{"id":26177,"date":"2017-04-20T08:00:27","date_gmt":"2017-04-19T23:00:27","guid":{"rendered":"https:\/\/voyapon.com\/?p=26177"},"modified":"2020-03-27T10:56:47","modified_gmt":"2020-03-27T01:56:47","slug":"nikko-yuba-tofu","status":"publish","type":"post","link":"https:\/\/voyapon.com\/nikko-yuba-tofu\/","title":{"rendered":"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty"},"content":{"rendered":"

Sponsored by Nikko City Tourism Association<\/em><\/span><\/p>\n

\"Nikko's<\/a><\/p>\n

If, like me, you browse the restaurants in Nikko on the way to Toshogu shrine, you may see a lot of restaurants advertising local specialties, like Cheese Eggs, Cheesecake, and something called \u201cYuba.\u201d<\/p>\n

\"Restaurant<\/a>

The same ingredients, different styles.<\/p><\/div>\n

As a quick internet search will reveal, Yuba when translated, literally means \u201cTofu skin.\u201d It doesn\u2019t sound very appetizing does it? Fortunately, Yuba is actually quite excellent, and Nikko Yuba is something every traveler here should try at least once!<\/p>\n

\u00a0<\/strong><\/p>\n

A Full Course of Yuba? You Bet!<\/strong><\/h2>\n

Nikko restaurants specialize in many types of Yuba, so for the foodie wishing to try \u2018em all, a \u201cKaiseki\u201d set is recommended. Kaiseki, or \u201cKaiseki Ryouri,\u201d are multi-course Japanese meals that may be reminiscent of high-class French cuisine. Indeed, some Kaiseki sets can cost well over \u201cIchi-man yen\u201d (or $100). However, there also exist much more reasonable Kaiseki restaurants. The one I visited, which I\u2019d whole-heartedly recommend, is Nikko\u2019s Nagomi Cha-ya.<\/p>\n

\"Nagomi,<\/a>

Nagomi<\/p><\/div>\n

Nagomi is only about 5 minutes from the entrance of Nikko\u2019s World Heritage sites, right on the main \u201cshotengai\u201d shopping street. Despite its very convenient location, it is a rather unassuming shop, and a bit easy to miss if you\u2019re not careful. One important clue may be the people waiting to be seated; it is recommended to get a reservation, and judging by the online reviews, is frequently booked solid.<\/p>\n

\"Nagomi's<\/a><\/p>\n

I had my reservation just as the shop opened for the day, but within ten or twenty minutes approximately 10 other tables were filled. This is a popular restaurant known for their Yuba, so I was eager to try it! I was seated on a rug with “zabuton” cushions, however more familiar chairs and high table seating is also an option.<\/p>\n

\"Nikko's<\/a><\/p>\n

First, I was brought the day\u2019s menu, which described the 9 course meal I\u2019d be eating. To be honest, I was a little nervous; should I not have eaten a big breakfast beforehand? On the other hand, would the portions be tiny? My fears were unfounded however, as one of the characteristics of Kaiseki is the portioning. But don\u2019t take it from me, see for yourself!<\/p>\n

 <\/p>\n

Digging In<\/strong><\/h2>\n

\"Yuba<\/a><\/p>\n

The first course, known as \u201cSakitsuke\u201d was Hikiage Yuba with a Shouga (ginger paste) garnish. It was a great first appetizer, very light and airy with a bit of sharpness from the ginger. The Yuba, served cold, is sitting in a small pool of soymilk; you can use the soy sauce to dip if you\u2019d like. Yuba itself tastes like a cross between tofu and eggs; it is quite a versatile food, as we shall see!<\/p>\n

Second, the \u201cSuimono\u201d was a yuba soup with tofu. It was very refreshing, and interesting eating both tofu and yuba together!<\/p>\n

Now it starts to really get\u00a0interesting! The third course, “zensai,” was a nice section of bite-sized morsels. This is a good introduction not only to Kaiseki, but to Japanese food (Washoku) in general, where rather than giant platters, you may be more likely to be served a variety of smaller plates.<\/p>\n

