{"id":145463,"title":"Otantik Japon Usul\u00fc Tantanmen","modified":"2026-06-16T15:26:29+02:00","plain":"En iyi restoranlar\u0131 aratmayacak bir \u00f6\u011f\u00fcn i\u00e7in, k\u0131sa s\u00fcrede haz\u0131rlayabilece\u011finiz nefis bir ac\u0131l\u0131 tantanmen ramen tarifi\n\n\n\nYo\u011fun k\u0131vaml\u0131, lezzet dolu ve nefis bir baharatl\u0131 et harc\u0131yla tamamlanan bir et suyu\u2026 \u0130\u015fte bu \u00e7ok ama \u00e7ok sevilen (ve takip\u00e7ilerimden s\u0131k\u00e7a istenen) ramen tarifi i\u00e7in size vadetti\u011fim \u015fey tam olarak bu, sevgili okurlar.\n\n\n\nAma bu tarif hakk\u0131nda s\u00f6ylenecek \u00e7ok \u015fey var; o y\u00fczden vakit kaybetmeden konunun \u00f6z\u00fcne girelim.\n\n\n\nTantanmen nedir?\n\n\n\nAsl\u0131nda tantanmen (\u5766\u3005\u9eba), do\u011frudan dan dan eri\u015ftesinden (dandanmian; benzerli\u011fi fark ettiniz, de\u011fil mi?) t\u00fcremi\u015ftir. Bu y\u00fczden de Ch\u016bka ry\u014dri kategorisine girer: yani Japon damak tad\u0131na uyarlanm\u0131\u015f \u00c7in mutfa\u011f\u0131.\n\n\n\nBunu k\u00f6kenler b\u00f6l\u00fcm\u00fcnde daha ayr\u0131nt\u0131l\u0131 anlataca\u011f\u0131m; ancak bilinmesi gereken \u015fu ki Japon mutfa\u011f\u0131, t\u0131pk\u0131 ramen ya da gyoza gibi bu yeme\u011fi de sahiplenip kendine \u00f6zg\u00fc bir versiyona d\u00f6n\u00fc\u015ft\u00fcrm\u00fc\u015ft\u00fcr.\n\n\n\n\u00c7in\u2019deki \u00f6zg\u00fcn dan dan mian\n\n\n\nJaponya\u2019da ise kar\u015f\u0131m\u0131za daha \u00e7ok ramen tarz\u0131nda bir k\u00e2se \u00e7\u0131kar: ac\u0131l\u0131 bir et suyu, alkali eri\u015fteler ve baharatl\u0131 k\u0131ymadan olu\u015fan bir \u00fcst malzeme (buna niku-miso ya da soboro denir). Burada teknik olarak bir tare'den s\u00f6z etmiyoruz; ama et \u00f6nceden ac\u0131 ya\u011fla kar\u0131\u015ft\u0131r\u0131l\u0131p daha ak\u0131\u015fkan bir k\u0131vam ald\u0131\u011f\u0131 i\u00e7in, onu tare benzeri bir unsur olarak d\u00fc\u015f\u00fcnebiliriz. Benim tarifimde ise ikisini ayr\u0131 ayr\u0131 ekliyorum; biraz da ac\u0131ya hassas olanlar\u0131 d\u00fc\u015f\u00fcnerek.\n\n\n\n\u00d6ne \u00e7\u0131kan malzemeler aras\u0131nda doubanjiang (ac\u0131 fermente fasulye ezmesi; ger\u00e7i ben \u015fahsen her zaman kullanm\u0131yorum) bulunur. Ayr\u0131ca Japon susam ezmesi Neri Goma\u2019ya da s\u0131k\u00e7a rastlan\u0131r. \u00dcst malzeme olarak ise (liste elbette bununla s\u0131n\u0131rl\u0131 de\u011fil) taze so\u011fanlar (negi) ya da \u00e7ok \u00e7ok ince \u015feritler halinde kesilmi\u015f biberlerden olu\u015fan Ito togarashi kullan\u0131l\u0131r.