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Inaba Handicraft Udon is characterized by "strength of koshi" and "smooth throat through". This is caused by a long period of aging. The dough, which is prepared by hand, is aged for several hours as shown in the image( covered with vinyl) repeatedly rubbing and maturing several degrees, and then proceeding to the small winding process. The fabric, which has been "small-rolled" by the hands of skilled craftsmen, spends the day and night until the next morning. Inaba Handicraft Udon, which has a significant amount of maturation time, is impossible to mass-produce. It is inefficient, but this is also the commitment of our craftsmen. The fabric sat until the next morning is "hand-made" by the craftsmen. The hand-made dough is "matured" and then proceeds to the crushing process. The crushed fabric is "aged" again. In the process of udon noodles in The Inaba Handicraft, "aging" is important. This process, which seems time consuming and wasteful, is felt by skilled craftsmen. Next time, I would like to report on "the obsession of rubbing". Please look forward to. Language This page has been automatically translated. Please note that it may be different from the original contents.

The fabric that was hand-made during the drying process of the production is extended to about 1m50cm. Our "Inaba Handicraft Udon" not only extends, but also rubs it by hand to make it uniform lye from top to bottom. In addition, the part where the corner was made in the crushing process is rubbed so that the corner is taken by the sense of the hand. By this work, the shape of the same noodles is eliminated, and it becomes a unique texture that does not get tired of the mouth. This unique texture is also a feature that can be felt delicious even if you eat it in "100g" or "150g". The following image is a part of the moral goods in the middle of drying. If the length is aligned, such as for business use, it will remain less than 20cm. This is for virtue. There is a rose of some length thickness, but I think that you can satisfy the flavor of the handmade. Limited quantity product postage = there is a special price to try. Language This page has been automatically translated. Please note that it may be different from the original contents.

Yesterday, I went to Miyagi Prefecture for work. Crossing the pass of Mount Kurikoma from Koyasukyo in Yuzawa City to Kurikoma Town in Miyagi Prefecture. This road is the first time in several years, and the fresh greenery is very beautiful and it is a good eye candy. It is a stream of water "Kurikoma Shinsui" on the side of the national highway. It has been covered with snow for more than half a year, and the water from the snow melt is coming out more and more as shown in the image, and it is cold and delicious water. After that, it is an image near the prefectural border. Scars from the Iwate-Miyagi Nairiku Earthquake that occurred at 8:43 a.m. on Saturday, June 14, 2008. It was a large earthquake with a magnitude of 7.2 and a seismic intensity of 6. Here in Yuzawa City, the shaking was also over 5 on the Japanese seismic scale. The scars of the mountains nine years ago still remain the same today. It was a drive while feeling the "blessings" and "threats" of nature. Language This page has been automatically translated. Please note that it may differ from the original contents.

Last week's TV program "Inaba Udon Cut Hashi" was aired, but of course, all of them were introduced by major manufacturers. Although mass production is impossible in small people, we continue to build with our commitment. It is a product that is hard to obtain in the general public in the supermarket, the department store, and the souvenir shop that it sells mainly for business, and is satisfied with "Food and beverage shop". Among them, "1kg for Inaba Handicraft Udon Toku" is sold only locally. It is a part that is broken in the manufacturing process, and it is a part that has been peeled off. It contains 10 to 12 servings, and it is a super popular product. Please see it because we handle it in limited quantity in our company and an online shop. Language This page has been automatically translated. Please note that it may be different from the original contents.

湿度８６％、温度４７℃ これは日々の乾燥工程での数値です。 稲庭手業うどんの乾燥は、熱風による急速乾燥ではなく 湿度温度を上げたり下げたりしながら、熟練職人が一昼夜かけ 麺の内部から徐々に水分を取り去る、昔ながらの方法です。 サウナよりも「温度が高く湿度の多い」乾燥室で、日々造っております。 当社の稲庭手業うどんは、茹で上げ後よくもみ洗いをします。 具材をまったく入れずに「うどん」に「つゆ」だけで食べていただきますと 「つゆ」が濁らないほど、麺の表面までコシの強さを実感できます。 茹でてる最中も麺が「ちぎれたり」「割けたり」しないのも自慢です。 乾燥にも熟練のこだわりがあります。 是非、この夏は「つけ麺」で具材なしでご賞味ください。 他の麺との違いが解ると思います。Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。

