{"$schema": "https://iptc.org/std/ninjs/ninjs-schema_3.2.json", "uri": "urn:newsml:wireva.mib.news:story:df477811-d9e2-4bd9-a3e4-804b6a32000a", "type": "composite", "version": "1", "versioncreated": "2026-10-25T22:55:15.484077Z", "firstcreated": "2026-10-25T22:55:15.484077Z", "pubstatus": "usable", "language": "nl", "headline": "Japanse kobujime-techniek maakt vis smaakvoller met kombu-zeewier", "description_text": "Kobujime is een traditionele Japanse methode om vis licht te zouten en tussen met sake gereinigde bladeren kombu te persen. Zo krijgt de vis meer umami en een steviger textuur.", "associations": {"item-0": {"$schema": "https://iptc.org/std/ninjs/ninjs-schema_3.2.json", "uri": "urn:newsml:wireva.mib.news:item:8c7f4d67-1b27-430e-989b-6e10dceeb237", "type": "text", "profile": "standard", "version": "1", "versioncreated": "2026-10-25T22:59:48.397289Z", "firstcreated": "2026-10-25T22:55:15.484077Z", "pubstatus": "usable", "urgency": 5, "language": "nl", "headline": "Japanse kobujime-techniek maakt vis smaakvoller met kombu-zeewier", "byline": "Tim Segers", "located": "Belgium", "copyrightholder": "Haydamax OÜ", "copyrightnotice": "Wireva / Leefblik", "usageterms": "Subscribers may republish this item in full, including translation and trimming, with the credit “Wireva / Leefblik”. Set rel=canonical to https://leefblik.mib.news/eten-drinken/japanse-kobujime-techniek-maakt-vis-smaakvoller-met-kombu-zeewier/ when publishing on the web.", "description_text": "Kobujime is een traditionele Japanse methode om vis licht te zouten en tussen met sake gereinigde bladeren kombu te persen. Zo krijgt de vis meer umami en een steviger textuur.", "altids": {"mosaic": "8c7f4d67-1b27-430e-989b-6e10dceeb237", "story": "df477811-d9e2-4bd9-a3e4-804b6a32000a", "slug": "japanse-kobujime-techniek-maakt-vis-smaakvoller-met-kombu-zeewier"}, "subject": [{"name": "Technology", "rel": "direct", "literal": "technology", "code": "medtop:13000000", "scheme": "http://cv.iptc.org/newscodes/mediatopic/", "uri": "http://cv.iptc.org/newscodes/mediatopic/13000000"}], "place": [{"name": "Belgium", "literal": "be", "code": "BE", "scheme": "http://cv.iptc.org/newscodes/countrycodes/"}], "person": [], "organisation": [], "genre": [{"name": "Standard story", "literal": "standard"}], "service": [{"name": "Wireva", "literal": "wireva"}], "associations": {"featuremedia": {"uri": "urn:newsml:wireva.mib.news:media:865e82c9-a89c-4bd1-988c-ceedfa84e179", "type": "picture", "version": "1", "pubstatus": "usable", "headline": "The Japanese Secret to More Flavorful Fish", "description_text": "Japanse kobujime-techniek maakt vis smaakvoller met kombu-zeewier", "copyrightholder": "en.wikipedia.org", "copyrightnotice": "Japanese cuisine", "usageterms": "File-level licence not yet resolved from Commons; fetch the original for exact terms.", "altids": {"wireva": "865e82c9-a89c-4bd1-988c-ceedfa84e179"}, "extra": {"wireva:delivery_mode": "preview_and_link", "wireva:rights": {"licence": "Wikimedia — licence per file", "licence_url": "https://commons.wikimedia.org/wiki/Commons:Reusing_content_outside_Wikimedia", "licence_raw": "Wikipedia page image", "licence_verified_at": "2026-10-25T22:59:48.426702Z", "attribution_required": true, "attribution_text": "Japanese