Oyama Inani Hiyamugi 250g x 3 bag boxes from Yamagata Prefecture

Speaking of "Inaniwa Udon", Inaniwa in Akita Prefecture is famous, but in the Shonai region of Yamagata Prefecture, Inaniwa was built in the same manufacturing method. In the former Oyama Town in the Meiji Taisho era, about 20 manufacturers, Inaniwaya, boasted a high production of the prefecture, and we manufactured Inaniwa under the name of "Shinya". From such a history, in the Shonai region, "dried udon" is generally called "Inaniwa". However, due to the lack of supplies during the war, the "Oyama Inaniwaya" is now only one company, and the manufacturing method is mechanical noodles, but many "traditional techniques" such as aged and drying of flour noodles have been inherited. increase. *** Boiling *** 1. More 1 liter of 100g of noodles into the hot water that boils up with a boiling water and lightly stir and loosen it. Boiling with plenty of hot water in a large pot is a trick to boil it deliciously. 2. Continue to boil the noodles in the hot water, remove the boil for about 4 minutes and take out a small amount, and boil it and boil it while watching it. 3. When it is boiled, raise it in a colander, wash it with cold water enough, remove the slick and drain the water. 4. If the drainer is firmly drained and the cold "tsukemen" is warm again, the noodles are quickly passed through the boiling water and cooked with warm soup.