{"id":997,"date":"2019-04-25T15:37:01","date_gmt":"2019-04-25T06:37:01","guid":{"rendered":"https:\/\/fudoan.jp\/?p=997"},"modified":"2019-04-25T15:37:01","modified_gmt":"2019-04-25T06:37:01","slug":"2019%e5%b9%b43%e6%9c%88%e3%81%ae%e3%81%8a%e6%96%99%e7%90%86%e6%95%99%e5%ae%a4","status":"publish","type":"post","link":"https:\/\/fudoan.jp\/?p=997","title":{"rendered":"2019\u5e743\u6708\u306e\u304a\u6599\u7406\u6559\u5ba4"},"content":{"rendered":"<p>\t\t\t\t2019\u5e743\u6708\u306e\u304a\u6599\u7406\u6559\u5ba4\u3067\u306f\u3001\u548c\u98df\u306e\u30e1\u30cb\u30e5\u30fc\u3092\u3054\u7d39\u4ecb\u3057\u307e\u3057\u305f\u3002\u83dc\u306e\u82b1\u3084\u3088\u3082\u304e\u3092\u4f7f\u3063\u3066\u6625\u306e\u304a\u305a\u308c\u3092\u5f85\u3061\u307e\u3059\u3002<br \/>\nIn the March cooking class, we introduced a traditional Japanese menu for a tea ceremony. Our chef brought you her spring favorite tastes as we entered the new season, using seasonal ingredients such as canola flowers and mugwort.<\/p>\n<p><a href=\"https:\/\/fudoan.jp\/fudoan2013\/wp-content\/uploads\/2019\/04\/201903001.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-984\" src=\"https:\/\/fudoan.jp\/fudoan2013\/wp-content\/uploads\/2019\/04\/201903001.jpg\" alt=\"\" width=\"336\" height=\"224\" \/><\/a><a href=\"https:\/\/fudoan.jp\/fudoan2013\/wp-content\/uploads\/2019\/04\/201903002.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-985\" src=\"https:\/\/fudoan.jp\/fudoan2013\/wp-content\/uploads\/2019\/04\/201903002.jpg\" alt=\"\" width=\"318\" height=\"223\" \/><\/a><\/p>\n<p><a href=\"https:\/\/fudoan.jp\/fudoan2013\/wp-content\/uploads\/2019\/04\/201903003.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-986\" src=\"https:\/\/fudoan.jp\/fudoan2013\/wp-content\/uploads\/2019\/04\/201903003.jpg\" alt=\"\" width=\"336\" height=\"224\" \/><\/a><a href=\"https:\/\/fudoan.jp\/fudoan2013\/wp-content\/uploads\/2019\/04\/201903004.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-987\" src=\"https:\/\/fudoan.jp\/fudoan2013\/wp-content\/uploads\/2019\/04\/201903004.jpg\" alt=\"\" width=\"333\" height=\"222\" \/><\/a><\/p>\n<p>Report and photos by Kazuko Fujita\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"2019\u5e743\u6708\u306e\u304a\u6599\u7406\u6559\u5ba4\u3067\u306f\u3001\u548c\u98df\u306e\u30e1\u30cb\u30e5\u30fc\u3092\u3054\u7d39\u4ecb\u3057\u307e\u3057\u305f\u3002\u83dc\u306e\u82b1\u3084\u3088\u3082\u304e\u3092\u4f7f\u3063\u3066\u6625\u306e\u304a\u305a\u308c\u3092\u5f85\u3061\u307e\u3059\u3002 In the March cooking class, we introduced a traditional [&hellip;]","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,4,3],"tags":[],"class_list":["post-997","post","type-post","status-publish","format-standard","hentry","category-6","category-dishes","category-news"],"_links":{"self":[{"href":"https:\/\/fudoan.jp\/index.php?rest_route=\/wp\/v2\/posts\/997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fudoan.jp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fudoan.jp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fudoan.jp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fudoan.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=997"}],"version-history":[{"count":0,"href":"https:\/\/fudoan.jp\/index.php?rest_route=\/wp\/v2\/posts\/997\/revisions"}],"wp:attachment":[{"href":"https:\/\/fudoan.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fudoan.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fudoan.jp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}