{"id":1884,"date":"2018-06-28T19:33:00","date_gmt":"2018-06-28T10:33:00","guid":{"rendered":"http:\/\/rest.uzunokuni.com\/?p=1884"},"modified":"2018-06-28T19:33:00","modified_gmt":"2018-06-28T10:33:00","slug":"%e3%81%93%e3%82%8c%e3%81%8b%e3%82%89%e3%81%8c%e3%81%95%e3%82%89%e3%81%ab%e6%97%ac%ef%bc%81%ef%bc%81","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/1884\/","title":{"rendered":"Even more in season from now on!"},"content":{"rendered":"

Today's dish is from the \"Awaji Island Hamo Shabu Course\",<\/p>\n

4,500 yen course!<\/p>\n

 <\/p>\n

First, in a broth full of hamo (conger eel) flavor,<\/p>\n

When the vegetables are added and the broth comes to a boil<\/p>\n

Awaji Island hamo (pike conger) shabu-shabu,<\/p>\n

Serve with dashi soy sauce or ume plum paste.<\/p>\n

 <\/p>\n

Hamo no soboro rice is served as it is,<\/p>\n

You can finish off the meal with \"Hamo Chazuke\" in the Uzu-no-oka style, which is served with hamo shabu dashi broth!<\/p>\n

 <\/p>\n

The 4,500 yen course is in addition to<\/p>\n

\"Hamo no osashimi\" (hamo sashimi)<\/p>\n

\"Hamo Katsu\" (hamo cutlet)<\/p>\n

You can enjoy the following! (^^)!<\/p>\n

 <\/p>\n

The hamo sashimi is a rare treat because it is made with fresh hamo (pike conger) directly from the fishing port.<\/p>\n

It is a staff favorite!<\/p>\n

The hamo cutlet is crispy on the outside and fluffy on the inside and served with grated ponzu (Japanese sauce made from grated ponzu citrus juice) for a refreshing taste!<\/p>\n

 <\/p>\n

We will be offering a \"Hamo Shabu Course\" featuring Awajishima hamo (pike conger), which will be in season from now on.<\/p>\n

Please try it at our restaurant.<\/p>\n

\"\"<\/p>","protected":false},"excerpt":{"rendered":"

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