{"id":11087,"date":"2025-03-21T01:17:44","date_gmt":"2025-03-21T01:17:44","guid":{"rendered":"https:\/\/www.zoomjapan.info\/?p=11087"},"modified":"2025-03-21T09:00:55","modified_gmt":"2025-03-21T09:00:55","slug":"fukuoka-gastronomic-journey-2025","status":"publish","type":"post","link":"https:\/\/zoomjapan.info\/wp\/2025\/03\/21\/fukuoka-gastronomic-journey-2025\/","title":{"rendered":"Fukuoka, Gastronomic Journey 2025"},"content":{"rendered":"
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Sponsored article<\/strong><\/p>\n\n\n

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\u00a9 Sushi Sakai.<\/figcaption><\/figure>\n<\/div>\n\n\n
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Recently awarded the “New Gastronomic Destination” award by the digital guide La Liste 2025<\/em><\/a>, Fukuoka Prefecture, the gateway to Kyushu, is attracting more and more gourmet travelers in search of culinary adventures. As recognized by this French jury, Fukuoka has, since ancient times, been a major point of contact with the mainland and the birthplace of many Japanese culinary traditions. Without a doubt, the Prefecture is full of gastronomic treasures capable of pleasing all tastes, from street food to exceptional cuisine. Today, Zoom Japan<\/em> invites you to discover the charms and flavors of Fukuoka’s local food through some of its must-try dishes!<\/p>\n\n\n\n

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Flavors of Fukuoka<\/strong><\/strong><\/strong> \u2013 Culinary Specialties and Gastronomic Experiences.<\/p>\n\n\n\n

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<\/span>\"Fukuoka
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YATAI<\/a><\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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UDON<\/a><\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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SUSHI<\/a><\/strong><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Yatai<\/em>: small street restaurants that set up shop every evening on the streets of Fukuoka. [see related article]<\/a><\/p>\n<\/div>\n\n\n\n

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Udon<\/em> : thick wheat noodles, usually served in a light dashi<\/em>-based broth. [see related article]<\/a><\/p>\n<\/div>\n\n\n\n

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Fukuoka Prefecture’s location gives it privileged access to good quality fresh fish. [see related article]<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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SAKE<\/a><\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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TEA<\/a><\/strong><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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ACCESS<\/a><\/strong><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Fukuoka Prefecture is very famous and appreciated for its nihonshu<\/em>, the famous Japanese sake. [see related article]<\/a><\/p>\n<\/div>\n\n\n\n

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This tea is renowned for its refined character and considered to be one of the best teas in Japan. [see related article]<\/a><\/p>\n<\/div>\n\n\n\n

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Getting around Fukuoka<\/strong><\/strong><\/strong>
See the map and transportation details below<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"\"<\/a> Fukuoka, Gastronomic Journey 2025<\/strong><\/a><\/strong><\/strong><\/p>\n\n\n\n

YATAI<\/strong><\/p>\n\n\n

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Yatai<\/em> nestled among the tall buildings in Fukuoka City.<\/figcaption><\/figure>\n<\/div>\n\n\n
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When talking about Fukuoka’s cuisine, it’s impossible not to mention the yatai<\/em> culture, these small mobile restaurants that set up shop every evening on the streets of Fukuoka to serve simple and comforting specialties in a friendly atmosphere! Starting at 5 p.m., dozens of stalls set up shop in the lively Tenjin and Nakasu districts, in the heart of the city. In the middle of the towering office buildings, a charming refuge takes form, revealing a more nostalgic and warm-hearted Japan.<\/p>\n\n\n

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Yatai<\/em> on the banks of the Naka River, in the Nakasu district.<\/figcaption><\/figure>\n<\/div>\n\n\n

