We are doing the delicous one what we can eat and sell by good manufacturing and sales plan.
I support the farmer who grows it and harvest. I am supporting the presence etc. of information, the crop method of the seed, and agricultural chemicals to the partner in a local farm. I am guiding minutely to every farmer. I might receive the consultation of the farm management of the farmer at times.
Moreover, I include many things and guide the processed worker by notes of the processing, the management of water, and the management of the temperature, etc. and the point that can be washed in the factory. Naturally, I came and met farmers in Vietnam, Indonesia, Tailand and so on. Of course to make communications with the worker strong, become a processing person's standpoint, and seen a thing from the side.
Because we are not a big trading company, without sharing, I am checking the last process from the preparation. In the product which was made of this place, neatly, I am doing a product management and farm management without being in shoes of all consumed consumers and never compromising.
Our fresh yuba is processed from the domestic soya beans. At first we soak the soya beans in the water, after that we take the soya milk. But, we control definitely the time of soaking beans in the water, and the temperature. Furthermore, the management of soya beans materials is also mindful. We wash carefully soya bean in water many times, remove the dirt surface and slime. In addition, avoiding using chemical additives, we are satisfied to send to the customers our yuba product made from the natural materials good for the health, tasty, and safe.
There is a kind of very thin and high elasticity of Japanese noodles named Himi Udon at Himi City, Toyama Prefecture. We always sold it as a dried noodle originally to consumer last time, but we tried to remake from dried noodles to frozen noodles by our technology which we controlled and managed boiling time, boiling temperature, cooling time, cooling temperature, method of cooling, freezing time, freezing temperature and method of freezing. Finally we can supply the delicious frozen noodles to all of consumer and hotel, Japanese restaurant and so on.
For example, even you freeze immediately after you boiled dried noodles, but we cannot keep delicious noodles. Because it will became some cracks and changing color on the surface of frozen noodles by this way.
It never makes delicious noodles by this way.
Besides, there is a production technique of the frozen noodles after you boiled again from frozen noodles.
At our company, we repeated a research it again and again in this part, and then we have noticed that there are environments for freezing and temperatures.
And by this way, we always offer the delicious noodles to everyone.
