{"id":154833,"date":"2025-06-06T14:57:06","date_gmt":"2025-06-06T05:57:06","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e5%a4%a7%e5%86%85%e5%ae%bf%e4%b8%89%e6%be%a4%e5%b1%8b\/"},"modified":"2025-06-06T14:57:06","modified_gmt":"2025-06-06T05:57:06","slug":"%e5%a4%a7%e5%86%85%e5%ae%bf%e4%b8%89%e6%be%a4%e5%b1%8b","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/154833\/","title":{"rendered":"Ouchi-juku Misawaya"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80005543_7365.jpg\"\/><br \/>Long leek is attached to the buckwheat served in the Takato buckwheat bowl<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80005543_71936.jpg\"\/><br \/>Tochi Mochi<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80005543_71937.jpg\"\/><br \/>Hyakuhime Yukinaka The original sake of Kumon, stored for 100 days in the snow<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80005543_134313.jpg\"\/><br \/>Sorbet of immortal persimmon<\/p>\n<p class=\"has-small-font-size\">The information provided reflects the details available at the time of the survey.<br \/>Please note that facility details may change due to the facility\u2019s circumstances, so please check for the latest information before visiting.\nThis content has been translated using machine translation.<\/p>\n<p class=\"has-small-font-size\">Information provided by: JTB Publishing<\/p>\n<p class=\"has-small-font-size\">This content uses automatic translation services. Automatic translations may not always be accurate.<br \/>Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>A soba place that makes use of the thatched-roofed house of Ouchi-juku as it is. Takato [Takatoo] soba 1320 yen, which is made of hand-made soba made with ground flour and is eaten using long onion as a piece of chopstick, is popular. Water soba is 1430 yen for underground water pumped from the deep well in the courtyard, which is made into RO water (pure water) by a reverse osmosis membrane method, and the soba hit with the water is eaten with grated juice. There are also river fish dishes such as Kozuyu 440 yen, which is one of the traditional dishes of Aizu using dried shell columns, and char and ayu.<\/p>","protected":false},"author":9,"featured_media":44310,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-154833","travelpost","type-travelpost","status-publish","has-post-thumbnail","hentry","category-food"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/154833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/travelpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/9"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/154833\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/44310"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=154833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=154833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=154833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}