2019year

This winter, the weather is blessed. The heavy snow fall at one o'clock does not become root snow, and it is likely to be able to greet the end of the year. Well, we have used a lot of "Inaba Handicraft Udon" today, and we have purchased "Sanseki Seri" by saying impossible to the production directly in the Sanseki district at the request of the chef of the special dish. Look at this worm, a splendid "root". Miseki's "roots" are also crispy and crunchy. It plays an active part when it is fresh with the pickitanpo pot, the rice sauce, the boil, and the pickle. The chef really wanted to respond to the request from a regular customer to eat "kuritanpo pot using authentic ingredients". It is severe when it is through the sanseki serei -wholesaler within two days of the harvest of the demand that the real Hiuchi chicken, hiuchi chicken straight soup, and the thick "Kiridanpo" absolutely want to eat. It is a shipment to the transaction to set this. Request from the head chef who uses "Inaba Teko Udon" every day. In addition, we meet the expectations of fans of Akita ingredients. We provide direct shipping from the production area. We will continue to respond to the needs of restaurants and restaurants that have traded "Inaba Teko Udon" and will continue to respond to the advertisement of ingredients from Akita. Language This page has been automatically translated. Please note that it may be different from the original contents.

The biggest snowfall of the year since yesterday! It is already an amount that exceeds boots. About 40-50cm. Today we are snowing for the third time since the morning. How much of the road is rattling? Today, we introduce "super-expensive items" that are usually sold only at "road stations" and "souvenir shops" in Akita Prefecture. It is a virtue article of 1000g (about 10-12 people). Since the end of November, the number of tourists has been fewer, and we are finally able to make stock, and we will sell it to customers who visit our website in limited quantities and for a limited time. It is an unsastled product that has been "length", "thickness", and "broken in process" for hand-made manufacturing. It is a "by-product" that comes out in the manufacturing process of Inaniwa Te industry udon. See "Quantity" in the display. It's 1000g. Gift items are usually around 700g to 800g.，About 000... It's 1000g. How "super good deals" There are roses, but you can enjoy the handmade flavor. It's getting colder and colder from now on. Please warm your body and heart with warm "Inaniwa Teshin Udon" tempura. The expiration date is about two years. Moreover, it is room temperature preservation. Boiled time is 3 minutes 30 seconds to 4 minutes 30 seconds. It's very easy (see hp's cooking video) Language This page has been automatically translated. Please note that it may differ from the original contents.

It is "snow" that it rained once last week, but it is hot without root snow this winter. However, the cold is getting severe after all. The temperature in Yuzawa city today is -4°C. As you can see, "frost" covers the entire area. Trees and mountains are frozen and endure the cold. Clover near the parking lot is also this street. The frost that shines green is fantastic for some reason. Every year, mountains and rice fields are white, but as you can see! It is today's temperature which seems to face a full-fledged winter from now on. On such a cold day, please warm your body and heart with "Inaniwa Hand Industry Udon". The boiling time is only 3 minutes and 30 seconds. You can enjoy the taste of the real place. By the way, [Skotama, Sanby~] is akita dialect. It means [pretty cold~]. Language This page has been translated automatically. Please note that it may differ from the original content.

It is the second day of Okinawa Great Trade Fair 2019. It seems that the number of store openings has increased more than last year, and from this time it will be held at two venues. We became a part of agricultural processed products and our company was a business meeting at "Ginowan City Gymnasium". Take a break on a bench in a park with a blue sky. We had business meetings with four companies in the morning, and in front of the fleete "lunch break" venue, "Okinawa specialty stalls" by mobile cafeterias opened. Today's lunch is a large serve of "Taco Rice"! I was energized for the business meeting from the afternoon. Thank you for having many opportunities for business negotiations this year. We will continue to deliver delicious "Inaniwa Hand-made Udon and Yakuzen Udon" to everyone in Japan and overseas. We would like to express our gratitude to all the "buyers" who have been busy. Language This page has been translated automatically. Please note that it may differ from the original content.

We are exhibiting at the "Okinawa Great Trade Association" held in Ginowan City, Okinawa Prefecture again this year. Based in Okinawa, we introduce "Inaniwa Teshi Udon" to overseas customers. We are indebted to buyers in various countries, and we are preparing business supplies and retail goods, as well as "gift supplies" that we had many requests for last year. It is two days from today, but two people from our company attend and introduce delicious "Inaniwa Te industry udon". Thank you to the buyers who had the opportunity to talk with us. Language This page has been automatically translated. Please note that it may differ from the original contents.

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.