{"id":1236,"date":"2014-09-21T19:37:09","date_gmt":"2014-09-21T10:37:09","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2014\/09\/intro-21193709.html"},"modified":"2022-09-30T09:29:18","modified_gmt":"2022-09-30T00:29:18","slug":"post_251","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1236\/","title":{"rendered":"Onokoroshizuku salt\" was featured on TV Tokyo's \"Cambria Palace."},"content":{"rendered":"<p>What is \"Onokoroshizuku salt\"?<br \/>\nPumping seawater from Goshiki-hama beach on Awaji Island,<br \/>\n40 hours to make salt in a traditional iron kettle<br \/>\nThe ultimate salt is matured in the past after continuous cooking.<br \/>\nBecause it is a completely manual process, the amount of work that can be done is negligible.<br \/>\nIn Japan, no more than 10% of so-called natural salt is distributed.<br \/>\nDelicious and safe food.<br \/>\nA popular product made completely by hand and using an ancient manufacturing method.<br \/>\nIt is not readily available in the market.<br \/>\nBecause we have a relationship with the producers<br \/>\nThis is a product that can be delivered.<br \/>\nOnokoroshizuku salt<br \/>\n\u3000\u3000\u3000200g 650yen (price including tax)<br \/>\n<img decoding=\"async\" alt=\"IMG_8122.jpg\" src=\"http:\/\/eki.uzunokuni.com\/archives\/IMG_8122.jpg\" width=\"500\" height=\"333\" \/><br \/>\n<img decoding=\"async\" alt=\"IMG_8214.jpg\" src=\"http:\/\/eki.uzunokuni.com\/archives\/IMG_8214.jpg\" width=\"500\" height=\"333\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>\u300e\u81ea\u51dd\u96eb\u5869(\u304a\u306e\u3053\u308d\u3057\u305a\u304f\u3057\u304a)\u300f\u3068\u306f\u3001 \u6de1\u8def\u5cf6\u4e94\u8272\u6d5c\u306e\u6d77\u6c34\u3092\u6c72\u307f\u4e0a\u3052\u3001 \u6614\u306a\u304c\u3089\u306e\u9244\u91dc\u3067\u5869\u304c\u3067\u304d\u308b\u307e\u3067\uff14\uff10\u6642\u9593 \u708a\u304d\u7d9a\u3051\u305f\u5f8c\u3001\u904e\u304e\u305f\u308b\u3067\u719f\u6210\u3055\u305b\u305f\u7a76\u6975\u306e\u5869\u3002 \u5b8c\u5168\u624b\u4f5c\u696d\u3060\u304b\u3089\u3067\u304d\u308b\u91cf\u306f\u3054\u304f\u308f\u305a\u304b\u3002 \u65e5\u672c\u3067\u3001\u3044\u308f\u3086\u308b\u81ea\u7136 [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1237,"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-1236","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\/1236","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=1236"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1236\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1237"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}