{"id":145501,"title":"Otantik Daigaku-imo – Karamelli tatl\u0131 patates","modified":"2026-06-16T15:27:45+02:00","plain":"\u0130ki kez k\u0131zart\u0131lan Japon tatl\u0131 patatesleri, mirinli soya \u015furubuna bulan\u0131p siyah susamla serpilir; ortaya d\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7i yumu\u015fac\u0131k, kar\u015f\u0131 konulmaz bir lezzet \u00e7\u0131kar.\n\n\n\nSokak tezg\u00e2hlar\u0131n\u0131n s\u0131cak \u0131\u015f\u0131klar\u0131 alt\u0131nda iri tatl\u0131 patates par\u00e7alar\u0131, kehribar renkli glaz\u00fcrleriyle \u0131\u015f\u0131ldar. \u0130ncecik kabuk net bir \u00e7\u0131t\u0131rt\u0131yla k\u0131r\u0131l\u0131r. Yar\u0131lm\u0131\u015f, yumu\u015fac\u0131k i\u00e7ten kestaneyi and\u0131ran, bal\u0131ms\u0131 bir koku e\u015fli\u011finde bir buhar y\u00fckselir. \n\n\n\nYap\u0131\u015fkan ama esnek bir glaz\u00fcr kenarlar\u0131 kaplar. Her lokma, narin bir \u00e7\u0131t\u0131rl\u0131kla kavrulmu\u015f siyah susam\u0131n hafif f\u0131nd\u0131ks\u0131 dokunu\u015funu bir araya getirir. Yayg\u0131n anlat\u0131ya g\u00f6re bu tatl\u0131y\u0131, Tokyo \u00dcniversitesi\u2019nin Akamon\u2019u (K\u0131rm\u0131z\u0131 Kap\u0131) yak\u0131n\u0131nda tezg\u00e2h a\u00e7an Mikawaya adl\u0131 bir sat\u0131c\u0131 ortaya \u00e7\u0131karm\u0131\u015f, \u00f6\u011frenciler de \u00fcn\u00fcn\u00fc yaym\u0131\u015ft\u0131r. \n\n\n\nBug\u00fcn daigaku\u2011imo; festivallerde (okonomiyaki ya da yakisoba ile birlikte), katsu sando ve tamago sando\u2019nun g\u00f6zde oldu\u011fu b\u00fcy\u00fck ma\u011fazalar\u0131n gurme bodrum katlar\u0131nda ve ev mutfaklar\u0131nda kendine sa\u011flam bir yer edinmi\u015ftir. \n\n\n\nDaigaku-imo nedir?\n\n\n\nDaigaku\u2011imo (\u5927\u5b66\u828b), kelime anlam\u0131yla \u201c\u00fcniversite patatesi\u201d demektir. Ad\u0131n\u0131, 20. y\u00fczy\u0131l\u0131n ba\u015flar\u0131nda Tokyo \u00dcniversitesi\u2019nin Akamon\u2019u (K\u0131rm\u0131z\u0131 Kap\u0131) \u00e7evresindeki \u00f6\u011frenci ya\u015fam\u0131ndan al\u0131r; besleyici ve uygun fiyatl\u0131 bu tatl\u0131lar, ders aralar\u0131nda \u00f6\u011frencilere yeniden enerji verirdi. \n\n\n\nBu yeme\u011fin temelinde, rustik par\u00e7alara kesilmi\u015f ve kabu\u011fu \u00fczerinde b\u0131rak\u0131lm\u0131\u015f Japon tatl\u0131 patatesleri vard\u0131r. \u00d6nce k\u0131zart\u0131l\u0131r, ard\u0131ndan parlak bir \u015feker \u015furubuna bulan\u0131r ve son olarak kavrulmu\u015f siyah susamla serpilir. Oda s\u0131cakl\u0131\u011f\u0131nda ya da hafif \u0131l\u0131k servis edilir; t\u0131pk\u0131 mitarashi dango veya zaru soba gibi.