Protecting the old-fashioned manufacturing method "Craftsmanship Aging Inaba Handicraft Udon". We will send the ultimate of gastronomy "Inaba texture" directly from the production area. Akita Prefecture HACCP Certification
2022 Summer Gift Free Shipping New products are also on sale.

Bakugou


社会(人)猫は疲れる。 仕事といううのも疲れる。 家に帰るとバタンキュー。 お友達のカエル君も労わってくれて、添い寝をしてくれました。ありがとにゃ~。 手も疲れで赤くなってしまったにゃ~。(元々ピンクでしょ) あったかい布団で寝れて本当に気持ちいいでっす。 仕事を早く覚えますので、私を売らないで~~~! 来週もがんばりまっす。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。

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I'm an apprentice.


本日も出勤してます。 まだまだ見習いの吾輩・小哲です。 本日のお仕事は・・・ 稲庭うどん職人が造る「かりんとう」の出荷のお手伝い。 梱包・配達担当の麻生先輩との共同作業(けして邪魔にはなってませんにゃ~) 来週には愛知県まで納品だそうです。 カリカリ・ポリポリ食べれる「極薄かりんとう」 愛知の皆さん宜しくにゃ~。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。

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Introducing New Employees


新入社員のご紹介です。 5月9日より 見習いとして入社。 笑福亭 小哲 君 自己紹介です。 2022年4月16日。横手市増田町生まれ。(男性) 好きな芸能人 出川 哲郎さん 接客係りとして入社しまして。ガンバリますので宜しくにゃ~。 初日は疲れました~~~。 昼食後はやっぱり昼寝。 明日からもっともっと頑張りますので。 内の社長は厳しい~~~! 自分の食べる分は「自分で稼げ」と。 ただいま準備中ですが、会社敷地内の梱包所の売店で皆さんをお待ちしております。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。

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"Apple released today"(plus)」


自然豊かな山間部で育ったりんごを使い オリジナルレシピ「蜜」をたっぷりからめ サックっとパリッと「極薄」の硬くないかりんとうを作りました。 ほんのり甘い「かりんとう」と ジューシーな酸味のサクサク食感「りんごチップス」もプラス。 りんごはすべて「青森県産」にこだわりました。 一度に2種類の食感と風味をご賞味いただけます。 珈琲・紅茶はもちろん日本茶、ジュースとの相性は抜群。 季節限定「りんご+(plus)」は本日から新発売です。 内容量 90g  販売価格 ¥486(税込) 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。

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Karin to New Products


今週、新発売のかりんとう「みたらし姫」。 「みたらし」と言えば、甘辛お醤油風味の団子が頭に浮かぶと思います。 そのと~~~り! かりんとうの「こがし醤油味」。その名も「みたらし姫」。 つぶつぶ感たっぷりの「白ごま」と、隠し味の「きな粉」がうまさの秘密。 食べ始めたら止まらない「硬くない」かりんとうです。 焦がした醤油の香りが、昭和の懐かしさを漂わせます。 たっぷり大満足の100g入り。 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。

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It is limited to "Sanseki production serei" after all.


This winter, the weather is blessed. The heavy snow fall at one o'clock does not become root snow, and it is likely to be able to greet the end of the year. Well, we have used a lot of "Inaba Handicraft Udon" today, and we have purchased "Sanseki Seri" by saying impossible to the production directly in the Sanseki district at the request of the chef of the special dish. Look at this worm, a splendid "root". Miseki's "roots" are also crispy and crunchy. It plays an active part when it is fresh with the pickitanpo pot, the rice sauce, the boil, and the pickle. The chef really wanted to respond to the request from a regular customer to eat "kuritanpo pot using authentic ingredients". It is severe when it is through the sanseki serei -wholesaler within two days of the harvest of the demand that the real Hiuchi chicken, hiuchi chicken straight soup, and the thick "Kiridanpo" absolutely want to eat. It is a shipment to the transaction to set this. Request from the head chef who uses "Inaba Teko Udon" every day. In addition, we meet the expectations of fans of Akita ingredients. We provide direct shipping from the production area. We will continue to respond to the needs of restaurants and restaurants that have traded "Inaba Teko Udon" and will continue to respond to the advertisement of ingredients from Akita. Language This page has been automatically translated. Please note that it may be different from the original contents.