\"Kaiseki<\/a>

From left to right: squid, potato, tamagoyaki (egg), vegetables with miso, spinach with a shiroae and cream cheese dressing<\/p><\/div>\n

I was still a little hungry, but luckily the meal got much more substantial from here on out. Next, the 4th<\/sup> course, Yakimono!<\/p>\n

\"Kaiseki<\/a><\/p>\n

Here we have a scrumptious piece of sea bream (known as Tai<\/em> in Japanese) with Sea Urchin Miso paste on top. Many of you may have had miso at some time, and those who\u2019ve some experience with Japan may have also experienced the strange pleasures of the former \u201cUni.\u201d So what happens when you mix these two very distinct flavors? Well, to be honest, it tasted like\u2026cheese. Once the fine folks at Voyapon get a professional food critic, you may be treated to a more nuanced description by someone with a finer palate, but until then\u2026cheese! It was actually quite lovely, I wish I could find \u201cUnimiso\u201d more often.<\/p>\n

After a short break (literally, all the courses came out surprisingly quickly!) I was able to get some more Yuba!<\/p>\n

\"Kaiseki<\/a><\/p>\n

The 5th<\/sup> course, Agemaki Yuba, is a hot Yuba course. It reminded me a little bit of palm hearts, but a little more interesting and fun! I asked the staff at Nagomi about the best way to eat Yuba; I had been carving out the middle and eating it in chunks, but you can also eat from the edges. As the yuba unravels, it sort of becomes like eating udon noodles!<\/p>\n

 <\/p>\n

A Bit of History, and more Food!<\/strong><\/h2>\n

Now might be a good time to explain a little bit about Yuba itself. “Yuba”\u00a0is made from soybeans. During the boiling of soy milk,\u00a0a film or skin forms on the liquid surface. “Nikko Yuba” is made from\u00a0two delicate strips of the surface film. A different type of Yuba,\u00a0“Kyoto Yuba,” is made from one strip only. “Nikko Yuba” is twice as thick as “Kyoto Yuba,” so\u00a0if you have the chance to try “Nikko Yuba,” please do! The texture is quite different from “Kyoto Yuba.”<\/p>\n

\"Miso<\/a><\/p>\n

Next is the 6th<\/sup>, 7th<\/sup> and 8th<\/sup> courses, shown together. We have some green pea rice, miso soup, and a variety of interesting tempura! The rice and soup were of course very fresh and delicious, but I\u2019d like to focus on the tempura, which is some of the best I\u2019ve eaten in Japan! First is the brocollini tempura, in front, followed by the fantastic shiitake mushroom and sweet potato tempura. I had only 3 on my plate, but I could\u2019ve had 30; they were nice and crispy, yet still tasted very fresh and bursting with flavor.\u00a0 Finally some yuba tempura with a chili tougarashi filling. Rather than being greasy or gristly, this tempura was extremely light and buttery, with the \u201ctougarashi\u201d adding an extra kick. I\u2019d definitely come here again, if just for some more tempura!<\/p>\n

\"Tempura<\/a>

The salt was for dipping<\/p><\/div>\n

\"Kaiseki<\/a>

Finally, dessert! This is Youkan; Think of a firmer red-bean flavored jello.<\/p><\/div>\n

Nagomi cha-ya is a delightful little restaurant with great service, staff, and food, that is well worth the price! Some advice the staff had for foreign couples was to order one yuba set, as well as one non-yuba set. That way you can share! The menu is in Japanese, but does contain pictures, and staff did their best to explain every item that came out to me. When you plan your own Nikko trip, be sure to leave room for the yuba!<\/p>\n

 <\/p>\n

Access<\/strong><\/h2>\n

10 minute walk from Tobu Nikko Station<\/p>\n[cft format=0]\n","protected":false},"excerpt":{"rendered":"

