2018January this year

A great cold wave enveloping the Japan archipelago. Here in Yuzawa City, about 1 meter of snow has been added again in 3 days. The temperature was around 7:30 PM the day before yesterday. For the first time in 48 years, Tokyo was a big news with minus 4°C, but at this time of year, it is natural to be negative during the day, but it is still a difficult three days. Even in such a snowstorm and temperature, the local elementary school has a "ski class" with a visibility of about 50 meters? When you are riding a lift, the temperature is so high that your nose freezes. I found the fleeting sky and took a picture. (It was only 2~3 minutes) It was so cold that the children felt sorry for the ski class. Dinner in such a cold time is "Inaniwa udon". "Warm noodles" drizzled with plenty of hot bonito broth. Let's warm up your mind and body while saying whoosh~! LanguageThis page was automatically translated. Please note that it may differ from the original content.

We have already had 19 days this year, but we have continued to stick to manual labor this year, and we are preparing for the first time on the 9th. The skilled craftsmen continue to make it in reticently, and it is the year and the year. There is also a lot of effort in hand kneading. The next day, we worked hand in hand. It is a manual work of putting the twist while rubbing here. One by one is finished in a unique shape handmade. It is a manual work where the noodles are slightly different, but it becomes "Inaba Handicraft Udon" which is good for the mouthand does not get tired of a unique texture. The hand-made fabric sat down to mature and proceed to hand-in-hand work. The inside of the cloth became thicker by gravity at the time of aging, and it adjusts it from the top to the bottom to a uniform thickness by the experience and intuition of the skilled craftsman. It is all a craftsman's intuition. We will continue to make this year with great care. To write "complete hand-made" rather than "hand-made" is therefore "complete hand-made". Only a small company can do it: to continue to follow the old-fashioned manufacturing process, and to pass it on to the next generation. This year, we will deliver the most delicious "Inaba Teko udon". Language This page has been automatically translated. Please note that it may be different from the original contents.

We exhibited at an event at Osaka Itami Airport for two days on the 13th ~ 14th. The temperature in Yuzawa is -6°C. The temperature in Osaka when I arrived was 4°C. Osaka Airport is currently under renovation work. It was a large-scale construction situation. The event venue was "under the Osaka Airport Monorail Station" adjacent to the airport, so it was an event in the cold, but it was very crowded mainly at "Kamakura" in Yokote City and "Namahage Taiko" in Oga City. For two days, mainly families, from morning to night, I waited for 30~60 minutes for commemorative photos at "Kamakura" and "sledding play" in the snow plaza. Our company sells mainly "Inaniwa handmade udon" and Akita's specialties "Kiritanpo" and "Iburigakko". I was tired from the cold, but it was a "comfortable feeling of fatigue". Various "loose chara" also rushed in, and it was a lively two days. If you ask us, we will also open a store at the product exhibition. From February 10th, we will be exhibiting at "Big Sight". We will bring Akita limited products, etc., so thank you very much. LanguageThis page was automatically translated. Please note that it may differ from the original content.

Happy New Year. Thank you for your continued patronage this year. The first blog of the year is the mountains of fresh snow and the Minase River. It's been a hard day with snow since the end of last year, and snow is falling, but I can't say anything when I see this scenery. It was taken from the car, so it is subtle, but the blue sky spreads out and the weather is pleasant from the morning. Winter is difficult in a snowy country, but you may be happy to feel the four seasons. The trees are also in a state of freezing, but they feel like they are alive in the sun. We are having a hard time making "Inaniwa handmade udon" due to the harshness of nature and the cold of winter, but we will continue to do our best to deliver delicious udon to everyone centered on skilled craftsmen this year, so we look forward to your continued patronage this year. LanguageThis page was automatically translated. Please note that it may differ from the original content.