The main work of our production and sales department this winter is to manufacture pork buns using organically grown pesticide-free southern wheat from our ranch and Tategamori Plateau pork. A team of three people manufactures 480 pieces three days a week.
\nWe do everything by hand, starting with weighing several types of raw materials and finishing with steaming them in a steamer.
\nThe temperature of the water is determined by measuring the room temperature and the temperature of the powder each day. By doing this, the temperature of the finished dough will always be kept at a constant temperature.<\/p>\n
It is often said that fabric is a living thing, and it is true. If you let your guard down a bit, it may not rise properly or it may ferment too much and become lumpy.
\nWhen the carefully prepared pork buns emerge from the steamer and show their faces, I can't help but smile, as if to say that I have achieved something great.
\nArk Farm's pork buns are delicious because they are made with lots of love.<\/p>\n
What we do every year is to train young people who have an eye for making pork buns.
\nEvery day, we raise young people by using gentleness and strictness, while placing top priority on making delicious pork buns accurately.<\/p>\n
Tomoko Minagawa<\/p>","protected":false},"excerpt":{"rendered":"
Our main job during this winter in the manufacturing and sales department is to make pork buns using organic, pesticide-free Nanbu wheat and Tategamori Plateau pork from the farm.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3751","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n