{"id":5765,"date":"2019-11-13T11:53:15","date_gmt":"2019-11-13T02:53:15","guid":{"rendered":"http:\/\/eki.uzunokuni.com\/etc\/?p=5765"},"modified":"2019-11-13T11:53:16","modified_gmt":"2019-11-13T02:53:16","slug":"3%e5%b9%b4%e3%81%a8%e3%82%89%e3%81%b5%e3%81%90%e5%a7%8b%e3%82%81%e3%81%be%e3%81%97%e3%81%9f%ef%bc%81%ef%bc%81","status":"publish","type":"post","link":"https:\/\/awajishimaburger.uzunokuni.com\/en\/topics\/5765\/","title":{"rendered":"We have started 3-year Torafugu!"},"content":{"rendered":"

Thank you for visiting Awajishima Burger Awajishima Onion Kitchen. I am Enomoto, general manager!<\/p>\n\n\n\n

Speaking of seasonal fish on Awaji Island in the coming season! <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Awajishima 3-year torafugu! The 3-year torafugu, carefully nurtured for 3 years in the violent currents of the Naruto Straits, has a taste as good as that of wild caught fish (^o^). <\/p>\n\n\n\n

We have already introduced a variety of dishes as a course or an a la carte at our restaurant, and now we have made a burger to make it easy for you to enjoy 3-year torafugu at the Onion Kitchen! Fresh fugu fillet, which can be eaten raw as it is, is luxuriously cut into a cutlet and served with a light ponzu sauce with dashi broth! Topped with scallions and grated maple leaf for a subtle accent! <\/p>\n\n\n\n

How about a slightly different 3-year torafugu dish as a memory of your trip?<\/p>\n\n\n\n

We look forward to serving you.<\/p>","protected":false},"excerpt":{"rendered":"

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