{"id":38296,"date":"2023-03-10T09:00:33","date_gmt":"2023-03-10T09:00:33","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e9%86%b8%e9%80%a0"},"modified":"2023-03-10T09:00:33","modified_gmt":"2023-03-10T09:00:33","slug":"%e9%86%b8%e9%80%a0","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e9%86%b8%e9%80%a0","title":{"rendered":"brewing"},"content":{"rendered":"

Dashi (Japanese soup stock), Seasonings<\/a>Sake & Tea<\/a><\/p>\n

brewing(zyozo)<\/span><\/h1>\n

beer<\/a>wine<\/a>miso<\/a>Japanese rice wine<\/a>sweet half sake<\/a>soy sauce<\/a><\/p>\n

\n The production of alcohols and foods using the fermentation action of microorganisms. It mainly refers to the process of making sake, wine, beer, miso, soy sauce, vinegar, etc. The word for brewing is “kamosu,” meaning to fill a container with something, or from the words “chew” and “mold. There is an old theory that the word “kamosu” comes from the fact that when boiled or steamed grain is chewed with the mouth and placed in a container, the mold causes fermentation to proceed, resulting in the production of sake.<\/p>\n","protected":false},"excerpt":{"rendered":"Dashi (Japanese soup stock), SeasoningsSake & Tea brewing(zyozo) beerwinemisoJapanese rice winesweet half sakesoy sauce The production of alcohols and foods using the fermentation action of microorganisms. It mainly refers to the process of making sake, wine, beer, miso, soy sauce, vinegar, etc. The word for brewing is “kamosu,” meaning to fill a container with something, or from the words “chew” and “mold. There is an old theory that the word “kamosu” comes from the fact that when boiled or steamed grain is chewed with the mouth and placed in a container, the mold causes fermentation to proceed, resulting in the production of sake.","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4020,4915],"tags":[4151,4254,4255,4362,4372,4374,4917,5076,5077],"area":[],"class_list":["post-38296","post","type-post","status-publish","format-standard","hentry","category-column-en","category-traditional-culture-dictionary-by-agatajapan-en","tag-wine-en","tag-sake-en","tag-sake-and-tea-en","tag-beer-en","tag-dashi-and-seasonings-en","tag-soy-sauce-en","tag-agatajapan-traditional-culture-en","tag-miso-en","tag-amazake-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=38296"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38296\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38296"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}