{"author_name":"naotoj","provider_url":"https://hatena.blog","url":"https://naotoj.hatenablog.com/entry/2021/06/15/Maggi_Seasoning","categories":["\u305f\u3079\u3082\u306e","\u30d9\u30c8\u30ca\u30df\u30fc\u30ba","\u6599\u7406"],"author_url":"https://blog.hatena.ne.jp/naotoj/","description":"\u305d\u306e\u5b58\u5728\u306f\u77e5\u3063\u3066\u305f\u3051\u308c\u3069\u3001\u30d9\u30c8\u30ca\u30e0\u4eba\u306e\u9593\u3067\u306f\u30ab\u30eb\u30c8\u306a\u4eba\u6c17\u306e\u8abf\u5473\u6599\u3089\u3057\u3044\u3002 Are you familiar with the soy sauce-like condiment that practically has cult status among the Vietnamese? The French likely introduced the European wheat-based seasoning to Vietnam, where it became a part of our cuisine (it\u2019s practically synonymous with banh mi) \u2026","blog_url":"https://naotoj.hatenablog.com/","type":"rich","version":"1.0","blog_title":"Hole In The Wall","title":"Maggi Seasoning","width":"100%","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Fnaotoj.hatenablog.com%2Fentry%2F2021%2F06%2F15%2FMaggi_Seasoning\" title=\"Maggi Seasoning - Hole In The Wall\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","published":"2021-06-15 16:00:00","height":"190","image_url":"https://www.vietworldkitchen.com/wp-content/uploads/2017/09/6a00d8341ef22f53ef01b7c700913d970b-500wi.jpg","provider_name":"Hatena Blog"}