{"id":11441,"date":"2024-09-22T16:28:47","date_gmt":"2024-09-22T19:28:47","guid":{"rendered":"https:\/\/marisaono.com\/delicia\/?p=11441"},"modified":"2024-09-22T16:28:50","modified_gmt":"2024-09-22T19:28:50","slug":"comida-de-izakaya-2","status":"publish","type":"post","link":"https:\/\/marisaono.com\/delicia\/2024\/09\/22\/comida-de-izakaya-2\/","title":{"rendered":"Comida de Izakaya"},"content":{"rendered":"<div class=\"translate_block\" style=\"display: none;\">\n<a class=\"translate_translate\" id=\"translate_button_post-11441\" lang=\"en\" xml:lang=\"en\" href=\"javascript:show_translate_popup('en', 'post', 11441);\">[Translate]<\/a><img src=\"https:\/\/marisaono.com\/delicia\/wp-content\/plugins\/google-ajax-translation\/transparent.gif\" id=\"translate_loading_post-11441\" class=\"translate_loading\" style=\"display: none;\" width=\"16\" height=\"16\" alt=\"\" \/>\n<hr class=\"translate_hr\" \/>\n<\/div>\n<div id=\"content_div-11441\">\n\n<p>Quer aprender a fazer gyoza (massa, recheio e modelagem), tori no karaague (frango frito crocante) e buta kakuni (porco cozido no shoyu)? <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/gyoza1-768x1024.jpg\" alt=\"\" class=\"wp-image-11442\" srcset=\"https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/gyoza1-768x1024.jpg 768w, https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/gyoza1-203x270.jpg 203w, https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/gyoza1-1152x1536.jpg 1152w, https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/gyoza1.jpg 1512w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p>Pr\u00f3ximo domingo, dia 29, das 11 \u00e0s 15 horas, no Instituto S\u00e3o Paulo Antiga (rua Cachoeira 691, Belenzinho). <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/Imagem-do-WhatsApp-de-2023-09-03-as-18.16.09-1024x768.jpg\" alt=\"\" class=\"wp-image-11443\" srcset=\"https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/Imagem-do-WhatsApp-de-2023-09-03-as-18.16.09-1024x768.jpg 1024w, https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/Imagem-do-WhatsApp-de-2023-09-03-as-18.16.09-360x270.jpg 360w, https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/Imagem-do-WhatsApp-de-2023-09-03-as-18.16.09-768x576.jpg 768w, https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/Imagem-do-WhatsApp-de-2023-09-03-as-18.16.09-1536x1152.jpg 1536w, https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/Imagem-do-WhatsApp-de-2023-09-03-as-18.16.09.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Almo\u00e7o e um drinque inclu\u00eddos. 270\/pessoa. Contato pelo e-mail <a href=\"mailto:marisaono@gmail.com\">marisaono@gmail.com<\/a><\/p>\n<a href=\"https:\/\/www.freetellafriend.com\/tell\/?url=https%3A%2F%2Fmarisaono.com%2Fdelicia%2F2024%2F09%2F22%2Fcomida-de-izakaya-2%2F&title=Comida+de+Izakaya\" onclick=\"window.open('https:\/\/www.freetellafriend.com\/tell\/?url=https%3A%2F%2Fmarisaono.com%2Fdelicia%2F2024%2F09%2F22%2Fcomida-de-izakaya-2%2F&title=Comida+de+Izakaya', 'freetellafriend', 'scrollbars=1,menubar=0,width=617,height=530,resizable=1,toolbar=0,location=0,status=0,screenX=210,screenY=100,left=210,top=100'); return false;\" target=\"_blank\" title=\"Share This Post\"><img decoding=\"async\" src=\"http:\/\/marisaono.com\/delicia\/wp-content\/plugins\/tell-a-friend\/button.gif\" style=\"width:127px;height:16px;border:0px;\" alt=\"Share This Post\" title=\"Share This Post\" \/><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>[Translate] Quer aprender a fazer gyoza (massa, recheio e modelagem), tori no karaague (frango frito crocante) e buta kakuni (porco cozido no shoyu)? Pr\u00f3ximo domingo, dia 29, das 11 \u00e0s 15 horas, no Instituto S\u00e3o Paulo Antiga (rua Cachoeira 691, &hellip; <a href=\"https:\/\/marisaono.com\/delicia\/2024\/09\/22\/comida-de-izakaya-2\/\">Continuar a ler <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":11442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[1],"tags":[],"jetpack_featured_media_url":"https:\/\/marisaono.com\/delicia\/wp-content\/uploads\/gyoza1.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pccs7-2Yx","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/posts\/11441"}],"collection":[{"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/comments?post=11441"}],"version-history":[{"count":1,"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/posts\/11441\/revisions"}],"predecessor-version":[{"id":11444,"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/posts\/11441\/revisions\/11444"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/media\/11442"}],"wp:attachment":[{"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/media?parent=11441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/categories?post=11441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marisaono.com\/delicia\/wp-json\/wp\/v2\/tags?post=11441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}