We manufacture pork buns while also working on a daily basis.
Therefore, it is difficult for the person in charge to carry out their normal work.

It is usually manufactured by four people, (photo) From the left,
Naoko Oikawa is usually in charge of making bread at the bakery.
Next is Yume Hoshirai, who is in charge of the cash register at the farm market.
Next to him is Kasumi Chiba, who is in charge of the hall at Restaurant Till's.
On the far right is Tomoko Minagawa, who is instructing us in making pork buns.
He is like a mentor to us. (I used to be in charge of the kitchen at Restaurant Till's)

Because it is handmade, the number of units that can be manufactured is 480 pieces per day.
The dough is carefully kneaded while controlling room temperature, water temperature, and humidity.
The ingredients are added, wrapped, fermented, and steamed to complete the process, which creates a tremendous amount of tension.

Currently, we are manufacturing three days a week, starting at 8:00 and ending around 14:00.

There were some nostalgic photos.
I think this photo was taken about 17 years ago. (I am an employee's child)

These kids are now...

Both of them are now 22 years old, and they look like this!

It feels like the times.

Manufacturing and Sales Department Kenichi Hashinuma