{"id":2931,"date":"2016-02-29T18:00:09","date_gmt":"2016-02-29T09:00:09","guid":{"rendered":"https:\/\/voyapon.com\/?p=2931"},"modified":"2020-10-12T04:07:12","modified_gmt":"2020-10-11T19:07:12","slug":"sushi-sashimi-basic-introduction","status":"publish","type":"post","link":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/","title":{"rendered":"Sushi & Sashimi, A Basic Introduction"},"content":{"rendered":"

When you first visit Japan you might be in for quite a surprise as you will discover that the varieties of sushi are practically unlimited, so let’s go through the basics of sushi and sashimi and be prepareed to spot whether your sushi is the \u201creal deal\u201d.<\/p>\n

\"Tuna,<\/a><\/figure>\n

The ubiquitous \u201cHon Maguro Nigiri\u201d or \u201cBlue Fin Tuna on a rice ball\u201d which in this case was marinated beforehand.<\/p>\n

\"\u201cKatsuo\/Bonito<\/a><\/figure>\n

\u201cKatsuo\/Bonito & \u201cKinmedai\/Splendid Alfonsino\u201d sashimi assortment!<\/p>\n

Sashimi or thin slices of fish when put onto some rice could be called \u201csushi\u201d as long as rice vinegar, salt and sugar have been added to season the rice beforehand. On the other hand it does not have to be sashimi as almost anything could be used for making sushi: fish guts, roe, shellfish, meat, vegetables. etc. Even the word \u201csashimi\u201d does not actually apply to fish only as its meaning is \u201cthin slices\u201d (debatable).<\/p>\n

 <\/p>\n

There are 3 basic kinds of sushi:<\/h2>\n
    \n
  1. \u201cNare Zushi\u201d<\/strong>, or pickled fish sushi.<\/li>\n
  2. \u201cNigiri Sushi\u201d<\/strong> or \u201cEdomae Zushi\u201d<\/strong>,or sliced fish et al onto small balls of rice.<\/li>\n
  3. \u201cOshi Zushi\u201d<\/strong> or \u201cOsaka Zushi\u201d<\/strong>, or sliced fish et al pressed onto rice inside a wooden box or mould and then cut into equal-sized pieces.<\/li>\n<\/ol>\n

    Of course the three above kinds can be divided into numerous sub-varieties.<\/p>\n

    \"chirashi<\/a><\/figure>\n

    Home-made \u201cchirashi zushi\u201d<\/p>\n

    One important variety is \u201cChirashi Zushi\u201d, basically all kinds of (available) ingredients, preferably small, strewn on a layer of rice inside a bowl or shallow Japanese dish. This last variety is commonly encountered at home meals when it is more practical for a housewife to serve to a whole family.<\/p>\n

     <\/p>\n

    \u201cNARE ZUSHI\u201d<\/strong><\/h2>\n

    This is the original form of sushi in Japan. One way to preserve fish was to gut it, slice the meat with or without the skin and pickle it (ferment it) in rice. The fish could then always be presented at meals after having taken it out of the pickle jar, cleaned it and served it on a dish as an accompaniment (or main dish) to the usual Japanese fare of rice, miso (fermented beans) soup and pickles.<\/p>\n

    \u201cNare Zushi\u201d is slowly disappearing in Japan due to better and safer transport of raw fish. One still available is \u201cfuna zushi\/crucian carp sushi\u201d. Then one day, somebody selling fish in Edo (old Tokyo) struck on the idea to serve it wrapped around balls of rice to which vinegar, salt and sugar had been added for preservation. These balls were 2 or 3 times as big as nowadays and 3 balls would be enough for a meal. This form of sushi is rarely encountered or available these days.<\/p>\n

    \"\u201cKatsuo\/Bonito\u201d,<\/a><\/figure>\n

    \u201cKatsuo\/Bonito\u201d, \u201cShake\/Salmon\u201d and \u201cHon Maguro\/Blue Fin Tuna\u201d, all marinated beforehand, in a \u201cZuke\u201d style.<\/p>\n

