It is made with making soba, tofu in a farmhouse guest house
It is made with making soba, tofu in a farmhouse guest house
[making soba]
Kurihara who is known as nature of the locality having intense heat and cold difference of the night and day, a delicious buckwheat-growing district. I produce the soba which is sweet, and is full of fragrances.
You establish it and boil it, and please thoroughly enjoy it by length.
[the making of tofu]
A taste puts "gyu" and local soybeans clogged up on a mixer and boils it with a pan slowly. I heat the soybean milk which squeezes it with cotton, and was done once again. I add bittern and harden it. It is particular to have madahonwariatatakai, a fresh one. You can take tofu and the bean-curd refuse which you made to go.
■Require reservation ■A period: Whole year ■Capacity: 4-10 people
The detailed inquiry to this form
Or I would like notification to our association (lower part mention).
[making soba]
Kurihara who is known as nature of the locality having intense heat and cold difference of the night and day, a delicious buckwheat-growing district. I produce the soba which is sweet, and is full of fragrances.
You establish it and boil it, and please thoroughly enjoy it by length.
[the making of tofu]
A taste puts "gyu" and local soybeans clogged up on a mixer and boils it with a pan slowly. I heat the soybean milk which squeezes it with cotton, and was done once again. I add bittern and harden it. It is particular to have madahonwariatatakai, a fresh one. You can take tofu and the bean-curd refuse which you made to go.
■Require reservation ■A period: Whole year ■Capacity: 4-10 people
The detailed inquiry to this form
Or I would like notification to our association (lower part mention).