\n\n\n\n\u00dcnl\u00fc mitarashi dango\n\n\n\nOtantik versiyonlarda, hafif ve tatl\u0131 bir i\u00e7 doku i\u00e7in Naruto Kintoki ya da Beniazuma gibi satsumaimo \u00e7e\u015fitleri kullan\u0131l\u0131r. \u015eurup ise olduk\u00e7a sadedir: \u015feker, biraz su ve \u00e7ok hafif bir soya sosu dokunu\u015fu. Elbette elinizdeki malzemelerle de yapabilirsiniz ama inan\u0131n, bu \u00e7e\u015fitler ger\u00e7ekten fark yarat\u0131r.\n\n\n\n\u0130ste\u011fe ba\u011fl\u0131 olarak mirin ya da ni\u015fasta\/malt \u015furubu (mizuame) parlakl\u0131k ve denge kazand\u0131r\u0131r. \u0130deal doku \u201cd\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7i yumu\u015fak\u201d olmal\u0131d\u0131r; buna, k\u0131r\u0131lganla\u015fmadan y\u00fczeye tutunan ince ve d\u00fczg\u00fcn bir glaz\u00fcr e\u015flik eder. \n\n\n\nEn az kullan\u0131lan malzemeler kadar \u00f6nemli olan, \u00f6zellikle kullan\u0131lmayanlard\u0131r: k\u0131zartmadan \u00f6nce pane yoktur, tereya\u011f\u0131 yoktur, bask\u0131n baharatlar yoktur. Kant\u014d\u2019da kaplama hafif yap\u0131\u015fkan ve esnek kal\u0131r, \u00fczerine susam serpilir; Kansai\u2019de ise akrabas\u0131 say\u0131lan \u201cCh\u016bka poteito\u201d (buradaki \u201cch\u016bka\u201d, tantanmen gibi \u00c7in-Japon yemeklerine g\u00f6nderme yapar) daha sert bir karamel kabu\u011funa y\u00f6nelir. Bu farkl\u0131l\u0131klar, yeme\u011fin yay\u0131lma tarihiyle a\u00e7\u0131klan\u0131r.\n\n\n\nBenim tantanmen tarifim\n\n\n\nDaigaku-imo\u2019nun k\u00f6kenleri\n\n\n\nTokyo\u2019daki anlat\u0131lar\u0131n \u00e7o\u011fu, Taish\u014d y\u0131llar\u0131 ile erken Sh\u014dwa d\u00f6nemine (1910\u2019lar\u20131930\u2019lar) uzan\u0131r. Buna g\u00f6re Mikawaya adl\u0131 bir sat\u0131c\u0131, Tokyo \u00dcniversitesi\u2019nin Akamon\u2019u yak\u0131n\u0131nda tezg\u00e2h a\u00e7m\u0131\u015f ve \u015feker \u015furubuyla kaplanm\u0131\u015f k\u0131zarm\u0131\u015f tatl\u0131 patates par\u00e7alar\u0131 satmaya ba\u015flam\u0131\u015ft\u0131r. \n\n\n\nUcuz, s\u0131cak ve doyurucu olan bu at\u0131\u015ft\u0131rmal\u0131k, \u00f6\u011frenci ya\u015fam\u0131n\u0131n simgelerinden biri h\u00e2line gelmi\u015f ve yeme\u011fe de ad\u0131n\u0131 vermi\u015ftir. \u0130lham\u0131n ise b\u00fcy\u00fck olas\u0131l\u0131kla, 1912 tarihli bir \u00c7in yemek kitab\u0131nda yay\u0131mlanan \u015fekerlenmi\u015f tatl\u0131 patates tarifinden geldi\u011fi d\u00fc\u015f\u00fcn\u00fcl\u00fcr; tarifte patatesler domuz ya\u011f\u0131nda k\u0131zart\u0131l\u0131p ard\u0131ndan \u015fekerde a\u011f\u0131r a\u011f\u0131r pi\u015firiliyor, ba\u015flang\u0131\u00e7ta susam kullan\u0131lm\u0131yordu. Japonya bu fikri zamanla ulusal bir klasi\u011fe d\u00f6n\u00fc\u015ft\u00fcrd\u00fc.