{"id":1498,"date":"2017-05-24T13:14:02","date_gmt":"2017-05-24T04:14:02","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2017\/05\/topics-24131402.html"},"modified":"2017-05-24T13:14:02","modified_gmt":"2017-05-24T04:14:02","slug":"nhk","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1498\/","title":{"rendered":"Awajishima Pork Nobocurry Nudo\" was introduced on NHK's Asaichi \"Pika Pika \u2606 Japan\" corner!"},"content":{"rendered":"<p>Awajishima Pork Nobocurry Nudo\" was introduced on NHK's Asaichi \"Pika Pika \u2606 Japan\" corner!<\/p>\n<p>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-01.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-02.jpg\" \/><br \/>\nThis week we report from Awaji Island!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-18.jpg\" \/><br \/>\nHere is today's shiny!<br \/>\nAwaji Island Eggs!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-17.jpg\" \/><br \/>\nThe characteristic of these eggs is that they have a hard shell! So they are very fresh.<br \/>\nIt is characterized by its dark color and elasticity.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-03.jpg\" \/><br \/>\nThis is Mr. Kitasaka, owner of this poultry farm.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-04.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-19.jpg\" \/><br \/>\nYou see the tractor running under this.<br \/>\nWhat the hell do you think this is doing?<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-20.jpg\" \/><br \/>\nWe're keeping bacteria in sawdust under here, and we're composting the chicken manure that falls down.<br \/>\nIf you stir it that way, there is no increase in chicken manure and no smell.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-05.jpg\" \/><br \/>\nThis fertilizer is also used in the fields of Awaji Island<br \/>Our specialty products, onions and oranges, are also grown using this fertilizer.<br \/>\nHere we introduce an exquisite gourmet dish that is a collaboration of its specialties and eggs!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-06.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-07.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-08.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-09.jpg\" \/><br \/>\nAwajishima Pork, a specialty of the island<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-10.jpg\" \/><br \/>\nStew with konnyaku in a sweet and spicy sauce.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-12.jpg\" \/><br \/>\nIt is inspired by a local dish of Hyogo Prefecture called bokkake.<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-13.jpg\" \/><br \/>\nThe surface is made of Awajishima Nudo, which is characterized by its chewy texture!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-14.jpg\" \/><br \/>\nPour a generous amount of the bokkake and spiced curry over the top!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-15.jpg\" \/><br \/>\nFinished with a semi-cooked Awajishima egg!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" style=\"\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-05-22-16.jpg\" \/><br \/>\nThe flavor of the meat, the richness of the egg, and the spice of the curry are in perfect harmony!<\/p>\n<p>To the program staff<br \/>\nThank you very much for introducing us on this wonderful program!<\/p>","protected":false},"excerpt":{"rendered":"<p>Awajishima Pork Nobocurry Nudo\" was introduced on NHK's Asaichi \"Pika Pika \u2606 Japan\" corner!<\/p>","protected":false},"author":1,"featured_media":1499,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[146],"tags":[332,333,328,334],"class_list":["post-1498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media","tag-nhk","tag-333","tag-328","tag-334"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/comments?post=1498"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1498\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1499"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}