{"id":38528,"date":"2022-12-20T09:00:24","date_gmt":"2022-12-20T09:00:24","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e3%81%9d%e3%81%b0%e7%8c%aa%e5%8f%a3"},"modified":"2022-12-20T09:00:24","modified_gmt":"2022-12-20T09:00:24","slug":"%e3%81%9d%e3%81%b0%e7%8c%aa%e5%8f%a3","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e3%81%9d%e3%81%b0%e7%8c%aa%e5%8f%a3","title":{"rendered":"soba cup"},"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>soba cup<span class=\"ruby\">\uff08Sobachoko)<\/span><\/h1>\n<p><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e9%a3%9f%e5%99%a8\">tableware<\/a><\/p>\n<p>\n                  A container for buckwheat noodle soup. It is said that the inverted trapezoidal shape reminds one of the &#8220;mouth of a wild boar,&#8221; hence the name. The soba inokuchi was made from Imariyaki porcelain, the first domestic porcelain produced in Japan, in the early Edo period (1603-1868). At that time, it was used by the upper class as a vessel for eating soba, not as a vessel to hold soba dipping sauce, but as soba became popular in the late Edo period (1603-1868), it spread to the townspeople, and popularized versions were made.<\/p>\n","protected":false},"excerpt":{"rendered":"Soba\/Udon soba cup\uff08Sobachoko) tableware A container for buckwheat noodle soup. It is said that the inverted trapezoidal shape reminds one of the &#8220;mouth of a wild boar,&#8221; hence the name. The soba inokuchi was made from Imariyaki porcelain, the first domestic porcelain produced in Japan, in the early Edo period (1603-1868). At that time, it was used by the upper class as a vessel for eating soba, not as a vessel to hold soba dipping sauce, but as soba became popular in the late Edo period (1603-1868), it spread to the townspeople, and popularized versions were made.","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":[4747,4917,5327],"area":[],"class_list":["post-38528","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-tableware-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38528","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=38528"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38528\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38528"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}