2020year

I don't think there are many people who don't know anymore, but "KADODE OOGAWA" opened near Kanaya IC in Shin-Tomei on the 12th. It will be a facility of JA Oiwa, but we sell "Fujidan no Sea Grapes" at Marche. It has been well received since the opening day, and it is still 10 days after opening, but we have delivered it six times. Because it is three consecutive holidays, it has been displayed a lot yesterday, but I think that additional additions must be delivered the day after M.C. KADODE has various facilities such as bife-style restaurants and SL exhibitions, Oigawa 鐡do "Kade Station", tea related things. Especially in restaurants, it is recommended because it is supervised by the chef of Italian "NORI" in Fujieda and it is a dish using local ingredients. I have to go early because I haven't eaten yet, but this page has been automatically translated. Please note that it may differ from the original content.

食品開発展が１８日に終了しました。 事務局からの報告によりますと来場者は３日間で約２１０００人、昨年の半分ほどのようです。 弊社は、カタログ展示で常駐はしておりませんでしたが 会場でカタログを持ち帰った方の中で数件から乾燥試験等の問い合わせがありました。 実際に試験品が送られてくるかはわかりませんが少しでも会社の利益に繋がればと思います。 ブースにお立ち寄りいただいたみなさま、ありがとうございました。Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。

昨日から食品開発展を国際展示場（東京ビッグサイト）で開催しています。 前回の投稿で説明したように簡単な準備をして午前中だけ様子を見てから帰ってきました。 朝の５時半に出て途中で集中工事の渋滞にはまりながら到着したのが９時３０分頃でした。 ４時間もかかってしまいました。 ブースがかなり寂しいけど明日の最終日が終わったら全て破棄してもらうように 事務局にお願いをしてあるのでちゃんとした装飾をしてしまうと迷惑が掛かるので・・ 本当は商品サンプルも展示しておきたいところですが間違いなく初日に持っていかれるので辞めました。 試食サンプルは置いてきましたがそろそろ無くなっているんだろうな～ うちのように展示だけにして無人の所が多いかと思っていましたが ほとんどのブースは通常通りの対応をしておりました。 ただし、来場者はかなり少なくなっていました。 ＡＭしか会場に居なかったのでわかりませんが例年の半分ほどではないでしょうか？ 今回の展示で１件でも問合せが来てもらうとありがたいのですが難しいでしょうね。 帰りもところどころで渋滞にはまりながら帰りました。Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。

This year, food development will be held at Tokyo Big Sight from next week. Nishiko Engineering and Okitomo were scheduled to exhibit jointly at one booth, but we only exhibited catalogs, etc. without resident as infectious disease prevention. I am very sorry that I will be absent while keeping guide to business partners, but thank you for your understanding. Language This page has been translated automatically. Please note that it may differ from the original content.

昨日、藤枝おんぱく2020秋が開催されました。 本来は５月頃の予定でしたがコロナの影響で藤枝おんぱくのほとんどの催し物が中止となりましたが 正式名称「ふじのくにの旬を食べ尽くす会ＩＮおんぱく」が５か月遅れで昨日開催しました。 簡単に言えば大人の社会見学と言った感じでしょうか 藤枝駅を出発して尾州真味屋様でジビエを食べて、うちでモズクや海ぶどうを食べて 最後に杉井酒造様で日本酒の試飲をして藤枝駅に戻り解散 この工程全てが徒歩で１万歩を超えるそうです。 今回は、約１５名の方が来社されて乾燥機やドライフルーツ、モズクなどについて説明をして 試食をしていただき様々な意見を聞く事ができました。 非常に有意義な時間で商品も売れたので満足しています。 わざわざお越しいただきましてありがとうございました。Languageこのページは自動的に翻訳されました。元の内容と異なる場合がありますので、ご注意ください。

Today, Nishiko Engineering was published in Shizuoka Shimbun on October 16. It will be an article about microwave decompression dryer, but if you are interested, please read it once. Please feel free to contact us if you are more interested after reading. Language This page has been translated automatically. Please note that it may differ from the original content.

Do you know what this is? It looks like an onion, but it's a raw coconut. It is a barre in the title It is a test, but I dried coconut. Once, this is the state after drying - it may seem that there is no difference in appearance, but the actual thing is quite different. Since it is about 5% when measuring the moisture content after drying, moisture can fly almost, but since there is so much oil, it is not enough to make it a slightly softer feeling powder without because there is so much oil, but I wonder if it is a success because the color was able to dry without changing so much. However, it was considerably difficult to peel off the shell. On TV, there was an image that it was easily opened with a survival knife or something like that, but this was quite difficult and the first one was full of debris around. There was a week point as a reference because the uncle of Papua New Guinea had uploaded the dismantling method of the coconut by watching a certain video, and it was able to cut it neatly when I hit it with a hammer. I wonder if it is useful knowledge when drifting to an uninhabited island. Language This page has been automatically translated. Please note that it may differ from the original contents.

I'm so good. I've been trying to update for a while. It is the first post in a long time, but we offer shabu-shabu as a new menu at the restaurant "Sakesai Kitchen Gen" in front of Fujieda Station that deals with "Fujidama's sea grapes". It is a shabu-shabu of pork, mozuk, and sea grapes at a glance when looking at the image. "Fujidame no Umi grape" from Miyakojima and Mozku from MiyakoJima. Shabu-shabu? To be honest, I can imagine mozuk shabu-shabu, but I've never heard of sea grapes shabu-shabu. I think that it is quite rare in the whole country. At least I've never heard of it. I want to say that the taste is ... but I'm also bathy and haven't eaten yet. If you have already eaten, we are waiting for your impressions. I would like to introduce the impressions and images I ate next time, so please look forward to language This page has been automatically translated. Please note that it may differ from the original content.