One word card collection

Q:

I would like you to paste it in a way that allows it to be enlarged, as the Ikenshu Shokudo menu on the web is low resolution and difficult to read.

A:

We have updated our website so that you can click on the image to enlarge it, and we have increased the resolution of the image itself compared to before.

Q:

As for the rice, I have doubts about the quality of the rice itself, whether it's because it's cooked in large quantities at the same time, or because it takes a long time to finish cooking. In particular, I feel that the flavor of the rice is clearly inferior to the cheapest commercially available product. Please let us know what type of rice (Koshihikari, etc.) you use and how long it takes to finish cooking.

Regarding other menu items, I feel that the quality of the rice is holding me back rather than the taste itself. I would like to see an improvement in the rice compared to other menu items.

On a different matter, the dressing area at Hongo Shokudo is concentrated on the left side after exiting the cash register, and the hot tea is concentrated on the right side, so if you have something to do with both, you have to stop at two places. It's troublesome not to. Also, when eating on the second floor, the traffic lines mix.

I would like to have a dressing corner on the right end of these as well.

A:

First, regarding the variety of rice, the variety we are currently using is ``Yumepirika produced in 2020, a product that does not meet the standards for milled rice protein.''

A product that does not meet the standards for milled rice protein refers to rice whose milled protein value exceeds the range set for that brand (to maintain the brand). These standards are set only for "Yumepirika" by the rice shipping organization in order to maintain the brand. For this reason, it is difficult to sell this brand in supermarkets, etc., but it is a rice commonly used in the restaurant industry.

The store's rice cooking process involves only nine large rice cookers in the kitchen, so 40 to 50 bags of rice (each bag weighs 5 kg of polished rice) are cooked from around 7 to 8 o'clock each day, and the rice is served as it is cooked. Doing. If we cannot make it in time, we sometimes use cooked rice (Koshihikari) from an outside rice cooking factory. In order to ensure the stability of the taste of our rice, we would like to further strengthen temperature control at our stores.

We will also consider where to place dressings, and we will also be able to place them on the right side of the cash register.