2017September

Yuzawa City is also a fruitful autumn. It is komagata district where fruit tree cultivation is active. We are currently in the middle of harvesting grapes. The effects of the typhoon were also worried, but there seemed to be little damage and it seemed to be hot. As you can see, apples. Because the variety is "Fuji", it has about one month until the harvest, but it grows in fact and redness has increased, too. As autumn deepens, it becomes more and more delicious, such as "fresh rice", "mushrooms", and "fruits". In the coming season, "Inaba Tejin Udon" is also active as a hot noodle and a pot. Because the waist is strong, and it is excellent over the throat, it is OK even if I boil it. Please enjoy it by all means. Language This page has been automatically translated. Please note that it may be different from the original contents.

The other day, I visited "Sutsan Restaurant Chen" for lunch on the New Year's Day in Tokyo. It is on the second floor of Cerulean Tower Tokyu in Shibuya. Chef Inoue here is from Yuzawa City. He won the Grand Prix "Red Egg" at the RED U-35 2016, one of the largest chef competitions in Japan, and is attracting attention as the No. 1 young chef. The restaurant has a calm atmosphere. The kitchen is also a little visible. A gem of a menu course. "Qingjiao Rose" It is a different dimension from the "Qingjiao Rose" that I have eaten so far. I spent an hour and a half slowly enjoying a delicious lunch, but it was my fault. I had a strong desire to eat as soon as possible, and other than this, I forgot to take pictures. Regret! You can enjoy the taste of Chef Inoue in "Yuzawa City". October 30(moon)Yuzawa Grand Hotel * For details, please check the website of Yuzawa Grand Hotel. LanguageThis page has been automatically translated. Please note that it may differ from the original content.

It is around this time that the cold in the mornings and evenings feels early autumn. The "rice" in the rice field is also bearing fruit as shown in the image. "I wonder if the ears of rice droop with their heads so much that they bear fruit." I want to be like this, but it's not easy! The reality is that it is difficult! The harvest forecast for this year's fall is also "good". I was worried about flooding and low temperatures in spring, but the farmers were good. Inaniwa udon making is also a showcase of the craftsman's skills when the difference in temperature increases. Skilled craftsmen start preparing the next day and the next day's temperature and humidity. Is it the influence of TV shows this year? "Cutting" and "cutting" are doing well. It is a handmade product that is short in length and small in quantity, so it is a "limited sale product in Akita Prefecture". In online sales, we sell a limited number of "Inaniwa handmade udon noodles". The length is short and the thickness is different! This is proof of being completely handmade! 500g is about 5~6 servings (boiling time is about 5 minutes) Please enjoy it. This is a "bend for virtue". When you put it on the rod when drying, it will be in the shape of a U. When boiled, it is about 40 cm long. Because it takes time and effort, it is a valuable length that is rarely used in products by other manufacturers. Of course, it is a limited quantity. LanguageThis page was automatically translated. Please note that it may differ from the original content.