{"id":1558,"date":"2017-12-07T16:02:10","date_gmt":"2017-12-07T07:02:10","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/rest\/archives\/2017\/12\/topics-07160210.html"},"modified":"2017-12-10T10:34:21","modified_gmt":"2017-12-10T01:34:21","slug":"abc_abc","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1558\/","title":{"rendered":"ABC Asahi Broadcasting Corporation (ABC) introduced \"Awaji Island Sea bream noodle\" at Uuzu no Oka, a restaurant with a spectacular view, in the corner of \"Good morning call ABC \"Okitoku\"!"},"content":{"rendered":"<p>ABC Asahi Broadcasting Corporation (ABC) introduced \"Awaji Island Sea bream noodle\" at Uuzu no Oka, a restaurant with a spectacular view, in the corner of \"Good morning call ABC \"Okitoku\"!<\/p>\n<p><img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-01.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-02.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-03.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-04.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-05.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-06.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-07.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-08.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-09.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-10.jpg\" \/><br \/>\nAwajishima Nudoru is an original noodle made using a method that has been handed down from generation to generation on Awaji Island.<br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-11.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-12.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-13.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-14.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-15.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-16.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-17.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-18.jpg\" \/><br \/>\nWe use sea bream caught in the waters around Awaji Island, which is in season now.<br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-19.jpg\" \/><br \/>\nAwajishima Tai Tai Noodle is like a bowl of warm somen or nyumen noodles.<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-20.jpg\" \/><br \/>\nDelicious!<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-21.jpg\" \/><br \/>\nIt feels like something between oudon and somen!<br \/>\nSmooth and moderately chewy!<br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-22.jpg\" \/><br \/>\n<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-23.jpg\" \/><br \/>\nThe extract of sea bream and the sweetness of onions are perfect!<br \/>\n<img decoding=\"async\" width=\"\" height=\"\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/rest.uzunokuni.com\/images\/blog_photo\/post-2017-12-05-24.jpg\" \/><\/p>\n<p>\nTo the program staff<br \/>\nThank you very much for introducing us on this wonderful program!<\/p>","protected":false},"excerpt":{"rendered":"<p>ABC Asahi Broadcasting | The \u201cAwaji Island Sea Bream Noodles\u201d from the scenic restaurant Uzu no Oka were featured on the \u201cOki-Toku\u201d segment of the \u201cGood Morning Call ABC\u201d show! Awaji Island Noodles are made with original noodles crafted using a traditional method passed down for generations on Awaji Island. The ingredients used are currently in season [\u2026]<\/p>","protected":false},"author":1,"featured_media":1570,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[146],"tags":[382,328,296,295],"class_list":["post-1558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media","tag-abc","tag-328","tag-296","tag-295"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1558","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=1558"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/1558\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/1570"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=1558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=1558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=1558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}