{"id":145415,"title":"Otantik Tanindon: Dana Etli ve Yumurtal\u0131 Donburi","modified":"2026-06-16T15:25:31+02:00","plain":"Kaseden tatl\u0131 bir buhar y\u00fckselir; soya sosuna bulanm\u0131\u015f dana etinin, iyice yumu\u015fam\u0131\u015f so\u011fanlar\u0131n ve daha yeni toparlanm\u0131\u015f yumurta \u015feritlerinin kokusunu beraberinde ta\u015f\u0131r. Bu kadar tan\u0131d\u0131k gelen bu birliktelik, ad\u0131 malzemelerin asl\u0131nda birbirine tamamen yabanc\u0131 oldu\u011funu s\u00f6ylese de, insana anne eli de\u011fmi\u015f gibi bir s\u0131cakl\u0131k verir. \n\n\n\nAd\u0131 muz\u0131r bir \u015fekilde \u00ab yabanc\u0131n\u0131n kasesi \u00bb anlam\u0131na gelen tanindon, tavuk-yumurta ikilisi oyakodon'un kar\u015f\u0131l\u0131\u011f\u0131 say\u0131l\u0131r; 10 ila 20 dakikada haz\u0131r olan, 150 y\u0131ll\u0131k bir gelene\u011fi tek tavada bulu\u015fturan, i\u00e7 \u0131s\u0131tan bir yemektir.\n\n\n\n\u00dcnl\u00fc oyakodon\n\n\n\nJaponya\u2019n\u0131n d\u00f6rt bir yan\u0131nda ve giderek daha fazla yurt d\u0131\u015f\u0131nda bu yemek, yaln\u0131zca pratikli\u011fiyle de\u011fil, \u00e7ok daha fazlas\u0131yla \u00f6ne \u00e7\u0131kar : d\u00f6rt ayakl\u0131 hayvan etine kar\u015f\u0131 eski tabular\u0131n ve resm\u00ee uyar\u0131lar\u0131n geride b\u0131rak\u0131l\u0131p yerini s\u0131\u011f\u0131r etine y\u00f6nelik modern bir i\u015ftaha b\u0131rakmas\u0131n\u0131n da tan\u0131\u011f\u0131d\u0131r. Bu yeme\u011fi hakk\u0131yla takdir etmek i\u00e7in, ger\u00e7ek bir tanindonu neyin tan\u0131mlad\u0131\u011f\u0131n\u0131 ve bu ayr\u0131nt\u0131lar\u0131n neden \u00f6nemli oldu\u011funu anlamak gerekir.\n\n\n\nK\u00f6keni ve ad\u0131 : Meiji\u2019den Kansai\u2019ye\n\n\n\n1870\u2019lerde Meiji d\u00f6nemi Japonya\u2019s\u0131, y\u00fczy\u0131llard\u0131r d\u00f6rt ayakl\u0131 hayvan etinin t\u00fcketimini yasaklayan din\u00ee ve toplumsal tabular\u0131 gev\u015fetti. Tokyo\u2019da entelekt\u00fceller, dana etli ve yumurtal\u0131 bir pirin\u00e7 kasesi olan kaikadon ile, bunmei kaika yani \u00ab medeniyet ve ayd\u0131nlanma \u00bb fikrini sahiplenerek modernliklerini g\u00f6sterdiler. \n\n\n\nOsaka\u2019n\u0131n ticaret mahallelerinde a\u015f\u00e7\u0131lar bu fikri benimsedi, ama Kansai\u2019ye \u00f6zg\u00fc bir mizahla : tavuk ile yumurta ebeveyn ve \u00e7ocuksa (oyako), o h\u00e2lde dana eti (ya da domuz eti) ile yumurta zorunlu olarak yabanc\u0131d\u0131r, yani tanin. Bu kelime oyunu tuttu ve Taish\u014d d\u00f6neminden itibaren Namba\u2019daki tezg\u00e2hlar, ofis \u00e7al\u0131\u015fanlar\u0131na ve u\u011fray\u0131p ge\u00e7en m\u00fc\u015fterilere tanindon servis etmeye ba\u015flad\u0131.