{"id":12001,"date":"2026-02-22T15:21:18","date_gmt":"2026-02-22T18:21:18","guid":{"rendered":"https:\/\/alternativanikkei.com\/2026\/?page_id=12001"},"modified":"2026-03-30T23:10:42","modified_gmt":"2026-03-31T02:10:42","slug":"gastronomia","status":"publish","type":"page","link":"https:\/\/alternativanikkei.com\/2026\/gastronomia\/","title":{"rendered":"Gastronom\u00eda"},"content":{"rendered":"<div id='full_slider_1'  class='avia-fullwidth-slider main_color avia-shadow   avia-builder-el-0  el_before_avia_sc_search  avia-builder-el-first   container_wrap fullsize'  >\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-mlwz90f5-6ed5b2aa44351e96d0a6e49399f2a49d\">\n#top #wrap_all .avia-slideshow .av-slideshow-caption.av-mlwz90f5-6ed5b2aa44351e96d0a6e49399f2a49d__0 .avia-caption-title{\nfont-size:55px;\n}\n#top .avia-slideshow .av-slideshow-caption.av-mlwz90f5-6ed5b2aa44351e96d0a6e49399f2a49d__0 .avia-caption-content{\nfont-size:25px;\n}\n#top 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href=\"https:\/\/alternativanikkei.com\/2026\/tempura-de-momiji-una-confitura-sagrada-y-artesanal\/\"  id='av-masonry-1-item-11517' data-av-masonry-item='11517' class='av-masonry-entry isotope-item post-11517 post type-post status-publish format-standard has-post-thumbnail hentry category-cultura-y-sociedad category-gastronomia tag-comida tag-gastronomia tag-gastronomia-japonesa tag-japon tag-momiji tag-otono tag-tempura tag-tenpura  av-masonry-item-with-image' title=\"Momiji-Japan-4\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2025\/11\/Momiji-Japan-4.jpg);\"  title=\"Momiji-Japan-4\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Tempura de momiji: una confitura sagrada y artesanal<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/cultura-y-sociedad\/\" class=\"blog__masonry\u2013categorie\">Cultura y sociedad  <\/span><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><\/p>Origen divino de la hoja dulce<br \/>\r\n<br \/>\r\nRamas tupidas de hojas se balanceaban\u2026<\/div><span class='av-masonry-date meta-color updated'>14 de noviembre de 2025<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Victoria Nakazato<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/los-sabores-de-okinawa-en-buenos-aires\/\"  id='av-masonry-1-item-11130' data-av-masonry-item='11130' class='av-masonry-entry isotope-item post-11130 post type-post status-publish format-standard has-post-thumbnail hentry category-gastronomia category-okinawa-chanpuru tag-argentina tag-buenos-aires tag-comida tag-gastronomia tag-japon tag-okinawa tag-uchinanchu  av-masonry-item-with-image' title=\"OC_Nota 17_WEB Portada_\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2025\/08\/OC_Nota-17_WEB-Portada_-scaled.jpg);\"  title=\"OC_Nota 17_WEB Portada_\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Los sabores de Okinawa, en Buenos Aires<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/okinawa-chanpuru\/\" class=\"blog__masonry\u2013categorie\">Okinawa Chanpuru  <\/span><\/p>Hay muchas esquinas en la ciudad de Buenos Aires, pero casi ninguna\u2026<\/div><span class='av-masonry-date meta-color updated'>23 de agosto de 2025<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Victoria Nakazato<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/sakura-mochi-anorar-su-aroma-recrear-un-paisaje-interior\/\"  id='av-masonry-1-item-10769' data-av-masonry-item='10769' class='av-masonry-entry isotope-item post-10769 post type-post status-publish format-standard has-post-thumbnail hentry category-cultura-y-sociedad category-gastronomia tag-cerezos tag-cultura tag-dulces tag-historia tag-japon tag-mochi tag-sakura tag-sakura-mochi  av-masonry-item-with-image' title=\"A_rice_cake_filled_with_sweet_bean_paste_and_wrapped_in_a_pickled_cherry_leaf,katori-city,japan\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2025\/04\/A_rice_cake_filled_with_sweet_bean_paste_and_wrapped_in_a_pickled_cherry_leafkatori-cityjapan.png);\"  title=\"A_rice_cake_filled_with_sweet_bean_paste_and_wrapped_in_a_pickled_cherry_leaf,katori-city,japan\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Sakura mochi: A\u00f1orar su aroma, recrear un \u201cPaisaje interior\u201d<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/cultura-y-sociedad\/\" class=\"blog__masonry\u2013categorie\">Cultura y sociedad  <\/span><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><\/p>El Sakura mochi es un s\u00edmbolo de la primavera de Jap\u00f3n, que\u2026<\/div><span class='av-masonry-date meta-color updated'>9 de abril de 2025<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Victoria Nakazato<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/el-chef-iwao-komiyama-fue-nombrado-embajador-honorario-de-la-gastronomia-japonesa\/\"  id='av-masonry-1-item-7657' data-av-masonry-item='7657' class='av-masonry-entry isotope-item post-7657 post type-post status-publish format-standard has-post-thumbnail hentry category-entrevistas category-gastronomia tag-chef tag-cocina tag-embajador tag-entrevista tag-iwao-komiyama  