{"id":1466,"date":"2016-10-22T10:00:46","date_gmt":"2016-10-22T01:00:46","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2016\/10\/topics-22100046.html"},"modified":"2016-10-22T10:00:46","modified_gmt":"2016-10-22T01:00:46","slug":"post_234","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1466\/","title":{"rendered":"Awaji Island's back-season Spanish Mackerel Yuzu Sukiyaki Hot Pot Course is now available!"},"content":{"rendered":"

Thank you very much for visiting Uzu no Oka, a restaurant with a spectacular view.<\/p>\n<\/p>\n

Awaji Island's Spanish mackerel is fatty from around October through winter.<\/p>\n

The largest Spanish mackerels grow to over 1 meter in length, and are more fatty than spring Spanish mackerels.<\/p>\n<\/p>\n

The \"Awaji Island Ura-Season Spanish Mackerel Yuzu Sukiyaki Nabe Course,\" a course meal using such \"Ura-Season Spanish Mackerel\" from Awaji Island, started yesterday.<\/p>\n

\"\"<\/p>\n

The fresh, tender, melt-in-your-mouth fatty Spanish mackerel is served in a sweet and spicy yuzu-scented broth! You can also enjoy the mildly back-season Spanish Mackerel with beaten egg, if you like.<\/p>\n

\"\"<\/p>\n

Please enjoy the \"Awaji Island's Back Season Spanish Mackerel Yuzu Sukiyaki Hot Pot Course,\" which concludes with \"Spanish Mackerel Chahan,\" a local dish of Awaji Island, topped with rice topped with pickled Spanish Mackerel and dashi broth.<\/p>\n

\"\"<\/p>\n

The entire staff looks forward to welcoming you.<\/p>","protected":false},"excerpt":{"rendered":"

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