{"id":145544,"title":"Otantik Chirashi","modified":"2026-06-16T15:28:59+02:00","plain":"Parlak, kombuyla hafif\u00e7e aromaland\u0131r\u0131lm\u0131\u015f shari; kinshi tamago \u015feritleri, ikura, karides, \u015feker bezelyesi, nori, shiitake ve y\u0131lan bal\u0131\u011f\u0131yla bulu\u015fur.\n\n\n\nChirashizushi, \u00e7o\u011fu zaman kutlamalara e\u015flik etti\u011fi i\u00e7in bayram sofralar\u0131n\u0131 \u00e7a\u011fr\u0131\u015ft\u0131r\u0131r. 3 Mart’ta kutlanan Hina Matsuri’de renkleri bahar\u0131n geli\u015fini m\u00fcjdeler. Malzemelerin de simgesel anlamlar\u0131 vard\u0131r: karides uzun \u00f6mr\u00fc, lotus k\u00f6k\u00fc ise gelece\u011fe a\u00e7\u0131k bir yolu simgeler.\n\n\n\nYine de bu kasede hi\u00e7bir \u015fey rastgele yerle\u015ftirilmez. Her malzeme ayr\u0131 ayr\u0131 haz\u0131rlan\u0131r, ard\u0131ndan renk, doku ve umamiyi dengeleyecek \u015fekilde bir araya getirilir. Bu yeme\u011fi \u00f6zg\u00fcn k\u0131lan \u015fey, \u00f6nce \u201csu\u015fi\u201d kelimesinin anlam\u0131nda, sonra da kasenin kurulu\u015f bi\u00e7iminde gizlidir.\n\n\n\nJapon mutfa\u011f\u0131n\u0131n bir di\u011fer klasi\u011fi: nori yapra\u011f\u0131na s\u0131k\u0131ca sar\u0131lan maki su\u015fi\n\n\n\nChirashizushi nedir?\n\n\n\nChirashizushi kelimenin tam anlam\u0131yla \u201cserpi\u015ftirilmi\u015f su\u015fi\u201d demektir; ancak burada as\u0131l \u00f6nemli olan \u201csu\u015fi\u201d k\u0131sm\u0131d\u0131r. Ad\u0131n\u0131 \u00e7i\u011f bal\u0131ktan almaz; temelinde, belirgin ve canl\u0131 bir asidite kazand\u0131r\u0131lm\u0131\u015f lezzetli pirin\u00e7 vard\u0131r. \n\n\n\n\u201cSu\u015fi\u201d kelimesi, fermantasyonla yap\u0131lan eski saklama y\u00f6ntemlerine g\u00f6nderme yapan, asiditeyle ilgili kadim terimlere kadar uzan\u0131r. Modern chirashi, Muromachi d\u00f6neminin sonlar\u0131yla Edo d\u00f6neminin ba\u015flar\u0131 aras\u0131nda ortaya \u00e7\u0131kan, \u201ch\u0131zl\u0131 su\u015fi\u201d anlam\u0131ndaki haya-zushi gelene\u011fine dayan\u0131r. Bu su\u015fi t\u00fcr\u00fcnde pi\u015fmi\u015f pirin\u00e7, pirin\u00e7 sirkesi, \u015feker ve tuzdan olu\u015fan awase-zu ile tatland\u0131r\u0131l\u0131r.\n\n\n\nShari ad\u0131 verilen bu pirin\u00e7, yeme\u011fin temelini olu\u015fturur. Sirkeli ve parlak olmal\u0131; buhar\u0131 \u00fcst\u00fcnde t\u00fcter halde de\u011fil, oda s\u0131cakl\u0131\u011f\u0131nda ya da ona \u00e7ok yak\u0131n bir \u0131s\u0131da servis edilmelidir. Geleneksel oranlar canl\u0131 ama dengeli bir asiditeyi hedefler : yakla\u015f\u0131k \u00fc\u00e7 Japon \u00f6l\u00e7\u00fcs\u00fc \u00e7i\u011f pirin\u00e7 i\u00e7in 60 ila 80 mililitre pirin\u00e7 sirkesi. \u015eeker ve tuz, asiditeyi bast\u0131rmadan dengeleyecek \u015fekilde ayarlan\u0131r.