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.

Funabashi-food and beverage stores newly opened


53 shops, mainly "Hotel Metz", which is directly connected to "Chapo Funabashi" JR Funabashi Station, which opened on February 9 in Funabashi City, are joining the group. The restaurant district and shops are available on the 1st and 4th floors. On the 1st floor of this main building, "Platinum Udon and Inaba Handicraft Udon Akita" was opened using 100% of our "Inaba Teko Udon". The wood-based interior is an open glass kitchen. About 20 kinds, including tsukemen, hot noodles, and large shrimp tempura udon. We also have a seasonal limited menu. Inaba Handicraft Udon, which is cooked by a chef with exquisite boiling, is as bright as silver. You can enjoy our delicious udon made by complete hand. Please stop by and enjoy the "authentic taste" when you come near by all means. Language This page has been automatically translated. Please note that it may be different from the original contents.

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33 years and 34 years of proficiency


We have already had 19 days this year, but we have continued to stick to manual labor this year, and we are preparing for the first time on the 9th. The skilled craftsmen continue to make it in reticently, and it is the year and the year. There is also a lot of effort in hand kneading. The next day, we worked hand in hand. It is a manual work of putting the twist while rubbing here. One by one is finished in a unique shape handmade. It is a manual work where the noodles are slightly different, but it becomes "Inaba Handicraft Udon" which is good for the mouthand does not get tired of a unique texture. The hand-made fabric sat down to mature and proceed to hand-in-hand work. The inside of the cloth became thicker by gravity at the time of aging, and it adjusts it from the top to the bottom to a uniform thickness by the experience and intuition of the skilled craftsman. It is all a craftsman's intuition. We will continue to make this year with great care. To write "complete hand-made" rather than "hand-made" is therefore "complete hand-made". Only a small company can do it: to continue to follow the old-fashioned manufacturing process, and to pass it on to the next generation. This year, we will deliver the most delicious "Inaba Teko udon". Language This page has been automatically translated. Please note that it may be different from the original contents.

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Sendai Version "Michelin"


It is a specialty store "Inaba Udon Taki Sawayaya" which uses our Inaba handicraft udon. The pure Japanese-style shop along the highway overlooking Matsushima Bay has about 60 seats at the table from the parlor. The soup is boiled with sincerity and boiled, and no chemical seasoning is used. The ultimate "Inaba Udon". Thanks to you, we were selected as the Michelin Guide of the Miyagi Prefecture edition. It is the Bib Grumman prize which is a high cost performance shop of 3,500 yen or less. Several undercover judges are said to spend two to three years investigating, and i think it is a gift that is built up seriously every day and provided to our customers. Please come and enjoy the festival in Japan's Three Scenic Matsushima. for more information at http://www.takisawaya.com Language This page has been automatically translated. Please note that it may be different from the original contents.

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Inaba Udon Specialty Store


Our "Inaba Teko Udon" is used by Inaba Udon Hazuki-sama. It's been two years since it opened last month. Kosai City is located on the border between Shizuoka and Aichi Prefectures. We have a deal with you.

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Can be delivered.


Inaba Yakuzen Udon, which started sales in earnest this spring. It is a blend of "okon", which has been attracting attention as a health material since ancient times, and sells it as a noodle that is kind to the body. Of course, we are particular about inefficient manual work, so we can keep it as it is: gloss, smooth throat, and koshi strength. We are also preparing gifts, but first of all, we sell "tasting" for 90g yen per bag for each person, plus tax. Please consider it because it is possible to sell one bag. In the hot summer, it is decided by "tsukemen and cold noodles". It is OK if the balance of health is thought by this. The receptionist will also start accepting applications from July. How about a gift that takes your health into consideration this year? Language This page has been automatically translated. Please note that it may be different from the original contents.

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Aging is life.