The appeal of a yatai<\/em> restaurant lies in the encounters that take place there. Under these small, gourmet roofs, office workers just leaving work and travelers alike meet and share a moment of togetherness. You can enjoy something to accompany a few glasses of beer or sake, each yatai<\/em> having its own specialties and favorite dishes : ramen, oden, yakitori, yakisoba, gyoza<\/em>, and chahan<\/em>. It’s the warm atmosphere, just as much as the wonderfull food, that makes the experience memorable and encourages people to get together. To achieve this, the yatai employees and managers, always full of enthusiasm, strive to put customers at ease and encourage friendly conversation.<\/p>\n\n\n

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Oden<\/em>, Japanese-style hot pot<\/figcaption><\/figure>\n<\/div>\n\n\n

To get the yatai<\/em> experience, we headed to the El Bajon<\/a> yatai<\/em>, run by Yuya Otsubo, a charismatic Japanese chef who has traveled extensively and worked in Chile, Colombia, Mexico, and Spain. His mobile restaurant is distinguished by its international cuisine: jerk chicken, ajillo, and even savory crepes. The success of a yatai<\/em> restaurant depends largely on its location, and although his isn’t ideally located, he has won over many customers thanks to it\u2019s warm atmosphere. Here, there are no language barriers: his employee, Jeff, is French and familiar with the yatai<\/em> culture, having spent the past few years working at eight different locations. His dream is to open his own yatai<\/em> restaurant one day, in Fukuoka. In the meantime, he spends each evening satisfying customers’ hunger and thirst with infectious passion and boundless energy, as if he were only there for one night. At midnight, it’s time to pack everything up. In 30 minutes, all that remains is an empty pavement – the end of a one-night adventure that will have seen dozens of customers from all walks of life, but which will begin again the next day, when the yatai<\/em> takes up residence on the street once again.<\/p>\n\n\n

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Yuta and Jeff in the El Bajon yatai<\/em>.<\/figcaption><\/figure>\n<\/div>\n\n\n
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\"\"<\/a> Fukuoka, Gastronomic Journey 2025<\/strong><\/a><\/strong><\/strong><\/p>\n\n\n\n

UDON<\/strong><\/p>\n\n\n

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Beef and goboten udon<\/em>, served in Yanagawa.<\/figcaption><\/figure>\n<\/div>\n\n\n

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While Fukuoka Prefecture is particularly famous for its Hakata ramen<\/em> – thin noodles in pork bone broth –<\/em> it is also renowned for its udon<\/em>, thick wheat noodles most often served in a light dashi<\/em> broth.<\/p>\n\n\n\n

It’s by tracing the region’s history that we can understand why : around the 13th century, during the Kamakura era, the monk Enni, returning from the Song Dynasty in China, founded the Shoten-ji temple in Fukuoka City. He then introduced the technique of milling, using a water mill, thus spreading the art of making udon<\/em> and buckwheat flour soba<\/em> throughout Japan. The Sh\u00f4ten-ji temple was thus the birthplace of these noodles. Even today, Fukuoka udon<\/em> stand apart in several different ways.<\/p>\n\n\n\n

First of all, they are much softer than udon <\/em>from the rest of Japan, with an almost melt-in-the-mouth texture, unlike the firmer udon<\/em> from other regions. Secondly, they are usually accompanied by burdock root tempura <\/em>(a plant of the thistle family), forming a popular speciality called goboten udon<\/em>. This combination not only brings different textures to the dish – the crispiness of the fried food and the crunch of the burdock contrasting with the softness of the udon<\/em> – but it also creates a strong visual impact when served: the voluminous fried food seems to form a swirl of flavors above the bowl of noodles.<\/p>\n\n\n

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Goboten udon<\/em> from the Daichi no Udon restaurant.<\/figcaption><\/figure>\n<\/div>\n\n\n


Because of their lightness compared to ramen<\/em> noodles, udon<\/em> is a dish that can be eaten daily, even several days in a row, without becoming monotonous. Fukuoka Prefecture is home to several large regional restaurant chains specializing in udon<\/em>, such as Sukesan Udon, which is present in several cities across the prefecture, including Fukuoka, Dazaifu, Kitakyushu, and Kurume. These establishments offer simple but delicious local flavors at very affordable prices.<\/p>\n\n\n

