{"id":2353,"date":"2012-12-12T05:00:29","date_gmt":"2012-12-12T11:00:29","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=2353"},"modified":"2012-12-10T10:16:20","modified_gmt":"2012-12-10T16:16:20","slug":"white-tuna-at-igibon-japanese-in-little-rock","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/japanese-cuisine\/white-tuna-at-igibon-japanese-in-little-rock\/","title":{"rendered":"White Tuna at Igibon Japanese in Little Rock"},"content":{"rendered":"<div id=\"attachment_2339\" style=\"width: 599px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/12\/Igibon_WhiteTuna1.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2339\" class=\" wp-image-2339\" title=\"Igibon_WhiteTuna\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/12\/Igibon_WhiteTuna1-1024x768.jpg\" alt=\"\" width=\"589\" height=\"434\" \/><\/a><p id=\"caption-attachment-2339\" class=\"wp-caption-text\">White Tuna Sushi from Igibon<\/p><\/div>\n<p>White Tuna Sushi from Igibon I used to visit Igibon every week until they sold to different owners but enjoyed my visit last week after the haitus.\u00a0 I really enjoy the sear on the edges and the siracha sauce on top adds a nice amount of heat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>White Tuna Sushi from Igibon I used to visit Igibon every week until they sold to different owners but enjoyed my visit last week after the haitus.\u00a0 I really enjoy the sear on the edges and the siracha sauce on top adds a nice amount of heat.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[663],"tags":[691,112,503,131,252,502,690],"class_list":["post-2353","post","type-post","status-publish","format-standard","hentry","category-japanese-cuisine","tag-igibon","tag-little","tag-nigiri","tag-rock","tag-sushi","tag-tuna","tag-white"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2353"}],"version-history":[{"count":3,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2353\/revisions"}],"predecessor-version":[{"id":2356,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2353\/revisions\/2356"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2353"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}