\n\n\n\nBu lezzetin kimli\u011fi belirgin bi\u00e7imde Kant\u014d\u2019ludur. Asakusa\u2019daki Chibaya h\u00e2l\u00e2 kenarlar\u0131 \u00e7\u0131t\u0131r, iri dilimleri yo\u011fun tatl\u0131l\u0131kta bir glaz\u00fcrle satar ve bunlar \u00e7o\u011fu zaman sabah saatlerinde t\u00fckenir. Tait\u014d\u2019daki Aji no Ry\u014dsabur\u014d ise bug\u00fcn \u00fc\u00e7\u00fcnc\u00fc ku\u015fa\u011fa ula\u015fm\u0131\u015f Mikawaya tarz\u0131n\u0131 ya\u015fat\u0131r. \n\n\n\nAncak bu yemek yaln\u0131zca nostaljik d\u00fckk\u00e2nlarda ya\u015famaz: ev mutfa\u011f\u0131n\u0131n da vazge\u00e7ilmez klasiklerinden biridir; t\u0131pk\u0131 katsudon, oyakodon ya da butadon gibi. Kimi zaman okul yemekhanelerinin men\u00fcs\u00fcnde de yer al\u0131r; buralarda Japon k\u00f6risi, katsu curry ya da omurice de servis edilir. Hatta tatl\u0131 patates bak\u0131m\u0131ndan zengin \u0130baraki\u2019de garnit\u00fcr olarak bile sunulabilir. \n\n\n\nBir ba\u015fka sokak tatl\u0131s\u0131: Japon f\u0131r\u0131nlar\u0131nda s\u0131cak s\u0131cak sat\u0131lan melon pan\n\n\n\nKansai\u2019de kuzeni \u201cCh\u016bka poteito\u201d, \u00c7in usul\u00fc \u015fekerlenmi\u015f k\u00f6klerine daha \u00e7ok sad\u0131k kalarak daha kal\u0131n, sertle\u015fen bir karameli tercih eder. K\u0131sacas\u0131 otantiklik, yaln\u0131zca k\u00f6ken hik\u00e2yelerinde de\u011fil; malzeme se\u00e7iminde ve teknik tercihlerde de sakl\u0131d\u0131r.\n\n\n\nDaigaku-imo\u2019nun ana malzemeleri\n\n\n\n\n\n\n\n\nJapon tatl\u0131 patatesi (satsumaimo): Naruto Kintoki ya da Beniazuma gibi \u00e7e\u015fitler, pi\u015fince yumu\u015fak ve tatl\u0131 bir i\u00e7 doku verir; k\u0131rm\u0131z\u0131-mor kabuk ise aroma, renk kontrast\u0131 ve par\u00e7alar\u0131n formunu korumaya yard\u0131mc\u0131 olur.\n\n\n\nN\u00f6tr k\u0131zartma ya\u011f\u0131: Y\u00fcksek s\u0131cakl\u0131\u011fa dayan\u0131kl\u0131 n\u00f6tr bir ya\u011f, tatl\u0131 patatesin zarif lezzetini bast\u0131rmadan y\u00fczeyi \u00e7\u0131t\u0131rla\u015ft\u0131r\u0131r; geleneksel olarak hafif bitkisel ya\u011flar tercih edilir.\n\n\n\n\u015eeker: Glaz\u00fcr\u00fcn temelidir; a\u00e7\u0131k ile orta aras\u0131 bir kehribar tona kadar pi\u015firilir, b\u00f6ylece hafif bir karamel ac\u0131l\u0131\u011f\u0131 ve ho\u015f bir parlakl\u0131k sa\u011flar. Yar\u0131 rafine sanont\u014d ise daha yuvarlak bir tat katar; bu lezzet dorayakide de hissedilir.\n\n\n\nSu: \u015eekeri \u00e7\u00f6zer ve karamelle\u015fmeyi kontrol alt\u0131nda tutar; b\u00f6ylece \u015furup topaklanmak yerine y\u00fczeyi ince ve homojen bir film gibi kaplar.