{"id":1,"date":"2017-04-06T16:13:34","date_gmt":"2017-04-06T14:13:34","guid":{"rendered":"http:\/\/www.thejaponaisbio.com\/?p=1"},"modified":"2017-05-03T11:05:49","modified_gmt":"2017-05-03T09:05:49","slug":"bonjour-tout-le-monde","status":"publish","type":"post","link":"http:\/\/www.thejaponaisbio.com\/?p=1","title":{"rendered":"Simplement th\u00e9"},"content":{"rendered":"<h4>Au Japon, le th\u00e9 est un motif artistique. Le moine Eisai, au 12\u00e8me si\u00e8cle, importe les graines de th\u00e9 dans l&rsquo;archipel, ainsi que le zen, un bouddhisme teint\u00e9 d&rsquo;art martial, de la Chine m\u00e9di\u00e9vale.<\/h4>\n<h4>Le th\u00e9 est depuis un mill\u00e9naire la boisson pr\u00e9f\u00e9r\u00e9e des Japonais. Il a pour vertu la capacit\u00e9 de tenir en \u00e9veil, de donner le sourire, de pr\u00e9server les dents, d&rsquo;assurer la long\u00e9vit\u00e9. C&rsquo;est au Japon que l&rsquo;on compte le plus de centenaires au monde.<\/h4>\n<h4>Apr\u00e8s avoir \u00e9t\u00e9 une alimentation puis une boisson, le th\u00e9 est redevenu un ingr\u00e9dient de choix dans la haute gastronomie du nouveau Kaiseki de Hisayuki Takeuchi. C&rsquo;est cet ingr\u00e9dient magique que nous vous proposons de manger.<\/h4>\n<figure id=\"attachment_144\" aria-describedby=\"caption-attachment-144\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"wp-image-144\" src=\"https:\/\/i1.wp.com\/www.thejaponaisbio.com\/wp-content\/uploads\/2017\/04\/spiritofjapanesecuisine4.jpg?resize=400%2C267\" alt=\"spirit of japanese cuisine\" width=\"400\" height=\"267\" srcset=\"https:\/\/i1.wp.com\/www.thejaponaisbio.com\/wp-content\/uploads\/2017\/04\/spiritofjapanesecuisine4.jpg?resize=300%2C200 300w, https:\/\/i1.wp.com\/www.thejaponaisbio.com\/wp-content\/uploads\/2017\/04\/spiritofjapanesecuisine4.jpg?resize=768%2C512 768w, https:\/\/i1.wp.com\/www.thejaponaisbio.com\/wp-content\/uploads\/2017\/04\/spiritofjapanesecuisine4.jpg?resize=1024%2C683 1024w, https:\/\/i1.wp.com\/www.thejaponaisbio.com\/wp-content\/uploads\/2017\/04\/spiritofjapanesecuisine4.jpg?w=1800 1800w, https:\/\/i1.wp.com\/www.thejaponaisbio.com\/wp-content\/uploads\/2017\/04\/spiritofjapanesecuisine4.jpg?w=2700 2700w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-144\" class=\"wp-caption-text\">\u00ab\u00a0Spirit of japanese cuisine\u00a0\u00bb<\/figcaption><\/figure>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 228px; left: 278px;\">Enregistrer<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 206px; left: 391px;\">Enregistrer<\/span><\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c  no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer;\">Enregistrer<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Au Japon, le th\u00e9 est un motif artistique. Le moine Eisai, au 12\u00e8me si\u00e8cle, importe les graines de th\u00e9 dans l&rsquo;archipel, ainsi que le zen, un bouddhisme teint\u00e9 d&rsquo;art martial, de la Chine m\u00e9di\u00e9vale. Le th\u00e9 est depuis un mill\u00e9naire la boisson pr\u00e9f\u00e9r\u00e9e des Japonais. Il a pour vertu la capacit\u00e9 de tenir en \u00e9veil, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[37,38,1],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p92wBJ-1","_links":{"self":[{"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=\/wp\/v2\/posts\/1"}],"collection":[{"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1"}],"version-history":[{"count":10,"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions"}],"predecessor-version":[{"id":12,"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions\/12"}],"wp:attachment":[{"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thejaponaisbio.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}