{"id":1828,"date":"2026-04-07T18:04:22","date_gmt":"2026-04-07T09:04:22","guid":{"rendered":"http:\/\/agriture.jp\/?post_type=sustainable&#038;p=1828"},"modified":"2026-07-30T13:34:29","modified_gmt":"2026-07-30T04:34:29","slug":"dried-veggie-recipes","status":"publish","type":"sustainable","link":"https:\/\/agriture.jp\/en\/sustainable\/dried-veggie-recipes\/","title":{"rendered":"10 dried-vegetable recipes | from miso soup to side dishes, solving vegetable shortage in a hurry"},"content":{"rendered":"<h2 id=\"_1\">What you will learn from this article<\/h2>\n<ul>\n<li>10 easy recipes with dried vegetables (5 to 15 minutes)<\/li>\n<li>Recipes by category: miso soup, soup, salad, stir-fry, and simmered dishes<\/li>\n<li>Tips for using dried vegetables and points to avoid mistakes<\/li>\n<li>Ideas for working dried vegetables into a week's menu<\/li>\n<\/ul>\n<h2 id=\"_2\">\u306a\u305c\u4e7e\u71e5\u91ce\u83dc\u30ec\u30b7\u30d4\u304c\u300c\u91ce\u83dc\u4e0d\u8db3\u300d\u306b\u5f79\u7acb\u3064\u306e\u304b<\/h2>\n<p>\"I know I should eat vegetables, but the shopping and prep are such a hassle...\" It's exactly for people like this that we want to recommend dried vegetables.<\/p>\n<p>According to a survey by the Ministry of Health, Labour and Welfare, the average Japanese eats about 280g of vegetables a day. Against the recommended 350g, that's<strong>about 70g short each day<\/strong>. That's the equivalent of a bunch of spinach or one carrot.<\/p>\n<p>With dried vegetables:<br \/>\n&#8211; No shopping hassle (long-term storage at room temperature)<br \/>\n&#8211; No peeling or cutting prep<br \/>\n&#8211; No knife or cutting board needed<br \/>\n&#8211; Just add them to miso soup for extra vegetables<\/p>\n<p>This ease is the biggest reason you can<strong>keep it up every day<\/strong>. From here, we'll introduce 10 recipes you can actually use, sorted by category.<\/p>\n<!-- image: \u4e7e\u71e5\u91ce\u83dc\u3092\u4f7f\u3063\u305f\u6599\u7406\u306e\u76db\u308a\u5408\u308f\u305b\u5199\u771f -->\n\n<h2 id=\"35\">Three miso soup recipes (5 minutes)<\/h2>\n<p>Miso soup is where dried vegetables are strongest. No rehydrating fuss; just drop them straight into the pot.<\/p>\n<h3 id=\"1-5\">Recipe 1: Miso soup loaded with five dried vegetables<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Dried cabbage: a pinch (3g)<br \/>\n&#8211; Dried carrot: a pinch (3g)<br \/>\n&#8211; Dried spinach: a pinch (2g)<br \/>\n&#8211; Dried green onion: a little (1g)<br \/>\n&#8211; Dried wakame: a little (1g)<br \/>\n&#8211; Dashi stock: 400ml<br \/>\n&#8211; Miso: 2 tablespoons<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Put the dashi stock in a pot and heat<br \/>\n2. Once it boils, add all the dried vegetables<br \/>\n3. Simmer over medium heat for 2 to 3 minutes (the vegetables rehydrate and plump up)<br \/>\n4. Turn off the heat and dissolve in the miso<\/p>\n<p><strong>Point<\/strong>: 10g of dried vegetables (total) is the equivalent of about 100g of fresh vegetables.<strong>One bowl covers more than half of the day's shortfall<\/strong>. Since you drink miso soup every day, just making a habit of adding dried vegetables here goes a long way toward fixing a vegetable shortfall.