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Dododo and "Expensive"


The biggest snowfall of the year since yesterday! It is already an amount that exceeds boots. About 40-50cm. Today we are snowing for the third time since the morning. How much of the road is rattling? Today, we introduce "super-expensive items" that are usually sold only at "road stations" and "souvenir shops" in Akita Prefecture. It is a virtue article of 1000g (about 10-12 people). Since the end of November, the number of tourists has been fewer, and we are finally able to make stock, and we will sell it to customers who visit our website in limited quantities and for a limited time. It is an unsastled product that has been "length", "thickness", and "broken in process" for hand-made manufacturing. It is a "by-product" that comes out in the manufacturing process of Inaniwa Te industry udon. See "Quantity" in the display. It's 1000g. Gift items are usually around 700g to 800g.,About 000... It's 1000g. How "super good deals" There are roses, but you can enjoy the handmade flavor. It's getting colder and colder from now on. Please warm your body and heart with warm "Inaniwa Teshin Udon" tempura. The expiration date is about two years. Moreover, it is room temperature preservation. Boiled time is 3 minutes 30 seconds to 4 minutes 30 seconds. It's very easy (see hp's cooking video) Language This page has been automatically translated. Please note that it may differ from the original contents.

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Introducing to overseas people


We are exhibiting at the "Okinawa Great Trade Association" held in Ginowan City, Okinawa Prefecture again this year. Based in Okinawa, we introduce "Inaniwa Teshi Udon" to overseas customers. We are indebted to buyers in various countries, and we are preparing business supplies and retail goods, as well as "gift supplies" that we had many requests for last year. It is two days from today, but two people from our company attend and introduce delicious "Inaniwa Te industry udon". Thank you to the buyers who had the opportunity to talk with us. Language This page has been automatically translated. Please note that it may differ from the original contents.

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After all, it is a word of "good".


Today's lunch! First of all, the fried tofu is removed with hot water. Then, soy sauce, sugar, mily, stewed and seasoned. Because it is cold today, I prepare a warm "Otsuyu". Inaba Tsuyu soy sauce flavor (3 times concentrated) mirin powder soup stock Raw wakame is washed with water and japon in boiling water. Immediately raise it to cold water. After that, the undertaste is attached with "Ytsuyu". We are opening an Inaniwa udon specialty store in Kosai City, Shizuoka Prefecture. The taste of the soup and the flavor of bonito are delicious. The aroma also increases the taste even more. Today's lunch "Inaniwa Udon Young Fox". The freshly-made leeks are also dodo-don! I got on it. "Inaniwa Teshi Udon" by Turtsusi Okosico. When it gets cold, don't put out "hot noodles" after all. [Ingredients 5 people] Inaniwa Tegyu 500g Inaniwa Tsuyu 300m?1 Bottle Mirin A little powder soup stock 1 teaspoon of water 2 liters (adjusted to your taste) Deep-fried 5 pieces of raw wakame appropriate amount green onion 1/2 pieces of spring cut chili pepper appropriate amount (flavored fried tofu) Language This page has been automatically translated. Please note that it may differ from the original contents.

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It's very hot. The image that becomes cool!


It's so hot every day! Today too, it's 33 degrees Celsius! Even if it rains, it will take about 5 minutes! I want you to do something about it! This heat. It is an image of February thinking that it will be cool a little. Memories that were troubled by the heavy snow! I was looking forward to seeing you cool even for a moment. For all of you who have anorexia! At such a time, "smooth, sicco" throat smooth "Inaniwa Tetsune udon". I ate it at lunch today! After all, it is "Tsukemen and Tsukemen" in summer. It is Tsukemen of Inaba! It is possible to ship on the day at the reception desk until 11:00 a.m. on August 11. Language This page has been automatically translated. Please note that it may differ from the original contents.

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