\n\n\n\n\u0130\u015fletmeler de k\u0131sa s\u00fcrede bu ak\u0131ma kat\u0131ld\u0131. 1919\u2019da a\u00e7\u0131lan sukiyaki evi Harij\u016b, zengin warishita sosunu pirincin \u00fczerine d\u00f6k\u00fcp bu yeme\u011fe Beef Wan ad\u0131n\u0131 vererek onu Osaka\u2019n\u0131n vazge\u00e7ilmezlerinden biri h\u00e2line getirdi. Oyuncu Tsuyoshi Nait\u014d, onlarca y\u0131l sonra Tokyo\u2019ya geldi\u011finde hi\u00e7bir soba d\u00fckk\u00e2n\u0131n\u0131n tanindon sunmamas\u0131n\u0131n kendisini \u00ab ger\u00e7ekten \u015foke etti\u011fini \u00bb hat\u0131rl\u0131yor; Kansai yerlileri i\u00e7in bu kase, miso \u00e7orbas\u0131 kadar s\u0131radand\u0131r. \n\n\n\nOlmazsa olmazlar : otantik bir tanindonu tan\u0131mak (ve haz\u0131rlamak)\n\n\n\n\n\n\n\nOtantik versiyonlarda ince et dilimleri kullan\u0131l\u0131r : Kansai\u2019de mermerimsi ya\u011fl\u0131 dana eti standartt\u0131r, Kant\u014d a\u015f\u00e7\u0131lar\u0131 ise s\u0131k s\u0131k domuz etine y\u00f6nelir; tavuk kullan\u0131ld\u0131\u011f\u0131nda bu art\u0131k ba\u015fka bir yemektir (oyakodon). \n\n\n\nSo\u011fan halkalar\u0131 \u00f6nce k\u0131s\u0131k ate\u015fte pi\u015firilir; tatl\u0131l\u0131klar\u0131n\u0131, dashi, soya, mirin ve \u00e7o\u011fu zaman sak\u00e9 bazl\u0131 bir warishita kar\u0131\u015f\u0131m\u0131na b\u0131rak\u0131r. Ortaya dudaklar\u0131 kaplayan ama asla baymayan dengeli bir lezzet \u00e7\u0131kar. Bu hafif kaynayan sosun i\u00e7inde et \u00e7ok k\u0131sa s\u00fcre pi\u015fer; yaln\u0131zca yumu\u015fay\u0131p sulu kalacak kadar.\n\n\n\nEn sonda eklenen yumurtalar belirleyici unsurdur. Hafif\u00e7e \u00e7\u0131rp\u0131l\u0131p tavaya geli\u015fig\u00fczel bir zikzak h\u00e2linde d\u00f6k\u00fcld\u00fckten sonra, geleneksel olarak ak\u0131\u015fkan b\u0131rak\u0131l\u0131rlar (yakla\u015f\u0131k %70 pi\u015fmi\u015f; donburilerde \u00e7ok sevilen o toro-toro doku). B\u00f6ylece s\u0131cak pirince kar\u0131\u015f\u0131r ve parlakl\u0131\u011f\u0131n\u0131 korur. Ortaya \u00e7\u0131kan kar\u0131\u015f\u0131m daha sonra taze buharda pi\u015fmi\u015f yuvarlak taneli pirincin \u00fczerine al\u0131n\u0131r; sosun her taneye i\u015flemesine izin verir.\n\n\n\nDonburiler, Japon mutfa\u011f\u0131nda \u201cpirin\u00e7 kasesi\u201d olarak an\u0131lan bir yemek grubudur; bir yeme\u011fin bu s\u0131n\u0131fa girebilmesi i\u00e7in belli \u00f6l\u00e7\u00fctler vard\u0131r\n\n\n\nSon dokunu\u015flar b\u00f6lgeye g\u00f6re de\u011fi\u015fir : mitsuba dallar\u0131 ya da taze so\u011fan halkalar\u0131 her yerde yayg\u0131nd\u0131r; buna kar\u015f\u0131l\u0131k beni sh\u014dga ve bir tutam shichimi daha \u00e7ok do\u011fuda g\u00f6r\u00fcl\u00fcr. Uyar\u0131 i\u015faretlerini fark etmek ise kolayd\u0131r : dashi i\u00e7ermeyen bir sos, kat\u0131 pi\u015fmi\u015f yumurtalar, unutulmu\u015f so\u011fanlar ya da \u2014 d\u00fc\u015f\u00fcn\u00fclemez \u2014 pirin\u00e7siz servis edilen bir versiyon.