{"id":38502,"date":"2022-12-26T09:00:59","date_gmt":"2022-12-26T09:00:59","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e3%82%80%e3%82%89%e3%81%95%e3%81%8d"},"modified":"2022-12-26T09:00:59","modified_gmt":"2022-12-26T09:00:59","slug":"%e3%82%80%e3%82%89%e3%81%95%e3%81%8d","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e3%82%80%e3%82%89%e3%81%95%e3%81%8d","title":{"rendered":"purple"},"content":{"rendered":"<p><a href=\"https:\/\/agatajapan.com\/tokyo\/eat\/?&#038;eat_category%5B%5D=%E5%AF%BF%E5%8F%B8\">sushi<\/a><\/p>\n<h1>purple<span class=\"ruby\">(murasaki)<\/span><\/h1>\n<p><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e9%86%a4%e6%b2%b9\">soy sauce<\/a><\/p>\n<p>\n                  At sushi restaurants, soy sauce is called &#8220;murasaki. There are various theories as to why this is so, the most well-known being that it is derived from the color of soy sauce. It originated in the Meiji period (1868-1912), when the color purple was reddish compared to today&#8217;s common purple, and the reddish-brown color of soy sauce was called &#8220;murasaki&#8221; (purple). Another theory is that the name was derived from the color purple, a symbol of nobility, because soy sauce was a luxury item during the Edo period when nigirizushi became popular among the townspeople.<\/p>\n","protected":false},"excerpt":{"rendered":"sushi purple(murasaki) soy sauce At sushi restaurants, soy sauce is called &#8220;murasaki. There are various theories as to why this is so, the most well-known being that it is derived from the color of soy sauce. It originated in the Meiji period (1868-1912), when the color purple was reddish compared to today&#8217;s common purple, and the reddish-brown color of soy sauce was called &#8220;murasaki&#8221; (purple). Another theory is that the name was derived from the color purple, a symbol of nobility, because soy sauce was a luxury item during the Edo period when nigirizushi became popular among the townspeople.","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":[4374,4411,4917],"area":[],"class_list":["post-38502","post","type-post","status-publish","format-standard","hentry","category-column-en","category-traditional-culture-dictionary-by-agatajapan-en","tag-soy-sauce-en","tag-sushi-en","tag-agatajapan-traditional-culture-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38502","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=38502"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38502\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38502"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}