Sponsored by Nikko City Tourism Association If, like me, you browse the restaurants in Nikko on the way to Toshogu…<\/p>\n","protected":false},"author":80,"featured_media":26356,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","footnotes":""},"categories":[21,1408,1],"tags":[1398,1356,1307,1244],"class_list":{"0":"post-26177","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-kanto","9":"category-sponsored","10":"tag-history","11":"tag-restaurant","12":"tag-temple","13":"tag-tochigi"},"acf":[],"yoast_head":"\nYuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty<\/title>\n<meta name=\"description\" content=\"Come visit Nikko's restaurants and try Yuba; a local dish made from tofu skin which comes as part of a kaiseki course, including tempura and miso soup.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/voyapon.com\/nikko-yuba-tofu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty\" \/>\n<meta property=\"og:description\" content=\"Come visit Nikko's restaurants and try Yuba; a local dish made from tofu skin which comes as part of a kaiseki course, including tempura and miso soup.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/voyapon.com\/nikko-yuba-tofu\/\" \/>\n<meta property=\"og:site_name\" content=\"VOYAPON\" \/>\n<meta property=\"article:published_time\" content=\"2017-04-19T23:00:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-03-27T01:56:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"426\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alex Ehrenreich\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alex Ehrenreich\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/\"},\"author\":{\"name\":\"Alex Ehrenreich\",\"@id\":\"https:\/\/voyapon.com\/#\/schema\/person\/e39f550d8bf0367cb85995b6b5693d2e\"},\"headline\":\"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty\",\"datePublished\":\"2017-04-19T23:00:27+00:00\",\"dateModified\":\"2020-03-27T01:56:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/\"},\"wordCount\":1149,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/voyapon.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg\",\"keywords\":[\"Historic site\",\"Restaurant\",\"Temple\",\"Tochigi Prefecture\"],\"articleSection\":[\"Food\",\"Kanto\",\"Sponsored\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/voyapon.com\/nikko-yuba-tofu\/#respond\"]}],\"copyrightYear\":\"2017\",\"copyrightHolder\":{\"@id\":\"https:\/\/voyapon.com\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/\",\"url\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/\",\"name\":\"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty\",\"isPartOf\":{\"@id\":\"https:\/\/voyapon.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg\",\"datePublished\":\"2017-04-19T23:00:27+00:00\",\"dateModified\":\"2020-03-27T01:56:47+00:00\",\"description\":\"Come visit Nikko's restaurants and try Yuba; a local dish made from tofu skin which comes as part of a kaiseki course, including tempura and miso soup.\",\"breadcrumb\":{\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/voyapon.com\/nikko-yuba-tofu\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/#primaryimage\",\"url\":\"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg\",\"contentUrl\":\"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg\",\"width\":640,\"height\":426,\"caption\":\"Nikko's local Yuba dish.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/voyapon.com\/nikko-yuba-tofu\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/voyapon.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/voyapon.com\/#website\",\"url\":\"https:\/\/voyapon.com\/\",\"name\":\"VOYAPON\",\"description\":\"Japan Travel Visitors Guide\",\"publisher\":{\"@id\":\"https:\/\/voyapon.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/voyapon.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/voyapon.com\/#organization\",\"name\":\"Voyapon\",\"url\":\"https:\/\/voyapon.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/voyapon.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/01\/10162038\/logo_voyapon.jpg\",\"contentUrl\":\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/01\/10162038\/logo_voyapon.jpg\",\"width\":1417,\"height\":1417,\"caption\":\"Voyapon\"},\"image\":{\"@id\":\"https:\/\/voyapon.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/voyapon.com\/#\/schema\/person\/e39f550d8bf0367cb85995b6b5693d2e\",\"name\":\"Alex Ehrenreich\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/voyapon.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/04\/01104245\/logo_voyapon-150x150.jpg\",\"contentUrl\":\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/04\/01104245\/logo_voyapon-150x150.jpg\",\"caption\":\"Alex Ehrenreich\"},\"description\":\"I'm an expat from the USA, currently living in Tokyo. However, I do like to get out of the city now and then, explore the nooks and crannies, and traverse the road less traveled.\",\"sameAs\":[\"mariapenascal\"],\"url\":\"https:\/\/voyapon.com\/author\/mattk\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty","description":"Come visit Nikko's restaurants and try Yuba; a local dish made from tofu skin which comes as part of a kaiseki course, including tempura and miso soup.