{"id":38501,"date":"2022-12-27T09:00:00","date_gmt":"2022-12-27T09:00:00","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e4%b8%89%e7%ab%8b%e3%81%a6"},"modified":"2022-12-27T09:00:00","modified_gmt":"2022-12-27T09:00:00","slug":"%e4%b8%89%e7%ab%8b%e3%81%a6","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e4%b8%89%e7%ab%8b%e3%81%a6","title":{"rendered":"triumvirate"},"content":{"rendered":"<p><a href=\"https:\/\/agatajapan.com\/tokyo\/eat\/?&#038;eat_category%5B%5D=%E3%81%9D%E3%81%B0%E3%83%BB%E3%81%86%E3%81%A9%E3%82%93\">Soba\/Udon<\/a><\/p>\n<h1>triumvirate<span class=\"ruby\">(santate)<\/span><\/h1>\n<p><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e6%a0%bc%e8%a8%80\">aphorism<\/a><\/p>\n<p>\n                  The term &#8220;freshly milled, freshly cooked, and freshly boiled soba&#8221; is one of the three requirements for delicious soba. It is best to use freshly milled buckwheat flour, cut the buckwheat with a knife and boil it immediately after it has been ground, and drain it immediately after boiling. This term implies that soba should be prepared and served in a timely manner because the aroma and flavor deteriorate quickly. In reality, however, it is better to let the &#8220;freshly beaten&#8221; dough sit for a while after cutting it with a knife so that the buckwheat flour and water can blend and the soba can be boiled to its best flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"Soba\/Udon triumvirate(santate) aphorism The term &#8220;freshly milled, freshly cooked, and freshly boiled soba&#8221; is one of the three requirements for delicious soba. It is best to use freshly milled buckwheat flour, cut the buckwheat with a knife and boil it immediately after it has been ground, and drain it immediately after boiling. This term implies that soba should be prepared and served in a timely manner because the aroma and flavor deteriorate quickly. In reality, however, it is better to let the &#8220;freshly beaten&#8221; dough sit for a while after cutting it with a knife so that the buckwheat flour and water can blend and the soba can be boiled [&hellip;]","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":[4747,4917,5281],"area":[],"class_list":["post-38501","post","type-post","status-publish","format-standard","hentry","category-column-en","category-traditional-culture-dictionary-by-agatajapan-en","tag-soba-udon-en","tag-agatajapan-traditional-culture-en","tag-aphorisms-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38501","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=38501"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38501\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38501"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}