We insist on inefficient manual work that is not suitable for mass production. Even in this era, such a noodle factory thinks that "it is good to have one". "Inaba Handicraft Udon" uses 100% domestic flour and is made by the multi-additive water aging method. Safety and security in terms of both raw materials and hygiene. Akita Prefecture HACCP certification.










Raw materials




Udon noodles trader of raw materials is a very simple one plus flour salt water.

Our raw material is 100% domestic flour. Using several types of wheat flour with a unique blend and using a technique using the ultra-high water addition method (about 60%), the entire process is manufactured by hand by skilled craftsmen.






Hand feed

100% exclusive domestic wheat flour blended uniquely by our company, and salt water that has been left to rest overnight depending on the temperature and humidity conditions of the day is added by adding a lot of water according to the intuition of craftsmen.(Approximately 60%)It is finished by hand kneading by manufacturing method.





Once the dough is kneaded, it is kneaded several times by the hands of the craftsman, judging the maturation state of the day.

When carefully kneaded while putting your thumb into the dough with all your might, you will end up with a unique dough that contains air, and then spend a small half day of aging.

Preparation is the starting point of all work. Craftsmen say that good noodles are determined by preparation.


Face to face off

The aged udon dough is molded into almost square shapes by craftsmen on a stand and hand-cut into rods about 3 cm wide.




A bar is used to make it about 3 cm thick, and a stick and a knife are used to make it about 3 cm wide.
By Smokey and exquisite artisan hand finish.

This thickness and width can make or break the quality of the hand.


Komaki Kurihara work

3The long square fabric molded by CM is rolled by craftsmen so that there are no corners, and then molded even thinner. Soft fabrics can be crushed or flattened depending on the amount of force, which is one of the most difficult processes.





The strapped dough is stored in whorls and has a time of ripening overnight. This aging time is one of the reasons why the noodle line is formed slowly without putting a load on the dough.

Hand invents method

Busting

Tenobe

Drying AIDS

This dry

Cutting

Sorting

Packaging,





4The noodles, which are made by hand over several days, are bagged for each product and carefully stored to wait for shipment.