2019June

On the last day of the Lions club training trip, we visited the Toyota Commemorative Museum of Industry and Technology. I first learned that the predecessor of the Toyota Group was a company that made a living from textiles and textiles, and also manufactured textile manufacturing machinery. The factory building is partially renovated from the textile industry era, giving you a sense of history. A "banner" on the way to a slow factory tour! "But~~~!" Words without dressing. I'm here~n. From the days of the textile industry to the current automobile manufacturing, each booth is divided, and the friends who went with you are free to take a closer look at the departments they are interested in. It was 1 hour and 30 minutes in the blink of an eye. At the end, I reflected on ・・・・・ and thought that there was something like this ~~~~~ I was like. The words of those who have created and led the era have weight and empathize. The women who guide and explain, the men who move the machines and show them. Thank you very much for your polite response. I wanted to learn from Toyota Motor Corporation and continue to work hard to make "Inaniwa handmade udon" in the future. LanguageThis page was automatically translated. Please note that it may differ from the original content.

Over the weekend, I went to Mie Prefecture on a training trip to a local Lions club whose motto is "We serve." I visited Ise Grand Shrine for the first time in my life. In a solemn atmosphere, the weather was good and the first visit was a valuable experience. A shrine dedicated to the gods and hundreds of years old trees surrounding it. It was a time when I was very happy to be able to walk around the sacred place for about an hour and a half. He has been involved in Inaniwa Te industry udon for more than 30 years. "Ise udon" to eat at home. Different from the taste eaten at the event, I was able to enjoy the gentle taste to the tired body and internal organs after the visit. It was full of feeling that it was indispensed for the culture of Ise here. "Inaiwa is Inaba, Ise is Ise." The taste that has been protected in the region for hundreds of years was impressive. The color is dark, but the salt is modest. The customer service of the souvenir shop including the udon shop was also very study. Taxi drivers were easy to talk to only in tourist spots, and they taught me the history of Ise, how to visit it, the history, and so on. Thanks! By the way, the pedometer of this day is "23000 steps". The total distance was about 16km! Language This page has been automatically translated. Please note that it may differ from the original contents.

Yesterday was a little rain and a little chilly yuzawa city. "A herd of vinyl houses in the mountains" in the middle of delivery of Inaba Handicraft Udon. This is a cherry farm in the Misawa district of Yuzawa City, which is considered to be the most delicious in Japan. Shipment sat down last week, but it seems that the large-grain "Sato Nishiki" has been shipped since about the end of this month. It is said that it is possible to ship to the whole country including the metropolitan area. Take this opportunity to enjoy the "good blessings" of early summer. Because the image of the cherries is uploaded again, the sudden earthquake on the night of the day before yesterday also has a seismic intensity of 4. We hope that everyone in Yamagata and Niigata prefectures who have been affected will be careful in the future and that they will be able to recover as soon as possible. Language This page has been automatically translated. Please note that it may be different from the original contents.

The temperature is rising more and more these days. Tsukemen of "Inaba Tei-don" on such a hot day! Today is the introduction of the "Gomatsuyu" simple recipe that I promised the other day. The image below is the material! "Mentsuyu (concentrated) & sesame sauce (for shabu-shabu) & walnuts & sugar & miso & water" Point . Switch on this mixer! Mix it in 10-20 seconds! If there is no walnut, it is OK with "peanut butter" on the market. Cooking? Can I say cooking? Mentsuyu 50cc, Sesame sauce 100cc, Water 150cc, 2 teaspoons of sugar, 2 teaspoons of miso, 10 grains of walnuts (or 2 tablespoons peanut butter) it is finished over a mixer! Please adjust the sweetness and salt adjustment according to your taste. We recommend green onion, wasabi, ginger, alum and sesame seeds! Be sure to use "Ice Water" to cool the Inaba Tegyo Udon with "Ice Water" and enjoy it. Because it is a simple recipe of the man, all the ingredients are available in the supermarket. Language This page has been automatically translated. Please note that it may differ from the original contents.

Yesterday, when it was a little cold for the first time in a long time, I visited the apple orchard of Yuzawa City Hometown Tax Payment, which has a tie-up with an apple farmer. Blue sky! White clouds! And the greenery of the trees! It is a very pleasant view. 　 As shown in the image, the apple fruit had also grown to the size of a ping-pong ball. 3~5 balls are combined, but in order to make the fruit big and delicious, it is sorted into 1 ball from here and welcomes the summer season. I feel like it's a waste, but this work is necessary to make it delicious, says veteran orchard. It's still a long way off, but I think that in mid-November, "bright red, big, sweet" Akita Fuji apples will bear fruit. Please access "Yuzawa City Hometown Tax Payment". Our company's "Inaniwa Handiage Udon" is posted as a return item ~! This page has been automatically translated (H29 image). Please note that it may differ from the original contents.

