Hiro 蕎麦 KITCHEN

ゆずの皮の絞り汁を添加した御膳粉100％のそばです。

御膳粉は、そばの実の中心部分だけを粉にしたものです。真っ白で成分のほとんどが澱粉です。

熱湯でアルファー化して生地を作っています。

麺は透き通っていて、絞り汁の添加で淡いレモン色になっています。

ゆずの香りと爽やかな酸味、そしてそば粉のほのかな甘みと独特の歯ごたえを味わえます。

This is a 100% soba made from high-quality flour with added yuzu peel juice. The flour used is specifically from the central part of the soba grain, known as "gozenko," resulting in a pure white appearance with the majority of its composition being starch. The dough is prepared by alpha-amylase conversion with boiling water.

The noodles are translucent and take on a light lemon color due to the addition of yuzu peel juice. Enjoy the aromatic fragrance of yuzu, a refreshing acidity, and the subtle sweetness of soba flour, all accompanied by a distinctive texture.

さらしな 生一本

そばの実の中心部分を挽いた白い粉を用いて打ったそば。色が白く上品な香りを持つ、高級なそば。（出典：世界の料理が分かる辞典）

"Sarashina Kiippon" is a type of soba (buckwheat noodles) made using the white powder ground from the central part of the soba grains. It is a high-quality soba known for its white color and elegant fragrance.

写真のそばは、更科粉100％に熱湯64％を加えて作りました。真っ白で透明感があり、ほのかな甘みを感じます。また、特有の歯ごたえはたまりません。

The soba in this photo was made by adding 64% boiling water to 100% Sarashina flour. It has a pure white and transparent appearance, allowing you to sense a subtle sweetness.

Moreover, the distinctive firmness is irresistible.

田舎蕎麦

色が黒っぽく、太めで香りが強い、自然で素朴な感じのそば。そばの実の外皮をつけたまま挽いて作る挽きぐるみのそば粉を用いる。（出典：世界の料理が分かる辞典）

"Inaka Soba" is a type of buckwheat noodle characterized by its dark color, thick texture, and robust fragrance, which imparts a rustic and natural quality. It is made by grinding buckwheat with its outer hull intact, using stone-ground buckwheat flour."

このそばは、加水44％です。歯ごたえがあり、そばの強い風味を感じます。黒い点はそば殻が粉砕されたものです。

鶏肉を使用したつゆとの愛称は抜群です。

This soba has a hydration ratio of 44%. It has a firm texture, allowing you to experience the robust flavor of the soba. The black specks are crushed buckwheat hulls. It pairs exceptionally well with a dipping sauce made with chicken.

このそばは、粗挽き粉100％で作っています。大変繋がりにくく生地が割れやすい粉なので、生地を麺棒に巻くことは避けています。加水は57％と多加水となり、歯ごたえがありなめらかでもちもちした食感のそばになります。茶色の粒は、甘皮が粉砕されたもので強い風味を感じることができます。

This soba is crafted using 100% coarsely ground buckwheat flour. The flour, known for its coarse texture that hinders smooth binding and makes the dough prone to cracking, prompts us to avoid rolling the dough with a rolling pin. The hydration level is set at 57%, resulting in soba with a firm yet smooth and chewy texture. The brown specks are from the pulverized outer layer of the buckwheat, providing a robust flavor experience.

大根おろしを乗せたぶっかけタイプのそばです。

その他、具材として、鰹節・きざみのり・揚げ玉を加えています。

そばは、そば殻も含んだ石臼粉をブレンドした九割そばです。

 A delightful soba dish featuring grated daikon radish on top, served in a refreshing "bukkake" style. In addition to the daikon topping, the dish includes bonito flakes, shredded seaweed, and crispy fried tempura flakes as complementary ingredients. The soba itself is made from stone-ground buckwheat flour, which includes the outer husk, creating a unique and flavorful experience.

The soba in the picture features seasoned chicken, green onions, burdock, and shiitake mushrooms in addition.

中央にエスコンフィールド北海道を望めます。
その左手に北広島団地が広がっています。

You can enjoy a view of Escon Field Hokkaido in the center. To the left, there is the Kitahiroshima Housing Complex.

 北広島団地からエスコンフィールドを望む

 View of Escon Field from Kitahiroshima Housing Complex

開閉式の屋根と天然芝を特徴とする球場です。

三塁側から左手を見た時の写真です。

We will also feature photos of Escon Field, where our classroom is located in Kitahiroshima.

The roof of the stadium is open, providing an open-air atmosphere.

Here is a photo of the natural turf being watered.

This picture is taken from the third base side, looking towards the left.

レフト席側から右手を見た時の写真です。

A photo taken from Left outfield seats, looking towards the right.