\n\n\n\nPirincin i\u00e7ine de \u00fcst\u00fcne de gelen malzemeler \u00f6zenle haz\u0131rlan\u0131r. B\u00f6lgeye g\u00f6re shiitake, kanpyo veya lotus k\u00f6k\u00fc gibi a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f sebzeler; ince \u015feritler halinde yumurta, karides, y\u0131lan bal\u0131\u011f\u0131, aromatik otlar, nori ya da \u00e7i\u011f bal\u0131k bir araya gelebilir. \n\n\n\nWashoku’nun be\u015f renk ilkesini ifade eden goshiki, d\u00fczenlemeye y\u00f6n verir: k\u0131rm\u0131z\u0131, sar\u0131 ve ye\u015fil; pirincin beyaz\u0131n\u0131 ve norinin siyah\u0131n\u0131 tamamlar. Kanto’da chirashi, daha \u00e7ok sashimi’yi \u00f6ne \u00e7\u0131kar\u0131r ve i\u00e7ine malzeme kar\u0131\u015ft\u0131r\u0131lmam\u0131\u015f sirkeli bir shari \u00fczerine kurulur. Kansai’de ise pi\u015fmi\u015f ve a\u011f\u0131r ate\u015fte haz\u0131rlanm\u0131\u015f malzemeler, son dokunu\u015flardan \u00f6nce pirince kar\u0131\u015ft\u0131r\u0131l\u0131r. Kaisendon buna benzeyebilir; ancak sirkeli shari ve bu geleneksel unsurlar olmadan ba\u015fka bir kase t\u00fcr\u00fc olarak de\u011ferlendirilir.\n\n\n\nOkayama’n\u0131n gizli kaselerinden Edo pazarlar\u0131na\n\n\n\nChirashizushi’nin hik\u00e2yesi, bug\u00fcnk\u00fc \u015fenlikli sunumlar\u0131ndan \u00e7ok daha eskiye, Japon su\u015fisinin tarihine uzan\u0131r. \u0130lk d\u00f6nemlerde su\u015fi, nare-zushi bi\u00e7imindeydi: aylar s\u00fcren laktik fermantasyon boyunca pirin\u00e7le birlikte s\u0131k\u0131\u015ft\u0131r\u0131larak bekletilen tuzlu bal\u0131k. \n\n\n\nPirin\u00e7, bal\u0131\u011f\u0131 muhafaza etmek i\u00e7in kullan\u0131l\u0131yor ve \u00e7o\u011fu zaman yenmeden at\u0131l\u0131yordu. Daha sonra nama-nare, s\u00fcreci \u00f6ylesine k\u0131saltt\u0131 ki bal\u0131kla pirin\u00e7 birlikte yenebilir hale geldi. As\u0131l d\u00f6n\u00fcm noktas\u0131 ise haya-zushi ile geldi; \u00e7\u00fcnk\u00fc sirke, fermantasyonun eskiden kazand\u0131rd\u0131\u011f\u0131 asiditeyi art\u0131k taze pirince vermeye ba\u015flam\u0131\u015ft\u0131.\n\n\n\nTatl\u0131 niyetine k\u00fc\u00e7\u00fck bir ev yap\u0131m\u0131 melon pan olur mu?\n\n\n\n1643 tarihli Ryori Monogatari, g\u00fcn\u00fcm\u00fcze ula\u015fan en eski kapsaml\u0131 Japon yemek kitab\u0131 olarak s\u0131k\u00e7a kabul edilir; ancak hen\u00fcz chirashi’yi bug\u00fcn bildi\u011fimiz haliyle sunmaz. \n\n\n\nBuna kar\u015f\u0131l\u0131k eser, onun baz\u0131 temel ta\u015flar\u0131n\u0131 bir araya getirir: namasu t\u00fcr\u00fc haz\u0131rl\u0131klarda sirkeyle tatland\u0131r\u0131lm\u0131\u015f \u00e7i\u011f bal\u0131k, soya sosunun giderek yayg\u0131nla\u015fan kullan\u0131m\u0131 ve soya sosuyla pi\u015firme teknikleri. Bunlar, daha sonra chirashi garnit\u00fcrlerinde kullan\u0131lacak tatl\u0131-tuzlu lezzetleri daha iyi anlamam\u0131z\u0131 sa\u011flar.