{"id":3754,"date":"2021-09-30T18:06:24","date_gmt":"2021-09-30T09:06:24","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=3754"},"modified":"2021-09-30T18:06:26","modified_gmt":"2021-09-30T09:06:26","slug":"%e6%b7%a1%e8%b7%af%e5%b3%b6%e8%a3%8f%e6%97%ac%e3%82%b5%e3%83%af%e3%83%a9%e3%81%a8%e7%b4%85%e8%91%89%e9%af%9b%e3%81%a8%e3%81%aa%e3%81%94%e3%82%8a%e9%b1%a7%e3%81%ae%e3%81%86%e3%81%ab%e9%8d%8b%e3%82%b3","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/3754\/","title":{"rendered":"Awaji Island Back Season Spanish Mackerel, Red Snapper and Nagori Hamo Noodles in a Sea Urchin Hot Pot Course"},"content":{"rendered":"<p>Ura-shun Sawara x Nagori Hamo (conger eel) x Sea urchin hot pot course<br>Red sea bream and yuzu favorite hot pot course<br>Limited time 9\/29-10\/31!<br><br>One-pot course of sea urchin hot pot with back-season Spanish mackerel, red sea bream, and Nagori hamo (Japanese conger eel) from Awaji Island.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"377\" src=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05049.jpg\" alt=\"\" class=\"wp-image-3755\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05049.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05049-300x177.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p><br><br>When the sea urchin broth boils, the fish fillets are cut a little thicker.<br>\u3000Lightly shabu-shabu with sea bream, Spanish mackerel, and pike conger.<br>\u3000The slightly rarer the better, the more you will enjoy the texture.<br><br>The raw sea urchin is scooped out with a bamboo ladle, and then shabu-shabu is served with a little sea urchin broth.<br>\u3000Serve it on top of rice as a bowl of sea urchin.<br><br>Finally, add rice to the sea urchin broth and garnish with condiments, and finish with sea urchin porridge.<br><br><br>Yuzu sukiyaki hot pot course of back-season Spanish mackerel and red sea bream from Awaji Island.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"388\" src=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05040.jpg\" alt=\"\" class=\"wp-image-3757\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05040.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05040-300x182.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption><br><\/figcaption><\/figure>\n\n\n\n<p>Put onion in broth with yuzu and let it simmer for a minute.<br>\u3000Also include the meat of Spanish mackerel and sea bream.<br>\u3000(Spanish mackerel should be slightly rare and not overcooked to enjoy its texture.)<br>\u3000Serve dipped in beaten egg.<br><br>The broth is infused with the flavor of Spanish mackerel, sea bream, and onions.<br>\u3000Awaji Island somen noodles are added. with a light hamo somen.<br>\u3000Finish the dish by pouring the remaining beaten egg over the top, if you like.<br>\u3000It is also recommended to serve it with kaki-tama somen noodles.<br><br><br>Other menu items incorporating back-season Spanish mackerel are also available.<br><br>Fresh Spanish mackerel chahan<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04997.jpg\" alt=\"\" class=\"wp-image-3758\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04997.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04997-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05027.jpg\" alt=\"\" class=\"wp-image-3759\" width=\"580\" height=\"386\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05027.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC05027-300x200.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Seared Spanish mackerel and marinated onions.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04987.jpg\" alt=\"\" class=\"wp-image-3760\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04987.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04987-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Japanese Spanish mackerel sashimi.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04984.jpg\" alt=\"\" class=\"wp-image-3761\" srcset=\"https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04984.jpg 640w, https:\/\/rest.uzunokuni.com\/wp\/wp-content\/uploads\/2021\/09\/DSC04984-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p>Please come and try back-season Spanish mackerel for a limited time only!<br>Please come to Uzu no Oka, a restaurant with a spectacular view.<br><br>We look forward to serving you!<\/p>","protected":false},"excerpt":{"rendered":"<p>Ura-shun Spanish Mackerel x Nagori Hamo (Japanese conger eel) x Uni Nabe CourseMomiyo-dai (red leaf sea bream) x Yuzu (citron-flavored) Nabe CourseLimited time period: 9\/29 - 10\/31! The sea urchin nabe course with back-seasoned Spanish mackerel, hamo (Japanese conger eel) and Nagori hamo (Japanese conger eel) from Awaji Island.<\/p>","protected":false},"author":2,"featured_media":3755,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[1,24],"tags":[],"class_list":["post-3754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-topics","category-sawara"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/3754","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=3754"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/3754\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/3755"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=3754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=3754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=3754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}