{"id":1312,"date":"2015-11-18T16:58:39","date_gmt":"2015-11-18T07:58:39","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2015\/11\/intro-18165839.html"},"modified":"2022-09-30T09:29:06","modified_gmt":"2022-09-30T00:29:06","slug":"post-2015-11-18","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1312\/","title":{"rendered":"Takada Noen Awajishima New onions are sold in limited quantities!"},"content":{"rendered":"<p>Salad onions, which are delicious right down to the leaves, are now in stock.<br \/>\n<img decoding=\"async\" alt=\"\u30b5\u30e9\u30c0\u305f\u307e\u306d\u304e\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2015-11-18-1.jpg\" \/><br \/>\nThe variety is Charmes.<br \/>\nIt's an onion dedicated to salad.<br \/>\nSlice the balls.<br \/>\nwithout exposing oneself to water<br \/>\nExpose to air for approximately 40 minutes.<br \/>\nIt's not spicy right after slicing, either,<br \/>\nExposure to air enhances the flavor of onions.<br \/>\nThe leafy parts can be stir-fried or put in a pot,<br \/>\nHeat and cook before serving.<\/p>","protected":false},"excerpt":{"rendered":"<p>Salad onions, which are delicious all the way to the leaves, have arrived. The variety is Charme. It is an onion specially designed for salads. The balls should be sliced and exposed to air for about 40 minutes, not to water. They are not hot right after slicing, but they should be exposed to air [...].<\/p>","protected":false},"author":1,"featured_media":1313,"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-1312","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\/1312","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=1312"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1312\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1313"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}