{"id":21359,"date":"2011-08-16T19:11:56","date_gmt":"2011-08-16T23:11:56","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=21359"},"modified":"2011-08-16T21:36:08","modified_gmt":"2011-08-17T01:36:08","slug":"calpis-jello-in-soda%e5%a4%89%e3%82%8f%e3%82%8a%e3%82%ab%e3%83%ab%e3%83%94%e3%82%b9%e3%82%bd%e3%83%bc%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=21359&lang=en","title":{"rendered":"Calpis Jello in Soda
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\"\"<\/a><\/p>\n

Calpis Jello in Soda<\/strong>
\nAugust 7, 2011<\/em><\/p>\n

This is one of my favorite summer drinks, Calpis<\/a>. It’s a Japanese beverage, and it’s very hard to explain exactly what it is, as I haven’t found anything even similar to this in the US. As Wikipedia explains, it has a light milky, yogurt-like flavor, but not exactly. It also has a very refreshing sourness to it. It’s very good when it’s mixed with water, but I love it when it’s mixed with soda. Here is a bit unique version of Calpis soda I made a few weeks ago. I made Calpis jello first and added the cubed jello to lemon soda. The jello is soft enough so that it can travel through the straw easily.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Calpis Jello in Soda August 7, 2011 This is one of my favorite summer drinks, Calpis. It’s a Japanese beverage, and it’s very hard to explain exactly what it is, as I haven’t found anything even similar to this in the US. As Wikipedia explains, it has a light milky, yogurt-like flavor, but not exactly. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-21359","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21359"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21359\/revisions"}],"predecessor-version":[{"id":21459,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21359\/revisions\/21459"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}