<\/p>\n<h3 id=\"2\">Recipe 2: Country-style miso soup with dried daikon and fried tofu<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Dried daikon: a pinch (5g)<br \/>\n&#8211; Fried tofu: 1\/2 sheet (cut into strips)<br \/>\n&#8211; Dried green onion: a little<br \/>\n&#8211; Dashi stock: 400ml<br \/>\n&#8211; Miso: 2 tablespoons<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Bring the dashi stock to a boil and add the dried daikon and fried tofu<br \/>\n2. Simmer over medium heat for 3 to 4 minutes (daikon takes a little longer)<br \/>\n3. Dissolve in the miso and finish by scattering dried green onion on top<\/p>\n<p><strong>Point<\/strong>: Dried daikon turns sweet when rehydrated and pairs perfectly with the richness of fried tofu. A classic Japanese miso soup comes together in 5 minutes.<\/p>\n<h3 id=\"3\">Recipe 3: Spicy kimchi-style soup miso soup<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Dried cabbage: a pinch (5g)<br \/>\n&#8211; Dried carrot: a little (2g)<br \/>\n&#8211; Tofu: 1\/4 block<br \/>\n&#8211; Kimchi: 2 tablespoons<br \/>\n&#8211; Dashi stock: 400ml<br \/>\n&#8211; Miso: 1.5 tablespoons<br \/>\n&#8211; Sesame oil: a little<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Add the cabbage and carrot to the dashi stock and simmer<br \/>\n2. Add the tofu and kimchi and cook for 1 minute<br \/>\n3. Dissolve in the miso and finish by drizzling sesame oil over the top<\/p>\n<p><strong>Point<\/strong>: The lactic acid bacteria in kimchi and the dietary fiber in dried vegetables<strong>also help support gut health<\/strong>. It's spicy and warms the body, so it's especially good in the cold season.<\/p>\n<h2 id=\"210\">Two soup recipes (10 minutes)<\/h2>\n<h3 id=\"4\">Recipe 4: Western vegetable soup made with consomme<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Dried cabbage: a pinch (5g)<br \/>\n&#8211; Dried carrot: a pinch (3g)<br \/>\n&#8211; Dried spinach: a pinch (2g)<br \/>\n&#8211; Bacon: 1 slice (thin strips)<br \/>\n&#8211; Consomme cube: 1<br \/>\n&#8211; Water: 400ml<br \/>\n&#8211; Salt and pepper: a little<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Heat olive oil in a pot and saute the bacon<br \/>\n2. Add the water and consomme, then add all the dried vegetables<br \/>\n3. Simmer over medium heat for 5 minutes and adjust the seasoning with salt and pepper<\/p>\n<p><strong>Point<\/strong>: The bacon adds umami, so even with dried vegetables it makes a satisfying soup. Eaten with bread, it becomes a proper breakfast.<\/p>\n<h3 id=\"5\">Recipe 5: Chinese egg soup with dried vegetables<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Dried spinach: a pinch (3g)<br \/>\n&#8211; Dried carrot: a little (2g)<br \/>\n&#8211; Dried green onion: a little<br \/>\n&#8211; Egg: 1<br \/>\n&#8211; Chicken stock powder: 2 teaspoons<br \/>\n&#8211; Water: 400ml<br \/>\n&#8211; Sesame oil: a little<br \/>\n&#8211; Salt: a little<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Dissolve the chicken stock powder in water, add the dried vegetables, and bring to a boil<br \/>\n2. Once the vegetables have rehydrated (about 3 minutes), pour in the beaten egg<br \/>\n3. When it sets softly, turn off the heat and drizzle in sesame oil<\/p>\n<p><strong>Point<\/strong>: Egg protein plus the vitamins and minerals of dried vegetables make for great nutritional balance. It also shines as a side dish on a day when you're tired of cup noodles for lunch.