\n\n\n\nJaponya\u2019n\u0131n \u00c7in versiyonundan ayr\u0131ld\u0131\u011f\u0131 noktalardan biri de mala ile ac\u0131l\u0131k aras\u0131ndaki dengedir. Dan dan eri\u015ftesinde, Si\u00e7uan biberinin verdi\u011fi o hafif uyu\u015fturan etki (mala) \u00f6zellikle \u00f6n plana \u00e7\u0131kar\u0131l\u0131r. Japonya\u2019da ise bu tat ve genel ac\u0131l\u0131k seviyesi biraz daha geri planda tutulur. Yine de son y\u0131llarda mala\u2019n\u0131n Japonya\u2019da iyice pop\u00fclerle\u015fti\u011fini ve eklenen Si\u00e7uan biberi miktar\u0131n\u0131n giderek artt\u0131\u011f\u0131n\u0131 belirtmek gerekir.\n\n\n\nTantanmen\u2019in hik\u00e2yesi\n\n\n\nHer \u015fey 1950\u2019lerde ba\u015fl\u0131yor: Si\u00e7uanl\u0131 \u015fef Chen Kenmin, Si\u00e7uan yemeklerini Japonya\u2019ya ta\u015f\u0131yarak orada b\u00fcy\u00fck \u00fcn kazan\u0131yor; dan dan eri\u015ftesi de bu tariflerden biriydi. Ba\u015flang\u0131\u00e7ta eri\u015fteleri klasik \u015fekilde, yani et suyu olmadan yaln\u0131zca sosla servis ediyordu; ancak bu sunum Japon damak tad\u0131na pek hitap etmiyordu.\n\n\n\nAilesinden aktar\u0131lan kaynaklara g\u00f6re e\u015fi, Japonlar\u0131n ramene al\u0131\u015fk\u0131n damak tad\u0131na uygun olmas\u0131 i\u00e7in tarife bir et suyu eklemesini \u00f6nermi\u015f. B\u00f6ylece Tantanmen\u2019in modern h\u00e2linin ilk ad\u0131mlar\u0131 at\u0131lm\u0131\u015f oldu. Ard\u0131ndan o\u011flu bu tarifi ulusal televizyonda haz\u0131rlay\u0131nca, yemek Japonlar\u0131n kolektif mutfak k\u00fclt\u00fcr\u00fcnde kal\u0131c\u0131 bir yer edindi.\n\n\n\nTantanmen\u2019in b\u00f6lgesel \u00e7e\u015fitleri\n\n\n\nHiro\u015fima: Hiro\u015fima versiyonu, et suyu i\u00e7ermeyen ac\u0131l\u0131 bir tantanmendir. Genellikle olduk\u00e7a baharatl\u0131d\u0131r; ac\u0131 ya\u011f ve sansh\u014d biberi ile haz\u0131rlan\u0131r ve \u00e7o\u011fu zaman yan\u0131nda, en sonda kalan sosu kar\u0131\u015ft\u0131rmak i\u00e7in verilen bir k\u00e2se pilavla servis edilir. Baz\u0131 i\u015fletmeler siyah susam kullan\u0131r ya da tantanmeni ramen eri\u015ftesi yerine udon eri\u015ftesiyle sunar; ama yine de ad\u0131n\u0131 tantanmen olarak korurlar.\n\n\n\nKatsuura: Chiba prefekt\u00f6rl\u00fc\u011f\u00fcndeki Katsuura \u015fehri, \u201cKatsuura Tantanmen\u201d ad\u0131 verilen kendine \u00f6zg\u00fc bir tarz geli\u015ftirmi\u015ftir. \u0130\u015fin ilgin\u00e7 yan\u0131, bu varyantta hi\u00e7 susam ezmesi kullan\u0131lmaz. Bunun yerine, ac\u0131 ya\u011f ve so\u011fan bak\u0131m\u0131ndan zengin, soya sosu bazl\u0131 bir et suyu kullan\u0131l\u0131r. Aslen, k\u0131\u015f dal\u0131\u015flar\u0131ndan sonra \u0131s\u0131nmak isteyen bal\u0131k\u00e7\u0131lar i\u00e7in ortaya \u00e7\u0131km\u0131\u015f bir yemektir. Et suyu, ac\u0131 ya\u011f sayesinde parlak k\u0131rm\u0131z\u0131 bir renge sahiptir; i\u00e7inde bolca sotelenmi\u015f so\u011fan ve k\u0131yma bulunur, \u00fcst\u00fc de genellikle bol dilimlenmi\u015f \u00e7i\u011f negi ile tamamlan\u0131r.