Inaba Handicraft Udon is characterized by "strength of koshi" and "smooth throat through". This is caused by a long period of aging. The dough, which is prepared by hand, is aged for several hours as shown in the image( covered with vinyl) repeatedly rubbing and maturing several degrees, and then proceeding to the small winding process. The fabric, which has been "small-rolled" by the hands of skilled craftsmen, spends the day and night until the next morning. Inaba Handicraft Udon, which has a significant amount of maturation time, is impossible to mass-produce. It is inefficient, but this is also the commitment of our craftsmen. The fabric sat until the next morning is "hand-made" by the craftsmen. The hand-made dough is "matured" and then proceeds to the crushing process. The crushed fabric is "aged" again. In the process of udon noodles in The Inaba Handicraft, "aging" is important. This process, which seems time consuming and wasteful, is felt by skilled craftsmen. Next time, I would like to report on "the obsession of rubbing". Please look forward to. Language This page has been automatically translated. Please note that it may be different from the original contents.

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Why is it so?!


The fabric that was hand-made during the drying process of the production is extended to about 1m50cm. Our "Inaba Handicraft Udon" not only extends, but also rubs it by hand to make it uniform lye from top to bottom. In addition, the part where the corner was made in the crushing process is rubbed so that the corner is taken by the sense of the hand. By this work, the shape of the same noodles is eliminated, and it becomes a unique texture that does not get tired of the mouth. This unique texture is also a feature that can be felt delicious even if you eat it in "100g" or "150g". The following image is a part of the moral goods in the middle of drying. If the length is aligned, such as for business use, it will remain less than 20cm. This is for virtue. There is a rose of some length thickness, but I think that you can satisfy the flavor of the handmade. Limited quantity product postage = there is a special price to try. Language This page has been automatically translated. Please note that it may be different from the original contents.

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10-12 servings for Virtue


Last week's TV program "Inaba Udon Cut Hashi" was aired, but of course, all of them were introduced by major manufacturers. Although mass production is impossible in small people, we continue to build with our commitment. It is a product that is hard to obtain in the general public in the supermarket, the department store, and the souvenir shop that it sells mainly for business, and is satisfied with "Food and beverage shop". Among them, "1kg for Inaba Handicraft Udon Toku" is sold only locally. It is a part that is broken in the manufacturing process, and it is a part that has been peeled off. It contains 10 to 12 servings, and it is a super popular product. Please see it because we handle it in limited quantity in our company and an online shop. Language This page has been automatically translated. Please note that it may be different from the original contents.

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Sauna level


湿度86%、温度47℃ これは日々の乾燥工程での数値です。 稲庭手業うどんの乾燥は、熱風による急速乾燥ではなく 湿度温度を上げたり下げたりしながら、熟練職人が一昼夜かけ 麺の内部から徐々に水分を取り去る、昔ながらの方法です。 サウナよりも「温度が高く湿度の多い」乾燥室で、日々造っております。 当社の稲庭手業うどんは、茹で上げ後よくもみ洗いをします。 具材をまったく入れずに「うどん」に「つゆ」だけで食べていただきますと 「つゆ」が濁らないほど、麺の表面までコシの強さを実感できます。 茹でてる最中も麺が「ちぎれたり」「割けたり」しないのも自慢です。 乾燥にも熟練のこだわりがあります。 是非、この夏は「つけ麺」で具材なしでご賞味ください。 他の麺との違いが解ると思います。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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200Food, a gift in return.


全国的に「ふるさと納税」の返礼品が見直しとなっております。 当社でも9月より改定となりますが、画像の通り「ドド~ン」と200人前。 「稲庭手業うどん」と「稲庭薬膳うどん」の食べ比べです。 9月1日からの対応予定となっておりますが、事前告知です。 ご家族みんなで食べても大満足のボリュームです。 他にも業務用、お徳用を始め多数の返礼品をご提案しております。 9月からはすべて改定となりますので、ご確認くださいませ。 これからの季節は『つけ麺』が絶品です。 当社の稲庭手業うどんは専門店、飲食店の料理人の皆様にご使用いただいている 業務用品ですので、ご家庭でも美味しくお召し上がりいただけます。 茹で時間は3分30秒です。 光り輝くほどのツヤ ・ 滑らかな喉越し ・ コシの強さ をご賞味ください。 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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