{"id":1208,"date":"2014-01-18T11:30:38","date_gmt":"2014-01-18T02:30:38","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2014\/01\/intro-18113038.html"},"modified":"2014-01-18T11:30:38","modified_gmt":"2014-01-18T02:30:38","slug":"post_223","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1208\/","title":{"rendered":"Grand Prize winner of the 4th Awaji Island Creative Cooking Contest, Awaji Island 3-year torafugu version"},"content":{"rendered":"<p>A new menu, aimed at \"top-notch cuisine in the countryside.\"<br \/>\nChef Furuta is a regular winner of the Awaji Island Creative Cuisine Contest.<br \/>\n\u3000Gift of Sea and Earth\" Awaji Island 3-year torafugu version<br \/>\n\u3000\u30003,500 yen per person (tax included)<br \/>\n\u3000\u3000\u3000 Minimum order of 2 persons.<br \/>\n\u3000\u3000\u3000 *Only until the end of February 2014<br \/>\n<img decoding=\"async\" alt=\"\u6d77\u3068\u5927\u5730\u306e\u8d08\u308a\u7269_\u3075\u3050.jpg\" src=\"http:\/\/eki.uzunokuni.com\/archives\/%E6%B5%B7%E3%81%A8%E5%A4%A7%E5%9C%B0%E3%81%AE%E8%B4%88%E3%82%8A%E7%89%A9_%E3%81%B5%E3%81%90.jpg\" width=\"350\" height=\"525\" \/><br \/>\nThe rice is cooked from scratch in an earthenware pot,<br \/>\nPlease allow approximately 1 hour for serving time.<br \/>\n(Advance reservations recommended)<br \/>\nContents<br \/>\nAwajishima 3-year torafugu steamed with herbs, Awajishima 3-year torafugu cooked rice<br \/>\nAwajishima 3-year torafugu sashimi (cut into small pieces, salad style)<br \/>\nAwajishima 3-year torafugu (blowfish) deep-fried in soup stock<br \/>\nAwajishima 3-year torafugu skin with grated radish<br \/>\nVinegared Awajishima 3-year torafugu, otomi and sprouts<br \/>\nAwajishima 3-year torafugu (blowfish) soup<br \/>\npickled vegetables<br \/>\nTwo kinds of fruits<\/p>","protected":false},"excerpt":{"rendered":"<p>\u300c\u7530\u820e\u306e\u4e00\u6d41\u6599\u7406\u300d\u3092\u76ee\u6307\u3057\u3066\u65b0\u30e1\u30cb\u30e5\u30fc\u3002 \u6de1\u8def\u5cf6\u5275\u4f5c\u6599\u7406\u30b3\u30f3\u30c6\u30b9\u30c8\u53d7\u8cde\u5e38\u9023\u306e\u53e4\u7530\u6599\u7406\u9577\u304c\u624b\u639b\u3051\u308b \u3000\u300e\u6d77\u3068\u5927\u5730\u306e\u8d08\u308a\u7269\u300f \u3000\u6de1\u8def\u5cf6\uff13\u5e74\u3068\u3089\u3075\u3050\u30d0\u30fc\u30b8\u30e7\u30f3 \u3000\u3000\u304a\u4e00\u4eba\u69d8\uff13\uff0c\uff15\uff10\uff10\u5186(\u7a0e\u8fbc) \u3000\u3000\u3000 \u203b\uff12\u540d\u69d8\u304b\u3089\u306e\u3054\u6ce8\u6587\u3068\u306a [&hellip;]<\/p>","protected":false},"author":1,"featured_media":0,"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-1208","post","type-post","status-publish","format-standard","hentry","category-intro"],"acf":[],"_links":{"self":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1208","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=1208"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1208\/revisions"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}