{"id":1234,"date":"2014-09-13T08:54:58","date_gmt":"2014-09-12T23:54:58","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2014\/09\/intro-13085458.html"},"modified":"2014-09-13T08:54:58","modified_gmt":"2014-09-12T23:54:58","slug":"post_249","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1234\/","title":{"rendered":"Seared swordfish with grated radish and rice"},"content":{"rendered":"<p><img decoding=\"async\" alt=\"\u7099\u308a\u592a\u5200\u9b5a\u306e\u307f\u305e\u308c\u98ef?.jpg\" src=\"http:\/\/eki.uzunokuni.com\/archives\/%E7%82%99%E3%82%8A%E5%A4%AA%E5%88%80%E9%AD%9A%E3%81%AE%E3%81%BF%E3%81%9E%E3%82%8C%E9%A3%AF%E2%91%A0.jpg\" width=\"500\" height=\"528\" \/><br \/>\nI want people to enjoy delicious sashimi of swordfish.\"<br \/>\nTachi fish is usually eaten \"grilled,\" but because it is fresh, it should be eaten as sashimi.<br \/>\n\u3000The searing process gives the skin a savory aroma and the meat a \"plump\" texture.\u3000Serve it lightly with \"mizore-meshi\" rice topped with plenty of grated daikon.<br \/>\n\u3000You can eat the bone crackers with Awaji Island's \"Jiko Shizuku Shio\" salt, or add them to miso soup and eat them in a swordfish stock. Even the bones are delicious.<br \/>\n\u3000My grandmother used to make me \"Tachi fish with vinegared miso\", which I now think is a \"first-class country side dish\".<br \/>\nWe hope you will enjoy it because it is \"only available now.<br \/>\nChef Mitsunori Furuta<\/p>","protected":false},"excerpt":{"rendered":"<p>\u300c\u7f8e\u5473\u3057\u3044\u592a\u5200\u9b5a\u306e\u304a\u523a\u8eab\u3092\u98df\u3079\u3066\u3082\u3089\u3044\u305f\u3044\u300d\u3000\u3000 \u592a\u5200\u9b5a\u306f\u3001\u901a\u5e38\u300c\u713c\u304d\u7269\u300d\u3067\u98df\u3079\u308b\u306e\u304c\u4e3b\u6d41\u3067\u3059\u304c\u3001\u3084\u306f\u308a\u65b0\u9bae\u3060\u304b\u3089\u3053\u305d\u300c\u304a\u523a\u8eab\u300d\u3067\u98df\u3079\u3066\u3044\u305f\u3060\u304d\u305f\u3044\u3002 \u3000\u7099\u308b\u3053\u3068\u306b\u3088\u308a\u3001\u76ae\u306f\u9999\u3070\u3057\u304f\u3001\u8eab\u306f\u300c\u3077\u308a\u3077\u308a\u300d\u306e\u98df\u611f\u3002\u3000\u305f\u3063\u3077\u308a\u306e [&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-1234","post","type-post","status-publish","format-standard","hentry","category-intro"],"acf":[],"_links":{"self":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1234","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=1234"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1234\/revisions"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}