\n\n\n\nMizuame (ni\u015fasta\/malt \u015furubu), iste\u011fe ba\u011fl\u0131: Saydaml\u0131k kazand\u0131r\u0131r ve grenli kristalle\u015fmeyi \u00f6nlemeye yard\u0131mc\u0131 olur; b\u00f6ylece o karakteristik cam gibi parlakl\u0131k g\u00fc\u00e7lenir.\n\n\n\nSoya sosu (\u00e7ok k\u00fc\u00e7\u00fck bir dokunu\u015f): Tatl\u0131l\u0131\u011f\u0131 bast\u0131rmadan \u00f6ne \u00e7\u0131karan ince bir \u00e7e\u015fnidir; hissedilen \u015fey soya sosunun kendisi de\u011fil, katt\u0131\u011f\u0131 dengedir.\n\n\n\nMirin, iste\u011fe ba\u011fl\u0131: Parlakl\u0131k, yumu\u015fak bir aroma ve wagashi gelene\u011fine uygun zarif bir tatl\u0131l\u0131k katar.\n\n\n\nSirke ya da limon suyu, iste\u011fe ba\u011fl\u0131: Birka\u00e7 damla asit, \u015furubun esnek kalmas\u0131na yard\u0131mc\u0131 olur ve sert, k\u0131r\u0131lgan bir kabuk olu\u015fmas\u0131n\u0131 \u00f6nler.\n\n\n\nKavrulmu\u015f siyah susam: Kant\u014d\u2019nun imzas\u0131d\u0131r; f\u0131nd\u0131ks\u0131 aroma, hafif \u00e7\u0131t\u0131rl\u0131k ve kehribar renkli patatesler \u00fczerinde \u00e7arp\u0131c\u0131 bir kontrast sunar; t\u0131pk\u0131 goma dare sosunda oldu\u011fu gibi.\n\n\n\nTuz (bir tutam, iste\u011fe ba\u011fl\u0131): Son dokunu\u015f olarak tatl\u0131l\u0131\u011f\u0131 canland\u0131r\u0131r ve \u00f6ne \u00e7\u0131kar\u0131r, ama lezzeti tuzlu tarafa \u00e7ekmez.\n\n\n\n\nB\u00f6lgesel tarzlar\n\n\n\nTokyo\u2019da ve Kant\u014d\u2019nun geri kalan\u0131nda daigaku\u2011imo, biraz daha ak\u0131\u015fkan ve yap\u0131\u015fkan bir glaz\u00fcrle kaplan\u0131r; \u00fczerine de bolca siyah susam serpilir. \n\n\n\nKansai\u2019nin \u201cCh\u016bka poteito\u201dsu ise \u00c7in usul\u00fc \u015fekerlenmi\u015f k\u00f6klerine daha yak\u0131n durur ve sert, k\u0131t\u0131r bir karamele y\u00f6nelir. P\u00fcristlerin dayand\u0131\u011f\u0131 \u00f6l\u00e7\u00fctler nettir: panesiz k\u0131zart\u0131lm\u0131\u015f par\u00e7alar, a\u011f\u0131rl\u0131kl\u0131 olarak \u015feker bazl\u0131 ve hafif soya sosu dokunu\u015flu bir glaz\u00fcr, parlakl\u0131k i\u00e7in iste\u011fe ba\u011fl\u0131 mirin ya da mizuame ve son dokunu\u015f olarak susam. \n\n\n\nDaigaku\u2011imo \u0131l\u0131k ya da oda s\u0131cakl\u0131\u011f\u0131nda t\u00fcketilir. Glaz\u00fcre buland\u0131ktan sonra par\u00e7alar yay\u0131l\u0131r ve birbirine yap\u0131\u015fmamalar\u0131 i\u00e7in bekletmeden yenir.