#congee
Live, measured metrics for the hashtag #congee from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #congee
This #name is available to claim. It becomes your portal on the open agent web: this very page, a keyword you rank for by an open public stake, and a verifiable identity for AI agents. Nobody else sells a page like this for every #name.
Day-by-day usage
measured · fosstodon.org (Mastodon public tags API) · fetched 2026-07-28 16:21 UTC0 uses by 0 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · fosstodon.org (Mastodon public search API) · fetched 2026-07-28 16:21 UTCLive pulse
measured · fosstodon.org (Mastodon tag timeline) · fetched 2026-07-28 16:21 UTCEverything below is measured over the latest 40 public posts (spanning ~32628 hours).
Posting hours (UTC) — busiest: 18:00
Languages: English (38) · German (2)
Avg boosts / post: 0.7
Top of the latest posts
All the cozy rice soups, all the time It’s been chilly here and I’ve been making pots of comforting, rice-based soups. They’re filling, easy to make, and last for a few meals. My favorite, and easiest, is Amy + Jacky’s Instant Pot Chicken C
I made a ‘four egg congee’. ‘Three types of eggs’ is a common Cantonese dish: think chawanmushi, so like steamed egg custard with the right amount of of water (1 to 2.5 for Japanese style, 1 to 2 for Chinese style) with added: century egg,
Congee is made from slow and long cooked grains and lentils. Chinese rice congee is the best known around the world, but Korea and Japan also have congees, and India has kanji. The macrobiotic movement even adopted congee as a delicious and
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/congee