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

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.

Show all

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.

Show all

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.

Show all

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.

Show all

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.

Show all

A don't feel like a gift!


Yuzawa city of the intense heat today. It's hot. It's 33 degrees Celsius. It's Saturday, but today is the day to go to work. All of our employees are fighting the heat. I got a phone call from an acquaintance the other day. It is Akita dialect.  Make "Inaniwa Udon" and "Karinto" stuffed with it.  It's a lot of work, and it's also about packaging.  If it is a contents-chan, it is Erra-3,It's 500 yen! A set of this image by saying. Ass of acquaintance's hope. Udon 10 people, Tsuyu about 10 people, salad udon, Karinto two kinds. Rather than the feelings of the giver, the feelings of the sent side. It is the contents from the appearance. I hanged the packaging once. We will respond to your request as much as possible. &&&&,From 000 to 3 yen including tax,000 or 4 yen including shipping tax,300 or so. We will respond as much as possible. Please do not hesitate to contact us! Language This page has been automatically translated. Please note that it may differ from the original contents.

Show all

Local Diamonds


Now is the red diamond "cherries" where harvestand shipment is the peak. The Sanseki area of Yuzawa city is the cherry production area of "the best quality Japan" that people who know. Last month's 20th blog was carefully nurtured in the vinyl house, and is only a product for about three weeks from late June to early July. It is a large grain about the middle of 100 yen ball and 500 yen ball though the size is not understood in the image. Yamagata Prefecture is famous cherry blossoms, but this sanseki production is a delicious taste that a high-end supermarket in Kanto and a famous confectionery shop admit. For gifts, of course, to a good bargain at the station of the road and the direct sale of the production! The grain is small, and there is a rose in the color... the taste is exceptional. The image below is the packing work of the bargain goods. All the sorting work is a machine, but on this day it was repaired and it was not possible to take a picture. Please enjoy the taste of the season by all means! Language This page has been automatically translated. Please note that it may be different from the original contents.

Show all

Sacredly to the feeling.


Over the weekend, I went to Mie Prefecture on a training trip to a local Lions club whose motto is "We serve." I visited Ise Grand Shrine for the first time in my life. In a solemn atmosphere, the weather was good and the first visit was a valuable experience. A shrine dedicated to the gods and hundreds of years old trees surrounding it. It was a time when I was very happy to be able to walk around the sacred place for about an hour and a half. He has been involved in Inaniwa Te industry udon for more than 30 years. "Ise udon" to eat at home. Different from the taste eaten at the event, I was able to enjoy the gentle taste to the tired body and internal organs after the visit. It was full of feeling that it was indispensed for the culture of Ise here. "Inaiwa is Inaba, Ise is Ise." The taste that has been protected in the region for hundreds of years was impressive. The color is dark, but the salt is modest. The customer service of the souvenir shop including the udon shop was also very study. Taxi drivers were easy to talk to only in tourist spots, and they taught me the history of Ise, how to visit it, the history, and so on. Thanks! By the way, the pedometer of this day is "23000 steps". The total distance was about 16km! Language This page has been automatically translated. Please note that it may differ from the original contents.

Show all

Mountain Vinyl House!


Yesterday was a little rain and a little chilly yuzawa city. "A herd of vinyl houses in the mountains" in the middle of delivery of Inaba Handicraft Udon. This is a cherry farm in the Misawa district of Yuzawa City, which is considered to be the most delicious in Japan. Shipment sat down last week, but it seems that the large-grain "Sato Nishiki" has been shipped since about the end of this month. It is said that it is possible to ship to the whole country including the metropolitan area. Take this opportunity to enjoy the "good blessings" of early summer. Because the image of the cherries is uploaded again, the sudden earthquake on the night of the day before yesterday also has a seismic intensity of 4. We hope that everyone in Yamagata and Niigata prefectures who have been affected will be careful in the future and that they will be able to recover as soon as possible. Language This page has been automatically translated. Please note that it may be different from the original contents.

Show all

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.

Show all