{"id":606100,"date":"2025-05-27T09:00:38","date_gmt":"2025-05-27T09:00:38","guid":{"rendered":"https:\/\/www.wacoca.com\/tour\/606100\/"},"modified":"2025-05-27T09:00:38","modified_gmt":"2025-05-27T09:00:38","slug":"%e3%80%90%e6%b2%96%e7%b8%84%e3%80%91%e3%81%9f%e3%81%a0%e3%81%ae%e3%83%91%e3%83%b3%e5%b1%8b%e3%81%98%e3%82%83%e3%81%aa%e3%81%8b%e3%81%a3%e3%81%9f%e8%8b%a5%e3%81%8d%e3%83%91%e3%83%b3%e8%81%b7","status":"publish","type":"post","link":"https:\/\/www.wacoca.com\/tour\/606100\/","title":{"rendered":"\u3010\u6c96\u7e04\u3011\u305f\u3060\u306e\u30d1\u30f3\u5c4b\u3058\u3083\u306a\u304b\u3063\u305f\u2026\u82e5\u304d\u30d1\u30f3\u8077\u4eba\u306e\u60c5\u71b1\u306b\u5fc3\u63fa\u3055\u3076\u3089\u308c\u308b\uff11\u65e5 \u7b2c89\u8a71\uff5c\u5b9c\u91ce\u6e7e\u5e02\u300cBOULANGERIE DAI\u300d"},"content":{"rendered":"<p><iframe loading=\"lazy\" title = \"\u3010\u6c96\u7e04\u3011\u305f\u3060\u306e\u30d1\u30f3\u5c4b\u3058\u3083\u306a\u304b\u3063\u305f\u2026\u82e5\u304d\u30d1\u30f3\u8077\u4eba\u306e\u60c5\u71b1\u306b\u5fc3\u63fa\u3055\u3076\u3089\u308c\u308b\uff11\u65e5 \u7b2c89\u8a71\uff5c\u5b9c\u91ce\u6e7e\u5e02\u300cBOULANGERIE DAI\u300d\"   width=\"580\" height=\"385\" src=\"https:\/\/www.youtube.com\/embed\/QOYym8CzWFo\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<br \/>\n\u3010\u6c96\u7e04\u3011\u305f\u3060\u306e\u30d1\u30f3\u5c4b\u3058\u3083\u306a\u304b\u3063\u305f\u2026\u82e5\u304d\u30d1\u30f3\u8077\u4eba\u306e\u60c5\u71b1\u306b\u5fc3\u63fa\u3055\u3076\u3089\u308c\u308b\uff11\u65e5 \u7b2c89\u8a71\uff5c\u5b9c\u91ce\u6e7e\u5e02\u300cBOULANGERIE DAI\u300d<br \/>\n<br \/>\nGluten-free bread! The appeal is that there are many gluten-free breads. The bread I make is made with as few additives as possible, because I want to deliver that to our customers. We explore the passion of a bakery owner in Okinawa who wants to deliver &#8220;bread that makes the mind and body happy.&#8221; \ud83c\udfa5 Even people who weren&#8217;t interested before &#8220;Additives are used this much?&#8221; And also, &#8220;Even without them, it&#8217;s this delicious.&#8221; Through the bread of &#8220;BOULANGERIE DAI,&#8221; I hope people will become more interested. Ginowan City, Okinawa BOULANGERIE DAI Good morning. The owner has arrived at the store. Before starting work, he carefully brushes off the dust from his clothes. BOULANGERIE DAI \u2013 Owner: Daiki Uehara (34) For the dough, we use Orion Beer, a local beer from Okinawa. This is a blend of two types of flour: &#8220;Shimamugi Kanasan&#8221; from Okinawa and flour from Hokkaido. We use Okinawan brown sugar and Okinawan salt, and Okinawan wheat flour. We mix them all together. This is local Okinawan wheat. Okinawa is the environment I grew up in, so while contributing to the community, we use vegetables and local flour and ingredients as much as possible. By using local ingredients and promoting local production for local consumption, we also help revitalize the local area. And through this bread, those who eat it may come to understand the charm of Okinawa. Together with the local community, I want to energize Okinawa through bread. Fermented butter. This is fermented butter. Checking the condition of the dough. This is the dough for our &#8220;shio-pan&#8221; (salt bread), made generously with Okinawan ingredients. It has a grainy texture because it contains whole wheat flour produced in Okinawa. We use whole wheat flour because it&#8217;s highly nutritious. Next, I\u2019ll prepare the dough for bread loaf. Chef Uehara checks the tablet. Director\uff09What is this tablet? This tablet contains all the recipes. The planned quantities change depending on the weather or the day of the week, so when I enter the numbers, the ingredient amounts are calculated automatically. I weigh everything while adjusting for the temperature and humidity of the day. Director\uff09What goes into the dough for the bread loaf? As for the flour, we use specially