd\u00f6rtgenden \ud83c\udf59 t\u00fcm pirin\u00e7 topunu saran b\u00fcy\u00fck bir par\u00e7aya kadar her \u015fey m\u00fcmk\u00fcn!\n\n\n\nYosun yapra\u011f\u0131n\u0131 pirin\u00e7 h\u00e2l\u00e2 s\u0131cakken yerle\u015ftirmek, y\u00fczeye iyi tutunmas\u0131n\u0131 sa\u011flar. Yaln\u0131z \u015funu unutmay\u0131n: nemi pirin\u00e7ten \u00e7ekece\u011fi i\u00e7in onigiriniz biraz daha az \u00e7\u0131t\u0131r olacakt\u0131r.\n\n\n\nOnigiri s\u0131cak m\u0131 yenir, so\u011fuk mu? \n\n\n\nBu da tamamen sizin tercihinize kalm\u0131\u015f\u2026 Hem s\u0131cak hem de oda s\u0131cakl\u0131\u011f\u0131nda yenebilir. Genellikle s\u0131cak hali daha \u00e7ok sevilir; \u00e7\u00fcnk\u00fc \u00f6zellikle son a\u015famada biraz k\u0131zartt\u0131ysan\u0131z en g\u00fczel \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 o zaman verir. So\u011fudu\u011funda ise daha yumu\u015fak bir dokuya sahip olur. Elinizde so\u011fuk onigiri varsa ama s\u0131cak yemek istiyorsan\u0131z, mikrodalgada 15 ila 30 saniye \u0131s\u0131tman\u0131z\u0131 tavsiye ederim. \n\n\n\n\n\n\n\nOnigiri nas\u0131l saklan\u0131r?\n\n\n\nOnigiri, buzdolab\u0131 d\u0131\u015f\u0131nda da tazeli\u011fini koruyabilecek \u015fekilde tasarlanm\u0131\u015ft\u0131r. Bu y\u00fczden, hem lezzet veren hem de pirincin g\u00fcn boyu taze kalmas\u0131na yard\u0131mc\u0131 olan hafif bir tuz dokunu\u015funu atlamay\u0131n.\n\n\n\nKulland\u0131\u011f\u0131n\u0131z i\u00e7 har\u00e7 da saklama s\u00fcresini etkiler. Marine edilmi\u015f erikler, antibakteriyel \u00f6zellikleri sayesinde onigirilerinizi uzun s\u00fcre iyi durumda tutabilir. Buna kar\u015f\u0131l\u0131k mayonezli ton bal\u0131kl\u0131 bir onigiri, fazla bekletmeden yenmelidir.\n\n\n\nDi\u011fer bir\u00e7ok yiyecekte oldu\u011fu gibi, onigirileri de serin ve \u0131\u015f\u0131k almayan bir yerde saklay\u0131n.\n\n\n\n\n\n\tOtantik Ton Bal\u0131kl\u0131 Mayonezli Onigiri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tPirin\u00e7 i\u00e7in540 g su\u015fi pirinci (Japonica pirinci)720 ml su1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzOnigiri i\u00e7in4 yaprak nori (kurutulmu\u015f deniz yosunu)Japon usul\u00fc tuzlu somon (ev yap\u0131m\u0131 veya haz\u0131r (tarifi a\u015fa\u011f\u0131da))okaka (tarifi a\u015fa\u011f\u0131da)ton bal\u0131kl\u0131 mayonez (tarifi a\u015fa\u011f\u0131da)3 umeboshi (Japon tur\u015fu eri\u011fi)kombu (haz\u0131rlanm\u0131\u015f, terbiyeli)kavrulmu\u015f beyaz ve siyah susam (\u00fczeri i\u00e7in)Japon usul\u00fc tuzlu somon i\u00e7in (h\u0131zl\u0131 versiyon)1 somon filetotuzOkaka i\u00e7in6 g katsuobushi2 yemek ka\u015f\u0131\u011f\u0131 hafif soya sosuTon bal\u0131kl\u0131 mayonez i\u00e7in70 g konserve ton bal\u0131\u011f\u01312 yemek ka\u015f\u0131\u011f\u0131 Japon mayonezi0.5 yemek ka\u015f\u0131\u011f\u0131 hafif soya sosu\t\n\t\n\t\tPirinci pi\u015firmePirinci b\u00fcy\u00fck bir kaseye al\u0131n, nazik\u00e7e kar\u0131\u015ft\u0131rarak y\u0131kay\u0131n ve suyunu s\u00fcz\u00fcn. Su neredeyse berrakla\u015fana kadar bu i\u015flemi 3-4 kez tekrarlay\u0131n.Tencerede pi\u015firme y\u00f6ntemi i\u00e7in bir sonraki b\u00f6l\u00fcme bak\u0131n.Pirinci 30 dakika suda bekletin. Ard\u0131ndan