{"id":1123,"date":"2013-02-08T10:44:04","date_gmt":"2013-02-08T01:44:04","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2013\/02\/intro-08104404.html"},"modified":"2013-02-08T10:44:04","modified_gmt":"2013-02-08T01:44:04","slug":"post_129","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1123\/","title":{"rendered":"Introducing the very popular \"3-year torafugu bifuku nabe\" course with Teknosa (iron fillet)."},"content":{"rendered":"<p>At \"Roadside Station Uzushio<br \/>\nMifuku-nabe, a famous Awaji Island 3-year torafugu (blowfish) hot pot, is becoming increasingly popular.<br \/>\nThe menu is only available until the end of February,<br \/>\nToday, I would like to introduce the 6,300 yen course that I introduced the other day.<br \/>\nIncludes \"Tessa (fugu sashimi)\" and \"Fugu no chawan-mushi (steamed blowfish in a steaming bowl)\".<br \/>\nIntroducing the \"Bifuku Nabe Tessa Course\".<br \/>\n8,400 yen per person (*from 2 persons)<br \/>\nReservations required...by 3:00 p.m. the day before<br \/>\nPeriod...Offer ends February 28, 2013<br \/>\nRestaurant hours: 11:00AM-4:00PM<br \/>\n<img decoding=\"async\" alt=\"\u7f8e\u798f\u934b2.JPG\" src=\"http:\/\/eki.uzunokuni.com\/archives\/%E7%BE%8E%E7%A6%8F%E9%8D%8B2.JPG\" width=\"300\" height=\"227\" \/><br \/>\nThe photo is for illustrative purposes only.<br \/>\nContents (dish list)<br \/>\n1. fugu fugu sukiyaki (served with homemade ponzu jelly)<br \/>\n1. sashimi of fugu fugu (3-year torafugu with a unique crunchy texture!)<br \/>\n1. small bowl of fugu skin and totsumi (this is full of collagen (^^))<br \/>\n1. fried fugu<br \/>\nSteamed fugu fish steamed in a bowl<br \/>\n1. fugu porridge or fugu somen noodles<br \/>\n1. 2 kinds of pickled vegetables<br \/>\n1. Fruit Fruit Mixture<\/p>","protected":false},"excerpt":{"rendered":"<p>Mifuku-nabe,\" a famous Awaji Island 3-year torafugu (blowfish) hot pot, is becoming increasingly popular at \"Roadside Station Uzushio. The menu is only available until the end of February, but today I would like to introduce the 6,300 yen course that includes \"tessa (sashimi)\" and \"fugu chawan-mushi (steamed seafood in a bowl)\" as part of the \"Mifuku [...]\" menu.<\/p>","protected":false},"author":1,"featured_media":1124,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-intro"],"acf":[],"_links":{"self":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/comments?post=1123"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1123\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1124"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}