{"id":4415,"date":"2023-04-08T14:30:27","date_gmt":"2023-04-08T05:30:27","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=4415"},"modified":"2023-04-08T14:30:31","modified_gmt":"2023-04-08T05:30:31","slug":"%e3%80%90%e3%83%a1%e3%83%8b%e3%83%a5%e3%83%bc%e7%b4%b9%e4%bb%8b%e3%80%91%e6%a1%9c%e3%81%ae%e9%96%8b%e8%8a%b1%e3%81%a8%e5%85%b1%e3%81%ab%e3%81%8a%e3%81%84%e3%81%97%e3%81%8f%e3%81%aa%e3%82%8b%e3%80%8c","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/4415\/","title":{"rendered":"The \"Sakura Mas\" menu, which becomes more delicious as the cherry blossoms bloom, will be available again this year!"},"content":{"rendered":"

This year, too, we have introduced a menu featuring cherry salmon, a seasonal fish that colors the spring on Awaji Island, along with Awaji Island cherry salmon!<\/p>\n\n\n\n

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What is Awaji Island cherry salmon, a fantastic seasonal fish that makes you feel the spring...<\/h2>\n\n\n\n
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Cherry salmon are landlocked salmon that have silvered, descended from the river to the sea, grown up in the sea, and return to the river where they were born in the spring.Nowadays, natural products are so rare that they are called a mirage.<\/strong>The taste is fatty yet light, and it is a gourmet food that is said to be the most delicious among salmon and trout species! The farmers use a variety of feed and move the fish tanks according to the growth conditions to cultivate the fish in conditions close to nature and produce high quality salmon and trout.Awaji Island cherry salmon<\/strong>can be enjoyed every year!<\/p>\n\n\n\n

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Spring only! Awaji Island cherry salmon hot pot menu at a restaurant with a spectacular view!<\/h2>\n\n\n\n
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A nabe course using Awaji Island cherry salmon and Awaji Island cherry sea bream, which herald spring on Awaji Island. We will offer three types of nabe courses: the island lemon nabe course using Awaji Island lemons, the ginjo sake lees nabe course combining rare ginjo sake lees from the famous Awaji Island sake \"Miyako-bijin Shuzo\" and Taisho Shoten's white miso, and the nabe course in collaboration with Uzu no Oka's specialty, uni shabu. The collaboration nabe of seasonal fish that bring out the colors of spring. We hope you will enjoy it.<\/p>\n\n\n\n

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Awaji Island cherry salmon and cherry sea bream in island lemon hot pot course: 3,850 yen<\/strong><\/p>\n\n\n\n

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Awaji Island cherry salmon and sakura sea bream in a one-pot dish of ginjo sake lees soup 4,180 yen<\/strong><\/p>\n\n\n\n

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Awaji Island cherry salmon and sea bream sea urchin shabu course: 6,930 yen<\/strong><\/p>\n\n\n\n

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Awaji Island cherry salmon one dish menu!<\/h2>\n\n\n\n
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Awaji Island cherry salmon and island cheese o-tama doria (1,760 yen tax included)<\/strong>
Onions sauteed in butter, rice, and salmon dipped in homemade fish miso are arranged on a plate and baked with a generous amount of island cheese sprinkled over the top. The mitsuba and nori accents give this doria a Japanese flavor.<\/p>\n\n\n\n

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Awaji Island cherry salmon sashimi - raw and seared - 1,540 yen tax included<\/strong>
Sashimi is a delicious, light, and delicious salmon that is full of fat. You can taste the fatty flavor of the raw belly, and the delicious flavor and aroma of the seared belly.<\/p>\n\n\n\n

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Awaji Island cherry salmon seared nigirizushi 1,430 yen including tax<\/strong>
By searing the skin of the salmon, the aroma is very appetizing. This sushi is made with Uzu-no-oka's red rice and seared with the skin of the salmon.<\/p>\n\n\n\n

Finally.<\/strong><\/h2>\n\n\n\n

At Uzuno-no-oka Restaurant with a spectacular view, our staff will continue to create humorous and delicious menus using Awaji Island ingredients. We look forward to serving you!<\/p>\n\n\n\n

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

This year, too, we have introduced a menu featuring \"Sakura-masu,\" a seasonal fish that colors the spring on Awaji Island, along with Awaji Island Sakura-masu! What is \"Awajishima Sakura-masu\", a fantastic seasonal fish that makes you feel the spring? Sakura trout is a landlocked salmon that silvers up, goes down from the river to the sea, and grows up in the sea [...].<\/p>","protected":false},"author":1,"featured_media":4418,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[392,1],"tags":[],"class_list":["post-4415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sns","category-topics"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/4415","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=4415"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/4415\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/4418"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=4415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=4415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=4415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}