I can finally introduce the two types that we have been selling since this spring. Our Inaniwa Tegyo Udon is mainly used for business use at restaurants. We are proud that our chefs who use it every day have a passing score for their strict eyes and meals. Can I sell my business at the store? Would you like to have your own Inaba Handmade Udon personally? Can't you sell only the amount you eat at home? In response to the voices of inaniwa tegyo udon "cook tailoring" 500g (about 6 servings) have been prepared from this spring. It is because it is popular. The following items are images. Unlike other companies, we minimize costs for packaging materials, etc., and place importance on the amount of content. Packaging is not possible, but it is a full-fledged "Inaba Handicraft Udon" that can be eaten at home. In addition, it is "Otoku bending 200g" renewed this spring. This is also a limited product in Akita Prefecture, it is a product of limited quantity and sale place limited even now. I was able to introduce it at last in limited quantities in the net sale. A gem that can be made only by making by hand. Not to mention the smooth feeling, the flat part has a unique texture and throat. You can eat as much as you want without having to talk about the characteristic shape. It is the season when it becomes hotter and hotter. It is limited in quantity! Let's do "Tsukemen measures" early! I'm sorry that the image is poor. I will study shooting more and try to make it easier to see more and more, so please excuse me. Language This page has been automatically translated. Please note that it may differ from the original contents.

Is it spring? Is it summer? The temperature is still high. It is a mountain stream of Akita, a beautiful snow country with fresh greenery reminiscent of early summer. This is my viewpoint on the way to delivering "Inaniwa Tegyo Udon". White wave splash! Lush trees! And the deep green mountains! It is a blessing of nature. 　 Seedlings were also planted in paddy fields. The blessings of good weather and the reflection of the mountains make it a beautiful landscape. The thermometer is 27°C, but this was taken in the morning. The temperature on this day was over 30°C. The whiteness of the mountain seen in the distance on the right is "residual snow". It was really heavy snow this winter. When the hot weather continues, I miss the noodles. Today's lunch is "Inaniwa Tegyo Udon and Tsukemen". I ate not only soy sauce soup, but also simple "sesame sauce". A simple "sesame sauce" recipe will be uploaded soon~! Language This page has been automatically translated. Please note that it may differ from the original contents.

Late last week, I went on a business trip to the Tokai region for the first time in a while. Until the day before, it was extremely hot nationwide. It was 3 nights and 4 days that I was worried about growing up in a snowy country, but I was able to spend it at a temperature of around 25°C, which is easy to work. It felt much cooler than the rice garden the day before. Well, since the opening, we have been using our company's "Inaniwa Handmade Udon" and we have visited "Inaniwa Udon Hazuki". We are celebrating our 4th anniversary with the patronage of everyone in the local area and neighboring municipalities and prefectures. 　 Hazuki's store in Kosai City, Shizuoka Prefecture has enough space for about 40 people to enter slowly. The Japanese-style interior of the restaurant has a calm atmosphere with tatami seating and table seating. The parking lot is also large enough to accommodate about 15 cars. Even though I visited before the opening, I don't hesitate to make the special "stew" gochi first! I thought it was beer, but it's work. It's still morning, and it's a rental car... I had a delicious cold barley tea. Next, "Inaniwa Handmade Udon" warm noodles. The Tokai region is characterized by the fact that the broth is topped with "bonito flakes". Bonito broth and light broth. It brings out the taste of the noodles. The tempura is an astonishing 7 pieces・・・・・ In addition, "Inaniwa handmade udon" tsukemen. You can enjoy two tsuyu. The boiling is exquisitely tightened with ice water, and you can eat as much as you want. The owner is particular about adjusting the boiling time of warm and tsukemen noodles to boil them. It is a stunning "shine". As soon as it opened at 11:00, 5 groups of customers came to the store. I left early so as not to disturb the store, but the license plates of the cars outside were from Osaka, Nagoya, Mie, and other prefectures. "Inaniwa Udon Hazuki" is sure to be loved by everyone for a long time to come. If you go to the suburbs of Kosai City, please stop by. LanguageThis page was automatically translated. Please note that it may differ from the original content.