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Certification year


Type of certification

Specialty products

Main area


Introduction of cooking

Shimeji is produced in Kinugawa. It is formally called Hiratake. I pack it and ship it, but I use the leftover around that time for cooking. Long-term storage is possible, and the range of application is expanded.


Shimeji ... 10 kg, sugar ... 1.4 kg, soy sauce ... 10 cups weak, sake ... 2.5 cups, a bite tofu, 2 tablespoons

How to make

Take 1.10 kg of mushroom waste, divide into small chopsticks and prepare.

2. Sprinkle the water in a bowl slowly, and raise it to dry and drain the water.

3. After that, add seasoning and simmer for 2 hours, and add simmered chili pepper and simmer for 30 minutes.

4. Cool well and then boil and vacuum package.

Cooking point

1. Can be used immediately for rice.

2. In addition, it can be used for cooking rice, daikon grated and simmered rice, and a dish that simmers in taste.

The name of the shop

Place 60-2 Hikawa ward, Oshu city

Telephone 0197-52-4111 (FAX)

Opening hours 10:00 to 16:00

Regular holiday Every Monday (If Monday is a public holiday, the next day)

Explanation The recommended menu is 1,000 yen for the first time, 1,000 yen for the fifth eye, 1,500 yen for the mochi, and 2,000 yen for the mochi.

Related site http://www.iwatetabi.jp/spot/detail/03384/1296.html