    One modern extension of this technique is \u201cZuke\u201d whereas tuna (\u201cmaguro\u201d) or other fish has been first dipped in hot water for a while, then transferred into iced water to stop it cooking and finally marinated into a pickle brine (\u201ctsuke shiru\u201d) for a while. When cut, the surface is cooked and slightly harder while the inside is still soft and comparatively raw. If it is not dipped in brine it becomes \u201ctataki\u201d (Note: \u201cZuke\u201d also means leaving the fish slices in a mixture of soy sauce, mirin and sake for about a certain amount of time before making any kind of sushi. Each restaurant has its own original secrets and recipes).<\/p>\n

     <\/p>\n

    NIGIRI ZUSHI EXAMPLES<\/strong><\/h2>\n
    \"\u201cAmaebi\/Sweet<\/a><\/figure>\n

    \u201cAmaebi\/Sweet shrimps\u201d nigiri<\/p>\n

    \"\u201cBotan<\/a><\/figure>\n

    \u201cBotan ebi\/Large sweet prawns\u201d nigiri topped with their roe<\/p>\n

    \"\u201cShita<\/a><\/figure>\n

    \u201cShita birame\/Sole\u201d nigiri<\/p>\n

    \"\u201cTachiuo\/Scabbard<\/a><\/figure>\n

    \u201cTachiuo\/Scabbard or Cutlass Fish\u201d nigiri in \u201cAburi\/seared\u201d style topped with \u201cmomiji oroshi\/grated daikon seasoned with chili powder and chopped scallion<\/p>\n

    \"\u201cHotate\/scallops\u201d<\/a><\/figure>\n

    \u201cHotate\/scallops\u201d nigiri<\/p>\n

    \"\u201cKawahagi\/Filefish\u201d<\/a><\/figure>\n

    \u201cKawahagi\/Filefish\u201d nigiri topped with its raw liver<\/p>\n

     <\/p>\n

    \u201cBOGATA SUSHI\u201d<\/strong><\/h2>\n
    \"\u201cAji\/Horse<\/a><\/figure>\n

    \u201cAji\/Horse Mackerel\u201d bogata sushi<\/p>\n

    \u201cBogata\u201d style is a variant of Osaka Oshi Zushi style by wrapping a fish over or a pressed \u201cbaton\u201d of sushi rice and presenting it cut!<\/p>\n

     <\/p>\n

    \u201cGUNKAN\u201d<\/strong><\/h2>\n
    \"From<\/a><\/figure>\n

    From top and left: \u201cUni\/Sea Urchin\u201d, \u201cSakura ebi\/Cherry shrimps), \u201cUzura\/Quail egg\u201d with seaweed and dry bonito shavings, \u201cShirako\/male cod milt\u201d, and \u201cNegitoro\/Grated tuna\u201d gunkan!<\/p>\n

    \u201cGunkan\u201d means \u201cMothership\u201d and consists of a small ball of rice laterally wrapped in a thin band of dry seaweed and topped with various ingredients!<\/p>\n

    \"\u201cAnkimo\/Steamed<\/a><\/figure>\n

    \u201cAnkimo\/Steamed monkfish liver in Japanese sake and preserved like a terrine\u201d seasoned with momiji oroshi and chopped scallion! \u201cAnkimo\u201d is also called \u201cJapanese foie gras\u201d<\/p>\n

    \"A<\/a><\/figure>\n

    A rare \u201cOyako\/Parent and Child\u201d rendition of \u201cIkura\/salmon Roe\u201d gunkan with its two \u201ckids in the form of small gunkan with raw salmon wrapped around minuscule rice balls<\/p>\n

     <\/p>\n

    \u201cMAKI ZUSHI\/SUSHI ROLLS\u201d<\/strong><\/h2>\n
    \"\u201cNatto\/Fermented<\/a><\/figure>\n

    \u201cNatto\/Fermented beans and Ika\/Cuttlefish\u201d thin sushi roll<\/p>\n

    The ever popular (especially overseas!) sushi rolls come into two basic types: thin, or called \u201choso maki\u201d and thick, or called \u201cfuto maki\u201d<\/p>\n

    \"A<\/a><\/figure>\n

    A \u201cCalifornia roll\u201d made with spicy raw scallops and cucumber<\/p>\n

    \"\u201cRainbow<\/a><\/p>\n

    \u201cRainbow Roll\u201d, a very thick futo maki with no less than 15 ingredients wrapped in sushi rice and dry seaweed<\/p>\n