av-masonry-item-with-image' title=\"chica 1\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2017\/07\/chica-1.png);\"  title=\"chica 1\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >El chef Iwao Komiyama fue nombrado Embajador Honorario de la Gastronom\u00eda Japonesa<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/entrevistas\/\" class=\"blog__masonry\u2013categorie\">Entrevistas  <\/span><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><\/p>El reconocido chef argentino de origen japon\u00e9s, Iwao Komiyama,\u2026<\/div><span class='av-masonry-date meta-color updated'>11 de julio de 2017<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Lic. Mar\u00eda Laura Martelli Giachino<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/receta-con-alga-hijiki-gyuniku-no-itamemono\/\"  id='av-masonry-1-item-7226' data-av-masonry-item='7226' class='av-masonry-entry isotope-item post-7226 post type-post status-publish format-standard has-post-thumbnail hentry category-gastronomia tag-alga-hijiki tag-cocina tag-cocina-japonesa tag-gyuniku-no-itamemono tag-receta  av-masonry-item-with-image' title=\"1b\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2017\/03\/1b.jpg);\"  title=\"1b\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Receta con Alga Hijiki: Gyuniku no itamemono<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><\/p>Ingredientes:<br \/>\r\n<br \/>\r\nHijiki hidratado: 100g (dejar antes unas 3 horas\u2026<\/div><span class='av-masonry-date meta-color updated'>2 de marzo de 2017<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Akira Takeuchi<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/como-preparar-un-obento-receta\/\"  id='av-masonry-1-item-7088' data-av-masonry-item='7088' class='av-masonry-entry isotope-item post-7088 post type-post status-publish format-standard has-post-thumbnail hentry category-gastronomia tag-cocina tag-obento tag-receta  av-masonry-item-with-image' title=\"portada\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2017\/01\/portada.jpg);\"  title=\"portada\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >C\u00f3mo preparar un Obento: Receta<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><\/p>[tabs type=\"horizontal\"][tabs_head][tab_title]Ingredientes:[\/tab_title][\/tabs_head][tab]<br \/>\r\n<br \/>\r\n-Huevos:\u2026<\/div><span class='av-masonry-date meta-color updated'>14 de enero de 2017<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Alejandra Oka<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/receta-flan-de-te-verde-maccha\/\"  id='av-masonry-1-item-7077' data-av-masonry-item='7077' class='av-masonry-entry isotope-item post-7077 post type-post status-publish format-standard has-post-thumbnail hentry category-gastronomia category-sin-categoria tag-flan tag-maccha tag-receta tag-te-verde  av-masonry-item-with-image' title=\"para portada\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2017\/01\/para-portada.jpg);\"  title=\"para portada\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Receta: Flan de t\u00e9 verde Maccha<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/sin-categoria\/\" class=\"blog__masonry\u2013categorie\">Sin categor\u00eda  <\/span><\/p>Receta de Flan de t\u00e9 verde \u00a0Maccha (\u62b9\u8336\u30d7\u30ea\u30f3):<br \/>\r\n<br \/>\r\n[tabs\u2026<\/div><span class='av-masonry-date meta-color updated'>13 de enero de 2017<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Akira Takeuchi<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/shinobu-namae-a-fondo-en-el-festival-de-lima-mistura-2016\/\"  id='av-masonry-1-item-6755' data-av-masonry-item='6755' class='av-masonry-entry isotope-item post-6755 post type-post status-publish format-standard has-post-thumbnail hentry category-entrevistas category-gastronomia tag-cocina tag-shinobu-namae  av-masonry-item-with-image' title=\"dsc87877\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2016\/11\/DSC87877.jpg);\"  title=\"dsc87877\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Shinobu Namae a fondo en el Festival de Lima \u00abMistura 2016\u00bb<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/entrevistas\/\" class=\"blog__masonry\u2013categorie\">Entrevistas  <\/span><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><\/p>El chef japon\u00e9s es reconocido por ser due\u00f1o del restaurant\u2026<\/div><span class='av-masonry-date meta-color updated'>8 de noviembre de 2016<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Mario Guardia-Hino G.<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/receta-de-ebi-fry\/\"  id='av-masonry-1-item-6259' data-av-masonry-item='6259' class='av-masonry-entry isotope-item post-6259 post type-post status-publish format-standard has-post-thumbnail hentry category-gastronomia category-sin-categoria tag-cocina tag-ebi-fry tag-receta  av-masonry-item-with-image' title=\"17-listos\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2016\/09\/17.