\n\n\n\nJaponya’n\u0131n bat\u0131s\u0131nda, \u00f6zellikle Okayama ve Kansai’de, chirashi’nin hik\u00e2yesi b\u00f6lgesel gelene\u011fe g\u00f6re siyasi bir boyut da kazan\u0131r. Okayama k\u00f6ken anlat\u0131s\u0131na g\u00f6re, b\u00fcy\u00fck sellerin ard\u0131ndan Ichiju Issai kural\u0131 getirilmi\u015ftir. Daimyo Ikeda Mitsumasa taraf\u0131ndan dayat\u0131lan bu kural, her \u00f6\u011f\u00fcn\u00fc bir \u00e7orba ve bir garnit\u00fcrle s\u0131n\u0131rland\u0131r\u0131yordu.\n\n\n\nBir ba\u015fka i\u00e7 \u0131s\u0131tan Japon kasesi i\u00e7in tavuklu ve yumurtal\u0131 oyakodon’u deneyin\n\n\n\nEvlerde bunun \u00fczerine yarat\u0131c\u0131l\u0131k devreye girdi: bal\u0131k, sebze ve yumurta do\u011fran\u0131yor ya da sirkeli pirincin alt\u0131na saklanacak, ya da onunla kar\u0131\u015facak \u015fekilde yerle\u015ftiriliyordu. Denet\u00e7ilere sade g\u00f6r\u00fcnen bu yemek, sofrada bara-zushi’ye d\u00f6n\u00fc\u015f\u00fcyordu: pi\u015fmi\u015f malzemelerin pirince kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131 Kansai usul\u00fc chirashi’nin \u00f6nc\u00fcs\u00fc.\n\n\n\nEdo’da, yani bug\u00fcnk\u00fc Tokyo’da, Kanto usul\u00fc chirashi’yi zamanla ba\u015fka bir anlay\u0131\u015f \u015fekillendirdi; bu da Edomae su\u015fi geli\u015ftik\u00e7e belirginle\u015fti. Bal\u0131k pazarlar\u0131n\u0131n yak\u0131n\u0131nda, su\u015fi ustalar\u0131 ton bal\u0131\u011f\u0131, pisi bal\u0131\u011f\u0131, kalamar ve di\u011fer deniz \u00fcr\u00fcnlerinin kesiminden \u00e7\u0131kan d\u00fczensiz ama son derece taze ve kaliteli par\u00e7alar\u0131 shari’nin \u00fczerine yerle\u015ftiriyordu. Burada \u00f6n planda olan, \u00fcr\u00fcn\u00fcn tazeli\u011fi ve kesimin inceli\u011fidir. \n\n\n\nChirashizushi, \u00f6zellikle Kansai ya da gomoku tarz\u0131ndaki g\u00f6steri\u015fli ev usul\u00fc versiyonunda, zamanla Hina Matsuri sofralar\u0131n\u0131n da vazge\u00e7ilmezlerinden biri oldu; karides, lotus k\u00f6k\u00fc, yumurta, otlar ve nori, baharla ili\u015fkilendirilen iyi dilekleri simgeler.\n\n\n\nChirashizushi’nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nK\u0131sa taneli Japon pirinci: Koshihikari gibi \u00e7e\u015fitler, taneleri belirginli\u011fini koruyan hafif yap\u0131\u015fkan bir pirin\u00e7 verir; ezilmeden lezzeti ta\u015f\u0131yan beyaz ve parlak bir temel olu\u015fturur.\n\n\n\nKombu: Pirin\u00e7 pi\u015ferken i\u00e7ine eklenen k\u00fc\u00e7\u00fck bir par\u00e7a, glutamat bak\u0131m\u0131ndan zengin bir lezzet salar ve garnit\u00fcrler eklenmeden \u00f6nce bile shari’ye zarif bir derinlik kazand\u0131r\u0131r.