contracted wheat grown in Hokkaido, which is free from both post-harvest and pre-harvest chemicals. We use wheat that we\u2019re very particular about. We also use Okinawan salt and raw cane sugar, to give it a gentle, mild flavor. Since we eat it every morning, we make the dough light and soft in texture. Honey Yogurt This dough includes honey and yogurt. Combined with the enzymes in the honey, the pH level of the yogurt drops nicely (making it more acidic), which results in a crisp-textured bread loaf. Agrisystem wheat flour While mixing the white bread loaf, we divide the dough for the harder types of bread. Inside the French bread-based dough are dried tomatoes, cube cheese, basil, and garlic, along with oregano and rosemary. Normally, I arrive at work around 5 a.m. Well, not exactly work\u2014I&#8217;m usually here by 5. When it\u2019s really early, I start alone around 4. He begins work alone early in the morning. The production staff has arrived. Dividing the salt bread dough Director\uff09What dough are you dividing now? This is the salt bread dough. We\u2019re making about 150 pieces today. Director\uff09Just salt bread?<br \/>\nUehara-san\uff09Yes, just salt bread. For the \u201cSpring Bread Festival\u201d event held over two days, customers who purchase more than 1,500 yen worth will receive a free salt bread. Today we\u2019re also having an \u201cIchigo Tiramisu\u201d event. After taking the order, we make it right in front of the customer as part of the event. So we\u2019re making a bit more in preparation for that. Shaping the salt bread<br \/>\n&#8216;fermented butter&#8217; We shape a large number of salt breads together with the staff. Director\uff09Are you silently baking bread at this hour?<br \/>\nUehara-san\uff09Yes, I stay focused and quiet. Speed in the morning is really important, so today, if we add it all up, we&#8217;ll probably make close to 500 pieces. Making cream bread Making cream bread \u2013 &#8220;Homemade custard&#8221; These are cream breads. We use quite a lot of vanilla beans. When you add vanilla beans, the aroma really comes out. So we use quite a bit of it. Next, we make \u201cChocolate Chip Melon Bread.\u201d Director\uff09Wow, there are so many chocolate chips! We have a product called &#8220;Double Chocolate Chip Melon Bread.&#8221; It has chocolate chips inside, and then more chocolate chips are added on top of the cookie dough layer. We use them generously. Director\uff09That looks absolutely delicious.<br \/>\nUehara-san\uff09Thank you. These are caramel chocolate chips. Dividing the bread loaf dough The water content exceeds 80%, so it\u2019s a bit on the soft side. Director\uff09Is that what gives it the chewy texture? It\u2019s less chewy and more crisp in texture. It\u2019s made to be light and refreshing. We try not to degas it too much. We just press it down lightly. Brushing the dough with egg wash Gu\u00e9rande salt This is Gu\u00e9rande salt. It\u2019s a French salt. Baking the Danish pastries Making curry bread This is curry bread. We make homemade butter chicken curry and wrap it in salt bread dough before baking. Spray it with water and coat it with breadcrumbs. This is a bacon epi. The bacon we use is all uncured. So compared to regular bacon, its appearance is a bit duller, but it doesn\u2019t contain preservatives or artificial coloring. Using less processed meats like this is also better for the body, so we actively use these for savory breads. I think I first got interested in food during junior high. I wasn\u2019t feeling well physically at the time, and as I researched food issues out of curiosity, I learned about residual pesticides and the many additives in processed foods\u2014 I think these things greatly affect modern people. So with the bread I make, I try not to use lots of additives, or ingredients that have pesticide issues from overseas. I want to avoid those as much as possible and deliver safe bread to our