\n\n\n\nOtantiklik b\u00fcy\u00fck \u00f6l\u00e7\u00fcde teknikte gizlidir: bir\u00e7ok a\u015f\u00e7\u0131, \u00e7\u0131t\u0131r kabuk ile yumu\u015fac\u0131k i\u00e7 aras\u0131ndaki kontrast\u0131 yakalamak i\u00e7in \u00e7ift k\u0131zartma \u00f6nerir; \u015furubun esnek kalmas\u0131 i\u00e7in de birka\u00e7 damla asit ekler. \n\n\n\nP\u00fcristler, modern kestirmelerin (soya sosunu ya da mirini atlamak veya bala ya da m\u0131s\u0131r \u015furubuna fazla y\u00fcklenmek gibi) bu tarza \u00f6zg\u00fc tatl\u0131-tuzlu dengeyi zay\u0131flatt\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcn\u00fcr. Asakusa\u2019n\u0131n k\u00f6kl\u00fc d\u00fckk\u00e2nlar\u0131ndan okul yemekhanelerine kadar bu, ya\u015fayan bir klasiktir; t\u0131pk\u0131 mochi gibi. K\u00e2\u011f\u0131t \u00fczerinde basit g\u00f6r\u00fcn\u00fcr, ama dengeli glaz\u00fcr\u00fc ve do\u011fru zamanlamas\u0131 a\u015f\u00e7\u0131n\u0131n ustal\u0131\u011f\u0131n\u0131 ger\u00e7ekten s\u0131nar.\n\n\n\n\n\n\tOtantik Daigaku-imo - Karamelize Tatl\u0131 Patates\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g Japon tatl\u0131 patatesi (yakla\u015f\u0131k 2 adet, sar\u0131 etli)bitkisel ya\u011f (k\u0131zartmak i\u00e7in (tavada 2\u20133 cm y\u00fcksekli\u011finde))40 g \u015feker1 yemek ka\u015f\u0131\u011f\u0131 mirin2 \u00e7ay ka\u015f\u0131\u011f\u0131 light soya sosu1 yemek ka\u015f\u0131\u011f\u0131 su2 yemek ka\u015f\u0131\u011f\u0131 siyah susam (kavrulmu\u015f)\t\n\t\n\t\tTatl\u0131 patatesleri haz\u0131rlay\u0131nTatl\u0131 patatesleri kabuklar\u0131yla birlikte d\u00fczensiz par\u00e7alara kesin.Par\u00e7alar\u0131 5 dakika suda bekletin; ard\u0131ndan s\u00fczgece al\u0131p \u00fczerlerindeki nemi tamamen gidermek i\u00e7in iyice kurulay\u0131n.\u00c7ift k\u0131zartmaBitkisel ya\u011f\u0131 derin bir tavaya 2\u20133 cm y\u00fcksekli\u011finde olacak \u015fekilde d\u00f6k\u00fcn ve 130\u2013140 \u00b0C'ye kadar \u0131s\u0131t\u0131n.Tatl\u0131 patatesleri ekleyin ve ara ara \u00e7evirerek yakla\u015f\u0131k 5 dakika k\u0131zart\u0131n. Tavadan al\u0131n ve 3 dakika dinlendirin.Ya\u011f\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 170\u2013180 \u00b0C'ye \u00e7\u0131kar\u0131n, tatl\u0131 patatesleri yeniden ekleyin ve 1\u20132 dakika daha k\u0131zart\u0131n. Ard\u0131ndan \u00e7\u0131kar\u0131p s\u00fcz\u00fcn.\u015eurubu haz\u0131rlay\u0131n ve bulay\u0131n\u015eekeri, mirini, soya sosunu ve suyu wok tavaya al\u0131n ve \u0131s\u0131t\u0131n. Kar\u0131\u015f\u0131m kaynamaya ba\u015flay\u0131nca tatl\u0131 patatesleri ekleyin ve yakla\u015f\u0131k 30 saniye boyunca kar\u0131\u015f\u0131ma bulay\u0131n.Oca\u011f\u0131 kapat\u0131n, siyah susam\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131n. Hemen servis edin.\t\n\t\n\t\t\u0130pucu: Tatl\u0131 patateslerin do\u011fal lezzetini \u00f6ne \u00e7\u0131karmak i\u00e7in \u015furup miktar\u0131n\u0131 olabildi\u011fince az tutun.