{"id":124284,"date":"2025-05-21T16:34:33","date_gmt":"2025-05-21T07:34:33","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%8c%97%e6%b5%b7%e9%81%93%e3%82%af%e3%83%ac%e3%82%a4%e3%83%ab\/"},"modified":"2025-05-21T16:34:33","modified_gmt":"2025-05-21T07:34:33","slug":"%e5%8c%97%e6%b5%b7%e9%81%93%e3%82%af%e3%83%ac%e3%82%a4%e3%83%ab","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/124284\/","title":{"rendered":"Hokkaido Crail"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80001394_2131.jpg\"\/><\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80001394_72223.jpg\"\/><\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80001394_72224.jpg\"\/><\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80001394_72225.jpg\"\/><\/p>\n<p class=\"has-small-font-size\">The information provided reflects the details available at the time of the survey.<br \/>Please note that facility details may change due to the facility\u2019s circumstances, so please check for the latest information before visiting.\nThis content has been translated using machine translation.<\/p>\n<p class=\"has-small-font-size\">Information provided by: JTB Publishing<\/p>\n<p class=\"has-small-font-size\">This content uses automatic translation services. Automatic translations may not always be accurate.<br \/>Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>The beginning of the cheese workshop is that Kosuke Nishimura, who has been trained in cheese making in the Normandy region of Northern France, opened a workshop in Kyowa-cho in 1975 due to its resemblance to the climate of Northern France. The cheese, which has been made as the first Camembert workshop in Japan, is still handmade one by one with the production method from the time of its founding. Four kinds of cheese made considering the taste of the Japanese. The square shape of the representative product \"Camembert Calle\" has a refreshing and fresh taste. \"Camembert Loiret\", which is made by adding fresh cream to raw milk, is slightly mellow. Because lactic acid bacteria are alive, I also enjoy the taste that changes when ripening progresses.<\/p>","protected":false},"author":9,"featured_media":41200,"template":"","meta":{"_acf_changed":false},"categories":[75],"tags":[],"class_list":["post-124284","travelpost","type-travelpost","status-publish","has-post-thumbnail","hentry","category-spot"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/124284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/travelpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/9"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/124284\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/41200"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=124284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=124284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=124284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}