\n\n\n\nKatsuura Tantanmen son derece ac\u0131d\u0131r (klasik tantanmenden bile daha baharatl\u0131d\u0131r) ve bu nedenle susam\u0131n verdi\u011fi kremams\u0131 dokuyu i\u00e7ermez. Bu y\u00f6n\u00fcyle \u201cklasik\u201d versiyondan belirgin bi\u00e7imde ayr\u0131l\u0131r; ancak Katsuura\u2019da son derece otantik kabul edilir. 1971\u2019de ortaya \u00e7\u0131kan b\u00f6lgesel bir yorum olan bu \u00e7e\u015fide, baz\u0131lar\u0131 hatta \u201cChiba usul\u00fc\u201d tantanmen bile der.\n\n\n\nKanagawa: Kanagawa prefekt\u00f6rl\u00fc\u011f\u00fcnde, 1975\u2019te ortaya \u00e7\u0131kan \u201cOdawara\u201d tarz\u0131 bulunur. Bu versiyonda tantanmen; soya sosu, sar\u0131msak, doubanjiang ve zha cai bazl\u0131 koyu bir sosla haz\u0131rlan\u0131r ve neredeyse ankake ramen\u2019i and\u0131r\u0131r.\n\n\n\nAyr\u0131ca \u201cKawasaki New Tantanmen\u201d de vard\u0131r: k\u0131yma ve yumurta bazl\u0131, ac\u0131l\u0131 ve sar\u0131msak karakteri \u00e7ok bask\u0131n bir \u00e7orbad\u0131r. Genellikle bol biberlidir; ancak dikkat \u00e7ekici \u015fekilde susam ezmesi i\u00e7ermez. Bu versiyon, yerel bir \u00c7in restoran\u0131n\u0131n yarat\u0131m\u0131d\u0131r.\n\n\n\nEt suyundan s\u00f6z edelim\n\n\n\n\u201cMarc, resmen bir heretiksin; paitan et suyu diyorsun ama bunu bir saatten k\u0131sa s\u00fcrede yap\u0131yorsun.\u201d\n\n\n\nEvet.\n\n\n\nTemellere d\u00f6nelim: Tam olarak bir paitan et suyu nedir? Su, ya\u011f (\u00e7o\u011funlukla hayvansal, ama bu bile \u015fart de\u011fil) ve jelatinden olu\u015fan bir em\u00fclsiyon. Hepsi bu. Jelatin ve ya\u011f, saatlerce kaynat\u0131lan kemiklerden gelir; em\u00fclsiyon ise g\u00fc\u00e7l\u00fc bir kaynama sayesinde olu\u015fur. Bu, Japon ustalar\u0131n ku\u015faktan ku\u015fa\u011fa aktard\u0131\u011f\u0131 ve y\u0131llar s\u00fcren bir \u00e7\u0131rakl\u0131k gerektiren ger\u00e7ek bir zanaatt\u0131r. Ama bizim bir avantaj\u0131m\u0131z var: bilim.\n\n\n\nPaitan et suyunu, jelatin ile ya\u011f\u0131n olu\u015fturdu\u011fu em\u00fclsiyondan gelen s\u00fct beyaz\u0131 renginden tan\u0131rs\u0131n\u0131z\n\n\n\nAromatiklerin b\u00fcy\u00fck b\u00f6l\u00fcm\u00fc zaten yaln\u0131zca bir saat i\u00e7inde aromas\u0131n\u0131 b\u0131rak\u0131yorsa ve uzun pi\u015firme s\u00fcresi esasen domuz kemiklerinden jelatin \u00e7\u0131karmak i\u00e7in gerekiyorsa, neden i\u015fi k\u0131saltmayal\u0131m? O ad\u0131m\u0131 atlay\u0131p do\u011frudan saf (\u00e7o\u011fu zaman domuz) jelatini suya ya da haz\u0131rlamas\u0131 \u00e7ok daha h\u0131zl\u0131 olan tavuk suyuna, biraz da ya\u011fla birlikte ekleyelim. Ard\u0131ndan g\u00fc\u00e7l\u00fc bir kaynamay\u0131 taklit etmek i\u00e7in blenderdan ge\u00e7irin; i\u015fte size kusursuz bir paitan et suyu. Kusursuz derken ger\u00e7ekten kusursuz: em\u00fclsiyon o kadar g\u00fc\u00e7l\u00fc ve o kadar temiz oluyor ki sanki foto\u011fraf d\u00fczenlenmi\u015f gibi g\u00f6r\u00fcn\u00fcyor; ama hay\u0131r, ger\u00e7ek hayatta da aynen b\u00f6yle. Ger\u00e7ekten etkileyici.