全国的に「ふるさと納税」の返礼品が見直しとなっております。 当社でも９月より改定となりますが、画像の通り「ドド～ン」と２００人前。 「稲庭手業うどん」と「稲庭薬膳うどん」の食べ比べです。 ９月１日からの対応予定となっておりますが、事前告知です。 ご家族みんなで食べても大満足のボリュームです。 他にも業務用、お徳用を始め多数の返礼品をご提案しております。 ９月からはすべて改定となりますので、ご確認くださいませ。 これからの季節は『つけ麺』が絶品です。 当社の稲庭手業うどんは専門店、飲食店の料理人の皆様にご使用いただいている 業務用品ですので、ご家庭でも美味しくお召し上がりいただけます。 茹で時間は３分３０秒です。 光り輝くほどのツヤ　・　滑らかな喉越し　・　コシの強さ　をご賞味ください。 Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。

With the temperature rising from mid-May, Akita Fuji "Chokaiyama" is also changing to summer specifications. I began to see the mountain surface in some places, and I realized that "Ah~Summer has come to Akita~". Mt. Chokai is said to be the second highest mountain in the Tohoku region with an altitude of 2236m. From now on, you can also do "forest bathing" covered with trees. Language This page has been automatically translated. Please note that it may differ from the original contents.

Our "Inaniwa Teye-ya Udon" is manufactured by a skilled craftsman of more than 30 years of this road by complete hand. Using this technique, we blended "turmeric", which has been regarded as a healthy material since ancient times, and made it sincerely by the multi-water ripening process. We sold it in advance for business use, but this time we prepared it for gifts. It is a gem that takes into consideration the deliciousness and "kindness to the body of the destination". For home use, it is 360 yen (excluding tax) for 90g per person. First of all, I would appreciate it if you could enjoy it yourself. It will be shipped after reservation from the middle of June. Language This page has been automatically translated. Please note that it may differ from the original contents.

全国的に返礼品で大人気となっている「ふるさと納税」。 平成２０年度に改正され、ほぼ全国の市区町村で行われていると思います。 当社でも「稲庭うどん業務用」や「稲庭うどんお徳用」、また農家の皆様とタイアップした 「リンゴの樹オーナー」等を提案させていただており非常に人気を集めております。 毎年ご寄付を同じ方にいただいており、ご好評をへております。 【人気の「稲庭うどんお徳用約３５人前】 しかし地方団体間の競争激化、趣旨に反する返礼品等の諸問題があり、総務省からの 通知がありまして、返礼品の見直しがここ数か月で行われることとなりました。 もちろん湯沢市の業者でも見直しがあり、数か月以内に変更することとなり 返礼品数量が従来より見直しとなります。 ふるさと納税をご検討の皆様、お早目にご対応いただければありがたく存じますLanguageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。

本日は数量限定でお徳用のご紹介です。 稲庭うどんの製造工程で「手綯い作業」を二本の棒に八の字にあや掛けします。 【手綯い工程・あや掛け】 その後、つぶし⇒手延べ⇒補助乾燥となります。 この「手綯い」で棒の部分の曲ったところを本日はご紹介いたします。 画像のように『Ｕの字』に乾燥され、曲ったまま固定されます。 真ん中の真っ直ぐな部分は均等な長さに裁断し、業務用となりますが 上の曲った部分、下の不揃いな部分は地元のお土産店、道の駅等で販売させていただいております。 パイプの部分は「平べったく、先端は細く」なっており、「かんざし」のような形をしております。 茹で時間は約４分～４分３０秒。平べったい部分が独特の食感となっておりリピーターも非常に多い商品です。 もちろん「手造り」でなければ販売できない部位です。 上と下のお徳用は当社の稲庭うどんの完全手造りの証明です。 お徳用ですので簡易袋に入れてのご提供となります。 約３人前。これからの季節は氷水で冷やしで「冷麺」でお召上がり下さい。 この独特の形が「やみつき」になっちゃうと思います。 【お徳用曲り２５０ｇ　４５０円（税別）】 Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。