\n\n\n\nB\u00f6lgesel farklara genel bak\u0131\u015f\n\n\n\nKansai\u2019de \u00ab tanindon \u00bb sipari\u015f etti\u011finizde, varsay\u0131lan tercih dana etidir. A\u00e7\u0131k soya sosu usukuchi kullan\u0131ld\u0131\u011f\u0131nda sos bazen daha a\u00e7\u0131k renkli olur. Tatl\u0131l\u0131\u011f\u0131 da \u00e7o\u011fu zaman sukiyaki\u2019yi hat\u0131rlatacak \u015fekilde ayarlan\u0131r. Osaka\u2019n\u0131n gururu, bu donburiyi adeta sukiyakiyle akraba bir k\u00e2se yeme\u011fi gibi ele alan uzmanla\u015fm\u0131\u015f d\u00fckk\u00e2nlarda ve tarih\u00ee et lokantalar\u0131nda kendini g\u00f6sterir. Ayn\u0131 malzeme kombinasyonunun eri\u015fteli varyasyonlar\u0131 da vard\u0131r : tanin\u2011udon ve tanin\u2011soba; bunlar dana eti\u2011yumurta ikilisini yerel bir al\u0131\u015fkanl\u0131k h\u00e2line getirir.\n\n\n\nKant\u014d\u2019da terminoloji farkl\u0131d\u0131r. Tarihsel olarak \u00ab kaikadon \u00bb, et ile yumurtan\u0131n modern birlikteli\u011fini ifade ederdi; burada domuz eti daha s\u0131k g\u00f6r\u00fcl\u00fcr ve soba\u2011yasan k\u00fclt\u00fcr\u00fcnde tanindon, dana etinin zaten kendi gy\u016bdonu oldu\u011fu d\u00fc\u015f\u00fcn\u00fclerek domuz\u2011yumurta olarak anla\u015f\u0131labilir. \n\n\n\nGyudon\n\n\n\nZincir restoranlar bu belirsizli\u011fi daha a\u00e7\u0131klay\u0131c\u0131 adlarla giderir : dana etli-yumurtal\u0131 versiyon i\u00e7in \u725b\u3068\u3058\u4e3c (gy\u016b\u2011toji\u2011don); domuz i\u00e7inse \u00f6rne\u011fin \u8c5a\u751f\u59dc\u4e3c (buta\u2011sh\u014dga\u2011don) (Nakau\u2019da) ya da b\u00f6lgeye g\u00f6re \u00ab butatamako\u2011don \u00bb gibi adland\u0131rmalar bulunur. Bunu, yumurta ile ba\u011flanmayan \u3057\u3087\u3046\u304c\u713c\u304d\u4e3c ile kar\u0131\u015ft\u0131rmamak gerekir (yumurtas\u0131z, sh\u014dgayaki tarz\u0131 zencefilli domuz kasesi). \n\n\n\nOtantikli\u011fi g\u00f6steren i\u015faretler\n\n\n\nOlmazsa olmazlar nettir : dashi bazl\u0131 bir warishita, dilimlenmi\u015f dana ya da domuz eti (asla tavuk de\u011fil : o oyakodondur), so\u011fan, hafif\u00e7e tutmu\u015f bir yumurta ve pirin\u00e7. K\u0131s\u0131k ate\u015fte sos yaln\u0131zca hafif\u00e7e fokurdamal\u0131d\u0131r : so\u011fan\u0131 tatland\u0131ran, dashi\u2019nin umamisini ortaya \u00e7\u0131karan ve etin k\u0131sa ama yumu\u015fak bir pi\u015firme s\u00fcrecinden ge\u00e7mesini sa\u011flayan nazik kabarc\u0131klar yeterlidir. Kokusu, kaba bir soya-\u015feker kar\u0131\u015f\u0131m\u0131ndan \u00e7ok, dengeli ve lezzetli bir sukiyaki \u00e7a\u011fr\u0131\u015ft\u0131rmal\u0131d\u0131r.