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Set menu proposed by Sukesan Udon<\/figcaption><\/figure>\n<\/div>\n\n\n

For those looking for a friendly, retro atmosphere, Daichi no Udon Honten<\/a> offers a warm setting. Nestled in a peaceful neighborhood west of Fukuoka, its goboten udon<\/em> is a true institution. According to its chef, Takehiro Hisada, the taste of the bowl of noodles constantly changes depending on various factors, such as temperature, season, and humidity. A good reason to visit Fukuoka Prefecture at different times of the year, to enjoy its scenery and seasonal delicacies!<\/p>\n\n\n\n

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\"\"<\/a> Fukuoka, Gastronomic Journey 2025<\/strong><\/a><\/strong><\/p>\n\n\n\n

SUSHI<\/strong><\/p>\n\n\n

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Sushi artisan at work at the Gah\u00f4jin counter.<\/figcaption><\/figure>\n<\/div>\n\n\n
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Ideally located in the north part of Kyushu, Fukuoka Prefecture benefits from a geographical location that allows it to take advantage of the region’s abundant agricultural production. Its good access to the sea guarantees deliciously fresh fish. While Fukuoka is often associated with simple, convivial dishes like ramen<\/em>, udon<\/em>, and other specialties served in yatai<\/em> restaurants, the Prefecture can also be proud of its numerous gastronomic assets, with restaurants offering a delicate and sophisticated cuisine. So, there’s no shortage of excellent sushi spots and it’s no coincidence that four sushi restaurants in Fukuoka Prefecture were selected in the La Liste 2025<\/em> gastronomic guide : Chikamatsu, Sushi Sakai, and Sushi Gyoten in Fukuoka City, as well as Kiku Zushi in Kasuga.<\/p>\n\n\n

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Entrance to the Sushi Sakai restaurant.<\/figcaption><\/figure>\n<\/div>\n\n\n


It’s precisely to one of these places, Sushi Sakai<\/a>, that Zoom Japon takes you to discover the art of sushi preparation in Fukuoka! Chef Daigo Sakai offers an exceptional gastronomic experience in his three restaurants : Sushi Sakai, Gahojin<\/a>, and Zaisho<\/a>, all located in the same building, the first run by the master, the other two by his disciples. Each offers a succession of refined dishes, showcasing seasonal produce, on its daily menu – fugu roe (fugu shirako<\/em>), kuruma ebi<\/em> shrimp, amberjack (buri<\/em>), and young sea bream (kasugo<\/em>), for example. The restaurants boast the unique feature of having wine waiters who can recommend wines, sakes, and even teas that pair perfectly with the different dishes served. Chef Daigo Sakai is a great fan of the sake produced in the Fukuoka Prefecture, and finds that it pairs wonderfully with his sushi. The region is particularly prized for its white fish, such as sea bream (tai<\/em>), turbot (hirame<\/em>), and flying fish (tobiuo<\/em>). It also benefits from easy access to fish from the whole of Kyushu, making it a prime destination for a wonderful sushi experience.<\/p>\n\n\n

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The art of sushi preparation at Gahojin, under the direction of Mr. Sakai<\/figcaption><\/figure>\n<\/div>\n\n\n


Fukuoka Prefecture also has its own style of sushi, called hakatamae<\/em>, which differs from the edomae<\/em> style more common in the rest of the country. This first type of sushi mainly uses white fish caught in the nearby Genkai Sea. It is also characterized by a slightly sweeter soy sauce and less vinegary rice. One of the area\u2019s must-try places is the Yamanaka<\/a> restaurant, which has specialized in this sort of sushi since 1972.<\/p>\n\n\n

