2019October

Delivery of "Inaniwa Teeshi Udon" to Yamanaka... It is early, and October is tomorrow and the last day. Akita Fuji "Toriumiyama" also started to wear light snow make-up, but the mountains here in Yuzawa City are also in the end of autumn leaves. In October, the difference in temperature became large and it became a splendid color. At the gas station in the area, the letter of "November 18" snowfall forecast date is also .! I feel that the first snow is slower than usual, but the fight with the snow will start for the next five months. The coming season is "Inaniwa Teyeshi Udon" after all. Please warm your body and mind by making plenty of seasonal "mushrooms" and "yasa" etc. in the noodles. Language This page has been automatically translated. Please note that it may differ from the original contents.

Today's lunch! First of all, the fried tofu is removed with hot water. Then, soy sauce, sugar, mily, stewed and seasoned. Because it is cold today, I prepare a warm "Otsuyu". Inaba Tsuyu soy sauce flavor (3 times concentrated) mirin powder soup stock Raw wakame is washed with water and japon in boiling water. Immediately raise it to cold water. After that, the undertaste is attached with "Ytsuyu". We are opening an Inaniwa udon specialty store in Kosai City, Shizuoka Prefecture. The taste of the soup and the flavor of bonito are delicious. The aroma also increases the taste even more. Today's lunch "Inaniwa Udon Young Fox". The freshly-made leeks are also dodo-don! I got on it. "Inaniwa Teshi Udon" by Turtsusi Okosico. When it gets cold, don't put out "hot noodles" after all. [Ingredients 5 people] Inaniwa Tegyu 500g Inaniwa Tsuyu 300m?1 Bottle Mirin A little powder soup stock 1 teaspoon of water 2 liters (adjusted to your taste) Deep-fried 5 pieces of raw wakame appropriate amount green onion 1/2 pieces of spring cut chili pepper appropriate amount (flavored fried tofu) Language This page has been automatically translated. Please note that it may differ from the original contents.

Chinese soba again.　(I also eat Inaniwa handmade udon once a week) Today I went to Nikaho City for delivery and meeting. The last delivery was after 13:30 by going to several places. Finally, for lunch, I visited the full moon Chinese soba "Kagetsu" in Sakata City, Yamagata Prefecture. Speaking of "moon" type of China, it is "wonton". Medium-thick curly noodles in a thin seafood-based soup. And a smooth clouded cloud. There are about 5~6 wontons in it. Medium-thick noodles that go well with the soup. The accounting slip is such a large handmade. The menu is placed at each table, but orders are placed as soon as you enter the entrance. It's a system that is difficult to understand for first-timers, but speaking of rural style... If you go with a large number of people and get lost in the menu, you will be confused. Is the price up 50 yen according to memory? Will it change after the consumption tax increase? But at this price~! Today's lunch is warm noodles from "Inaniwa Handmade Udon"! LanguageThis page was automatically translated. Please note that it may differ from the original content.

Yesterday's lunch. I stopped by after the delivery of "Inaniwa handmade udon". This is "Tsubakura Shokudo" located in the neighboring town, Masuda-cho, Yokote City. It is about a 10-minute drive from the company. Speaking of Masuda Town, there is a "built-in" and a "manga museum", and it is a place where customers from all over the country come to the town during the tourist season. It is a store within a 10-minute walk from the Kurano-dori Yamanga Museum. A restaurant with a history of more than 60 years, founded in the Showa 30s. At night, it is held as an izakaya. Today's menu is the most popular "old Chinese soba": a large serving (it seems that a large serving is free every Wednesday) The chicken oil soup floats faintly, and the ingredients are "char siu, seaweed, naruto, menma, grilled wheat gluten, green onions, and white sesame seeds". Delicious! Good! Delicious! Good!! This is a nostalgic taste that has been passed down since the Showa era. It is a taste that stands out from the greasy soup and rich taste of modern times, and is appreciated by Showa people who feel the history. There is a menu table at the top of the counter. This is also a historical construction and price. The most expensive chashu noodles these days is 680 yen! Surprise! And the small bowl in the image is the owner's proud "Hormone Stew" evening menu, but if you have it at lunchtime, you can order it as a secret menu for 300 yen in a small bowl. It's just a secret menu. I only eat it from regulars. It is not in the menu table. Inaniwa Udon has a long history, but I hope that this kind of nostalgic Chinese soba will continue. Tsubakura Shokudo Masuda-cho Sekiguchi 4 counter seats, 4 table seats ×2 people, 2 tatami tables × (up to 12 people~)。 The shop is set up in the Showa era itself. The inside of the store is more and more "Showa". Self-service tea and water. Famous ... old Chinese soba, horumon yakisoba, stewed hormones, it was yu tofu. There seems to have been coverage of TV, the weekly magazine, and the magazine etc. of the travel, too. Language This page has been translated automatically. Please note that it may differ from the original content.

The Inaniwa area is full of temperature differences. It came to fall below ten degrees in the morning and evening. It's cold and cold! Today, I would like to introduce "Inaba Handicraft Udon" for virtue that will be active in the cold season in the future. The image below is "sorting work" of the manufacturing process. Noodles made by hand, hand-kneading, hand-rolling, hand-rolling, drying and completely manually are cut to the default dimensions. Noodles cut to 26 cm are divided into four stages here. (1) Thickness of standard products (2) Non-standard thickness (3) Non-standard thickness 4 disposal (broken, extremely thick or thin .) The product introduced today is the image below [800g including normal price 1200 yen - limited special price 1000 yen (tax excluded)] It is about 8 to 10 people. The time is around 4 minutes and 30 seconds. It is lactin because the time is unexpectedly short in the boil. In the cold season from now on, Tsukemen is also OK as "simmered udon" and "pot tightening". If you are a manufacturer that is mainly gift, it is 700g to 800g around 3000 yen . How virtue! Our special price of business manufacturing and sales center! Looking at the image below, can you see the subtle differences? I think that you can confirm a subtle difference when I upload it further. It is a "expensive product" unique to hand-made manufacturing. Raw materials, manufacturing methods, and craftsmanship are the same as standard products, but they are non-standard products that come out even if they do. We would appreciate your order and inquiry by e-mail. Language This page has been automatically translated. Please note that it may differ from the original contents.

Speaking of Akita specialties, "Inaniwa udon", "Kiritanpo", "Irikko" and so on, but today is the introduction of the original cedar box set that is packed with Inaniwa Tegyo Udon, Inaniwa Tsuyu, and "Irikko". The gloss that shines silver as shown in the image, and the throat is smooth Inaniwa udon. Unique flavor by chewing, texture is very popular "Irigako" The topic of Irikko is a staple in restaurants and izakayas, such as salads, sandwich ingredients, cheese, etc. It is a product put in our original "sugi makeup box". Inaniwa Tetsune Udon and Tsuyu are for 8 people. Irikko can be cut into about 20 cut. From now on, you can use it for New Year's day, etc. (Packaging and porridge are also available. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .?x 1 bottle, Iburi gakko mini x 1 bag (Iburi gakko design, manufacturing plant, form, etc. may be changed depending on the stock situation) Product price 3，000 yen (excluding consumption tax) Shipping fee Please check the shipping page. For product details and delivery methods, etc., please contact us by e-mail. Language This page has been automatically translated. Please note that it may differ from the original contents.