Char siu bowl [limited quantity] 380 yen
The rice of Mr. Miyoshi Nanporo, near Sapporo, was delicious this year.
Farmers in Hokkaido plan to cultivate their fields in order to prevent crop rotation problems. Born in 1964, I learned farming at an elementary school. The farming of Japanese farmers started in the Yayoi period, when Japanese farmers continued to produce rice every year in rice fields inherited from their ancestors.
In Miyoshi's agricultural corporation, rice fields produce rice at a cycle of once every five years. The next year after harvesting rice, the next year was soybean, the next year was beet, the next year was potato, and so on. And they are taking care to achieve stable employment.
Work style reform is spreading to farmers in Hokkaido.
A rice field in Nanhoro Town where rice harvesting has been completed. The countryside spreads beyond the horizon. I came by car from the Sapporo station, but the mileage was 30km. Tokyo. No, it is unthinkable in most ordinance-designated cities in Honshu! The gastronomic city of Sapporo is a great environment.
Ramen Sapporo Ichigoen is requesting Miyoshi's variety is “Nanatsuboshi”. Rice suitable for ramen rice. With a crushed texture, you will feel the sweetness of rice as you chew.
Mr. Miyoshi on the left, Oshima, on the right
The rice shipped in brown rice will be stored in Fudame-san, familiar to you at “Omusubikyu-san” in Kita 9-jo, Higashi-ku, Sapporo.
Ten minutes for brown rice. We purchased about 600kg. This brown rice is carefully stored by Mr. Fudame and will be supplied to Ramen Sapporo Ichigoen for one year until next year's harvest.
Bill rice basically purchases all rice in brown rice. And every time we place an order, we will process the rice in a small lot. Therefore, the rice purchased by Ramen Sapporo Ichigo is always fresh rice right after milling.
Ramen Sapporo Ichigome is blended with domestically-grown barley (barley) at a ratio of 10% to “Nanatsuboshi”. I think that you can find a grain with a line pattern in the image.
Barley has been eaten as a healthy food in Japan since ancient times. It is also famous that Ieyasu Tokugawa likes to eat wheat for health.
The characteristic of barley is dietary fiber. Its abundance is more than 17 times that of white rice, and it contains two types of fibers, water-soluble and insoluble.
At Ramen Sapporo Ichigoen, we focused on compatibility and health functions as ramen rice. And as part of our commitment to “one grain of wheat”, “wheat rice” is the basic menu.
The image is average ¥ 150- (150g).