\n\n\n\nKat\u0131 bir gelenek\u00e7inin buna y\u00f6neltebilece\u011fi tek itiraz, kemiklerin jelatine ek olarak ba\u015fka aromatik bile\u015fikler de salmas\u0131d\u0131r. Tamamen haks\u0131z say\u0131lmazlar; ama tamamen hakl\u0131 da de\u011filler (\u00e7ok say\u0131da denemeden sonra rahatl\u0131kla s\u00f6yleyebilirim ki s\u0131radan bir damak aradaki fark\u0131 pek hissetmiyor). Bunu telafi etmek i\u00e7in \u00e7ok lezzetli bir hayvansal ya\u011f kullanabilirsiniz (\u00f6rne\u011fin \u00f6rdek ya\u011f\u0131) ya da Vietnaml\u0131 dostlar\u0131m\u0131z\u0131n Asya marketlerinde s\u0131k\u00e7a satt\u0131\u011f\u0131 bir \u00fcr\u00fcnden yararlanabilirsiniz: didiklenmi\u015f ve kurutulmu\u015f domuz derisi. Ba\u015flang\u0131\u00e7ta iki iri avu\u00e7 ekleyin ve bir saat sonra blender a\u015famas\u0131na ge\u00e7erken tencerede b\u0131rak\u0131n. Ufak ama etkili bir dokunu\u015f kat\u0131yor; g\u00f6receksiniz.\n\n\n\nTantanmen\u2019in ana malzemeleri\n\n\n\n\n\n\n\nUdon eri\u015ftesi : Bu\u011fday bazl\u0131, kal\u0131n Japon eri\u015fteleridir; yeme\u011fe yumu\u015fak ve esnek bir doku kazand\u0131r\u0131r.\n\n\n\nTogarashi : Biber bazl\u0131 bir Japon baharat kar\u0131\u015f\u0131m\u0131d\u0131r; yeme\u011fe ac\u0131l\u0131k ve derinlik katar.\n\n\n\nSiyah pirin\u00e7 sirkesi : Klasik sirkeye g\u00f6re daha yumu\u015fak ve hafif tatl\u0131d\u0131r; yeme\u011fe ho\u015f bir asidite ve umami kazand\u0131r\u0131r.\n\n\n\nA\u00e7\u0131k soya sosu : Renk ve tat bak\u0131m\u0131ndan koyu versiyona g\u00f6re daha hafiftir; yeme\u011fi dengeli bir tuzlulukla tatland\u0131r\u0131r.\n\n\n\nSusam ya\u011f\u0131 : Kavruk ve f\u0131nd\u0131ks\u0131 aromal\u0131 bir ya\u011fd\u0131r; ramene zengin ve aromatik bir karakter verir.\n\n\n\nShaoxing \u015farab\u0131 : Eti aromaland\u0131rmak ve yumu\u015fatmak i\u00e7in kullan\u0131lan \u00c7in pirin\u00e7 \u015farab\u0131d\u0131r; yeme\u011fin lezzetine derinlik katar.\n\n\n\nSi\u00e7uan biberi : Narenciyemsi aromas\u0131 ve hafif uyu\u015fturan etkisiyle \u00f6ne \u00e7\u0131kan bir \u00c7in baharat\u0131d\u0131r; kendine has, hafif yak\u0131c\u0131 bir karakter katar.\n\n\n\nChoy sum : Ispana\u011f\u0131 and\u0131ran Asya k\u00f6kenli yaprakl\u0131 bir sebzedir; yeme\u011fe ferahl\u0131k ve doku kontrast\u0131 kazand\u0131r\u0131r.