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/voyapon.com\/nikko-yuba-tofu\/","og_locale":"en_US","og_type":"article","og_title":"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty","og_description":"Come visit Nikko's restaurants and try Yuba; a local dish made from tofu skin which comes as part of a kaiseki course, including tempura and miso soup.","og_url":"https:\/\/voyapon.com\/nikko-yuba-tofu\/","og_site_name":"VOYAPON","article_published_time":"2017-04-19T23:00:27+00:00","article_modified_time":"2020-03-27T01:56:47+00:00","og_image":[{"width":640,"height":426,"url":"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg","type":"image\/jpeg"}],"author":"Alex Ehrenreich","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Alex Ehrenreich","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/#article","isPartOf":{"@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/"},"author":{"name":"Alex Ehrenreich","@id":"https:\/\/voyapon.com\/#\/schema\/person\/e39f550d8bf0367cb85995b6b5693d2e"},"headline":"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty","datePublished":"2017-04-19T23:00:27+00:00","dateModified":"2020-03-27T01:56:47+00:00","mainEntityOfPage":{"@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/"},"wordCount":1149,"commentCount":0,"publisher":{"@id":"https:\/\/voyapon.com\/#organization"},"image":{"@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/#primaryimage"},"thumbnailUrl":"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg","keywords":["Historic site","Restaurant","Temple","Tochigi Prefecture"],"articleSection":["Food","Kanto","Sponsored"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/voyapon.com\/nikko-yuba-tofu\/#respond"]}],"copyrightYear":"2017","copyrightHolder":{"@id":"https:\/\/voyapon.com\/#organization"}},{"@type":"WebPage","@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/","url":"https:\/\/voyapon.com\/nikko-yuba-tofu\/","name":"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty","isPartOf":{"@id":"https:\/\/voyapon.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/#primaryimage"},"image":{"@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/#primaryimage"},"thumbnailUrl":"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg","datePublished":"2017-04-19T23:00:27+00:00","dateModified":"2020-03-27T01:56:47+00:00","description":"Come visit Nikko's restaurants and try Yuba; a local dish made from tofu skin which comes as part of a kaiseki course, including tempura and miso soup.","breadcrumb":{"@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/voyapon.com\/nikko-yuba-tofu\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/#primaryimage","url":"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg","contentUrl":"https:\/\/voyapon.com\/wp-content\/uploads\/2017\/03\/Yuba.jpg","width":640,"height":426,"caption":"Nikko's local Yuba dish."},{"@type":"BreadcrumbList","@id":"https:\/\/voyapon.com\/nikko-yuba-tofu\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/voyapon.com\/"},{"@type":"ListItem","position":2,"name":"Yuba 101: A Beginners Guide to Nikko\u2019s Culinary Specialty"}]},{"@type":"WebSite","@id":"https:\/\/voyapon.com\/#website","url":"https:\/\/voyapon.com\/","name":"VOYAPON","description":"Japan Travel Visitors Guide","publisher":{"@id":"https:\/\/voyapon.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/voyapon.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/voyapon.com\/#organization","name":"Voyapon","url":"https:\/\/voyapon.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/voyapon.com\/#\/schema\/logo\/image\/","url":"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/01\/10162038\/logo_voyapon.jpg","contentUrl":"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/01\/10162038\/logo_voyapon.jpg","width":1417,"height":1417,"caption":"Voyapon"},"image":{"@id":"https:\/\/voyapon.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/voyapon.com\/#\/schema\/person\/e39f550d8bf0367cb85995b6b5693d2e","name":"Alex Ehrenreich","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/voyapon.com\/#\/schema\/person\/image\/","url":"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/04\/01104245\/logo_voyapon-150x150.jpg","contentUrl":"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/04\/01104245\/logo_voyapon-150x150.jpg","caption":"Alex Ehrenreich"},"description":"I'm an expat from the USA, currently living in Tokyo. However, I do like to get out of the city now and then, explore the nooks and crannies, and traverse the road less traveled.","sameAs":["mariapenascal"],"url":"https:\/\/voyapon.com\/author\/mattk\/"}]}},"_links":{"self":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts\/26177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/users\/80"}],"replies":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/comments?post=26177"}],"version-history":[{"count":0,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts\/26177\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/media\/26356"}],"wp:attachment":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/media?parent=26177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/categories?post=26177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/tags?post=26177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}