<\/p>\n<h2 id=\"210_1\">Two salad and dressed-dish recipes (10 minutes)<\/h2>\n<h3 id=\"6\">Recipe 6: Chinese-style kiriboshi daikon salad<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Kiriboshi daikon (dried): 20g<br \/>\n&#8211; Cucumber: 1\/2<br \/>\n&#8211; Ham: 2 slices<br \/>\n&#8211; \u2605 Vinegar: 1 tablespoon<br \/>\n&#8211; \u2605 Soy sauce: 1 tablespoon<br \/>\n&#8211; \u2605 Sesame oil: 1 tablespoon<br \/>\n&#8211; \u2605 Sugar: 1 teaspoon<br \/>\n&#8211; White sesame: a little<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Rehydrate the kiriboshi daikon in water for 10 minutes and wring out the water well<br \/>\n2. Julienne the cucumber and cut the ham into thin strips<br \/>\n3. Mix the \u2605 seasonings to make the dressing<br \/>\n4. Toss everything together and sprinkle with white sesame<\/p>\n<p><strong>Point<\/strong>: Kiriboshi daikon's<strong>crisp, snappy texture is addictive<\/strong>in this salad. It packs in plenty of dietary fiber and works as a make-ahead dish too. It keeps refrigerated for 2 to 3 days.<\/p>\n<h3 id=\"7\">Recipe 7: Dried spinach with sesame dressing<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Dried spinach: 10g<br \/>\n&#8211; \u2605 Ground sesame: 2 tablespoons<br \/>\n&#8211; \u2605 Soy sauce: 2 teaspoons<br \/>\n&#8211; \u2605 Sugar: 1 teaspoon<br \/>\n&#8211; \u2605 Dashi stock: 1 teaspoon<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Rehydrate the dried spinach in hot water for 5 minutes<br \/>\n2. Wring out the water well<br \/>\n3. Toss with the \u2605 seasonings<\/p>\n<p><strong>Point<\/strong>: Unlike fresh spinach,<strong>no boiling step is needed<\/strong>. It's a side dish you can put out in 3 minutes when you're \"one dish short.\" Good for topping up iron, too.<\/p>\n<h2 id=\"215\">Two stir-fry recipes (15 minutes)<\/h2>\n<h3 id=\"8\">Recipe 8: Hoikoro-style stir-fry with dried cabbage and pork<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Dried cabbage: 15g (rehydrated in water)<br \/>\n&#8211; Pork belly: 150g<br \/>\n&#8211; \u2605 Miso: 1 tablespoon<br \/>\n&#8211; \u2605 Soy sauce: 1 teaspoon<br \/>\n&#8211; \u2605 Doubanjiang: 1\/2 teaspoon<br \/>\n&#8211; \u2605 Sugar: 1 teaspoon<br \/>\n&#8211; \u2605 Sake: 1 tablespoon<br \/>\n&#8211; Garlic: 1 clove (minced)<br \/>\n&#8211; Sesame oil: 1 tablespoon<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Rehydrate the dried cabbage in water for 10 minutes and wring out the water<br \/>\n2. Heat sesame oil in a frying pan and saute the garlic<br \/>\n3. Stir-fry the pork, and once it changes color, add the cabbage<br \/>\n4. Pour in the combined \u2605 seasonings and stir-fry over high heat for 1 minute<\/p>\n<p><strong>Point<\/strong>: Because dried cabbage has little moisture, when stir-fried it<strong>is less likely to turn soggy<\/strong>. You can easily make a hoikoro with a crisp texture.