\n\n\n\nUyar\u0131 i\u015faretleri de bir o kadar a\u00e7\u0131kt\u0131r. Dashi yok mu? Bunu ilk ka\u015f\u0131kta anlars\u0131n\u0131z : k\u00e2senin derinli\u011fi eksiktir. So\u011fans\u0131z ya da negisiz bir \u00ab tanindon \u00bb, ya da kupkuru olana kadar pi\u015firilmi\u015f yumurtalarla yap\u0131lan bir versiyon, yeme\u011fin temel dokular\u0131n\u0131 ve aromalar\u0131n\u0131 \u0131skalar. Pirin\u00e7siz versiyonlar (ketojenik beslenmeye y\u00f6nelik olanlar gibi) pirinci d\u0131\u015far\u0131da b\u0131rak\u0131r; lezzetli olabilirler, ama tan\u0131m gere\u011fi donburi de\u011fildirler. Ve isimler \u00f6nemlidir : tavuk\u2011yumurta kasesine \u00ab tanindon \u00bb demek, yeme\u011fin ruhunu olu\u015fturan oyako\/tanin ayr\u0131m\u0131n\u0131 ortadan kald\u0131r\u0131r.\n\n\n\nTart\u0131\u015fma daha \u00e7ok yumurtan\u0131n pi\u015fme derecesinde yo\u011funla\u015f\u0131r. En saf bi\u00e7iminde son dokunu\u015f toro\u2011toro k\u0131vam\u0131d\u0131r. Sukiyakiden etkilenmi\u015f sunumlarda bazen \u00fcstte \u00e7i\u011f bir yumurta sar\u0131s\u0131 da g\u00f6r\u00fcl\u00fcr; Japonya\u2019da yumurtaya yakla\u015f\u0131m, \u00e7i\u011f kullan\u0131m\u0131n\u0131 sukiyaki ya da tamago\u2011kake\u2011gohan gibi ba\u011flamlarda s\u0131radan k\u0131lar. Ancak Japonya d\u0131\u015f\u0131nda konuklar \u00e7o\u011fu zaman past\u00f6rize yumurtay\u0131 ya da biraz daha pi\u015fmi\u015f bir k\u0131vam\u0131 tercih eder. Baz\u0131 varyasyonlar da vard\u0131r : daha pratik olan k\u0131yma, dilim etin o yumu\u015fak ama belirgin dokusunu vermez; somon ve yumurta ise daha \u00e7ok bir kelime oyununa dayan\u0131r ve ba\u015fka donburi ailelerine aittir.\n\n\n\nMakul uyarlamalar yeme\u011fin ruhuna sad\u0131k kal\u0131r : bir avu\u00e7 shiitake ya da shimeji umamiyi g\u00fc\u00e7lendirir; domuz etine eklenecek az miktarda un ya da patates ni\u015fastas\u0131 sosa kadifemsi bir doku verebilir. Otantiklik, temel profili ve adland\u0131rmalar\u0131n tutarl\u0131l\u0131\u011f\u0131n\u0131 korur (\u00ab kaikadon \u00bb, \u00ab gy\u016b\u2011toji\u2011don \u00bb ya da Tokyo\u2019da \u00ab \u8c5a\u751f\u59dc\u4e3c \u00bb; Osaka\u2019da \u00ab tanindon \u00bb); b\u00f6ylece sofraya hangi et\u2011yumurta kombinasyonunun geldi\u011fi en ba\u015ftan anla\u015f\u0131l\u0131r. \n\n\n\nJaponya\u2019ya m\u0131 gidiyorsunuz? Sipari\u015f i\u00e7in k\u00fc\u00e7\u00fck bir rehber\n\n\n\nMen\u00fcdeki isimler en iyi