{"id":164550,"date":"2025-06-14T00:11:03","date_gmt":"2025-06-13T15:11:03","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e6%a0%aa%e5%bc%8f%e4%bc%9a%e7%a4%be-%e9%ba%ba%e5%b7%a5%e6%88%bf-%e5%85%ad%e8%bb%8a\/"},"modified":"2025-06-14T00:11:03","modified_gmt":"2025-06-13T15:11:03","slug":"%e6%a0%aa%e5%bc%8f%e4%bc%9a%e7%a4%be-%e9%ba%ba%e5%b7%a5%e6%88%bf-%e5%85%ad%e8%bb%8a","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/164550\/","title":{"rendered":"Noodle Studio Rokki Co., Ltd."},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80036169_51149.jpg\"\/><br \/>Appearance<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80036169_51150.jpg\"\/><br \/>Hand-handed<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2025\/05\/SI_80036169_51151.jpg\"\/><br \/>Kamanuki Udon<\/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 long-established company founded in 1926. It is characterized by mochi mochi noodles, which are kneaded like rice cakes, with an ultra-high hydrolysis rate of 541 TP3T, which is rare even in Sanuki. Noodles that are made using mineral salts and groundwater create a soft and smooth throat. The original menu \"Kamanuki Udon\", which is eaten by putting raw eggs and bonito on kamage noodles, and mixing boiled juice and dashi soy sauce, is a specialty.<\/p>","protected":false},"author":9,"featured_media":80157,"template":"","meta":{"_acf_changed":false},"categories":[74],"tags":[],"class_list":["post-164550","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\/164550","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\/164550\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/80157"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=164550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=164550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=164550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}