-Listos.jpg);\"  title=\"17-listos\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Receta de Ebi Fry<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/sin-categoria\/\" class=\"blog__masonry\u2013categorie\">Sin categor\u00eda  <\/span><\/p>Se dice que los langostinos fritos son la especialidad de Nagoya,\u2026<\/div><span class='av-masonry-date meta-color updated'>25 de septiembre de 2016<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Paula Romina Gim\u00e9nez<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/receta-salteado-de-vegetales-con-tofu-y-bondiola\/\"  id='av-masonry-1-item-6387' data-av-masonry-item='6387' class='av-masonry-entry isotope-item post-6387 post type-post status-publish format-standard has-post-thumbnail hentry category-gastronomia category-sin-categoria tag-bondiola tag-cocina tag-receta tag-tofu tag-vegetales  av-masonry-item-with-image' title=\"1a\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2016\/09\/1a.jpg);\"  title=\"1a\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Receta: Salteado de vegetales con tofu y bondiola<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/sin-categoria\/\" class=\"blog__masonry\u2013categorie\">Sin categor\u00eda  <\/span><\/p>Este es uno de los platos que suelo preparar. Adem\u00e1s de ser\u2026<\/div><span class='av-masonry-date meta-color updated'>19 de septiembre de 2016<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Alejandra Oka<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/receta-de-tonkatsu-roll\/\"  id='av-masonry-1-item-6148' data-av-masonry-item='6148' class='av-masonry-entry isotope-item post-6148 post type-post status-publish format-standard has-post-thumbnail hentry category-gastronomia  av-masonry-item-with-image' title=\"9\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2016\/08\/9.jpg);\"  title=\"9\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Receta de \u201cTonkatsu roll\u201d<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><\/p>\u00a1\u00a1Hoy aprenderemos a preparar unas entraditas especiales para\u2026<\/div><span class='av-masonry-date meta-color updated'>25 de agosto de 2016<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Alejandra Oka<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><a href=\"https:\/\/alternativanikkei.com\/2026\/receta-de-gyudon\/\"  id='av-masonry-1-item-5967' data-av-masonry-item='5967' class='av-masonry-entry isotope-item post-5967 post type-post status-publish format-standard has-post-thumbnail hentry category-gastronomia  av-masonry-item-with-image' title=\"Principal\"   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='av-inner-masonry-sizer'><\/div><figure class='av-inner-masonry main_color'><div class=\"av-masonry-outerimage-container\"><div class='av-masonry-image-container' style=\"background-image: url(https:\/\/alternativanikkei.com\/2026\/wp-content\/uploads\/2016\/08\/Principal-1.jpg);\"  title=\"Principal\" ><\/div><\/div><figcaption class='av-inner-masonry-content site-background'><div class='av-inner-masonry-content-pos'><div class='av-inner-masonry-content-pos-content'><div class='avia-arrow'><\/div><h3 class='av-masonry-entry-title entry-title '  itemprop=\"headline\" >Receta de Gy\u016bdon<\/h3><div class='av-masonry-entry-content entry-content'  itemprop=\"text\" ><p><span data-link=\"https:\/\/alternativanikkei.com\/2026\/category\/gastronomia\/\" class=\"blog__masonry\u2013categorie\">Gastronom\u00eda  <\/span><\/p>Hoy vamos a preparar Gy\u016bdon. En este plato se sirve una\u00a0base\u2026<\/div><span class='av-masonry-date meta-color updated'>20 de agosto de 2016<\/span><span class=\"av-masonry-text-sep text-sep-author\">\/<\/span><span class='av-masonry-author meta-color author'><span class='fn'>por Paula Romina Gim\u00e9nez<\/span><\/span><\/div><\/div><\/figcaption><\/figure><\/a><!--end av-masonry entry--><\/div><div class='av-masonry-pagination av-masonry-pagination-pagination'><nav class='pagination'><span class='pagination-meta'>P\u00e1gina 1 de 4<\/span><span class='current'>1<\/span><a href='https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/pages\/12001\/?avia-element-paging=2' class='inactive next_page' >2<\/a><a href='https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/pages\/12001\/?avia-element-paging=3' class='inactive' >3<\/a><a href='https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/pages\/12001\/?avia-element-paging=4' class='inactive' >4<\/a><\/nav>\n<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":20,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-12001","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/pages\/12001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/comments?post=12001"}],"version-history":[{"count":6,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/pages\/12001\/revisions"}],"predecessor-version":[{"id":12357,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/pages\/12001\/revisions\/12357"}],"wp:attachment":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/media?parent=12001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}