cuisine", "redistribution_allowed": false, "commercial_use_allowed": false, "modifications_allowed": false, "share_alike_required": false}, "wireva:provenance": {"creator": "", "source_name": "en.wikipedia.org", "source_url": "https://en.wikipedia.org/wiki/Japanese_cuisine", "source_page_url": "https://en.wikipedia.org/wiki/Japanese_cuisine", "our_page_url": "https://leefblik.mib.news/eten-drinken/japanse-kobujime-techniek-maakt-vis-smaakvoller-met-kombu-zeewier/"}, "wireva:role": "lead"}, "renditions": {"preview": {"href": "https://nbg1.your-objectstorage.com/ckln/image-assets/fff804ca2716a0db3e3bf780a18f718b74b43526f66ec690016bc7767bb31326.jpg", "mimetype": "image/jpeg", "width": 640, "height": 455}, "source": {"href": "https://en.wikipedia.org/wiki/Japanese_cuisine", "mimetype": "image/jpeg"}}}}, "extra": {"wireva:story": {"uri": "urn:newsml:wireva.mib.news:story:df477811-d9e2-4bd9-a3e4-804b6a32000a", "slug": "japanse-kobujime-techniek-maakt-vis-smaakvoller-met-kombu-zeewier-20261025", "status": "developing", "languages": ["nl"], "item_count": 1, "is_breaking": false}, "wireva:rights": {"class": "agency_original", "redistribution_allowed": true, "commercial_use_allowed": true, "modifications_allowed": true, "share_alike_required": false, "attribution_required": true, "attribution_text": "Wireva / Leefblik", "canonical_required": true, "canonical_url": "https://leefblik.mib.news/eten-drinken/japanse-kobujime-techniek-maakt-vis-smaakvoller-met-kombu-zeewier/", "linkback_required": true, "licence": "Wireva subscriber licence", "licence_url": "", "licensor": "Haydamax OÜ", "valid_until": null, "excerpt_max_chars": 0, "decided_by_rule": "agency_original_verified", "needs_review": false}, "wireva:provenance": {"production_method": "automated", "ai_stages": {"editing": true, "drafting": true, "headline": true, "discovery": true, "classification": true, "image_selection": true, "source_collection": true, "cross_source_comparison": true}, "model": "", "human_reviewed": false, "reviewed_by": "", "reviewed_at": null, "editorial_control": true, "editorial_responsibility": "Haydamax OÜ (Wireva)", "factchecked": false, "verification_status": "single_source", "independent_confirmations": 0, "official_source_used": false, "used_press_release": false, "public_interest": false, "ai_disclosure_required": false, "ai_disclosure_text": "", "independence_check": {"status": "passed", "score": 0.041, "checked_at": "2026-10-25T22:59:48.419560Z"}, "sources": [{"url": "https://www.youtube.com/shorts/GLfkOmqKQ60", "title": "The Japanese Secret to More Flavorful Fish", "publisher": "youtube.com", "type": "rss", "role": "primary", "official": false, "retrieved_at": "2026-10-25T22:59:48.405787Z", "published_at": "2026-10-25T15:00:05Z"}]}, "wireva:publication": {"name": "Leefblik", "domain": "leefblik.mib.news", "country": "BE", "url": "https://leefblik.mib.news/eten-drinken/japanse-kobujime-techniek-maakt-vis-smaakvoller-met-kombu-zeewier/"}, "wireva:links": {"self": "https://wireva.mib.news/api/v1/items/8c7f4d67-1b27-430e-989b-6e10dceeb237", "html": "https://wireva.mib.news/item/8c7f4d67-1b27-430e-989b-6e10dceeb237/japanse-kobujime-techniek-maakt-vis-smaakvoller-met-kombu-zeewier/", "story": "https://wireva.mib.news/story/japanse-kobujime-techniek-maakt-vis-smaakvoller-met-kombu-zeewier-20261025/"}, "wireva:metrics": {"word_count": 158, "char_count": 1014, "reading_time_seconds": 72}}}}, "extra": {"wireva:languages": ["nl"], "wireva:status": "developing", "wireva:item_count": 1}}