\n\n\n\nPirin\u00e7 sirkesi, \u015feker ve deniz tuzu: Sirke su\u015finin karakterini belirler; \u015feker asiditeyi yumu\u015fat\u0131r; tuz ise b\u00fct\u00fcn\u00fc dengeler. Tanelere parlakl\u0131k kazand\u0131rmak i\u00e7in pirin\u00e7 kar\u0131\u015ft\u0131r\u0131lmaz; spatulayla keser gibi a\u00e7\u0131l\u0131r, ard\u0131ndan so\u011furken havaland\u0131r\u0131l\u0131r.\n\n\n\nKurutulmu\u015f shiitake: So\u011fuk suda yava\u015f\u00e7a suda bekletildiklerinde, derin ve odunsu bir umami geli\u015ftirirler; bekletme suyu da k\u0131s\u0131k ate\u015fte pi\u015firme i\u00e7in lezzetli bir baz olur.\n\n\n\nKanpyo: Bu kurutulmu\u015f kabak tuzla ovulup yumu\u015fat\u0131l\u0131r, ard\u0131ndan mirinli tatl\u0131 soya sosunu \u00e7ekene kadar k\u0131s\u0131k ate\u015fte pi\u015firilir; yumu\u015fak dokusuyla Kansai usul\u00fc chirashi’nin klasiklerinden biridir.\n\n\n\nLotus k\u00f6k\u00fc ve bambu filizleri: Lotus k\u00f6k\u00fc k\u0131t\u0131rl\u0131k katar ve delikli \u015fekli u\u011furlu kabul edilir; bambu filizleri ise bahar\u0131 hat\u0131rlatan canl\u0131 bir doku ekler.\n\n\n\nDashi, soya sosu, mirin ve \u015feker: Birlikte nimono’ya lezzet verirler. Denge \u00e7o\u011fu zaman dashi ya da mantar bekletme suyu baz\u0131nda, \u015feker, soya sosu ve mirinin yakla\u015f\u0131k 2 : 1 : 1 oran\u0131nda kullan\u0131lmas\u0131yla sa\u011flan\u0131r. Bu kar\u0131\u015f\u0131m parlakl\u0131k, yuvarlakl\u0131k ve umami kazand\u0131r\u0131r.\n\n\n\nKa\u00e7\u0131rmaman\u0131z gereken bir di\u011fer Japon kasesi: yumurta \u00f6rt\u00fcs\u00fcn\u00fcn alt\u0131nda \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 koruyan katsudon\n\n\n\nKinshi tamago: Renk almadan pi\u015firilip ard\u0131ndan alt\u0131n iplikler halinde kesilen \u00e7ok ince yumurta krepleri, hafif bir doku ve goshiki paletinin sar\u0131 tonunu ekler.\n\n\n\nKarides ve y\u0131lan bal\u0131\u011f\u0131: Karides s\u0131k\u0131 dokulu ve g\u00fc\u00e7l\u00fc bir kutlama simgesidir; haz\u0131rlan\u0131\u015f\u0131na g\u00f6re unagi ya da anago olarak adland\u0131r\u0131lan y\u0131lan bal\u0131\u011f\u0131 ise parlak, tatl\u0131-tuzlu bir zenginlik katar.\n\n\n\nKanto’nun \u00e7i\u011f garnit\u00fcrleri: Ton bal\u0131\u011f\u0131, pisi bal\u0131\u011f\u0131 gibi beyaz bal\u0131klar, deniz tara\u011f\u0131, kalamar, uni ve modern yorumlarda somon; deniz \u00fcr\u00fcnlerinin ola\u011fan\u00fcst\u00fc tazeli\u011fini ve kesimin hassasiyetini \u00f6ne \u00e7\u0131kar\u0131r.\n\n\n\n\u015eeker bezelyesi, ku\u015fkonmaz, mitsuba veya shiso: K\u0131t\u0131rl\u0131k, otsu notalar ve mevsimsel bir canl\u0131l\u0131k katarlar.