rehberinizdir. Osaka ve Kansai\u2019de \u4ed6\u4eba\u4e3c (tanindon) aray\u0131n. Tokyo ve Kant\u014d\u2019da, \u00f6zellikle geleneksel i\u015fletmelerde (soba\u2011yasan), \u958b\u5316\u4e3c (kaikadon)\u2019a bak\u0131n. Ba\u015fka yerlerde men\u00fcler, dana eti i\u00e7in \u00ab \u725b\u3068\u3058\u4e3c (gy\u016b\u2011toji\u2011don) \u00bb ya da zencefille tatland\u0131r\u0131lm\u0131\u015f domuzlu versiyonlar i\u00e7in \u00ab \u8c5a\u751f\u59dc\u4e3c (buta\u2011sh\u014dga\u2011don) \u00bb gibi daha a\u00e7\u0131klay\u0131c\u0131 ifadelere s\u0131k\u00e7a ba\u015fvurur. Et t\u00fcr\u00fcn\u00fc (dana m\u0131, domuz mu) mutlaka teyit edin; \u00e7\u00fcnk\u00fc varsay\u0131lan kullan\u0131m b\u00f6lgeye ve i\u015fletmenin t\u00fcr\u00fcne g\u00f6re de\u011fi\u015fir (Kant\u014d\u2019daki soba\u2011yasanlar \u00e7o\u011fu zaman domuz etinden yanad\u0131r).\n\n\n\nGarnit\u00fcrler tonu belirler : taze so\u011fan ya da mitsuba yayg\u0131nd\u0131r; dana etiyle birlikte bazen bir tutam marine k\u0131rm\u0131z\u0131 zencefil gelir; shichimi ise \u00e7o\u011fu zaman masada sizi bekler. Doku a\u00e7\u0131s\u0131ndan \u015funlara dikkat edin : yumu\u015fak ve parlak yumurta, birbiriyle iyice b\u00fct\u00fcnle\u015fmi\u015f sos, s\u0131cak ve hafif yap\u0131\u015fkan pirin\u00e7. Evde yaparken cazibesi, \u00f6zellikle hafta i\u00e7i ak\u015famlar\u0131nda sa\u011flad\u0131\u011f\u0131 h\u0131zda yatar : karma\u015f\u0131k ad\u0131mlardan \u00e7ok, ince dilimlemeye, dengeli bir warishita\u2019ya ve yumurtan\u0131n nazik\u00e7e tutmas\u0131na odaklan\u0131n.\n\n\n\n\n\n\tOtantik Tanindon - Dana Etli ve Yumurtal\u0131 Donburi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 yemek ka\u015f\u0131\u011f\u0131 mirin2 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu120 ml dashi (ev yap\u0131m\u0131 ya da toz dashi ile haz\u0131rlanm\u0131\u015f)100 g dana eti (ince dilimlenmi\u015f)0.5 orta boy so\u011fan (ince dilimlenmi\u015f)2 yumurta (hafif\u00e7e \u00e7\u0131rp\u0131lm\u0131\u015f)Birka\u00e7 dal mitsuba (veya ince do\u011franm\u0131\u015f taze so\u011fan)2 kase s\u0131cak Japon pirinci (pi\u015fmi\u015f)\t\n\t\n\t\tMirin, soya sosu ve dashiyi 18\u201320 cm \u00e7ap\u0131nda k\u00fc\u00e7\u00fck bir tavada kar\u0131\u015ft\u0131r\u0131n. Hafif\u00e7e kaynamaya b\u0131rak\u0131n; alkol\u00fcn u\u00e7mas\u0131 i\u00e7in mirini 30 saniye kadar kaynat\u0131n.So\u011fan\u0131 ekleyin ve yumu\u015fay\u0131p \u015feffafla\u015fana kadar k\u0131s\u0131k ate\u015fte pi\u015firin.Dana etini ekleyip tavaya yay\u0131n ve rengi d\u00f6nene kadar pi\u015firin; yumu\u015fak kalmas\u0131 i\u00e7in fazla