{"id":1384,"date":"2017-04-02T11:41:01","date_gmt":"2017-04-02T02:41:01","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/archives\/2017\/04\/intro-02114101.html"},"modified":"2025-12-11T07:57:03","modified_gmt":"2025-12-10T22:57:03","slug":"post_274","status":"publish","type":"post","link":"https:\/\/eki.uzunokuni.com\/en\/topics\/1384\/","title":{"rendered":"Nippon Television Network Corporation (NTV) Awaji Island onions \"Mitsudama\" were introduced in the corner of \"Kyo nani tabeitai shokudo\" on Saturday!"},"content":{"rendered":"<p>Nippon Television Network Corporation (NTV) Awaji Island onions \"Mitsudama\" were introduced in the corner of \"Kyo nani tabeitai shokudo\" on Saturday!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-01.jpg\" \/><br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-02.jpg\" \/><br \/>\nAwaji Island onions are known for their sweetness, but these mitsudama onions have only half the spiciness and bitterness of other onions.<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-03.jpg\" \/><br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-04.jpg\" \/><br \/>\nFresh onions are delicious raw, but today we will be eating them warmed in the microwave to further enhance their sweetness.<br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-07.jpg\" \/><br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-08.jpg\" \/><br \/>\nIt's so fresh, but what the heck!\"<br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-09.jpg\" \/><br \/>\nSweet!\"<br \/>\nJuwatoro!\"<br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-10.jpg\" \/><br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/images\/blog_photo\/post-2017-04-01-11.jpg\" \/><br \/>\n<br \/>\nDear program staff, Thank you very much for introducing us on your wonderful program!<\/p>\n\n<div><a href=\"http:\/\/www.uzunokuni.net\/fs\/uzunokuni\/1001030101896?utm_source=\u3046\u305a\u306e\u304f\u306b.com&#038;utm_medium=\u30d6\u30ed\u30b0\u8a18\u4e8b&#038;utm_campaign=\u871c\u7389\"><img decoding=\"async\" class=\"img-responsive lazy\" src=\"images\/lazy_dammy.png\" data-original=\"http:\/\/www.uzunokuni.net\/common\/img\/mt_blog\/bn_02.jpg\" alt=\"\u871c\u7389\" border=\"0\" \/><\/a><\/div>\n<p>Awaji Island onions specially cultivated with 100% organic fertilizer by Shun Sakoda\" are<br \/>\nRoadside Station Uzushio\" and \"Roadside Station Uzushio<a href=\"http:\/\/www.uzunokuni.net\/?utm_source=\u3046\u305a\u306e\u304f\u306b.com&#038;utm_medium=\u30d6\u30ed\u30b0\u8a18\u4e8b&#038;utm_campaign=\u901a\u8ca9\u30b5\u30a4\u30c8\u3046\u305a\u306e\u304f\u306b_TOP\">Mail order site Uzukuni<\/a>The product is sold at<br \/>\n*Varieties vary depending on the time of year.<\/p>","protected":false},"excerpt":{"rendered":"<p>Nippon Television Network Corporation (NTV) Saturday's \"Kyo ni Nani Tabetai Shokudo\" introduced Awaji Island onions \"Mitsudama\"! Awaji Island onions are known for their sweetness, but these mitsu-tama onions have half the spiciness and bitterness of other onions.<\/p>","protected":false},"author":1,"featured_media":1385,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[112],"tags":[55,59,58,57,60,8],"class_list":["post-1384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media","tag-tv","tag-59","tag-58","tag-57","tag-60","tag-8"],"acf":[],"_links":{"self":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1384","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=1384"}],"version-history":[{"count":0,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1384\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1385"}],"wp:attachment":[{"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eki.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}