customers. Even people who weren\u2019t interested before might be surprised how much additives are used, or realize how delicious bread can be without them. I hope our bread can be that trigger for them. And I hope it encourages them to care for their bodies. Then maybe they\u2019ll enjoy a healthier, happier life. That\u2019s the kind of thought I put into the bread I bake each day. We also use additive-free ham. &#8220;Use as few additives as possible&#8221;\u2014Chef Uehara\u2019s kindness and attention to detail shine through. Spreading Genovese sauce on gluten-free rice flour bread Cheese Making melon bread Now we bake the hard-type breads as well. Scoring the dough with a lame blade The baguettes are done baking. Each loaf, made with carefully selected ingredients, comes out of the oven. We use two types of flour. This one is rice flour. It\u2019s a different kind of rice flour. It creates a fluffy and chewy texture\u2014 that\u2019s the secret behind the blend. Mixing the ingredients in the mixer When the temperature drops, the dough temperature while mixing also changes, so we calculate the water temperature to adjust it. In summer, around 23\u00b0C. In winter, we adjust to about 26\u00b0C. It doesn\u2019t really look like bread dough, but it\u2019s something like this. Looks like whipped cream. This is after fermentation. After fermenting, we mix it again, and then the dough turns out like this. Director\uff09It&#8217;s really runny. Even though it\u2019s called rice flour bread, a lot of them use added wheat gluten in the dough. With added gluten, shaping is possible, but this one is completely gluten-free, so it&#8217;s this light and runny. Making gluten-free bread is really difficult. I&#8217;ve had quite a few failures\u2014it doesn\u2019t rise well. Or sometimes, it rises up to here, but deflates when baked. Making one or two loaves is easy, but making this volume every day, with the same color and height regardless of the season, is really hard. I got to this point through a lot of trial and error and research. To make it truly stable and beautiful, it took over a year. Until then, there were successful days and some not-so-good days\u2014lots of ups and downs. I kept adjusting this and that, and somehow finally reached this point. Gu\u00e9rande salt Baking a large batch of the popular salt bread Olive oil Meanwhile, in the shop, preparations are being made for display. Red or green stickers on the price cards indicate at a glance whether additives are used or not. The fermented salted butter bread is out of the oven. It\u2019s blended with whole wheat flour from Okinawa, so you can see the specks of whole wheat in it. Whole wheat flour is rich in nutrients, so if you\u2019re going to eat it, wouldn\u2019t you prefer it be nutritious? I add it because I think it\u2019s good for the body. And it\u2019s pesticide-free. So even with whole wheat, it\u2019s safe to eat. Thanks to the owner\u2019s kindness, we got to try the popular salt bread. They bake an additional batch of the super popular &#8220;Salted Butter Bread.&#8221; Fermented salted butter salt bread Finishing with powdered sugar The curry bread is out of the oven. It\u2019s a bit on the healthy side. It\u2019s baked curry bread, not deep-fried. So it\u2019s quite light. Dried tomatoes, olives, cheese Torching the surface with a burner Olive cheese Icing Pistachio Powdered sugar Inside the shop, the breads are gradually being placed on display. The gluten-free bread is out of the oven. The gluten-free loaf is also baked. Gluten-Free Bread At BOULANGERIE DAI, we offer a wide variety of gluten-free breads. Additive-free bread loaf is out of the oven. Additive-Free  Bread Loaf 10:00 AM \u2013 Opening Time A line of eager customers is forming outside the store before opening. Maybe two or three times a month. Today is my day off, and my wife went out with her friends, so I came to buy lunch for the kids. It\u2019s perfect for a nice lunch on a day off. It\u2019s a little luxury. There are lots of great bakeries in Okinawa, they&#8217;re all carefully made. But I think this place is just a step above the others. Looks like a large order just came in! \ud83c\udf5e That\u2019s a reservation for 66 pieces. 