{"id":51,"count":3,"description":"One of the popular ingredients of Edomae-style sushi. Anago (Japanese conger) becomes fattier from the rainy season through the summer. ","link":"https:\/\/sushiuniversity.jp\/sushiblog\/tag\/anago\/","name":"Anago","slug":"anago","taxonomy":"post_tag","meta":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags\/51"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts?tags=51"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}