{"id":2836,"date":"2020-03-01T17:49:26","date_gmt":"2020-03-01T08:49:26","guid":{"rendered":"http:\/\/rest.uzunokuni.com\/?p=2836"},"modified":"2020-03-01T17:49:28","modified_gmt":"2020-03-01T08:49:28","slug":"%e6%98%a5%e3%82%92%e5%bd%a9%e3%82%8b%e3%82%b3%e3%83%a9%e3%83%9c%e9%8d%8b%e2%9d%81","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/2836\/","title":{"rendered":"Collaboration pot\u2741 for spring"},"content":{"rendered":"

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

Today, we will start selling from tomorrow.<\/p>\n\n\n\n

Awaji Island cherry salmon and cherry sea bream in a lemon hot pot course<\/p>\n\n\n\n

(*^^*)<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Sakura trout\" and \"Sakura sea bream\" herald the spring on Awaji Island,<\/p>\n\n\n\n

We use Awaji Island lemons in our lemon hot pot, which looks refreshing!<\/p>\n\n\n\n

<\/p>\n\n\n\n

First, you will be asked to put about two-thirds of the island lemon and onion slices in the pot.<\/p>\n\n\n\n

When the soup stock comes to a boil, shabushabu-shabu is served for the cherry salmon and the cherry sea bream, respectively,<\/p>\n\n\n\n

Serve with onions.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Finally, the remaining onions and somen noodles made from Awaji Island wheat are thrown in, and the dish is finished off with nyumen!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

The moderate fatty flavor of the cherry salmon and the light and elegant flavor of the cherry sea bream.<\/p>\n\n\n\n

The fresh aroma and acidity of the island lemon brings together the flavors to create an addictive taste!<\/p>\n\n\n\n

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

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