Roadside Station Uzushio- category -
The following is an introduction to the scenery of Awaji Island as seen from Michi no Eki Uzushio and the facilities inside the building!
-
Seasonal Special】Winter Awajishima Burger is "Awajishima 3-year Torafugu Burger".
-
Awaji Island onion seedlings are now available!
One day it was record warm for November, and the next day it was cold. It was a three-day weekend, swept away by the fickle autumn weather. It looks like it is going to be a full-blown winter from now on, so please be careful not to catch a cold... -
Please try my Gatu-meshi.
At last! The sous-chef of Roadside Station Uzushio-no-mori invented this hearty lunch, which is called "Ore no gatsu meshi." The Awaji beef loin cutlet is about 30 cm in length, and may be the largest on Awaji! It may be the largest cutlet on Awaji Island. The amount of rice is also ... -
Awaji Island 3-year torafugu dinner has finally started.
Awajishima 3-year torafugu" is raised for 3 years in the blessed environment of Nandanji near the Naruto Strait. -
Awaji Island Onion Kitchen to Sell New Burger for Limited Time
Awajishima Onion Kitchen is offering a limited-time-only "Spanish Mackerel Tatsuta-age Burger" made with seasonal Spanish mackerel. The burger will be on sale until Sunday, December 7.... -
Planting of Awaji Island onions has begun!
In Minami-Awaji City, planting of Awaji Island onions has already begun! The contracted farmer of this roadside station, Mr. Tetsushi Hamada a.k.a. "Tecchan", has also started planting... -
A new addition to the Awaji Island Retort Curry Series!
A new addition to the Awaji Island Retort Curry Series has been added! The name is! Awaji Beef Steak Curry! Delicious curry starts with delicious onions. Whole... -
Flavorful "Awaji Island Chirimen Sansho
Kyoto's Chirimen Sansho is good, but Awaji Island's Chirimen Sansho is also excellent. Awaji Island Chirimen Sansho (chirimen sansho), which is a kind of Japanese pepper with a fresh flavor and soft texture. -
Onokoroshizuku salt" was featured on TV Tokyo's "Cambria Palace.
Onokoroshizuku salt is the ultimate salt made by pumping seawater from Goshiki-hama beach on Awaji Island, cooking it in a traditional iron kettle for 40 hours until salt is formed, and then maturing it in the kettle. The salt is then matured in a kettle for 40 hours until... -
Let's eat it super boldly! The Roadside Station Burger.
Awaji Beef Loin Steak is 250g of Awaji Island's premium Japanese Black Beef!
