{"id":4617,"date":"2023-07-17T10:51:23","date_gmt":"2023-07-17T01:51:23","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=4617"},"modified":"2023-07-17T10:53:24","modified_gmt":"2023-07-17T01:53:24","slug":"%e3%80%90%e6%96%b0%e3%83%a1%e3%83%8b%e3%83%a5%e3%83%bc%e7%b4%b9%e4%bb%8b%e3%80%91%e3%81%bb%e3%81%a8%e3%82%93%e3%81%a9%e5%b8%82%e5%a0%b4%e3%81%ab%e3%81%a7%e3%81%be%e3%82%8f%e3%82%89%e3%81%aa%e3%81%84","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/4617\/","title":{"rendered":"New Menu\u3011Thick Battera Sushi made with Numashima Golden Horse Mackerel Thick Battera Sushi made with Numajima Golden Horse Mackerel!"},"content":{"rendered":"

In this issue, we will introduce a menu using the rare and valuable Numajima golden horse mackerel!<\/p>\n\n\n\n

What is Numashima golden horse mackerel!<\/h2>\n\n\n\n
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The golden horse mackerel season is from May to August. During this period, there are many migrating horse mackerels on Numajima and many good natural reefs, so they are able to stay on the reefs and rocks and store plenty of nutrition and fat. Unlike the migratory horse mackerels, the golden horse mackerels with plenty of nutrients and fat are more delicious than regular horse mackerels.It is rare because it is rarely found in the market, and is treated in the Toyosu market as a high-end fish.<\/strong><\/p>\n\n\n\n

Numashima Golden Horse Mackerel Thick Battera Sushi<\/strong><\/h2>\n\n\n\n
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Such rare and popular Awaji Island brand horse mackerel, \"golden horse mackerel,\" is combined with vinegared rice to create a thick battera sushi.<\/p>\n\n\n\n

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The horse mackerel caught around Nushima, a small island about 4 km offshore from Awaji Island, is commonly known as \"kiaji,\" and is characterized by its firm flesh and strong taste. Golden horse mackerels, which are highly prized for their rarity, have an even stronger flavor and sweetness after being laid to rest, making them an excellent match for sushi rice.<\/p>\n\n\n\n

BATTERA Sushi with our special accompaniments!<\/h2>\n\n\n\n

Setouchi Iriko fish soup<\/strong><\/p>\n\n\n\n

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The soup is made from broth made from dried anchovies from the Seto Inland Sea, which the general manager of Matsuyoshi Shoten has connoissered. Because it is dried fresh, the flavor is locked in.<\/p>\n\n\n\n

Tempura of leg red shrimp<\/strong><\/p>\n\n\n\n

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A whole natural leg red shrimp caught in the seas around Awaji Island is tempura-ed. The rich sweetness of the shrimp fills your mouth as you bite into the firm meat, which is only possible with natural products.<\/p>\n\n\n\n

Finally.<\/strong><\/h2>\n\n\n\n
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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 welcoming you again during the summer vacation!<\/p>\n\n\n\n

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

This time, we would like to introduce a menu using the rare and precious Numashima golden horse mackerel! What is Numashima golden horse mackerel? The golden horse mackerel season is from May to August. During that time of the year, Numajima has many good natural reefs with a lot of migrating horse mackerels, and since there is an abundance of bait, they stay on the reefs and rocky shores and are plentiful [...].<\/p>","protected":false},"author":1,"featured_media":4620,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[392,1,32,8],"tags":[],"class_list":["post-4617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sns","category-topics","category-ippin","category-gyokai"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/4617","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=4617"}],"version-history":[{"count":0,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/4617\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/4620"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=4617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=4617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=4617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}