\n\n\n\n\u0130nce k\u0131y\u0131lm\u0131\u015f nori, beni shoga veya ikura: Nori, umami bak\u0131m\u0131ndan zengin siyah \u015feritleriyle derinlik katar; tur\u015fu zencefil ya da somon yumurtalar\u0131 ise k\u0131rm\u0131z\u0131, ferah ya da iyotlu bir dokunu\u015f ekler.\n\n\n\n\n\n\tOtantik Chirashi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSushi pirinci600 g pirin\u00e7720 g su2 yemek ka\u015f\u0131\u011f\u0131 sake1 par\u00e7a kombu (kartpostal boyutunda)Sushi su kar\u0131\u015f\u0131m\u01316 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 sirkesi5 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 yemek ka\u015f\u0131\u011f\u0131 tuzKurutulmu\u015f shiitake30 g shiitake (kurutulmu\u015f)2 yemek ka\u015f\u0131\u011f\u0131 mirin4 yemek ka\u015f\u0131\u011f\u0131 \u015feker2 yemek ka\u015f\u0131\u011f\u0131 koyu soya sosuK\u014dya d\u014dfu2 adet k\u014dya d\u014dfu (dondurularak kurutulmu\u015f tofu)200 mL dashi2 yemek ka\u015f\u0131\u011f\u0131 \u015feker2 yemek ka\u015f\u0131\u011f\u0131 mirin1 yemek ka\u015f\u0131\u011f\u0131 usukuchi soya sosu (a\u00e7\u0131k renkli)Kanpy\u014d30 g kanpy\u014d (kurutulmu\u015f su kaba\u011f\u0131 \u015feritleri)150 mL dashi1 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 yemek ka\u015f\u0131\u011f\u0131 mirin0.5 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosuKarides10 karides1 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 sirkesi0.5 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 yemek ka\u015f\u0131\u011f\u0131 dashiGarnit\u00fcrlerton bal\u0131\u011f\u0131 (biraz, sashimi olarak)ahtapot (biraz, sashimi olarak)lotus k\u00f6k\u00fc (biraz, sirkeli)gen\u00e7 zencefil (biraz, tatl\u0131 sirkede marine edilmi\u015f)ito nori (biraz, ince k\u0131y\u0131lm\u0131\u015f nori yosunu)8 yumurtatuz (yeteri kadar)\t\n\t\n\t\tHaz\u0131rlan\u0131\u015f\u0131Pirinci su, sake ve kombuyla birlikte pi\u015firin.Pirin\u00e7 pi\u015fince sushi su kar\u0131\u015f\u0131m\u0131n\u0131 ekleyin ve nazik\u00e7e kar\u0131\u015ft\u0131rarak sushi pirincini haz\u0131rlay\u0131n.Shiitake'leri \u0131l\u0131k suda yumu\u015fat\u0131n, saplar\u0131n\u0131 ay\u0131klay\u0131n, ard\u0131ndan belirtilen mirin, \u015feker ve soya sosuyla pi\u015firin.Shiitake'lerin bir k\u0131sm\u0131n\u0131 s\u00fcsleme i\u00e7in ince dilimler halinde kesin.Kalan shiitake'leri sushi pirincine kar\u0131\u015ft\u0131rmak i\u00e7in yakla\u015f\u0131k 5 mm'lik k\u00fcpler halinde do\u011fray\u0131n.K\u014dya d\u014dfu'yu \u0131l\u0131k suda yumu\u015fat\u0131n, su berrakla\u015fana kadar birka\u00e7 kez durulay\u0131n, ard\u0131ndan iyice s\u0131k\u0131n.K\u014dya d\u014dfu'yu yakla\u015f\u0131k 5 mm'lik k\u00fcpler halinde kesin; ard\u0131ndan dashi, \u015feker, mirin ve