\n\n\n\n\n\n\tOtantik Japon Tantanmen\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t2 paket \u00f6n pi\u015firilmi\u015f udon eri\u015ftesiBaharat kar\u0131\u015f\u0131m\u01318 k\u0131rm\u0131z\u0131 biber (kurutulmu\u015f)2 yemek ka\u015f\u0131\u011f\u0131 togarashi1 yemek ka\u015f\u0131\u011f\u0131 Sichuan biberi taneleriSos taban\u01312 yemek ka\u015f\u0131\u011f\u0131 tahin4 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu2 yemek ka\u015f\u0131\u011f\u0131 siyah pirin\u00e7 sirkesiTavuk suyu700 ml tavuk suyu (tuzsuz; \u00f6nceden haz\u0131rlanm\u0131\u015f ya da bulyon k\u00fcp\u00fcnden yap\u0131lm\u0131\u015f)2 yaprak jelatin3 sap taze so\u011fan7 di\u015f sar\u0131msak (soyulmu\u015f ve hafif\u00e7e ezilmi\u015f)5 g zencefil (hafif\u00e7e ezilmi\u015f k\u00fc\u00e7\u00fck bir par\u00e7a)2 yemek ka\u015f\u0131\u011f\u0131 ya\u011f (tercihen domuz ya\u011f\u0131, dana i\u00e7 ya\u011f\u0131, \u00f6rdek ya\u011f\u0131 gibi hayvansal ya\u011flar. Olmazsa ay\u00e7i\u00e7ek ya\u011f\u0131 gibi n\u00f6tr bir bitkisel ya\u011f kullan\u0131n)tuz (damak tad\u0131n\u0131za g\u00f6re)Ac\u0131 biber ya\u011f\u01313 yemek ka\u015f\u0131\u011f\u0131 togarashi4 k\u0131rm\u0131z\u0131 biber (kurutulmu\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 Sichuan biberi taneleri8 di\u015f sar\u0131msak (soyulmu\u015f ve hafif\u00e7e ezilmi\u015f)2 sap taze so\u011fan (ince k\u0131y\u0131lm\u0131\u015f)220 ml n\u00f6tr ya\u011f ((\u00f6rne\u011fin ay\u00e7i\u00e7ek ya\u011f\u0131 veya m\u0131s\u0131r ya\u011f\u0131))K\u0131ymal\u0131 har\u00e7250 g domuz k\u0131ymas\u0131 (%30 ya\u011fl\u0131)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u01312 \u00e7ay ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosuDi\u011fer \u00fcst malzemelersusam ya\u011f\u0131taze so\u011fan (\u00e7ok ince dilimlenmi\u015f)Birka\u00e7 sap choy sum\t\n\t\n\t\tTavuk suyuBir tencereye t\u00fcm malzemeleri al\u0131n ve y\u00fcksek ate\u015fte kaynat\u0131n.Kaynamaya ba\u015flay\u0131nca ate\u015fi orta-k\u0131s\u0131\u011fa d\u00fc\u015f\u00fcr\u00fcn, kapa\u011f\u0131n\u0131 kapat\u0131n ve 40 dakika ila 1 saat pi\u015firin.Tavuk suyunu s\u00fcz\u00fcn, ard\u0131ndan blenderdan ge\u00e7irin (haznesi k\u00fc\u00e7\u00fckse bunu birka\u00e7 seferde yap\u0131n). El blender\u0131 da kullanabilirsiniz ama sonu\u00e7 \u00e7ok daha az etkileyici olur.Sonu\u00e7ta bembeyaz, s\u00fctl\u00fc ve ipeksi k\u0131vaml\u0131, harika bir paitan usul\u00fc et suyu elde edeceksiniz.Ac\u0131 biber ya\u011f\u0131K\u00fc\u00e7\u00fck bir tencerede t\u00fcm malzemeleri 20-30 dakika \u00e7ok hafif ate\u015fte kaynat\u0131n.Ya\u011f parlak k\u0131rm\u0131z\u0131 bir renk ald\u0131\u011f\u0131nda haz\u0131rd\u0131r.S\u00fcz\u00fcp kenara al\u0131n.Baharat kar\u0131\u015f\u0131m\u0131T\u00fcm baharatlar\u0131 blenderda, havanda ya da baharat de\u011firmeninde ince toz h\u00e2line gelene kadar \u00e7ekin.K\u0131ymal\u0131 har\u00e7Bir kasede domuz k\u0131ymas\u0131n\u0131 en az 10 dakika marine edin.Orta-y\u00fcksek ate\u015fte, taban\u0131na biraz ya\u011f gezdirilmi\u015f k\u0131zg\u0131n bir wok'a domuz k\u0131ymas\u0131n\u0131 ekleyin.K\u0131ymay\u0131 yay\u0131n ve 2-3 dakika hi\u00e7 dokunmadan k\u0131zarmaya b\u0131rak\u0131n.Ard\u0131ndan k\u00fc\u00e7\u00fck par\u00e7alara ay\u0131r\u0131n ve k\u0131zarmaya devam etmesini sa\u011flay\u0131n.