{"id":163708,"date":"2025-06-13T15:01:24","date_gmt":"2025-06-13T06:01:24","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e6%89%8b%e6%89%93%e3%81%a1%e3%81%9d%e3%81%b0%e5%87%a6-%e6%89%93%e5%90%b9%e5%ba%b5%e8%b5%a4%e7%93%a6%e5%85%ab%e5%8f%b7%e9%a4%a8\/"},"modified":"2025-06-13T15:01:24","modified_gmt":"2025-06-13T06:01:24","slug":"%e6%89%8b%e6%89%93%e3%81%a1%e3%81%9d%e3%81%b0%e5%87%a6-%e6%89%93%e5%90%b9%e5%ba%b5%e8%b5%a4%e7%93%a6%e5%85%ab%e5%8f%b7%e9%a4%a8","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/163708\/","title":{"rendered":"Obuki-an (Akawara No. 8)"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80032830_46623.jpg\"\/><\/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 hand-made soba shop on the second floor of the Akafara-eight building. Soba noodles, which are mainly made from buckwheat flour from Tottori Prefecture and are hand-picked every day, have a high scent and a good throat. The symbol of Kurayoshi's Uchifuki [Utsubuki] Tenjo Soba 750 yen, named after the legend of the heavenly woman, is a cold soba that looks like the radish-goshi in the clouds and the Nishiito-Tamago in the Hagoromo. A popular dish that is eaten with thick tsuyu taken from katsuo-bashi, kelp, locally grown dried shiitake, etc. Benten soba 850 yen, which uses local tororo from autumn to spring, boasts the use of this wasabi.<\/p>","protected":false},"author":9,"featured_media":77483,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-163708","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\/163708","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\/163708\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/77483"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=163708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=163708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=163708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}