pi\u015firmeyin.Yumurtan\u0131n yar\u0131s\u0131n\u0131 \u00fczerine d\u00f6k\u00fcn; kapa\u011f\u0131n\u0131 kapat\u0131n ve y\u00fczeyi hafif\u00e7e tutana kadar k\u0131s\u0131k ate\u015fte pi\u015firin.Kalan yumurtay\u0131 ortaya gezdirin, tekrar kapa\u011f\u0131n\u0131 kapat\u0131n ve yumurtay\u0131 hafif ak\u0131\u015fkan kalacak \u015fekilde birka\u00e7 saniye daha pi\u015firin.Kar\u0131\u015f\u0131m\u0131 s\u0131cak pirincin \u00fczerine kayd\u0131r\u0131n, mitsuba veya taze so\u011fanla s\u00fcsleyin ve hemen servis edin.\t\n\t\n\t\t\nDana eti uzun s\u00fcre pi\u015firilirse sertle\u015fir; ikinci kez eklenen yumurta yar\u0131 yar\u0131ya pi\u015fer pi\u015fmez tavay\u0131 ocaktan al\u0131n.\nKansai b\u00f6lgesindeki evlerde, kin\u014d-don (\"yaprak k\u00e2sesi\") haz\u0131rlamak i\u00e7in dana eti yerine bal\u0131k k\u00f6ftesi dilimleri kullan\u0131labilir.\n\n\t\n\t\n\t\tPlat principalJaponaise\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\nTarifin kayna\u011f\u0131: https:\/\/www.honmirin.org\/recipes\/218\n\n\n\n\u2022 Tanindon (dana etli ve yumurtal\u0131 pirin\u00e7 kasesi) \u4ed6\u4eba\u4e3c \u2013 Just One Cookbook (\u0130ngilizce)\u2022 Tanindon tarifi (\u4ed6\u4eba\u4e3c) \u2013 Dana etli ve yumurtal\u0131 pirin\u00e7 kasesi \u2013 No Recipes (\u0130ngilizce)\u2022 \u4ed6\u4eba\u4e3c konusunda uzmanla\u015fm\u0131\u015f restoran \u3042\u304b\u4e43 \u2013 Tenma \/ Donburi \u2013 Tabelog (Japonca)\u2022 Neden \u00ab \u4ed6\u4eba\u4e3c \u00bb? \u0130smin beklenmedik k\u00f6keni \u2013 \u9ad8\u9f62\u8005\u306e\u98df\u5353 (Japonca)\u2022 \u5185\u85e4\u525b\u5fd7\u2019yi Tokyo\u2019ya vard\u0131\u011f\u0131nda en \u00e7ok \u015foke eden \u015fey, \u00ab \u3007\u3007\u4e3c \u00bbun yoklu\u011fu muydu!? \u2013 \u6587\u5316\u653e\u9001 (Japonca)\u2022 \u4ed6\u4eba\u4e3c \u2013 Vikipedi (Japonca)\u2022 Tanindon (domuz etli ve yumurtal\u0131 Japon pirin\u00e7 kasesi) \u2013 Sudachi (\u0130ngilizce)\u2022 \u4ed6\u4eba\u4e3c [Japonya] \u2013 \u4e16\u754c\u306e\u5730\u65b9\u6599\u7406 (Japonca)\u2022 Tanindon \u2013 Somonlu ve yumurtal\u0131 donburi (pirin\u00e7 kasesi) \u2013 delectabilia (\u0130ngilizce)\u2022 \u4ed6\u4eba\u4e3c (tanindonburi) nedir? Anlam\u0131 ve kullan\u0131m\u0131 \u2013 Kotobank (Japonca)\u2022 Olmazsa olmaz ev yap\u0131m\u0131 Japon yemekleriniz \u2013 r\/JapaneseFood (\u0130ngilizce)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145415","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=145415"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145415\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/82081"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}