2, 4, 6&#8230; Customer\uff09About 70 total.<br \/>\nDirector\uff0970!? I thought I\u2019d give some away as a celebration gift. It\u2019s better than other bakeries. The salt bread\u2014 it\u2019s soft. I\u2019m glad there\u2019s a bakery nearby. Keep up the great work. In the kitchen, they\u2019re preparing the event-limited \u201cStrawberry Tiramisu.\u201d Strawberry granola and sponge cake. Strawberry chocolate granola is added at the bottom. So that when you take the last bite, you get that nice crunchy texture, we place it right at the very bottom like this. Sliced strawberries Strawberry sauce Now we prepare the mascarpone mousse. Warm syrup is mixed into the egg yolks. We mix while warming it in a water bath. The temperature is carefully controlled. Then we blend the egg mixture again using a mixer. Gelatin is added to the egg mixture. The syrup, egg mixture, and gelatin are combined with mascarpone. The completed \u201cmascarpone mousse\u201d is poured into cups. Sponge cake Mascarpone mousse If there\u2019s something exciting every week, it becomes a reason for customers to come back. And it\u2019s just nice to have something to look forward to. That\u2019s why we regularly do things like tiramisu events, or fresh donuts, to entertain our customers. We plan and run events ourselves. And it\u2019s fun to make, too. It\u2019s not just about bread. Originally, I worked at a pastry shop as a patissier. Director\uff09You used to be a patissier? Yes, I worked in a pastry shop for about 10 years. Director\uff09So it started with cakes, not bread? I\u2019ve never worked at a bakery before. Pastries have their beauty, too, which I love, but I really love making bread. So I\u2019ve chosen to master bread and follow this path. Director\uff09Is it fun to make?<br \/>\nUehara-san\uff09It\u2019s really fun. It keeps rising\u2026 Just like our dreams. Looks like someone ordered the event-limited item, \u201cStrawberry Tiramisu.\u201d The \u201cStrawberry Tiramisu\u201d is finished right in front of the customer and served fresh. \ud83c\udf53 Tiramisu~\u266a Director\uff09Do you come here often?<br \/>\nCustomer\uff09Pretty often. Two or three times a week. We get the gluten-free bread, and when they have events, we come for the donuts or the tiramisu. Here\u2019s the \u201cStrawberry Tiramisu\u201d they purchased. What\u2019s your favorite bread? Margherita. So delicious! Director\uff09How about the tiramisu?<br \/>\nChild\uff09It\u2019s delicious. One appealing thing is the variety of gluten-free breads. We still eat regular wheat bread too, but it\u2019s about half and half. I want strawberries too. That was delicious! Bye-bye! Time to enjoy the strawberry tiramisu. \ud83c\udf53 For me, it\u2019s the sweet red bean &#038; butter roll. It\u2019s a classic. The balance of the salty butter and sweet red bean paste, along with the bread\u2019s firmness and softness\u2026 Everyone has different preferences, but I highly recommend you come to BOULANGERIE DAI and try different kinds of sweet red bean &#038; butter rolls. They host all kinds of events on weekends only, so if you ever get the chance, definitely check it out. I\u2019ll be back again for sure. This time I came to buy the strawberry tiramisu. I usually get either the salt bread or salt croissant. And also the sweet potato bread. The kids like to eat that one. It\u2019s really good. I think what\u2019s most appealing is their commitment to gluten-free. That\u2019s what really draws me in. We come maybe once every two weeks. Our child recently became able to eat bread loaf, so we\u2019ve been buying the gluten-free bread loaf. Now that we have a kid, we