<\/p>\n<h3 id=\"9\">Recipe 9: Easy kinpira with dried carrot and tuna<\/h3>\n<p><strong>Ingredients (serves 2)<\/strong><br \/>\n&#8211; Dried carrot: 10g (rehydrated in water)<br \/>\n&#8211; Canned tuna: 1 can<br \/>\n&#8211; \u2605 Soy sauce: 1 tablespoon<br \/>\n&#8211; \u2605 Mirin: 1 tablespoon<br \/>\n&#8211; \u2605 Sugar: 1 teaspoon<br \/>\n&#8211; Sesame oil: 1 tablespoon<br \/>\n&#8211; White sesame: a little<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Rehydrate the dried carrot in water for 15 minutes and drain<br \/>\n2. Heat sesame oil in a frying pan and saute the carrot<br \/>\n3. Add the canned tuna (oil included) and stir-fry<br \/>\n4. Add the \u2605 seasonings and stir-fry until the liquid is gone<br \/>\n5. Finish by sprinkling with white sesame<\/p>\n<p><strong>Point<\/strong>: Carrot's<strong>beta-carotene is absorbed more than three times better when taken with oil<\/strong>. Stir-frying in sesame oil raises how efficiently the nutrients are absorbed. It's perfect for a bento side too.<\/p>\n<h2 id=\"10\">One add-in recipe (0 minutes)<\/h2>\n<h3 id=\"10_1\">Recipe 10: Adding dried vegetables to cup noodles<\/h3>\n<p><strong>Ingredient<\/strong><br \/>\n&#8211; Your favorite cup noodles: 1<br \/>\n&#8211; Dried vegetable mix: a pinch (3 to 5g)<\/p>\n<p><strong>Preparation<\/strong><br \/>\n1. Add the dried vegetables to the cup noodles<br \/>\n2. Pour in hot water and put on the lid<br \/>\n3. Ready after the usual wait time<\/p>\n<p><strong>Point<\/strong>: This is the easiest of all, and<strong>the most useful trick at lunchtime in the office<\/strong>. Cup noodles alone lean toward carbs and fat, but just adding dried vegetables brings in dietary fiber and vitamins. It looks more colorful, too, and passes for a slightly \"proper meal,\" which is a nice bonus.<\/p>\n<h2 id=\"1\">Ideas for working dried vegetables into a week's menu<\/h2>\n<table>\n<thead>\n<tr>\n<th>Day<\/th>\n<th>Breakfast<\/th>\n<th>Lunch (office)<\/th>\n<th>Dinner<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Month<\/td>\n<td>Dried vegetable miso soup (Recipe 1)<\/td>\n<td>Cup noodles with add-in (Recipe 10)<\/td>\n<td>Hoikoro-style stir-fry (Recipe 8)<\/td>\n<\/tr>\n<tr>\n<td>Tue<\/td>\n<td>Western soup (Recipe 4)<\/td>\n<td>Convenience-store bento plus miso soup<\/td>\n<td>Sesame dressing (Recipe 7)<\/td>\n<\/tr>\n<tr>\n<td>Water<\/td>\n<td>Egg soup (Recipe 5)<\/td>\n<td>Cup noodles with add-in<\/td>\n<td>Kiriboshi salad (Recipe 6)<\/td>\n<\/tr>\n<tr>\n<td>Thu<\/td>\n<td>Miso soup (Recipe 2)<\/td>\n<td>Eating out<\/td>\n<td>Carrot kinpira (Recipe 9)<\/td>\n<\/tr>\n<tr>\n<td>Fri<\/td>\n<td>Kimchi miso soup (Recipe 3)<\/td>\n<td>Cup soup with add-in<\/td>\n<td>Eating out<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The key is<strong>not trying to use dried vegetables in every single meal<\/strong>. Just adding them to miso soup or soup once or twice a day improves the week's vegetable intake considerably.<\/p>\n<h2 id=\"5_1\">5 tips for dried vegetable recipes that don't go wrong<\/h2>\n<h3 id=\"1_1\">Tip 1: Dried vegetables swell -- don't add too much<\/h3>\n<p>They look like a small amount when dry, but once they take on water they<strong>swell to 5 to 10 times the original size<\/strong>. Start with a small amount and learn the right quantity as you go.<\/p>\n<h3 id=\"2_1\">Tip 2: Don't throw away the soaking liquid<\/h3>\n<p>Water-soluble vitamins and minerals leach out into it. If you're using them in miso soup or soup, add the soaking liquid to the pot along with the vegetables.