{"id":1589,"date":"2012-12-06T09:47:10","date_gmt":"2012-12-06T00:47:10","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/kinen\/archives\/2012\/12\/intro-06094710.html"},"modified":"2012-12-06T09:47:10","modified_gmt":"2012-12-06T00:47:10","slug":"post_116","status":"publish","type":"post","link":"https:\/\/kinen.uzunokuni.com\/en\/topics\/1589\/","title":{"rendered":"We have started a new specialty, \"Mifuku-nabe,\" a pot dish of Awaji Island 3-year torafugu (blowfish)."},"content":{"rendered":"<p>Thursday, December 6, 2012<br \/>\n<strong>Awaji Island's specialty hot pot in December!<\/strong><br \/>\n<font size=\"6\">Mifuku nabe\" is made with Awaji Island 3-year torafugu (blowfish)!<\/font><br \/>\nCurrently, he is in demand on TV and in magazines!<br \/>\nOf course, we have also started offering it at Uzu no Oka, our restaurant with a view!<br \/>\n<font size=\"5\">Bifuku pot \u00a56,300?\uff08tax included)<\/font><br \/>\n<font size=\"2\" color=\"#ff0000\">Reservations required one day in advance.<\/font><br \/>\n<strong>0799-52-2888<br \/>\n<\/strong><br \/>\n[Cuisine]<br \/>\n<strong>Three-year torafugu tecchiri-nabe (one-pot dish)<\/strong><br \/>\nAwaji lettuce, Awaji onions, seasonal vegetables<br \/>\nAwaji hand-pulled somen noodles<br \/>\nFugu skin full of collagen<br \/>\nLocal sake broth, homemade ponzu jelly<br \/>\n<strong>Torafugu Carpaccio<br \/>\nDeep-fried torafugu with herbs<br \/>\nSmall bowl of rice and sea urchin<br \/>\nAwaji rice soup<br \/>\nSpecial Gelato<br \/>\n<\/strong><br \/>\n<a href=\"http:\/\/rest.uzunokuni.com\/archives\/%E3%81%B5%E3%81%90.html\" onclick=\"window.open('http:\/\/rest.uzunokuni.com\/archives\/%E3%81%B5%E3%81%90.html','popup','width=782,height=340,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0'); return false\"><img decoding=\"async\" src=\"http:\/\/rest.uzunokuni.com\/archives\/%E3%81%B5%E3%81%90-thumb.jpg\" width=\"525\" height=\"228\" alt=\"\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Thursday, December 6, 2012 Awaji Island's specialty nabe for December! Bifuku nabe\" is made with Awaji Island 3-year torafugu (blowfish)! It is currently being featured on TV and in magazines! Of course, Uzu no Oka, the restaurant with a view, has started serving it! Mifuku nabe 6,300 yen (tax included) *Pre [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1589","post","type-post","status-publish","format-standard","hentry","category-intro"],"acf":[],"_links":{"self":[{"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/comments?post=1589"}],"version-history":[{"count":0,"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1589\/revisions"}],"wp:attachment":[{"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kinen.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}