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Varied selection of sushi at the Yamanaka restaurant.<\/figcaption><\/figure>\n<\/div>\n\n\n
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\"\"<\/a> Fukuoka, Gastronomic Journey 2025<\/strong><\/a><\/strong><\/strong><\/p>\n\n\n\n

SAKE<\/strong><\/p>\n\n\n

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Various sakes produced at the Isonosawa Brewery.<\/figcaption><\/figure>\n<\/div>\n\n\n
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While the Kyushu region is certainly the land of shochu<\/em>, the alcohol distilled from various grains (rice, wheat) or from sweet potatoes, Fukuoka Prefecture is nonetheless very well known and appreciated for its nihonshu<\/em>, the famous Japanese sake. It has numerous mountains, from which clear rivers flow, and it’s only natural that sake breweries have chosen to take advantage of this high-quality water to create their excellent nihonshu<\/em>. Japan has a large number of sake-producing regions, each with its own characteristics and assets, but the great strength of Fukuoka\u2019s sake is its ability to combine with all sorts of tasty food. With a light, dry, and refreshing taste, Fukuoka Prefecture’s nihonshu<\/em> is known for being very easy to pair with food, especially when it comes to local specialties: motsunabe<\/em> (tripe stew), yatai yakitori<\/em>, white fish, or simply Fukuoka’s soy sauce, which is sweeter than elsewhere.<\/p>\n\n\n

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Nihonshu bar Kumorebi <\/a>in the Tenjin district of Fukuoka.<\/figcaption><\/figure>\n<\/div>\n\n\n


To discover the richness of Fukuoka Prefecture’s nihonshu<\/em>, one iconic place stands out : the Isonosawa sake brewery<\/a>, dating back to 1893 and located in the charming town of Ukiha. It offers accommodation entirely dedicated to sake! Guests stay in the brewery’s traditional building and enjoy a fun experience exploring the different stages of sake production. As if they themselves were a sake ingredient (rice) they immerse themselves in a bath made from a genuine recycled sake vat, to evoke the rice-washing process, then relax in a sauna, symbolizing the rice-steaming stage. The brewery also offers the opportunity to taste its sakes, which can be enjoyed either on their own or as an elegant accompaniment to a good meal.<\/p>\n\n\n

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Saunas at the Isonosawa Brewery.<\/figcaption><\/figure>\n<\/div>\n\n\n


In addition to its great combination with food, the other great strength of Fukuoka sake is its impressive diversity. With more than 50 breweries, each offering its own beverages with unique characteristics depending on the type of rice used, the polishing rate, and the fermentation method, Fukuoka Prefecture has something to pamper all tastes, from novice to expert ! In the city of Kurume, the Jojima Sake Festival<\/a> is a wonderful event held every year in mid-February, inviting visitors to discover the rich diversity of the region’s nihonshu<\/em>. Visitors can take part in various activities, such as dancing and live music, whilst enjoying dozens of excellent sakes, which they can have fun comparing. There are also stalls selling local specialties, such as Amaou<\/em> strawberries and grilled oysters, once again proving that Fukuoka\u2019s sake is particularly good with delicious food!<\/p>\n\n\n

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Jojima Sake Festival, in the city of Kurume.<\/figcaption><\/figure>\n<\/div>\n\n\n
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\"\"<\/a> Fukuoka, Gastronomic Journey 2025<\/strong><\/a><\/strong><\/p>\n\n\n\n

YAME-CHA<\/strong> TEA<\/strong><\/p>\n\n\n

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Yame tea fields offering a sumptuous landscape.<\/figcaption><\/figure>\n<\/div>\n\n\n
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Aside from nihonshu<\/em>, there’s also something in Fukuoka for those who prefer non-alcoholic drinks – Yame-cha<\/em>, a tea renowned throughout Japan for its refinement and considered to be one of the best in the country. Its cultivation dates back around 600 years, when the monk Eirin Shuzui, returning from China, introduced tea seeds and tea processing techniques to the region. Over time, thanks also to particularly favorable geographical conditions, Yame-gyokuro<\/em>, an exceptional green tea made from the smallest buds of the tea plant, has acquired a reputation for excellence. While Yame-gyokuro<\/em> is by far the most popular variety, Yame-cha<\/em> tea can come in different forms, including roasted (hojicha<\/em>), with toasted rice grains (genmaicha<\/em>), or as a black tea (wakocha<\/em>).<\/p>\n\n\n\n

