2017March

I think that most manufacturers cover the processes such as kneading, binding, stretching, and drying in detail. Today, I uploaded about the "crushing" of the Inaniwa udon work process. Unlike somen, Inaniwa udon is somewhat flattened. As shown in the image below, it is hand-tied and aged and then crushed with a roller. It is a manual process in which a metal rod is held down with both hands, as shown in the image called a roller. Once crushed, it looks like it sticks together, but since it is tied in a figure eight, you can see it when you put your finger in the edge and loosen it. Eventually, each piece of fabric will return to its original state. Tying into a figure eight in the hand-bending process is a method that also considers this process. From the crushing process, the time of aging is passed, and then it progresses to extension, auxiliary drying, and main drying. *The top and bottom flour is the "starch" used in the flouring. LanguageThis page was automatically translated. Please note that it may differ from the original content.

Today, it was snowing for the first time in a long time since the morning, and the whole area was completely white. There are also several centimeters of snow on the roof. Regardless of the weather, we are still doing "Inaniwa udon manufacturing" today. This photo shows the aging process after hand-binding. Put it in a storage box and age for 1~2 hours, but gravity will make the lower part thicker. StorageThe aged dough is crushed by hand using a roller to give it a slightly flattened shape unique to Inaniwa udon. It will be aged for some time after crushing. As you can see, the length will be 3~4 times. In the stretching process, the part that has become thicker due to gravity is adjusted to a uniform thickness from top to bottom according to the craftsman's intuition. We use sticks to stretch the "somen" that is often published on TV and books, but all of our company is made by human hands. The subtle sensation of the hands of skilled craftsmen adjusts to a "uniform thickness", and the "boiling" is also in a uniform state. We are selling 300g of Oyoyo at a special price including shipping for first-time customers only. Please take this opportunity to try it. LanguageThis page was automatically translated. Please note that it may differ from the original content.

I can feel the warm spring sunshine here and there, but I thought it was spring yet. A green object was found in the company's parking lot. It's "Mr. Weed". Since it was introduced in the image on January 10th, it has been under heavy snowfall since then, but it has already appeared with the warmth of the past few days! Today is the graduation ceremony of a local elementary school. It is the season of many departures. This year, I have a feeling that the departure of the snow and the departure of the swans for wintering will be early. LanguageThis page has been automatically translated. Please note that it may differ from the original content.

Yesterday, on the way to delivery, I was stunned by the scenery. I took a picture of Mt. Chokai, aka Akita Fuji, from Hago Town, next to Yuzawa City. This winter, the snow has melted quickly and the remaining snow in the fields is less than half of what it was in previous years, but as you can see, Mt. Chokai, which is located on the border of Akita and Yamagata prefectures, is still pure white. Around the May holidays, the "Chokai Blue Line" will open through the snow walls. How about a noodle drive such as "soba noodles" and "Sakata ramen" in Yamagata Prefecture and "Iniwa udon" and "Yokote yakisoba" in Akita Prefecture? It's impossible to go out for a while! If you are interested, please enjoy our trial products. LanguageThis page has been automatically translated. Please note that it may differ from the original content.

Today's work process is not Inaniwa udon. Excuse me. This is an introduction to "apples" harvested in autumn. This is the scenery of a local fruit farmer who has been a fruit farmer for more than 40 years. This pruning work is carried out for about a month from early March in an apple orchard with residual snow. It is a process that requires a lot of effort and skilled experience for fruit farmers, who are essential for maintaining the health of trees and promoting their growth, as well as improving yield and quality in the future. In addition to instantly judging and pruning unnecessary branches, we also do this while expecting that sunlight will shine evenly into the branches. Any product requires effort that is not visible on the surface! Our Inaniwa udon also has craftsmanship that cannot be expressed in words. We are selling "Inaniwa handmade udon" for more than 30 years at a limited price for first-time customers. Don't miss this opportunity! LanguageThis page was automatically translated. Please note that it may differ from the original content.

It has been cold for the past few days. How about warm "Inaniwa udon" on such a cold day? It is a guide at a special price to everyone who has not served our Inaniwa udon yet. It is a "warm" price for households including shipping, consumption tax, and transfer fees. Usually, the product price of 500 yen for 300g is a comic surprise of 550 yen! It will be delivered in the mail pack of the image. "It will be mailed to the mail box" Because it will be provided in limited quantities, it will be a one-time only for one family. Because it is 80-100g per person, it is about 3. It will be 5 people. Don't miss this opportunity to enjoy Inaniwa Udon. For details, please refer to the recommended corner of "Inaba Online Shop". Please note that postal packs cannot be paid on delivery. The notification date and time zone cannot be specified. Gifts are not available. Other products cannot be bundled. Language This page has been automatically translated. Please note that it may differ from the original contents.

In the season when the temperature difference is severe, it is difficult to make Inaniwa udon. In particular, the artisan manufacturing method, which is particular about multi-water aging, starts from preparation and is extended → auxiliary drying → the 2nd ~ 3rd day, but the temperature difference between night and morning is more than 15°C during the day. Skilled craftsmen are also struggling with this drying process every day. The image shows how it was neatly stretched and put into the auxiliary drying room. The thickness of each hand-tied noodle is slightly different. This subtle difference is a characteristic of our company, and we are particular about the deliciousness of handmade. The surface of this image is made of "starch". Sprinkle "starch" to prevent the dough from sticking during the manufacturing process. When the noodles are formed by drying, most of them fall off and eventually become smooth dry noodles. The larger the difference in temperature, the tighter the noodles will be, resulting in delicious Inaniwa udon. LanguageThis page was automatically translated. Please note that it may differ from the original content.