<\/p>\n<h3 id=\"3-8\">Tip 3: For stir-fries, rehydrate only about 80%<\/h3>\n<p>Fully rehydrating before stir-frying tends to make things soggy.<strong>Lift them out while a slight firmness remains at the core<\/strong>and stir-fry for a better texture.<\/p>\n<h3 id=\"4_1\">Tip 4: Take them with oil<\/h3>\n<p>Beta-carotene (carrot, spinach) is fat-soluble. Taken with oil, its absorption rises substantially. Even just a drop of sesame oil in miso soup is effective.<\/p>\n<h3 id=\"5_2\">Tip 5: Keep them stocked so you'd \"miss them if they were gone\"<\/h3>\n<p>Keeping dried vegetables somewhere visible in the kitchen naturally increases how often you use them.<strong>Put them somewhere that reminds you, \"Ah, let me add these to the miso soup\"<\/strong>-- that's the trick.<\/p>\n<!-- internal-link: \u4e7e\u71e5\u91ce\u83dc\u306e\u623b\u3057\u65b9\u30ac\u30a4\u30c9 -->\n\n<h2 id=\"_3\">FAQ<\/h2>\n<h3 id=\"q1-10g\">Q1: How much is 10g of dried vegetables, exactly?<\/h3>\n<p>About a handful. In measuring spoons, roughly 2 to 3 tablespoons. Rehydrated in water, it becomes a small bowl's worth (about 100g). Try weighing it at first to get a feel for it.<\/p>\n<h3 id=\"q2\">Q2: Which recipes are easy for children to eat?<\/h3>\n<p>The egg soup (Recipe 5) and carrot kinpira (Recipe 9) are sweet and popular with children. Dried vegetables have a softer texture than fresh, and we often hear that even kids who dislike vegetables find them easy to eat.<\/p>\n<h3 id=\"q3-1\">Q3: How much dried vegetables should I eat per day?<\/h3>\n<p>Since 10g of dried vegetables equals about 100g of fresh, to make up the daily shortfall of 70g,<strong>7 to 10g (one to two pinches) is a good guide<\/strong>. That's an amount you can clear just by adding it to one bowl of miso soup.<\/p>\n<h3 id=\"q4\">Q4: Can dishes made with dried vegetables be frozen?<\/h3>\n<p>Miso soup and soups can be frozen. However, the texture may change on thawing. Kiriboshi daikon salad and kinpira keep refrigerated for 2 to 3 days and aren't well suited to freezing.<\/p>\n<h3 id=\"q5\">Q5: What's a recommended combination of dried vegetables?<\/h3>\n<p>A \"three-color mix\" of cabbage plus carrot plus spinach is all-purpose. It works in miso soup, soups, stir-fries, anything, and it's a combination with good color and nutritional balance. Agriture also offers a product that sets these three types together.<\/p>\n\n\n\n\n\n<h3 class=\"wp-block-heading\">Recommended reading<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/agriture.jp\/en\/sustainable\/\">Sustainable initiatives<\/a> \/ <a href=\"https:\/\/agriture.jp\/en\/oem\/\">Commercial dried vegetables<\/a> \/ <a href=\"https:\/\/agriture.jp\/en\/product\/\">Product lineup<\/a> \/ <a href=\"https:\/\/agriture.jp\/en\/sustainable\/fuji-apple-guide\/\">What are the features of Fuji apples? A thorough explanation of taste, texture, and nutritional value<\/a> \/ <a href=\"https:\/\/agriture.jp\/en\/office\/small-office-meals\/\">Meal-benefit plans that even small offices of 10 or fewer people can start<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>\u3053\u306e\u8a18\u4e8b\u3067\u308f\u304b\u308b\u3053\u3068 \u4e7e\u71e5\u91ce\u83dc\u3067\u4f5c\u308b\u7c21\u5358\u30ec\u30b7\u30d410\u9078\uff085\u5206\u301c15\u5206\uff09 \u5473\u564c\u6c41\u30fb\u30b9\u30fc\u30d7\u30fb\u30b5\u30e9\u30c0\u30fb\u7092\u3081\u7269\u30fb\u716e\u7269\u306e\u30b8 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":"","ssp_meta_description":"\u300c\u91ce\u83dc\u3092\u98df\u3079\u306a\u304d\u3083\u3044\u3051\u306a\u3044\u306e\u306f\u308f\u304b\u3063\u3066\u308b\u3051\u3069\u3001\u8cb7\u3044\u7269\u3082\u4e0b\u3054\u3057\u3089\u3048\u3082\u9762\u5012\u2026\u300d\u2014\u2014\u305d\u3093\u306a\u65b9\u306b\u3053\u305d\u4e7e\u71e5\u91ce\u83dc\u3092\u304a\u3059\u3059\u3081\u3057\u305f\u3044\u3093\u3067\u3059\u3002\u539a\u751f\u52b4\u50cd\u7701\u306e\u8abf\u67fb\u3067\u306f\u3001\u65e5\u672c\u4eba\u306e1\u65e5\u306e\u91ce\u83dc\u6442\u53d6\u91cf\u306f\u5e73\u5747\u7d04280g\u3002","ssp_meta_keyword":"\u4e7e\u71e5\u91ce\u83dc\u30ec\u30b7\u30d410\u9078","ssp_meta_canonical":"","ssp_meta_robots":"","ssp_meta_title":""},"categories":[39,45,2,38,27],"tags":[72,64],"vegetable":[],"class_list":["post-1828","sustainable","type-sustainable","status-publish","format-standard","hentry","category-sustainability","category-recipe-usage","category-dry-vegetable","category-health-nutrition","category-veg-insufficient","tag-dried-vegetables","tag-vegetable-deficiency"],"acf":{"summary":"\u4e7e\u71e5\u91ce\u83dc\u30ec\u30b7\u30d4\u3068\u3057\u3066\u3001\u5473\u564c\u6c413\u9078\uff085\u7a2e\u91ce\u83dc\u30fb\u5207\u308a\u5e72\u3057\u5927\u6839\u30fb\u30ad\u30e0\u30c1\u98a8\uff09\u3001\u30b9\u30fc\u30d7\u30fb\u6c41\u72692\u9078\uff08\u30b3\u30f3\u30bd\u30e1\u6d0b\u98a8\u30fb\u4e2d\u83ef\u5375\uff09\u3001\u30b5\u30e9\u30c0\u548c\u3048\u72692\u9078\u3001\u7092\u3081\u72692\u9078\u3001\u716e\u7269\u30fb\u934b\u6599\u7406\u306a\u3069\u8abf\u7406\u6642\u95935\u301c15\u5206\u306e\u6642\u77ed\u30ec\u30b7\u30d410\u9078\u3092\u7d39\u4ecb\u3057\u307e\u3059\u3002\u65e5\u672c\u4eba\u306e\u91ce\u83dc\u6442\u53d6\u91cf\u306f1\u65e5\u5e73\u5747\u7d04280g\u3067\u63a8\u5968350g\u304b\u308970g\u4e0d\u8db3\u3057\u3066\u3044\u308b\u72b6\u6cc1\u3092\u3001\u4e7e\u71e5\u91ce\u83dc10g=\u751f\u91ce\u83dc100g\u76f8\u5f53\u306e\u4f7f\u3044\u65b9\u3067\u89e3\u6d88\u3059\u308b\u5177\u4f53\u7684\u306a\u65b9\u6cd5\u3092\u89e3\u8aac\u3057\u307e\u3059\u3002","product":1107},"_links":{"self":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/sustainable\/1828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/sustainable"}],"about":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/types\/sustainable"}],"author":[{"embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/comments?post=1828"}],"version-history":[{"count":2,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/sustainable\/1828\/revisions"}],"predecessor-version":[{"id":5712,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/sustainable\/1828\/revisions\/5712"}],"acf:post":[{"embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/product\/1107"}],"wp:attachment":[{"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/media?parent=1828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/categories?post=1828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/tags?post=1828"},{"taxonomy":"vegetable","embeddable":true,"href":"https:\/\/agriture.jp\/en\/wp-json\/wp\/v2\/vegetable?post=1828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}