{"id":1133,"date":"2013-03-21T15:21:09","date_gmt":"2013-03-21T06:21:09","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2013\/03\/intro-21152109.html"},"modified":"2022-09-30T09:29:25","modified_gmt":"2022-09-30T00:29:25","slug":"post_140","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1133\/","title":{"rendered":"New onions from Awaji Island in stock!"},"content":{"rendered":"<p>A springtime tradition on Awaji Island,<br \/>\nSweet and sweet! Awaji Island's new sweet onions have arrived.<br \/>\n<img decoding=\"async\" alt=\"\u65b0\u305f\u307e\u306d\u304e_0002.jpg\" src=\"http:\/\/eki.uzunokuni.com\/archives\/%E6%96%B0%E3%81%9F%E3%81%BE%E3%81%AD%E3%81%8E_0002.jpg\" width=\"500\" height=\"375\" \/><br \/>\nThe new onions of Awaji Island are, after all, \"onion slices.<br \/>\nThe method of construction is simple!<br \/>\nCut into small pieces using a slicer,<br \/>\nSpread out in a large area on a bat or platter,<br \/>\nExpose to air for 30?40 minutes (this is the key!) Aerate for 30?40 minutes (this is the key!).<br \/>\nDon't expose them to water!<br \/>\nThe \"sweetness\" and \"flavor\" of the onion will leach out into the water.<br \/>\nThen serve with dressing or ponzu vinegar, etc., as desired!<\/p>","protected":false},"excerpt":{"rendered":"<p>The sweet, sweet onions of Awaji Island, a springtime tradition, are now in stock. The sweet, sweet, new onions of Awaji Island have just arrived. The best way to make Awaji Island's new onions is to slice them into onion slices! The process is simple: run the onions through a slicer, spread them on a large plate or bat, and cook for 30 to 40 minutes [...].<\/p>","protected":false},"author":1,"featured_media":1134,"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-1133","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\/1133","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=1133"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1133\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1134"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}