     <\/p>\n

    \u201cDONBURI ZUSHI\/SUSHI BOWLS\u201d<\/strong><\/h2>\n
    \"\u201cIkura\/Salmon<\/a><\/figure>\n

    \u201cIkura\/Salmon roe\u201d ko donburi with sliced cucumber and grated fresh wasabi<\/p>\n

    \u201cDonburi Zushi\u201d is a big or small (in the latter case called \u201cKo Donburi\u201d) filled with sushi rice and topped with one or many ingredients. The variants are unlimited!<\/p>\n

     <\/p>\n

    \u201cFANCY SUSHI\u201d<\/strong><\/h2>\n

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

    Flower Millefeuille Sushi<\/p>\n

    Young chefs do experiment with shapes and appearance, but such \u201cfancy sushi\u201d are rarely introduced on menus, therefore the need to become a regular customer at at least one sushi restaurant.<\/p>\n

    \"\u201cHappy<\/a><\/p>\n

    \u201cHappy Birthday Millefeuuille<\/p>\n

    \"An<\/a><\/figure>\n

    An extravagant \u201cPiece Montee\u201d<\/p>\n

    \"And<\/a><\/figure>\n

    And don\u2019t forget the sushi for vegans and vegetarians! It is possible<\/p>\n

    This article is only an introduction to what you may encounter during your trip! Do not worry too much about etiquette, the Japanese will have the pleasure to teach you.<\/p>\n","protected":false},"excerpt":{"rendered":"

