{"id":1292,"date":"2015-06-09T19:01:23","date_gmt":"2015-06-09T10:01:23","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2015\/06\/intro-09190123.html"},"modified":"2022-09-30T09:29:11","modified_gmt":"2022-09-30T00:29:11","slug":"post-2015-06-09","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1292\/","title":{"rendered":"Tecchan's white onions, sold well\u266a"},"content":{"rendered":"<p>The rainy season has started and the weather has been unsettled on Awaji Island.<br \/>\nAwaji Island (especially Minami Awaji) is in the midst of harvesting Awaji Island onions right now!<br \/>\n<img decoding=\"async\" alt=\"\u6de1\u8def\u5cf6\u305f\u307e\u306d\u304e\u306e\u53ce\u7a6b\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2015-06-09-1.jpg\" \/><br \/>\nThe onions, called medium- and late-season varieties, are hung in a building called an onion shed to dry. This further promotes drying and enhances preservation. After they are sufficiently dried, they are stored in a large refrigerator under strict temperature control.<br \/>\n<img decoding=\"async\" alt=\"\u305f\u307e\u306d\u304e\u5c0f\u5c4b\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2015-06-09-2.jpg\" \/><br \/>\nAwajishima onions that have been preserved in this way will be shipped out little by little until before next spring, when they will reach your tables.<br \/>\nNow, let me preface this by saying that Mr. Tetsushi Hamada of Hamada Farm, a contract farmer of Shop Uzunokuni, aka \"Tecchan.<br \/>\nHe is a seasonal farmer who has recently been featured in media such as The Tetsuwan DASH and NHK.<br \/>\nTecchan has been bringing us rare Awaji Island onions for a while now.<br \/>\nHere it is!<br \/>\n<img decoding=\"async\" alt=\"\u767d\u305f\u307e\u753b\u50cf\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2015-06-09-3.jpg\" \/><br \/>\nPure white Awaji Island onions! Its name is \"White Bear\".<br \/>\nIt is common (or rather, normal) to find Awajishima onions that are white on the inside, but even the outside is pure white! It is a surprising whiteness.<br \/>\nThe cut surface is a beautiful pearl white, and the Awaji Island onions are not only delicious but also visually appealing.<br \/>\nThick and juicy. Moreover, it is sweet with little spiciness.<br \/>\nIt is definitely recommended to eat raw as it has less pungency and sweetness! Slice them thinly and let them air dry before serving. Slice them thinly and let them air dry before serving.<br \/>\nWe also have red onions in stock now.<br \/>\n<img decoding=\"async\" alt=\"\u767d\u305f\u307e\u753b\u50cf\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2015-06-09-4.jpg\" \/><br \/>\nEnjoy brightly colored onion slices (^^)<br \/>\nWe have only a few left.<br \/>\nPlease be sure to purchase it when you visit Uzushio Roadside Station.<\/p>\n<div><a href=\"http:\/\/www.uzunokuni.net\/fs\/uzunokuni\/1001030502778?utm_source=\u3046\u305a\u306e\u304f\u306b.com&#038;utm_medium=\u9053\u306e\u99c5\u3046\u305a\u3057\u304a&#038;utm_campaign=\u3066\u3063\u3061\u3083\u3093\u306e\u6de1\u8def\u5cf6\u767d\u305f\u307e\u306d\u304e\"><img decoding=\"async\" class=\"img-responsive lazy\" src=\"images\/lazy_dammy.png\" data-original=\"http:\/\/www.uzunokuni.net\/common\/img\/mt_blog\/bn_05.jpg\" alt=\"\u3066\u3063\u3061\u3083\u3093\u306e\u6de1\u8def\u5cf6\u767d\u305f\u307e\u306d\u304e\uff08\u54c1\u7a2e\uff1a\u30db\u30ef\u30a4\u30c8\u30d9\u30a2\u30fc\uff09\" border=\"0\" \/><\/a><\/div>\n<p class=\"text_block\">Tecchan's Awaji Island White Onions (variety: White Bear) are available at the Uzunokuni mail order site.<\/p>","protected":false},"excerpt":{"rendered":"<p>The rainy season has started and the weather has been unsettled on Awaji Island. Awaji Island (especially in Minami Awaji) is in the midst of harvesting Awaji Island onions! The onions, called medium- and late-season onions, are hung in a building called an onion hut to dry. By doing so, the dried [...].<\/p>","protected":false},"author":1,"featured_media":1293,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1292","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\/1292","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=1292"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1292\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1293"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}