10:["$","div",null,{"className":"Post-module__aBOVGG__post","style":{"display":"flex","flexDirection":"column","alignItems":"center","gap":"8px","flex":"1","width":"100%","padding":"12px"},"children":[["$","div",null,{"className":"$undefined","style":{"display":"flex","gap":"0.4rem","flexWrap":"wrap","width":"100%"},"children":[false,[["$","a","355B",{"href":"/355B","className":"Post-module__aBOVGG__fg","style":{},"children":"2021年5月2日食事 1426kcal"}],["$","a","C008",{"href":"/C008","className":"Post-module__aBOVGG__fg","style":{},"children":"味噌汁"}],["$","a","8E86",{"href":"/8E86","className":"Post-module__aBOVGG__fg","style":{},"children":"残渣自炊"}]]]}],["$","article",null,{"className":"article","children":[["$","div",null,{"className":"$undefined","style":{"display":"flex","justifyContent":"space-between","flexWrap":"wrap","width":"100%"},"children":[["$","h2",null,{"style":{"margin":"0.2rem"},"children":["$","a",null,{"href":"/D08E","children":"刺し身の残渣（ツマ、大葉）で作った味噌汁"}]}],["$","div",null,{"className":"$undefined","style":{"display":"flex","justifyContent":"end","alignItems":"center","flex":"1","textAlign":"right","whiteSpace":"nowrap"},"children":["$","div",null,{"children":"2021/5/2 12:43:00"}]}]]}],["$","div",null,{"className":"article_body","dangerouslySetInnerHTML":{"__html":"

"}}]]}],["$","div",null,{"className":"$undefined","style":{"display":"flex","gap":"0.4rem","flexWrap":"wrap","width":"100%"},"children":[["$","a","",{"href":"/","className":"Post-module__aBOVGG__bg","style":{"opacity":0},"children":"あれ"}],[]]}]]}]