{"id":3171,"date":"2020-09-26T09:08:45","date_gmt":"2020-09-26T00:08:45","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=3171"},"modified":"2020-09-26T09:18:59","modified_gmt":"2020-09-26T00:18:59","slug":"%e8%a3%8f%e6%97%ac%e3%82%b5%e3%83%af%e3%83%a9x%e3%81%aa%e3%81%94%e3%82%8a%e9%b1%a7%ef%bc%81","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/3171\/","title":{"rendered":"Back-season Spanish mackerel &amp; Nagori hamo (hamo conger)!"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Thank you very much for visiting Uzu no Oka Restaurant with a spectacular view.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sales will begin today!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yuzu-sukiyaki (hot pot) course of back-season Spanish mackerel and Nagori hamo (Japanese conger eel) in Awaji Island.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I would like to introduce you to the following<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"415\" src=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/09\/DSC09920.jpg\" alt=\"\" class=\"wp-image-3172\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/09\/DSC09920.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2020\/09\/DSC09920-300x195.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The back-season Spanish mackerel, which has lost weight in the summer but has regained its fat and has a mouth-watering texture like medium fatty tuna.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The spawning is over and the fish are storing up nutrients in preparation for hibernation,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nagori hamo (hamo conger) is a hamo that has a lot of fat and a rich flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can taste both of them at the same time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The \"Yuzu-sukiyaki Hamo Nabe Course\" is a dish featuring back-season Spanish mackerel and hamo (Japanese conger eel) in Awaji Island!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">First, put the vegetables in a pot,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the broth comes to a boil, add the Spanish mackerel and hamo meat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve dipped in beaten egg.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We recommend that the Spanish mackerel be slightly rare and the hamo not overcooked too much!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dish is finished off with hamo somen with Awaji Island somen noodles!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(We also recommend pouring a beaten egg over the top to make it more like a Yanagawa-style dish.)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We also have seared Spanish mackerel, 3 kinds of tempura, and pike conger eel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Please enjoy the food (^^)<\/p>","protected":false},"excerpt":{"rendered":"<p>\u3044\u3064\u3082\u7d76\u666f\u30ec\u30b9\u30c8\u30e9\u30f3\u3046\u305a\u306e\u4e18\u3092\u3054\u5229\u7528\u3044\u305f\u3060\u304d\u8aa0\u306b\u3042\u308a\u304c\u3068\u3046\u3054\u3056\u3044\u307e\u3059\u3002 \u672c\u65e5\u3088\u308a\u8ca9\u58f2\u3092\u958b\u59cb\u3044\u305f\u3057\u307e\u3059 \u300e\u3000\u6de1\u8def\u5cf6\u306e\u88cf\u65ec\u30b5\u30ef\u30e9\u3068\u306a\u3054\u308a\u9c67\u306e\u67da\u5b50\u3059\u304d\u934b\u30b3\u30fc\u30b9\u3000\u300f \u3092\u7d39\u4ecb\u3057\u307e\u3059(^^\u266a \u590f\u306b\u75e9\u305b\u305f\u8eab\u306b\u8102\u304c\u623b\u308a\u4e2d\u30c8\u30ed\u306e\u3088\u3046\u306a\u53e3\u3069 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3172,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[1,24,96],"tags":[],"class_list":["post-3171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-topics","category-sawara","category-hamo"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/3171","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/comments?post=3171"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/3171\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/3172"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=3171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=3171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=3171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}