    With a seemingly endless amount of varieties and styles of tasty sushi and sashimi, it is best to get acquinted with some of the basics.<\/p>\n","protected":false},"author":5,"featured_media":2934,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[26,21],"tags":[1357,1364],"class_list":{"0":"post-2931","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-culture","8":"category-food","9":"tag-seafood","10":"tag-sushi"},"acf":[],"yoast_head":"\nSushi & Sashimi, A Basic Introduction<\/title>\n<meta name=\"description\" content=\"With a seemingly endless amount of varieties and styles of tasty sushi and sashimi, it is best to get acquinted with some of the basics.\" \/>\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\/sushi-sashimi-basic-introduction\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sushi & Sashimi, A Basic Introduction\" \/>\n<meta property=\"og:description\" content=\"With a seemingly endless amount of varieties and styles of tasty sushi and sashimi, it is best to get acquinted with some of the basics.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/\" \/>\n<meta property=\"og:site_name\" content=\"VOYAPON\" \/>\n<meta property=\"article:published_time\" content=\"2016-02-29T09:00:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-11T19:07:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Robert-Gilles Martineau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Robert-Gilles Martineau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/\"},\"author\":{\"name\":\"Robert-Gilles Martineau\",\"@id\":\"https:\/\/voyapon.com\/#\/schema\/person\/bf0aaad2d9aca5f3c6aea034d6d8dcdf\"},\"headline\":\"Sushi & Sashimi, A Basic Introduction\",\"datePublished\":\"2016-02-29T09:00:09+00:00\",\"dateModified\":\"2020-10-11T19:07:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/\"},\"wordCount\":972,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/voyapon.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg\",\"keywords\":[\"Seafood\",\"Sushi\"],\"articleSection\":[\"Culture\",\"Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/\",\"url\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/\",\"name\":\"Sushi & Sashimi, A Basic Introduction\",\"isPartOf\":{\"@id\":\"https:\/\/voyapon.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg\",\"datePublished\":\"2016-02-29T09:00:09+00:00\",\"dateModified\":\"2020-10-11T19:07:12+00:00\",\"description\":\"With a seemingly endless amount of varieties and styles of tasty sushi and sashimi, it is best to get acquinted with some of the basics.\",\"breadcrumb\":{\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#primaryimage\",\"url\":\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg\",\"contentUrl\":\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg\",\"width\":640,\"height\":427,\"caption\":\"sushi,seafood,fish,sashimi,food,cuisine,gastronomy\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/voyapon.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sushi & Sashimi, A Basic Introduction\"}]},{\"@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\":\"required name=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\/bf0aaad2d9aca5f3c6aea034d6d8dcdf\",\"name\":\"Robert-Gilles Martineau\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/voyapon.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/05\/11124255\/Robert-Gilles-Martineau.jpeg\",\"contentUrl\":\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/05\/11124255\/Robert-Gilles-Martineau.jpeg\",\"caption\":\"Robert-Gilles Martineau\"},\"description\":\"Robert-Gilles Martineau, a 40-year French resident in Shizuoka and japan has been blogging and writing about his love for Japanese gastronomy and tourism in three languages since 1998. His motto: \\\"There is always a new place to visit and a new food to taste out there!\\\"\",\"url\":\"https:\/\/voyapon.com\/author\/robert-gilles-martineau\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sushi & Sashimi, A Basic Introduction","description":"With a seemingly endless amount of varieties and styles of tasty sushi and sashimi, it is best to get acquinted with some of the basics.","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\/sushi-sashimi-basic-introduction\/","og_locale":"en_US","og_type":"article","og_title":"Sushi & Sashimi, A Basic Introduction","og_description":"With a seemingly endless amount of varieties and styles of tasty sushi and sashimi, it is best to get acquinted with some of the basics.","og_url":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/","og_site_name":"VOYAPON","article_published_time":"2016-02-29T09:00:09+00:00","article_modified_time":"2020-10-11T19:07:12+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg","type":"image\/jpeg"}],"author":"Robert-Gilles Martineau","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Robert-Gilles Martineau","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#article","isPartOf":{"@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/"},"author":{"name":"Robert-Gilles Martineau","@id":"https:\/\/voyapon.com\/#\/schema\/person\/bf0aaad2d9aca5f3c6aea034d6d8dcdf"},"headline":"Sushi & Sashimi, A Basic Introduction","datePublished":"2016-02-29T09:00:09+00:00","dateModified":"2020-10-11T19:07:12+00:00","mainEntityOfPage":{"@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/"},"wordCount":972,"commentCount":0,"publisher":{"@id":"https:\/\/voyapon.com\/#organization"},"image":{"@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#primaryimage"},"thumbnailUrl":"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg","keywords":["Seafood","Sushi"],"articleSection":["Culture","Food"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/","url":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/","name":"Sushi & Sashimi, A Basic Introduction","isPartOf":{"@id":"https:\/\/voyapon.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#primaryimage"},"image":{"@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#primaryimage"},"thumbnailUrl":"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg","datePublished":"2016-02-29T09:00:09+00:00","dateModified":"2020-10-11T19:07:12+00:00","description":"With a seemingly endless amount of varieties and styles of tasty sushi and sashimi, it is best to get acquinted with some of the basics.","breadcrumb":{"@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#primaryimage","url":"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg","contentUrl":"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/d8314d2917df8a5c91e438898d70756b_s.jpg","width":640,"height":427,"caption":"sushi,seafood,fish,sashimi,food,cuisine,gastronomy"},{"@type":"BreadcrumbList","@id":"https:\/\/voyapon.com\/sushi-sashimi-basic-introduction\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/voyapon.com\/"},{"@type":"ListItem","position":2,"name":"Sushi & Sashimi, A Basic Introduction"}]},{"@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":"required name=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\/bf0aaad2d9aca5f3c6aea034d6d8dcdf","name":"Robert-Gilles Martineau","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/voyapon.com\/#\/schema\/person\/image\/","url":"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/05\/11124255\/Robert-Gilles-Martineau.jpeg","contentUrl":"https:\/\/s3.voyapon.com\/wp-content\/uploads\/2020\/05\/11124255\/Robert-Gilles-Martineau.jpeg","caption":"Robert-Gilles Martineau"},"description":"Robert-Gilles Martineau, a 40-year French resident in Shizuoka and japan has been blogging and writing about his love for Japanese gastronomy and tourism in three languages since 1998. His motto: \"There is always a new place to visit and a new food to taste out there!\"","url":"https:\/\/voyapon.com\/author\/robert-gilles-martineau\/"}]}},"_links":{"self":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts\/2931"}],"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\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/comments?post=2931"}],"version-history":[{"count":0,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts\/2931\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/media\/2934"}],"wp:attachment":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/media?parent=2931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/categories?post=2931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/tags?post=2931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}