want to make sure we\u2019re eating things that are good for the body. We\u2019ll definitely keep coming back. Thank you. Our main customer base is families. There are two elementary schools nearby, plus a lot of daycares and preschools. We want kids to be able to eat our bread safely and with peace of mind. So we\u2019re careful in choosing ingredients, and we make lots of breads that children will enjoy. For example, we have three kinds of melon bread. And our signature salt bread is also soft enough for kids to eat easily. It contains no additives or alcohol. We aim to make everything simple and delicious, so anyone can enjoy it. Once you become more health-conscious, you stop catching colds, your mood improves, your complexion gets better, and your skin clears up. Everyone has their own reasons or triggers for change, and through those triggers, if you can start caring more about your body\u2014 whether it\u2019s starting to exercise, or being mindful about what you eat\u2014 choosing foods with fewer additives instead of processed ones, I believe those small choices will lead to a better future. That\u2019s the kind of message I want to share with everyone through food. And that\u2019s why I bake bread every day\u2014with that thought in mind. These are pesticide-free carrots and pumpkins grown by local farmers. Locally grown. They\u2019re grown without chemical fertilizers or pesticides, so they&#8217;re safe vegetables. We roast them in the oven for about two hours. Now we bake the homemade \u201csalsiccia\u201d for the sandwiches. We carefully check the internal temperature as well. We stuff the salt bread with lots of pesticide-free vegetables and homemade salsiccia. Organic purple cabbage Homemade mayonnaise sauce Salsiccia sandwich Thank you so much for waiting. Making sweet red bean &#038; butter salt bread \u2013 \u201cButter\u201d Sweet red bean &#038; butter salt bread Making Strawberry Daifuku Danish \u2013 \u201cHomemade custard\u201d Strawberries We wrap a whole strawberry with sweet red bean paste. Then wrap it again with mochi (gyuhi). Strawberry Daifuku Danish The strawberry inside is big and sweet, and the mochi is really soft. The daifuku and pastry match perfectly\u2014it\u2019s super delicious. Please give it a try! It all started because they had gluten-free bread. Someone in my family has digestive issues with wheat, so I was looking for bread that wouldn\u2019t cause problems. And I found this place. There were so many delicious breads that now I\u2019m hooked! For the Spring Bread Festival, I heard the strawberry tiramisu was 50 yen off, so I thought my family back home should try it too\u2014 and I bought seven tiramisus! Might be a bit much. Shopping time Director\uff09One salt bread, please. Thank you for waiting. Tasting Gluten-free chocolate cream bread Strawberry Daifuku Danish Additive-free salt bread sausage Sweet red bean &#038; butter salt bread Salt bread series Fermented butter salt bread Pain au chocolat Gluten-free bread loaf At the end of the interview, we asked about his original motivation for making bread. Since elementary school, I always told my mom I wanted to be a chef. I think it was because of her influence. Back then, I used to make sweets, and when people told me they were delicious, that made me so happy. That joy from creating something made me realize that it was the right path for me. By junior high, I had already decided on my future. So I jumped into the culinary world. Director\uff09What\u2019s the most important thing to you? What I value most is\u2014 not just \u201cas long as it sells.\u201d I want the customers, the staff working here, and even our suppliers to all be happy. I think it\u2019s important to always work toward that kind of good relationship. Through the bread of BOULANGERIE DAI, I hope people will become interested in environmental issues, ecosystem concerns, and the problem of food additives. It&#8217;s just a small effort, but if people become more conscious because of it, then surely\u2014 the Earth, animals, farmers, and all of us\u2014can be a little bit happier.