{"id":8874,"date":"2025-01-02T10:19:34","date_gmt":"2025-01-02T01:19:34","guid":{"rendered":"https:\/\/rest.uzunokuni.com\/?p=8874"},"modified":"2025-01-02T10:26:49","modified_gmt":"2025-01-02T01:26:49","slug":"%e3%80%90%e4%ba%ba%e7%94%9f%e5%88%9d%e7%99%bd%e5%ad%90ok%e3%80%91%e3%80%8c%e6%b7%a1%e8%b7%af%e5%b3%b63%e5%b9%b4%e3%81%a8%e3%82%89%e3%81%b5%e3%81%90%e5%86%ac%e3%81%ae%e7%99%bd%e5%ad%90%e7%a5%ad","status":"publish","type":"post","link":"https:\/\/rest.uzunokuni.com\/en\/topics\/8874\/","title":{"rendered":"Awaji Island 3-year Torafugu Winter Milt Festival\" is underway until mid-March 2025."},"content":{"rendered":"

Creamy and tender! Jewel of the Sea\" Fair!<\/h2>\n\n\n\n
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Uzuno-Oka Restaurant will be open from December 25, 2024 (Wed.) to mid-March, 2025 (Wed.).Awaji Island Three-Year-Tora Fugu Winter Milt Festival<\/span><\/strong>We are holding the \"Awaji Island 3-Year-Tora Fugu Milt\" event! We will introduce a wide variety of our original menu using \"Awaji Island 3-year torafugu milt,\" a rare and top quality product!<\/p>\n\n\n\n

Rare and top quality milt<\/h2>\n\n\n\n
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Awajishima 3-year torafugu milt<\/strong>
Generally, farmed pufferfish is shipped after its second year, but \"Awajishima 3-year torafugu\" is raised for one year longer. The milt of such torafugu is called \"the jewel of the sea,\" and grows in size and stores nutrients during the spawning season from January to March. Compared to the milt of other fish, the milt of torafugu is very precious and of the highest quality. Torafugu milt during the winter season is considered the creamiest, richest and tastiest. It is also highly nutritious and rich in vitamins such as B12, D and E.<\/p>\n\n\n\n

At our storeThis season, we have prepared a menu for customers who have never tried torafugu milt before! We have also prepared a menu that can be enjoyed by those customers who have never had torafugu albacore before!<\/strong><\/span><\/p>\n\n\n\n

For those who want to enjoy plenty! Milt Yudofu!<\/h2>\n\n\n\n
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3-year torafugu (puffer fish) milt boiled tofu 5,500 yen (tax included)<\/strong>
Three-year torafugu milt is dipped in special milt broth like yudofu and served with sansho (Japanese pepper) ponzu (citrus juice).<\/p>\n\n\n\n

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You can enjoy the texture more when served with tofu made on Awaji Island.<\/p>\n\n\n\n

For those who are new to albacore, we recommend the Miso-yaki (grilled with miso)!<\/h2>\n\n\n\n
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Grilled 3-year torafugu milt with miso 3,740 yen (tax included)<\/strong>
Milt marinated in a special miso paste and grilled. With the savory aroma of miso, even those who do not like milt can enjoy this grilled dish. It is recommended as an accompaniment to rice or as a snack!<\/p>\n\n\n\n

This is the ultimate in consistency! Milt Nigiri!<\/h2>\n\n\n\n
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3-year torafugu milt nigiri 3,080 yen (tax included)<\/strong>
Nigirizushi with red rice topped with a large portion of grilled albacore. Please enjoy the crispy red rice with the rich milt.<\/p>\n\n\n\n

New and Retro! Milt Oden!<\/h2>\n\n\n\n
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Oden with 3-year torafugu milt 3,740 yen (tax included)<\/strong>
Oden with milt cooked in a sweet broth in the style of Kansai oden (Kanto takiaki). Please enjoy the softening milt with the softening daikon radish!<\/p>\n\n\n\n

This is a classic! Grilled albacore!<\/h2>\n\n\n\n
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3-year torafugu grilled milt 3,300 yen (tax included)<\/strong>
Three-year torafugu milt with a rich and creamy flavor is grilled and served lightly with salt and sudachi or ponzu (Japanese citrus juice).<\/p>\n\n\n\n

Mild milt potage!<\/h2>\n\n\n\n
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Surimi of 3-year torafugu (pufferfish) milt surimi 1,430 yen (tax included)<\/strong>
Only milt from 3-year torafugu (blowfish) is used in this surinagashi. The rich milt paste is combined with soy milk to create a mild and creamy Japanese-style milt potage.<\/p>\n\n\n\n

A sigh of relief, albacore wine!<\/h2>\n\n\n\n
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3-year torafugu milt sake 1,100 yen (tax included)<\/strong>
A bit unusual: a creamy Japanese cocktail made with fugu milt, which is in season now, and sake.
A sake that can be enjoyed only now, mixed with grated white cod roe and hot sake.<\/p>\n\n\n\n

Fluffy, soft, and deep-fried albacore!<\/h2>\n\n\n\n
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3-year torafugu deep-fried milt 3,520 yen (tax included)<\/strong>
Rich milt tempura in a deep-fried tofu style. Please enjoy the soft and fluffy milt while mixing with the dashi broth.<\/p>\n\n\n\n

The sweetness of onion spreads to the palate along with the milt! Milt steamed with sake!<\/h2>\n\n\n\n
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Steamed 3-year torafugu milt with sake 3,850 yen (tax included)<\/strong>
Awajishima onions, fugu meat, and albacore are scattered generously over sake steamed rice.<\/p>\n\n\n\n

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Awaji Island's luxurious ingredients served with a refreshing ponzu sauce! This sake-steamed dish is full of satisfaction!<\/p>\n\n\n\n

Finally.<\/h2>\n\n\n\n
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In addition to the \"Awaji Island 3-year Torafugu Winter Milt Festival,\" Uuzu no Oka Restaurant with a spectacular view offers a menu of more than 80 dishes!<\/p>\n\n\n\n


Also in season nowAwaji Island 3-year torafugu menu is available without reservations and is all exclusive to our restaurant.<\/span><\/strong><\/p>\n\n\n\n


The entire staff looks forward to serving you!<\/p>\n\n\n\n


INSTAGRAM:@zekkei_restaurant_uzunooka<\/a><\/p>\n\n\n\n


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

Creamy and tender! Jewel of the Sea\" Fair to be held! Uuzu no Oka Restaurant is holding the \"Awajishima 3-year Torafugu Winter Milt Festival\" from December 25, 2024 (Wed) to mid-March, 2025! Awajishima 3-year torafugu\", a rare and top quality product, is [...]...<\/p>","protected":false},"author":1,"featured_media":8875,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[392,1,33],"tags":[],"class_list":["post-8874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sns","category-topics","category-torafugu"],"acf":[],"_links":{"self":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/8874","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=8874"}],"version-history":[{"count":23,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/8874\/revisions"}],"predecessor-version":[{"id":8917,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/8874\/revisions\/8917"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/8875"}],"wp:attachment":[{"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=8874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=8874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rest.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=8874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}