bir s\u00fczgece al\u0131n ve en az 15 dakika boyunca tamamen s\u00fczd\u00fcr\u00fcn.Pirinci ve \u00f6l\u00e7\u00fcl\u00fc suyu, kapa\u011f\u0131 s\u0131k\u0131ca kapanan kal\u0131n tabanl\u0131 bir tencerede birle\u015ftirin. Kapa\u011f\u0131n\u0131 kapat\u0131n ve orta ate\u015fte kaynamaya b\u0131rak\u0131n.Su kaynamaya ba\u015flad\u0131\u011f\u0131nda ate\u015fi en k\u0131s\u0131\u011fa al\u0131n, kapa\u011f\u0131n\u0131 kapat\u0131n ve su tamamen \u00e7ekilene kadar 12-13 dakika pi\u015firin. Bu s\u00fcrenin sonunda h\u00e2l\u00e2 su kald\u0131ysa, kapa\u011f\u0131 kapal\u0131 \u015fekilde yakla\u015f\u0131k 1 dakika daha pi\u015firin.Tencereyi kapa\u011f\u0131n\u0131 a\u00e7madan ocaktan al\u0131n ve pirincin buharla pi\u015fmesini tamamlamas\u0131 i\u00e7in 10 dakika dinlendirin.  Ard\u0131ndan kapa\u011f\u0131 a\u00e7\u0131n ve pirinci geni\u015f bir taba\u011fa ya da ya\u011fl\u0131 k\u00e2\u011f\u0131t serili bir tepsiye aktar\u0131n.Spatulayla nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n. Pirinci, elinizi yakmayacak kadar \u0131l\u0131yana dek so\u011fumaya b\u0131rak\u0131n; ancak tamamen so\u011futmay\u0131n.Onigiri i\u00e7 har\u00e7lar\u0131n\u0131 haz\u0131rlay\u0131n:Pirin\u00e7 pi\u015fmeden \u00f6nce beklerken ve s\u00fcz\u00fcl\u00fcrken (45 dakika), onigiri i\u00e7 har\u00e7lar\u0131n\u0131 haz\u0131rlay\u0131n.Japon usul\u00fc tuzlu somon i\u00e7 harc\u0131Somon filetonun her iki taraf\u0131na da tuz serpin. 220 \u00b0C'de, alt-\u00fcst ayardaki f\u0131r\u0131nda 10-20 dakika pi\u015firin. Japon usul\u00fc tuzlu somon, kuruyup kolayca didiklenecek k\u0131vama geldi\u011finde haz\u0131rd\u0131r.Pi\u015fen somonu didikleyin ve bir kenara al\u0131n.Umeboshi i\u00e7 harc\u0131Umeboshileri (Japon tur\u015fu eri\u011fi) 25\u00a0cm x 25\u00a0cm \u00f6l\u00e7\u00fcs\u00fcnde bir stre\u00e7 film par\u00e7as\u0131n\u0131n \u00fczerine yerle\u015ftirin.Stre\u00e7 filmi umeboshi'nin \u00fczerine ikiye katlay\u0131n ve \u00e7ekirdeklerini bast\u0131rarak \u00e7\u0131kar\u0131n.\u00c7ekirdekleri at\u0131n ve umeboshi etini k\u00fc\u00e7\u00fck bir taba\u011fa al\u0131n.Okaka i\u00e7 harc\u0131Katsuobushiyi (kurutulmu\u015f palamut gevre\u011fi) bir kaseye al\u0131n ve soya sosunu ekleyin. Kar\u0131\u015ft\u0131r\u0131n. Katsuobushi nemlenmeli, ancak soya sosuyla tamamen \u0131slanmamal\u0131d\u0131r.Ton bal\u0131kl\u0131 mayonez i\u00e7 harc\u0131S\u00fcz\u00fclm\u00fc\u015f konserve ton bal\u0131\u011f\u0131n\u0131 bir kaseye al\u0131n ve Japon mayoneziyle soya sosunu ekleyin.\u0130yice kar\u0131\u015ft\u0131r\u0131n.Terbiyeli kombu i\u00e7 harc\u0131Haz\u0131rlad\u0131\u011f\u0131n\u0131z terbiyeli kombuyu, daha sonra kolayca kullanabilmek i\u00e7in bir kasede bekletin.Onigiri yap\u0131m\u0131Onigirileri daha sonra servis edecek veya \u00f6\u011fle yeme\u011fi i\u00e7in paketleyecekseniz, a\u015fa\u011f\u0131daki alternatif y\u00f6nteme g\u00f6z at\u0131n.Nori yapraklar\u0131n\u0131 \u00fc\u00e7 par\u00e7aya kesin.Pirincin ellerinize yap\u0131\u015fmamas\u0131 i\u00e7in \u00f6nce iki elinizi de suyla \u0131slat\u0131n.Ard\u0131ndan avucunuza biraz tuz al\u0131n ve avu\u00e7lar\u0131n\u0131za yay\u0131n. Ne kadar m\u0131? \u0130ki parma\u011f\u0131n\u0131z\u0131 tuza bat\u0131rman\u0131z yeterlidir.Bir elinize bir avu\u00e7 \u0131l\u0131k pirin\u00e7 al\u0131n. Ortas\u0131nda k\u00fc\u00e7\u00fck bir oyuk a\u00e7\u0131n. \u0130\u00e7ine yakla\u015f\u0131k 1-2 \u00e7ay ka\u015f\u0131\u011f\u0131 i\u00e7 har\u00e7 koyun. Ard\u0131ndan ellerinizle, i\u00e7 harc\u0131 tamamen kapatacak \u015fekilde pirinci \u015fekillendirin.