{"id":87031,"date":"2009-12-17T10:28:05","date_gmt":"2009-12-17T15:28:05","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/ingredients-fruit\/ingredient-spotlight-umeboshi--104456"},"modified":"2009-12-17T10:28:05","modified_gmt":"2009-12-17T15:28:05","slug":"ingredient-spotlight-umeboshi","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/87031","title":{"rendered":"Ingredient Spotlight: Umeboshi"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/ingredients-fruit\/ingredient-spotlight-umeboshi--104456\"><img loading=\"lazy\" decoding=\"async\" alt=\"2009_12_17-Umeboshi.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2009_12_17-Umeboshi.jpg\" width=\"540\" height=\"360\" class=\"mt-image-center\" \/><\/a>In Japan, there is a variety of plum called ume.  It actually resembles an apricot more than a plum, but it&#8217;s called a plum.  It&#8217;s very astringent and when eaten raw can give a person a stomach ache, so the Japanese infuse them in alcohol and pickle them.  In pickled form, these are called umeboshi.<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/ingredients-fruit\/ingredient-spotlight-umeboshi--104456\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/Gu9odlBjIP2EI-515mx7_D2Fo6E\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/Gu9odlBjIP2EI-515mx7_D2Fo6E\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/Gu9odlBjIP2EI-515mx7_D2Fo6E\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/Gu9odlBjIP2EI-515mx7_D2Fo6E\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/4XMXSaJ50d4\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Japan, there is a variety of plum called ume. It actually resembles an apricot more than a plum, but it&#8217;s called a plum. It&#8217;s very astringent and when eaten raw can give a person a stomach ache, so the Japanese infuse them in alcohol and pickle them. In pickled form, these are called umeboshi. [&hellip;]<\/p>\n","protected":false},"author":103,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-87031","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/87031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/103"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=87031"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/87031\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=87031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=87031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=87031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}