We insist on inefficient manual work that is not suitable for mass production. Even in this era, such a noodle factory thinks that "it is good to have one". "Inaba Handicraft Udon" uses 100% domestic flour and is made by the multi-additive water aging method. Safety and security in terms of both raw materials and hygiene. Akita Prefecture HACCP certification.

This time, "Kaoruyama Grapes"


Late autumn. Following Karinto "Apple (Plus)" "Kaoru Mountain Grape" uses plenty of Michinoku ripe mountain grape juice. The two types of autumn taste "Furu~Karinto" "Yamabu" containing iron, calcium, and polyphenols have been said to be useful for health since ancient times. Both are sold seasonally. Language This page has been automatically translated. Please note that it may differ from the original contents.

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