{"id":4880,"date":"2016-09-10T12:01:52","date_gmt":"2016-09-10T03:01:52","guid":{"rendered":"http:\/\/uzunokuni.sakura.ne.jp\/eki\/etc\/archives\/2016\/09\/blog-10120152.html"},"modified":"2016-09-10T12:01:52","modified_gmt":"2016-09-10T03:01:52","slug":"post_118","status":"publish","type":"post","link":"https:\/\/awajishimaburger.uzunokuni.com\/en\/topics\/4880\/","title":{"rendered":"Uzu no Oka Store] The Uzu no Oka Store offers a juicy and mildly sweet limited edition burger!"},"content":{"rendered":"<p>Nice to meet you!<\/p>\n<p>Awajishima Burger Awajishima Onion Kitchen Uzuno-Oka Store Staff Kimura m(_ _)m<\/p>\n<\/p>\n<p>From now on, we will tell you about such things and such things at the Uzu-no-Oka store.<\/p>\n<p>I look forward to working with you.<\/p>\n<p>Now...one of the \"things\" that can only be found at the Uzu-no-Oka restaurant is a \"limited edition burger.<br \/>One of them is \uff3cAwajishima onion-filled thick-sliced charcuterie burger\uff3c.<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/etc\/images\/blog_photo\/20160910-4.jpg\" width=\"\" height=\"\" \/><\/p>\n<p>No, no, no, this is just like what the customers are eating. Let's see what the staff can do behind the scenes...<\/p>\n<p>Yes, I know! I know! Hooyah!<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/etc\/images\/blog_photo\/20160910-1.jpg\" width=\"\" height=\"\" \/><\/p>\n<\/p>\n<p>The sauce on top is homemade egg sauce.<br \/>Kimura can live for three days with egg sauce and bread! Kimura loves egg sauce so much that he can live for three days on bread and egg sauce. \u2764\ufe0f It has a spicy flavor with a little bit of Tabasco.<\/p>\n<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/etc\/images\/blog_photo\/20160910-2.jpg\" width=\"\" height=\"\" \/><\/p>\n<p>And! The main \uff3ccharcuterie\uff3c\" will be placed on top!<br \/>Chashu pork that has been simmered for a whole day is coated with batter and deep fried... and then the cross section is lightly fried...<br \/>Doesn't it look delicious? But not yet!<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/etc\/images\/blog_photo\/20160910-3.jpg\" width=\"\" height=\"\" \/><\/p>\n<p>Finish it off by turning the chashu sauce around and putting a cap (the staff calls the top of the bun a cap) on top! (The staff calls the top of the bun a hat) and it's done!<\/p>\n<p>Come on! You've got a craving for it! Enjoy the taste of the Uzu-no-Oka store's exclusive flavor.<\/p>\n<\/p>\n<p><img decoding=\"async\" class=\"img-responsive\" alt=\"\" src=\"http:\/\/eki.uzunokuni.com\/etc\/images\/blog_photo\/20160910-5.jpg\" width=\"\" height=\"\" \/><\/p>\n<div class=\"menu-line clearfix\">\n<div class=\"menu-ex\">\n<div class=\"clearfix\">\n<p class=\"price\">Char Katsu Burger with plenty of Awajishima onions 800 yen<\/p>\n<\/div>\n<p class=\"ex\">Limited to 10 per day!<br \/>Awaji Island Pork is a three-way crossbred pork raised spontaneously in the great nature that Awaji Island has to offer.<br \/>The meaty charcuterie is made by marinating 120 grams of pork belly in a homemade special sauce, slowly simmering it, and then crispily frying it in fine breadcrumbs. The thick charcuterie is sandwiched with Awajishima onions and lettuce on a sesame bun! Kitasaka egg, a pure domestic chicken egg picked in the morning, and Awajishima onion pickles in a special sauce with a hint of sourness enhance the juicy texture of the Awajishima pork and the moderate sweetness of the fatty meat.<\/p>\n<p>Awaji Island pork tenderloin pork cutlet with all its flavor packed into a crispy, juicy cutlet!<\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u521d\u3081\u307e\u3057\u3066\uff01 \u3042\u308f\u3058\u5cf6\u30d0\u30fc\u30ac\u30fc \u6de1\u8def\u5cf6\u30aa\u30cb\u30aa\u30f3\u30ad\u30c3\u30c1\u30f3 \u3046\u305a\u306e\u4e18\u5e97\u30b9\u30bf\u30c3\u30d5\u306e\u6728\u6751\u3067\u3059m(_ _)m \u3053\u308c\u304b\u3089\u3001\u3046\u305a\u306e\u4e18\u5e97\u306e\u3042\u3093\u306a\u30b3\u30c8\u3084\u3053\u3093\u306a\u30b3\u30c8&#8230;\u8272\u3005\u304a\u4f1d\u3048\u3057\u3066\u53c2\u308a\u307e\u3059\u3002 \u3088\u308d\u3057\u304f\u304a\u9858\u3044\u3057\u307e\u3063\u3059\u2606 \u3055\u3066\u3055\u3066&#038; [&hellip;]<\/p>","protected":false},"author":1,"featured_media":4881,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","footnotes":""},"categories":[1,4],"tags":[],"class_list":["post-4880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-new"],"acf":[],"_links":{"self":[{"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/4880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/comments?post=4880"}],"version-history":[{"count":0,"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/posts\/4880\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/media\/4881"}],"wp:attachment":[{"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/media?parent=4880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/categories?post=4880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/awajishimaburger.uzunokuni.com\/en\/wp-json\/wp\/v2\/tags?post=4880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}