<br \/>\n<br \/>\n\u3010BOULANGERIE DAI\uff08\u30d6\u30fc\u30e9\u30f3\u30b8\u30a7\u30ea\u30fc\u30c0\u30a4\uff09\u3011<br \/>\n\u4eca\u56de\u306f\u3001\u6c96\u7e04\u30fb\u5b9c\u91ce\u6e7e\u5e02\u306e\u5927\u4eba\u6c17\u30d9\u30fc\u30ab\u30ea\u30fc\u300cBOULANGERIE DAI\u300d\u3055\u3093\u306b\u5bc6\u7740\ud83c\udfa5<br \/>\n\u300c\u304a\u3044\u3057\u3044\u3060\u3051\u3067\u306a\u304f\u3001\u5fc3\u3068\u8eab\u4f53\u304c\u559c\u3076\u3082\u306e\u3092\u5c4a\u3051\u305f\u3044\u300d\u3068\u8a9e\u308b\u5e97\u4e3b\u30fb\u4e0a\u539f\u30b7\u30a7\u30d5\u3002<br 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referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>\u3010\u8457\u4f5c\u3011<br \/>\n\u682a\u5f0f\u4f1a\u793eFOOD MEDIA JAPAN<br \/>\n\u30d1\u30f3\u3082\u306e\u64ae\u5f71\uff1a\u677e\u7530\u611b\u6e21<br \/>\n\u30d1\u30f3\u3082\u306e\u7de8\u96c6\uff1a\u69ae\u962a\u521d\u97f3<\/p>\n<p>#\u3082\u306e\u304c\u305f\u308a\u30c9\u30ad\u30e5\u30e1\u30f3\u30bf\u30ea\u30fc #\u6c96\u7e04\u30d1\u30f3 #\u30d1\u30f3\u5c4b #baking #breadrecipe #breadfactory #asmr<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u3010\u6c96\u7e04\u3011\u305f\u3060\u306e\u30d1\u30f3\u5c4b\u3058\u3083\u306a\u304b\u3063\u305f\u2026\u82e5\u304d\u30d1\u30f3\u8077\u4eba\u306e\u60c5\u71b1\u306b\u5fc3\u63fa\u3055\u3076\u3089\u308c\u308b\uff11\u65e5 \u7b2c89\u8a71\uff5c\u5b9c\u91ce\u6e7e\u5e02\u300cBOULANGERIE DAI\u300d Gluten-free bread! The appeal is that there ar<\/p>\n","protected":false},"author":2,"featured_media":606101,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144756],"tags":[78105,6959,2139,71998,72004,354072,71996,72002,72000,151301,151306,71999,151296,5811,151298,72003,71997,72001,151307,72006,1170,51688,354080,354076,111580,354078,354075,354077,2967,151292,151295,151305,151304,18974,151303,151297,72005,354071,71813,4314,151294,151302,218,73039,85118,71204,1142,24314,752,144757,354073,354074,54201,2772,36045,354079,5329,151293,277785,151299,25923,151300],"class_list":{"0":"post-606100","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-okinawa","8":"tag-78105","9":"tag-6959","10":"tag-asmr","11":"tag-bakery","12":"tag-boulangerie","13":"tag-boulangerie-dai","14":"tag-bread","15":"tag-brood","16":"tag-brot","17":"tag-brod","18":"tag-foodstar","19":"tag-japanese-bakery","20":"tag-japanese-bread-recipe","21":"tag-japanese-food","22":"tag-japanesebakery","23":"tag-leipaa","24":"tag-pain","25":"tag-pane","26":"tag-reiya-watanabe","27":"tag-the-bakery","28":"tag-ytccon","29":"tag-51688","30":"tag-354080","31":"tag-354076","32":"tag-111580","33":"tag-354078","34":"tag-354075","35":"tag-354077","36":"tag-2967","37":"tag-151292","38":"tag-151295","39":"tag-151305","40":"tag-151304","41":"tag-18974","42":"tag-151303","43":"tag-151297","44":"tag-72005","45":"tag-354071","46":"tag-71813","47":"tag-4314","48":"tag-151294","49":"tag-151302","50":"tag-218","51":"tag-73039","52":"tag-85118","53":"tag-71204","54":"tag-1142","55":"tag-24314","56":"tag-752","57":"tag-144757","58":"tag-354073","59":"tag-354074","60":"tag-54201","61":"tag-2772","62":"tag-36045","63":"tag-354079","64":"tag-5329","65":"tag-151293","66":"tag-277785","67":"tag-151299","68":"tag-25923","69":"tag-151300"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/606100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/comments?post=606100"}],"version-history":[{"count":0,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/606100\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media\/606101"}],"wp:attachment":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media?parent=606100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/categories?post=606100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/tags?post=606100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}