\u0130\u00e7 harc\u0131n etraf\u0131ndaki pirince nazik\u00e7e bast\u0131rarak \u00fc\u00e7gen \u015fekli verin. \u00dc\u00e7gen k\u00f6\u015feleri olu\u015fturmak i\u00e7in ba\u015fparmak, i\u015faret parma\u011f\u0131 ve orta parma\u011f\u0131n\u0131z\u0131 kullan\u0131n. Elleriniz, onigirinin da\u011f\u0131lmayaca\u011f\u0131 kadar s\u0131k\u0131; ama pirinci ezmeyecek kadar nazik olmal\u0131.Onigiriyi bir par\u00e7a noriyle sar\u0131n. Noriyi \u00e7\u0131t\u0131r seviyorsan\u0131z, onigiriyi yemeden hemen \u00f6nce sar\u0131n. Bayatlamamas\u0131 i\u00e7in noriyi hava almayan bir kapta veya po\u015fette saklay\u0131n.\u0130\u00e7inde hangi harc\u0131n oldu\u011funu ay\u0131rt edebilmek i\u00e7in, kulland\u0131\u011f\u0131n\u0131z i\u00e7 har\u00e7tan biraz\u0131n\u0131 onigirinin ucuna koyun.Alternatif onigiri yap\u0131m y\u00f6ntemiOnigirileri daha sonra servis edecekseniz veya \u00f6\u011fle yeme\u011fi i\u00e7in haz\u0131rl\u0131yorsan\u0131z bu y\u00f6ntemi kullan\u0131n.K\u00fc\u00e7\u00fck bir kaseyi stre\u00e7 filmle kaplay\u0131n ve pirinci i\u00e7ine koyun.Pirincin daha iyi dayanmas\u0131 i\u00e7in hafif\u00e7e tuz serpin.\u0130\u00e7 harc\u0131 eklemek i\u00e7in pirincin ortas\u0131nda k\u00fc\u00e7\u00fck bir oyuk a\u00e7\u0131n.Oyu\u011fa 1-2 \u00e7ay ka\u015f\u0131\u011f\u0131 i\u00e7 har\u00e7 koyun.Stre\u00e7 filmin k\u00f6\u015felerini bir araya getirin ve pirincin etraf\u0131nda s\u0131k\u0131la\u015fmas\u0131 i\u00e7in birka\u00e7 kez \u00e7evirin.Pirinci, daha \u00f6nce anlat\u0131ld\u0131\u011f\u0131 gibi \u00fc\u00e7gen \u015feklinde \u015fekillendirin.Servis \u00f6nerisiOnigirileri \u0131l\u0131k ya da oda s\u0131cakl\u0131\u011f\u0131nda servis edin.\t\n\t\n\t\tOnigiri nas\u0131l saklan\u0131r?\n\n6 saat i\u00e7inde t\u00fcketin: \u00d6\u011fle yeme\u011fi i\u00e7in haz\u0131rl\u0131yorsan\u0131z, onigirileri serin tutun ve 6 saat i\u00e7inde t\u00fcketin.\nBuzdolab\u0131ndan ka\u00e7\u0131n\u0131n: Onigirileri buzdolab\u0131nda saklamak pirinci kurutup sertle\u015ftirir; bu da bu tarif i\u00e7in ideal de\u011fildir.\n\u00d6nceden haz\u0131rlaman\u0131z \u00f6nerilmez: Onigirileri \u00e7ok uzun s\u00fcre \u00f6nceden haz\u0131rlamamak en iyisidir.\nSaklama ipucu: Buzdolab\u0131nda saklaman\u0131z gerekiyorsa, stre\u00e7 filme sar\u0131n ve do\u011frudan so\u011fuk almamalar\u0131 i\u00e7in kal\u0131n bezlerle iki kat sar\u0131n.\u00a0\nKuruyan onigirileri de\u011ferlendirin: Onigirileriniz kuruduysa, tavada biraz soya sosuyla k\u0131zartarak yaki onigiri yap\u0131n.\n\n\t\n\t\n\t\tAccompagnement, Petit d\u00e9jeunerJaponaisealgue, onigiri, onigri au thon","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144512"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/2869"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}