At the factory, never forget the store’s careful preparation. In accordance with the order, and schedule management, deliver the best taste to grab the attention for the customers, and skill of the cook. In addition, do not contain any additives, stabilizers. Study daily to maximize the unami of natural ingredients.
The best craft man in Obihiro, Hokkaido has succeeded its secret
It maximizes the taste of charcoal pork.
It is hand-made without any additives, and the taste of the dish is pretty strong. The attachment to this dish is thought to be the attachment for this sauce.
By using bincho charcoal, charcoal is used to convey the flavor of the pork, and the “fat” or “tare” of pork loin is used to produce a savory aroma. It is grilled over charcoal fire. It is grilled with a far-infrared effect, and it has a savory aroma peculiar to charcoal, and it has a savory aroma, but it can not be used for this delicious flavor.
With the smell of the charcoal fragrant slightly. Secret sauce from kanshin....One on the pole baked up carefully
With the smell of the charcoal fragrant slightly. Secret sauce from kanshin....One on the pole baked up carefully With the smell of the charcoal fragrant slightly. Secret sauce from kanshin....One on the pole baked up carefully
When rice is served as a pork bowl, it is usually served with a well-balanced dish of cooked rice in Niigata Prefecture.
Considering the balance between soup stock and noodles, ingredients such as mature soy sauce and bonito flakes are carefully prepared, and they are not used to make the best use of the essential ingredients, such as the essential ingredients.
The special noodle soup first made for Tsukemen is designed to be easily entangled with special sauce, and it is eaten with dipping sauce, and it is wrapped in a dipping sauce and a superb balance.
Chya-shu is prepared by soaking carefully selected pork stock in the secret sauce, and the delicious taste of the meat and the sauce is perfected.
Using domestic wheat flour, it blends the consistency of the soup with its own blend of the soup, and uses the additives to minimize the use of additives.
It takes the utmost priority to bring out the original deliciousness of the domestic pork and chicken, and it takes a lot of time and effort to get rid of the bottom of the pot.
To maximize the flavor of homemade pork, it is indispensable for soy-sauce and zanmaku without using unnecessary seasonings.It takes about four hours from the bottom of the process to elaborate.