To taste this local beverage, the ideal place to go is in the city of Yame, which is home to a superb historic district filled with shops, galleries, and artisan\u2019s workshops which go back for generations. There, for example, you’ll find Konomi Honke, the oldest tea merchant in the Kyushu region, with a history spanning over 330 years and a specialist in Yame-cha<\/em> tea. But if there’s one essential visit in the area, it’s to the Yame tea plantations, considered to be one of the most beautiful in Japan. Green tea can be enjoyed by the eyes as well as in a cup ! The tea fields offer sumptuous landscapes, particularly in spring, when their color intensifies and forms a veritable sea of \u200b\u200bgreen.<\/p>\n\n\n\n

Yame-cha<\/em> tea can be found throughout Fukuoka Prefecture, although Yame City is perhaps the best place for tasting it. In the heart of Ohori Park in Fukuoka City, the delicatessen-caf\u00e9 &LOCALS<\/a>, for example, offers different variations of Yame-cha<\/em>, ranging from matcha<\/em> to wakocha<\/em> black tea. Tea is also used in cooking, notably ochazuke<\/em>, a bowl of rice drizzled with hot tea and garnished with various toppings, as well as desserts such as ice cream and monaka – <\/em>delicate wafers filled with red bean paste. Whether you’re a fan of savory or sweet flavors, you just have to try Yame-cha<\/em>!<\/p>\n\n\n

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Tea and pastries at &LOCALS.<\/figcaption><\/figure>\n<\/div>\n\n\n
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Fukuoka Prefecture is a beautiful gastronomic destination, attracting more and more food-loving travelers each year, and offering a wide variety of flavors, atmospheres and experiences to suit all tastes and budgets. And between meals, there’s no shortage of sightseeing ideas : Fukuoka Prefecture boasts equally important tourist attractions, full of exciting places to discover. From restaurants to walking tours, Fukuoka Prefecture has all it needs to win the hearts and appetites of its visitors!<\/a><\/p>\n\n\n\n

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\"\"<\/a> Fukuoka, Gastronomic Journey 2025<\/strong><\/a><\/strong><\/p>\n\n\n\n

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EASY TO ACCESS<\/strong><\/strong><\/p>\n\n\n\n

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From within Japan<\/strong><\/strong>
Sapporo: 2 hours 45 minutes by plane
Tokyo: 2 hours by plane and 5 hours by train
Osaka: 1 hour 20 minutes by plane and 2 hours 30 minutes by train
Hiroshima: 1 hour 08 minutes by train<\/p>\n<\/div>\n\n\n\n

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From elsewhere in Asia<\/strong><\/strong>
Pusan: 6 hours by ferry
Seoul: 1 hour 30 minutes by plane
Shanghai: 2 hours 10 minutes by plane
Taipei: 2 hours 40 minutes by plane
Hong Kong: 3 hours 45 minutes by plane<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Discover Fukuoka, named a ‘New Gastronomic Destination’ by La Liste 2025. Join Zoom Japan to explore its rich culinary treasures and vibrant street food.<\/p>\n<\/div>","protected":false},"author":3,"featured_media":11091,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-11087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/posts\/11087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/comments?post=11087"}],"version-history":[{"count":7,"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/posts\/11087\/revisions"}],"predecessor-version":[{"id":11102,"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/posts\/11087\/revisions\/11102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/media\/11091"}],"wp:attachment":[{"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/media?parent=11087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/categories?post=11087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zoomjapan.info\/wp\/wp-json\/wp\/v2\/tags?post=11087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}