{"id":106,"date":"2020-09-18T22:24:20","date_gmt":"2020-09-18T13:24:20","guid":{"rendered":"https:\/\/caviar-labo.jp\/?page_id=106"},"modified":"2020-11-04T19:16:18","modified_gmt":"2020-11-04T10:16:18","slug":"kodawari-caviar","status":"publish","type":"page","link":"https:\/\/caviar-labo.jp\/en\/kodawari-caviar\/","title":{"rendered":"Fresh Caviar"},"content":{"rendered":"<p>Traditionally, caviar is salted at 7 \u2013 10% in salinity concentration in order to lengthen its shelf life and loses its natural taste because of that. Also, pasteurized caviar loses its fresh flavor and texture when heated.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-228 size-large\" src=\"https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar06-1024x424.jpg\" alt=\"\u664b\u4e5fCaviar\" width=\"1024\" height=\"424\" srcset=\"https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar06-1024x424.jpg 1024w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar06-300x124.jpg 300w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar06-768x318.jpg 768w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar06.jpg 1450w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>At S Caviar Labo, freshly prepared caviar is quickly frozen using a special freezing device to maintain its freshness, allowing you to enjoy the original taste of caviar. In addition, caviar does not give off drips when thawing thanks to the device.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-227\" src=\"https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar05-1024x424.jpg\" alt=\"\u664b\u4e5fCaviar\" width=\"1024\" height=\"424\" srcset=\"https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar05-1024x424.jpg 1024w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar05-300x124.jpg 300w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar05-768x318.jpg 768w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/10\/Caviar05.jpg 1450w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>Please enjoy the genuine taste of our S-Caviar-Labo-signatured caviar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-185 size-large\" src=\"https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/09\/shinya-caviar-1024x424.jpg\" alt=\"shinya-caviar\" width=\"1024\" height=\"424\" srcset=\"https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/09\/shinya-caviar-1024x424.jpg 1024w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/09\/shinya-caviar-300x124.jpg 300w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/09\/shinya-caviar-768x318.jpg 768w, https:\/\/caviar-labo.jp\/en\/wp-content\/uploads\/sites\/3\/2020\/09\/shinya-caviar.jpg 1450w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a class=\"q_custom_button1\" style=\"width: 240px; height: 60px;\" href=\"https:\/\/caviar-labo.jp\/en\/product\/shinya-caviar\/\">Shinya&#8217;s Caviar<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Traditionally, caviar is salted at 7 \u2013 10% in salinity concentration in order to lengthen its shelf life and loses its natural taste because of that. Also, pasteurized caviar loses its fresh flavor and texture when heated. At S Caviar Labo, freshly prepared caviar is quickly frozen using a special freezing device to maintain its [&hellip;]","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-106","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/caviar-labo.jp\/en\/wp-json\/wp\/v2\/pages\/106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/caviar-labo.jp\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/caviar-labo.jp\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/caviar-labo.jp\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/caviar-labo.jp\/en\/wp-json\/wp\/v2\/comments?post=106"}],"version-history":[{"count":7,"href":"https:\/\/caviar-labo.jp\/en\/wp-json\/wp\/v2\/pages\/106\/revisions"}],"predecessor-version":[{"id":313,"href":"https:\/\/caviar-labo.jp\/en\/wp-json\/wp\/v2\/pages\/106\/revisions\/313"}],"wp:attachment":[{"href":"https:\/\/caviar-labo.jp\/en\/wp-json\/wp\/v2\/media?parent=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}