"Takumi's aged Inaniwa hand-made udon" that protects the old-style manufacturing method. We will send the ultimate inaniwa texture of the food directly from the production area. Akita HACCP certification.


Akita winter vegetables brackets Japanese-Hiro

It is the seasonal ingredients of Akita's winter "Sanseki-no-Sere" and "Hiroshiko from Sanseki). We have arranged a custom order request from our business partner's food and beverage outlets. The chief chef wants to respond to the request from the customer by all means. That's great! The harvest is in the final stages of the harvest, and i booked it last weekend and got it. This sanseki production is delicious to the root. It is very popular in the local area because of the feeling that the root is white and "shakisshaki". It has been one of the hardest to come from for the past few years. This is "Hiroko from Sanseki". It is a kind of asatsuki, and it is a food which feels "Spring" harvested from about February to April in Yuzawa city here. In other prefectures, it is common to turn blue on the sun, but here in "Hiroko of Yuzawa City", it is 1m under the snow. It is 5m, and it is characterized by "whitish yellowish white" to harvest by doing a snow moat. This is also a traditional vegetable under the snow where you can taste the unique touch and flavor. This "Hiroko" was also the production volume that it was difficult to obtain in the local, and this was a reservation system, too. I would also like to introduce the ingredients of akita prefecture south and our acquaintances. Language This page has been automatically translated. Please note that it may be different from the original contents.

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