usukuchi soya sosuyla k\u0131s\u0131k ate\u015fte pi\u015firin.Kanpy\u014d'yu tuzla ovarak temizleyin, ard\u0131ndan yumu\u015famas\u0131 i\u00e7in s\u0131cak suda ha\u015flay\u0131n.Kanpy\u014d'yu yakla\u015f\u0131k 5 mm'lik k\u00fcpler halinde kesin; ard\u0131ndan dashi, \u015feker, mirin ve a\u00e7\u0131k soya sosuyla k\u0131s\u0131k ate\u015fte pi\u015firin.K\u00fcp do\u011franm\u0131\u015f shiitake'leri, k\u014dya d\u014dfu'yu ve kanpy\u014d'yu sushi pirinciyle kar\u0131\u015ft\u0131r\u0131n.Pirincin kurumas\u0131n\u0131 \u00f6nlemek i\u00e7in \u00fczerini nemli bir bezle \u00f6rt\u00fcn.Karideslerin s\u0131rt\u0131ndaki ba\u011f\u0131rsa\u011f\u0131 \u00e7\u0131kar\u0131n, d\u00fcz durmalar\u0131 i\u00e7in \u015fi\u015fe ge\u00e7irin, ard\u0131ndan tuzlu kaynar suda ha\u015flay\u0131n.So\u011fumaya b\u0131rak\u0131n, kabuklar\u0131n\u0131 soyun, karidesleri uzunlamas\u0131na ikiye kesin, ard\u0131ndan pirin\u00e7 sirkesi, \u015feker ve dashi ile marine edin.Yumurtalar\u0131 bir kaseye k\u0131r\u0131n, bir tutam tuz ekleyin ve iyice \u00e7\u0131rp\u0131n.Yumurtalar\u0131 s\u00fczge\u00e7ten ge\u00e7irin, ince omletler pi\u015firin ve yumurta \u015feritleri haz\u0131rlamak i\u00e7in ince ince kesin.Ton bal\u0131\u011f\u0131n\u0131 ve ahtapotu lokmal\u0131k par\u00e7alara kesin.Haz\u0131rlad\u0131\u011f\u0131n\u0131z sushi pirincini servis taba\u011f\u0131na al\u0131n, \u00fczerine yumurta \u015feritlerini serpi\u015ftirin; ard\u0131ndan karides, ton bal\u0131\u011f\u0131, ahtapot, sirkeli lotus k\u00f6k\u00fc, tatl\u0131 sirkede marine edilmi\u015f gen\u00e7 zencefil ve ito nori ile s\u00fcsleyin.\t\n\t\n\t\t\nSushi su i\u00e7in haz\u0131r bir kar\u0131\u015f\u0131m kullanmak olduk\u00e7a pratiktir.\n\u00d6l\u00e7\u00fc olarak, 150 g pirin\u00e7 i\u00e7in yakla\u015f\u0131k 2 yemek ka\u015f\u0131\u011f\u0131 sushi su kullan\u0131n.\nShiitake, k\u014dya d\u014dfu ve kanpy\u014d'nun pi\u015firme suyunu sushi pirincine eklemeyin.\nDamak zevkinize g\u00f6re chirimen jako, kamaboko vb. malzemeleri de garnit\u00fcr olarak kullanabilirsiniz.\nPirinci kombu ve sake ile pi\u015firmiyorsan\u0131z, pirin\u00e7 pi\u015firicinizin sushi modunu kullan\u0131n ya da su miktar\u0131n\u0131 biraz azalt\u0131n.\nSushi pirinci haz\u0131rlarken, genellikle pirincin a\u011f\u0131rl\u0131\u011f\u0131n\u0131n yakla\u015f\u0131k %10'u kadar sirke idealdir.\n\n\t\n\t\n\t\tHauptgerichtjapanisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145544","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=145544"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145544\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/117835"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}