"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.


30,000 popular

Last spring, we started selling "Inaba Tsuyu 300 ml (soy sauce taste/3 x concentrated)", which was launched exclusively in the prefecture.,It became 000 bottles. We specially requested soy sauce makers to develop jointly to bring out the deliciousness of "Inaba Handicraft Udon" further. I made it up in the limited sale only of our company.   About seven to eight servings.   Tsuketsuyu Tsuyu 1: Water 3 Kaketsuyu Tsuyu 1: Hot water or water 7-8 ratio. We were particular about the use of preservatives and additives. We use "Honbrew Soy Sauce" to bring out the flavor of "katsuo" and "konbu" and to base it as the basis of tsuyu's origin. You can enjoy the authentic authentic taste just by diluting it with water. Please try "Inaba Udon" chilled with kiriri with delicious "Tsuyu". The best-before date is until February 2021. Storage is also OK at room temperature. This time... we have made it to the bargain price further in 15 bottles one case unit ( please check the shop corner). In the coming season, Chilled Noodles! It is a great success in.] Please take this opportunity to enjoy "Inaba Tsuyu", which is particular about enriching the taste of inaba handicraft udon. Language This page has been automatically translated. Please note that it may be different from the original contents.

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Craftsmen struggle with the climate

It's this week when temperatures are changing markedly. The temperature was 20°C on a thermometer on the road in Yuzawa City the day before yesterday. Temperatures from late April to early May. Akita Fuji "Mt. Toriumi" is also crispy as shown in the image. Mt. Toriumi at an altitude of 2,236 meters is still pure white, but the rice field in front is completely snow-free. Swans have also come to the Inaniwa region to prepare for "journey". Is it more than half a month earlier than the year...! It is easy to spend time in such a temperature, but the craftsmen who make Inaniwa handmade udon are struggling. The sudden rise in temperature annoys the artisans. It is a work process that starts with 綯 hand kneading, goes hand-in-hand, and proceeds hand-by-hand, but "drying" that shapes the taste is a show place of skilled craftsmen' skills. Especially in the season when the climate fluctuates greatly, we pay the latest attention and proceed with the work. However... there is a limit even if it is said that it is a skilled craftsman. A few degrees a year, the noodles are made of bad wood or thin. To be honest, there are times when we can't ship for business use. It is boiled in a timely way, finished with ice water, and tasted, but there are also "noodles" that cannot be shipped for business use. I'm sorry because it's not machine making, but it will be a response at the sales price for super virtue. 900g is 800 yen. Limited sale at local road stations, limited quantities on the internet. The image is "noodles" that are beautifully dried, but craftsmen are making efforts every day even after many years. "Inaniwa Handmade Udon" is a crystallization of craftsman's technique. When the weather is warm, please enjoy it with "Tsukemen and Tsukemen". We will continue to make and deliver "Inaniwa Hand-made Udon" that customers can agree with by making "daily efforts" and "daily efforts". Language This page has been translated automatically. Please note that it may differ from the original content.

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