{"id":1127,"date":"2013-03-02T09:20:54","date_gmt":"2013-03-02T00:20:54","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2013\/03\/intro-02092054.html"},"modified":"2022-09-30T09:29:27","modified_gmt":"2022-09-30T00:29:27","slug":"post_134","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1127\/","title":{"rendered":"Nigi-ni (freshwater roe) simmered in soy sauce, now in stock!"},"content":{"rendered":"<p>Sardine is also known as the \"spring fish,<br \/>\nWith the opening of the lifting of the ban on the fishing of sea bream on Awaji Island, too<br \/>\nThe roadside station Uzushio has also started selling delicious \"squid stewed in a nail\"!<br \/>\n<img decoding=\"async\" alt=\"e779d8cf.jpg\" src=\"http:\/\/eki.uzunokuni.com\/archives\/e779d8cf.jpg\" width=\"500\" height=\"353\" \/><br \/>\nThe secret to the deliciousness of simmered sea eel is its freshness.<br \/>\nIt takes about 3 minutes by car from the landing site to the processing plant!<br \/>\n<img decoding=\"async\" alt=\"1153adcb.jpg\" src=\"http:\/\/eki.uzunokuni.com\/archives\/1153adcb.jpg\" width=\"500\" height=\"353\" \/><br \/>\nThe freshly caught fish is immediately processed into niki-niu.<br \/>\nThe seasoning used is also \"Senzan Soy Sauce\" brewed on Awaji Island.<br \/>\nA taste of the island, so to speak!<br \/>\n<img decoding=\"async\" alt=\"03063f98.jpg\" src=\"http:\/\/eki.uzunokuni.com\/archives\/03063f98.jpg\" width=\"500\" height=\"353\" \/><br \/>\nBecause the ingredients are good, the seasoning is also traditional and rustic.<br \/>\nOf course, there are no preservatives or other additives.<br \/>\nThe delicious season is in store for you!<\/p>","protected":false},"excerpt":{"rendered":"<p>\u6625\u544a\u9b5a\u3068\u3082\u8a00\u308f\u308c\u308b\u3044\u304b\u306a\u3054\u3001 \u6de1\u8def\u5cf6\u3067\u3082\u3044\u304b\u306a\u3054\u6f01\u89e3\u7981\u306b\u3068\u3082\u306a\u3063\u3066 \u9053\u306e\u99c5\u3046\u305a\u3057\u304a\u3067\u3082\u3001\u7f8e\u5473\u3057\u3044\u300c\u3044\u304b\u306a\u3054\u306e\u304f\u304e\u716e\u300d\u306e\u8ca9\u58f2\u304c\u30b9\u30bf\u30fc\u30c8\uff01 \u3044\u304b\u306a\u3054\u306e\u304f\u304e\u716e\u3001\u7f8e\u5473\u3057\u3055\u306e\u79d8\u5bc6\u306f\u4f55\u3068\u8a00\u3063\u3066\u3082\u305d\u306e\u9bae\u5ea6\u3002 \u6c34\u63da\u3052\u5834\u304b\u3089\u52a0\u5de5\u5834\u307e\u3067\u8eca\u3067 [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1128,"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-1127","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\/1127","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=1127"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1127\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1128"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}