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Social (person) cats get tired. Work is exhausting. When I got home, I banged. My friend Mr. Frog also worked hard and slept with me. Thank you ~. My hands have turned red from fatigue ~. It's really nice to be able to sleep on a big futon. I'll learn the job quickly, so don't sell me~~~! Good luck next week. LanguageThis page has been automatically translated. Please note that it may differ from the original content.

I'm going to work today. I'm still an apprentice. Today's job is... Helping to ship "Karinto" made by Iniwa udon craftsmen. Collaboration with Aso-senpai, who is in charge of packing and delivery (it's not a hindrance at all~) It seems that it will be delivered to Aichi Prefecture next week. Crunchy polypoly can be eaten "ultra-thin Karinto" Thank you to everyone in Aichi ~. LanguageThis page has been automatically translated. Please note that it may differ from the original content.

Introducing our new employees. Joined the company as an apprentice on May 9th. Mr. Kotetsu Kotetsu, I would like to introduce myself. April 16, 2022. Born in Masuda-cho, Yokote City. (Male) Favorite entertainer Tetsuro Dekawa I joined the company as a customer service clerk. I'm going to do it, so thank you ~. I was tired on the first day ~~~. After lunch, I took a nap. I'll do my best from tomorrow. The president of the company is strict ~~~! I told them to "earn their own food" for themselves. We are currently preparing for it, but we are waiting for you at the shop in the packing area on the company premises. LanguageThis page has been automatically translated. Please note that it may differ from the original content.

Using apples grown in mountainous areas rich in nature, we made a crisp, crisp, non-hard karinto with plenty of original recipe "nectar". The slightly sweet "Karinto" and the juicy sour crispy texture "Apple Chips" are also a plus. All apples are made in Aomori Prefecture. You can enjoy two different textures and flavors at once. It goes well with coffee and black tea Japan as well as tea and juice. Seasonal "Apple (plus)" is newly released from today. Contents 90g Retail price ¥486(tax included) Language This page has been automatically translated. Please note that it may differ from the original contents.

This week, Karinto's "Mitarashi-hime" is newly released. When you think of "Mitarashi", you probably think of sweet and spicy soy sauce-flavored dumplings. And ~~~ri! Karinto's "Kogashi soy sauce flavor". Its name is "Mitarashi-hime". The secret of the taste is the "white sesame" with plenty of crunch and the secret ingredient "soybean flour". Once you start eating, you won't be able to stop. The scent of burnt soy sauce makes you feel nostalgic for the Showa era. Contains 100g of very satisfying. LanguageThis page has been automatically translated. Please note that it may differ from the original content.

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.

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.

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.

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.

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.