It's the season when we start craving hot pork buns.

This product is made almost entirely from farm produce, from the dough to the filling.
The dough-making process is particularly careful.
We do not use baking powder in the dough for the pork buns we make.
The dough is made by fine-tuning the water temperature and amount of water taking into account the weather, temperature (room temperature) and humidity.

This involves referring to data accumulated over the years (room temperature, humidity, water temperature),
The most important thing is the experience, but I still get nervous every time.

In order to manufacture the product without using food additives in any process other than the dough making,
Temperature and humidity control is very important, but this is something you have to learn by feel.

I have been involved in manufacturing for five or six years now.
I feel like I'm finally starting to be able to capture that feeling.

In the future, I would like to consider training the next generation.

*The photo shows instructor Tomoko Minagawa instructing Miura Kosei, who has one year of manufacturing experience, on the wrapping process.

Manufacturing and Sales Department Kenichi Hashinuma