\nNeden \u00e7ift k\u0131zartma: Par\u00e7alara daha belirgin bir doku kazand\u0131r\u0131r ve i\u00e7lerinin g\u00fczelce yumu\u015fak kalmas\u0131n\u0131 sa\u011flar.\nDengeli bir k\u0131zartma i\u00e7in yeterli miktarda ya\u011f kullan\u0131n. \u0130ki k\u0131zartma aras\u0131ndaki yakla\u015f\u0131k 3 dakikal\u0131k dinlendirme, y\u00fczeyin fazla pi\u015fmesini \u00f6nlerken \u0131s\u0131n\u0131n merkeze kadar ula\u015fmas\u0131na yard\u0131mc\u0131 olur.\n\t\n\t\n\t\tDessertJaponaise\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\n\u2022 Daigaku Imo (Japon tatl\u0131 patates tatl\u0131s\u0131) \u2013 Chef JA Cooks (\u0130ngilizce) (Chef JA Cooks)\u2022 Daigaku Imo: \u00fcniversite g\u00f6rm\u00fc\u015f tatl\u0131 patates \u2013 Steve Beimel (\u0130ngilizce) \u2022 Daigaku Imo \u2013 Etimoloji, k\u00f6ken ve \u00f6nerilen tarif \u2013 Food in Japan (\u0130ngilizce) (Food in Japan)\u2022 Daigaku-imo hakk\u0131nda temel bilgiler (Japonca) (\u5927\u5b66\u828b \u65e5\u672c\u30fb\u5927\u5b66\u828b\u611b\u5354\u4f1a)\u2022 Daigaku-imo: k\u00f6keni ger\u00e7ekten \u201cTokyo \u00dcniversitesi\u201d mi? \u2013 J\u30bf\u30a6\u30f3\u30cd\u30c3\u30c8 (Japonca) (J\u30bf\u30a6\u30f3\u30cd\u30c3\u30c8)\u2022 Daigaku-imo\u2019nun k\u00f6keni nedir? \u2013 \u4e94\u5cf6\u5546\u5e97 \u4f50\u85e4\u306e\u828b\u5c4b (Japonca) (\u4e94\u5cf6\u5546\u5e97 \u4f50\u85e4\u306e\u828b\u5c4b)\u2022 Daigaku-imo \u2013 Vikipedi (Japonca) (ja.wikipedia.org)\u2022 Maltoz \u015furuplu daigaku-imo yap\u0131m\u0131 \u2013 Delish Kitchen (Japonca) (\u30c7\u30ea\u30c3\u30b7\u30e5\u30ad\u30c3\u30c1\u30f3)\u2022 Tarif: k\u0131zarm\u0131\u015f tatl\u0131 patatesler (tatl\u0131 ve tuzlu) \u2013 The Japan Times (\u0130ngilizce) (japantimes.co.jp)\u2022 Daigaku Imo (\u5927\u5b66\u828b) \u2013 r\/JapaneseFood \u2013 Reddit (\u0130ngilizce) (Reddit)\u2022 Daigaku imo yapt\u0131m! \u2013 r\/JapaneseFood \u2013 Reddit (\u0130ngilizce) (Reddit)\u2022 Daigaku-imo \u2013 Tarif tan\u0131t\u0131m\u0131 \u2013 \u8fbb\u8abf\u304a\u3044\u3057\u3044\u30cd\u30c3\u30c8 (Japonca) (\u8fbb\u8abf\u30b0\u30eb\u30fc\u30d7)\u2022 Karamelize tatl\u0131 patatesler (daigaku-imo) \u2013 Just One Cookbook (\u0130ngilizce) (Just One Cookbook)\u2022 \u015eekersiz ve indirgeme yapmadan daigaku-imo tarifi: ak\u0131\u015fkan bir \u015furup \u2013 FOODIE (Japonca) (mi-journey.jp)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145501","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=145501"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145501\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/115708"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}