{"id":61,"count":5,"description":"Nikiri is a short form of nikiri shoyu in which an alcohol-evaporated mirin, sake, soy sauce and dashi broth are added together. Since raw soy sauce is too strong a taste for sushi, brush sushi lightly with nikiri is tasty enough to eat. \r\n","link":"https:\/\/sushiuniversity.jp\/sushiblog\/tag\/nikiri\/","name":"Nikiri","slug":"nikiri","taxonomy":"post_tag","meta":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags\/61"}],"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=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}