Shops where you can eat and buy noodles from Watanabe Hand-rolled Noodles, which makes somen that has been selected as one of the ` ShisuiJikkaten''!
掲載日：2023.08.10
This year, YokkaichiCity 's local souvenir brand `` ShisuiJikkaten'' was born, and one of its products, ``Kuki Taihaku Genuine Sesame Oil Hand-Stretched Somen'', is produced by Watanabe Tenbe Seimenjo, whose hand-stretched noodles have a smooth texture and smooth texture. It goes down the throat perfectly. We have published an article introducing the secret behind its deliciousness and the restaurants where you can eat it!
What is ShisuiJikkaten?
ShisuiJikkaten is YokkaichiCity certified specialty product brand that was born this year with the concept of ``Special attention to detail, special moments.'' As of August 2023, eight products have been certified, including hinaga fans, sweets made with kabusetea, and Banko-Yaki rice pots.
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What is Kuki Taihaku Sesame Oil Hand-stretched Somen?
This somen is a collaboration between ``hand-stretched somen'' made using a traditional method that has been around since the end of the Edo period, and sesame oil from Kuki Sangyo, a specialty of Yokkaichi. This is a new product from Watanabe Tennobu Noodles, which stands out from other somen noodles because of its smoothness, elasticity, and strong umami.
Watanabe hand-rolled noodle shop
Watanabe Hand-rolled Noodles is highly acclaimed as a producer of natural foods that use high-quality wheat flour and do not add any additives. Each noodle is made by hand, preserving the 300-year-old traditional taste. Their signature product, ``Kuki Taihaku Genuine Sesame Oil Oya Chite Dry Noodles,'' uses colorless and odorless Taihaku sesame oil from Kuki Sangyo Co., Ltd., and is popular for its smooth and umami-rich noodles.
Denshichitei's chilled barley gozen
The ``Hiyamugi Gozen'' (2,200 yen including tax) is a set of hiyamugi made with Watanabe Tennobu Seinjo's Kuki Taihaku sesame oil, 6 types of seasonal vegetable and shrimp tempura, and Inari sushi with takuan. You can taste and compare 3 types of soup made by the head chef of Denshichitei.
At breakfast at Miyako Hotel Yokkaichi
The breakfast served to guests at Miyako Hotel Yokkaichi uses Hiyamugi from Watanabe Tenobu Seimenjo and is served as ``Yokkaichi Hiyamugi.'' Many guests from outside the prefecture say, ``Hiyamugi is rare, not somen,'' and it has a good reputation.
It is also fun to enjoy it with condiments such as ginger, green onion, and bonito flakes, as well as okra, komatsuna, and chirimenjako. In winter, it will be served as Nyumen, and it will be served for breakfast all year round.
Gyoza and fried dumplings invented by high school students are served at the buffet.
At the summer night buffet that will be held from 6:00 pm on Sunday, August 13th, ``Yokkaichi Hiyamagi Gyoza'' and ``Hiyamagi Fried Dumplings'' will be served using chilled barley from Watanabe Tennobu Seimenjo, which was created by students from Mie Prefectural Yokkaichi Agricultural High School. provided.
Head chef Norihiko Tsuda said, ``I was surprised by the free thinking that only a high school student could have, but it was a new taste that adults would never have thought of.Based on the recipe I received, I arranged the seasoning combination for a buffet.'' I was there.
You can buy it here
★Iseji Terrace inside Yokkaichi Kintetsu Department Store
★Jibasan Mie
★Watanabe hand-rolled noodle factory direct sales
★Rakuten Plaza
Such. More details are introduced in the interview report article. Check the button below 👇