\u0130yice k\u0131zar\u0131nca kenara al\u0131n.Birle\u015ftirmeEri\u015fteleri paket \u00fczerindeki talimatlara g\u00f6re haz\u0131rlay\u0131n.Choy sum'u k\u0131sa s\u00fcre ha\u015flay\u0131n.Bir ramen k\u00e2sesinin dibine sos taban\u0131n\u0131n yar\u0131s\u0131n\u0131 ekleyin.\u00dczerine 1 ki\u015filik eri\u015fte koyun.\u00dczerine et suyunun yar\u0131s\u0131n\u0131 (yakla\u015f\u0131k 350 ml) d\u00f6k\u00fcn.1-2 sap choy sum ekleyin.\u00dczerine baharat kar\u0131\u015f\u0131m\u0131ndan 2 \u00e7ay ka\u015f\u0131\u011f\u0131 serpin.C\u00f6mert\u00e7e k\u0131yma ekleyin.Birka\u00e7 dolu yemek ka\u015f\u0131\u011f\u0131 ac\u0131 biber ya\u011f\u0131 gezdirin.Biraz susam ya\u011f\u0131 gezdirin.Bolca ince k\u0131y\u0131lm\u0131\u015f taze so\u011fan ekleyin.\t\n\t\n\t\tBunu ba\u015fka yerde kolay kolay okumazs\u0131n\u0131z ama ger\u00e7ekten h\u0131z kazanmak istiyorsan\u0131z kaliteli bir bulyon k\u00fcp\u00fc kullan\u0131n. Sonu\u00e7ta et suyunun uzun s\u00fcre demlenmesi yaln\u0131zca aromatiklerin lezzetini b\u0131rakmas\u0131 i\u00e7in gerekir; o karakteristik dokuyu elde etmek i\u00e7in jelatini ya\u011fla birlikte \u0131s\u0131tman\u0131z yeterlidir.\n\t\n\t\n\t\tPlat principalJaponaise\t\n\n\n\n\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\n\nJust One Cookbook \u2013 Tantanmen – https:\/\/www.justonecookbook.com\/tantanmen\/\n\n\n\nJaponca Vikipedi \u2013 \u62c5\u3005\u9eba – https:\/\/ja.wikipedia.org\/wiki\/\u62c5\u3005\u9eba\n\n\n\nCulinary Backstreets \u2013 Si\u00e7uan Tantanmen: Aun\u2019un El Yap\u0131m\u0131 Eri\u015fteleri (2023) – https:\/\/culinarybackstreets.com\/cities-category\/tokyo\/2023\/sichuan-tantanmen-aun-custom-made-noodles\/\n\n\n\nOishibook \u2013 Tantanmen – https:\/\/oishibook.com\/tantanmen\/\n\n\n\nTokyo Calendar \u2013 4513 numaral\u0131 makale – https:\/\/tokyo-calendar.jp\/article\/4513\n\n\n\nReddit \u2013 https:\/\/www.reddit.com\/r\/ramen\/comments\/5aitl1\/fresh_you_guys_asked_for_it_so_here_it_is\/\n\n\n\nNote \u2013 Traveling Food Lab – https:\/\/note.com\/travelingfoodlab\/n\/n8ab75e17d502\n\n\n\nTesipida07\u2019un Ameblo\u2019su \u2013 12643678195 numaral\u0131 g\u00f6nderi – https:\/\/ameblo.jp\/tesipida07\/entry-12643678195.html\n\n\n\nAjinomoto Park \u2013 Tantanmen tarif kart\u0131 707202 – https:\/\/park.ajinomoto.co.jp\/recipe\/card\/707202\/","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145463","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=145463"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145463\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/31166"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}