{"id":16542,"date":"2023-04-25T10:07:14","date_gmt":"2023-04-25T01:07:14","guid":{"rendered":"https:\/\/home.sapporo.kokosil.net\/?p=16542"},"modified":"2023-04-25T10:07:14","modified_gmt":"2023-04-25T01:07:14","slug":"fresh-pasta-specialty-store-mugi-to-tamago-that-sticks-to-in-house-noodles-blessings-of-the-earth-that-can-only-be-enjoyed-now-sweet-and-crunchy-texture-from-april-20th-thursday-a-limited-m","status":"publish","type":"post","link":"https:\/\/home.sapporo.kokosil.net\/en\/archives\/16542","title":{"rendered":"[Fresh pasta specialty store “Mugi to Tamago” that sticks to in-house noodles] Blessings of the earth that can only be enjoyed now! Sweet and crunchy texture! From April 20th (Thursday), a limited menu that luxuriously uses the seasonal “Hokkaido asparagus” that announces Hokkaido’s spring will be available!"},"content":{"rendered":"

Hokkaido asparagus is sweet and has a strong flavor! Sweetness and nutrition are abundant by overwintering with a large temperature difference! Delicious asparagus has arrived from Hokkaido!<\/span><\/h3>\n<\/p>\n

\u25a0Hokkaido Fresh Pasta Specialty Store \u201cMugi to Tamago\u201d, a fresh pasta specialty store made with Shimokawa 60 fermented egg and Hokkaido wheat, has a limited-time menu!
Wheat and egg is a fresh pasta specialty store that uses Hokkaido wheat and Hokkaido brand eggs, and is particular about making noodles in-store.
\u25a0Sales period: April 20, 2023 (Thursday) to May 31, 2023 (Wednesday) *Sales period may vary depending on growth conditions.
\u25a0The spring fair menu of "Wheat and Eggs", which is particular about "Hokkaido" ingredients, is "Asparagus", a vegetable that heralds the arrival of Hokkaido's spring.
\u25a0Hokkaido asparagus is sweet and has a strong flavor. Characterized by its crunchy texture, there is a large temperature difference between day and night, and overwintering under the snow increases the sugar content, creating an ideal environment for growing asparagus.
\u25a0 "Mugi and egg" uses "egg" for fresh pasta and ingredients. While the shortage of eggs has been taken up, we have a stable supply of eggs with the cooperation of partner companies, and we are able to deliver them to our customers.<\/strong><\/p>\n<\/p>\n

Based in Sapporo, Easton Co., Ltd. operates restaurants in the Tohoku and Kanto regions, such as "Shimokawa 60 Enzyme Egg and Hokkaido Wheat Fresh Pasta Mugi and Egg", "Hokkaido Italian Mia Bokka", and "Yakitori Dining Itadaki Cocco-chan". A limited-time menu using seasonal Hokkaido asparagus will be on sale from April 20, 2023 (Thursday) at each store of \u201cShimokawa Rokuko Enzyme Egg and Hokkaido Wheat Fresh Pasta Wheat and Egg\u201d.<\/strong><\/p>\n

\"\"<\/a><\/p>\n<\/p>\n

  • \n

    Why Hokkaido asparagus is so delicious<\/strong><\/p>\n<\/li>\n<\/ul>\n

    Hokkaido asparagus is sweet and has a strong flavor! It is characterized by a refreshing flavor and a crunchy and fresh texture.<\/u><\/strong><\/p>\n

    Asparagus is delicious because of the climate environment unique to Hokkaido.<\/p>\n

    Hokkaido has a large temperature difference between day and night, and by spending the winter under the vast land and snow, the sugar content of the asparagus increases and the asparagus grows with a rich sweetness.<\/p>\n

    Buyers from Easton Co., Ltd., headquartered in Sapporo, travel to various locations in Hokkaido to deliver carefully selected asparagus from Hokkaido.<\/p>\n<\/p>\n

  • \n

    I want to eat now in season! "Hokkaido Asparagus"<\/strong><\/p>\n<\/li>\n<\/ul>\n

    \"\"<\/a><\/p>\n

    [Sales period] April 20, 2023 (Thursday) to May 31, 2023 (Wednesday) *Sales period depends on asparagus growth conditions<\/strong><\/p>\n

    \u25a0Menu name\/Hokkaido asparagus, plump shrimp, peperoncino of "farmer's bacon"<\/strong><\/p>\n

    \u25a0Price\/1380 yen (tax included)<\/strong><\/p>\n<\/p>\n

    Enjoy peperoncino with asparagus from Hokkaido, fragrant farm bacon, and plump shrimp.<\/p>\n

    Finished with Grana Padano cheese for a gentle taste.<\/p>\n<\/p>\n

  • \n

    Sales store<\/strong><\/p>\n<\/li>\n<\/ul>\n

    \"\"<\/a><\/p>\n

    \u25a0Tokyo Station Yaesu North Exit Store<\/u><\/strong>
    \u25b6Address: 1-9-1 Marunouchi, Chiyoda-ku, Tokyo Gransta Yaekita, Tokyo Station premises<\/p>\n

    https:\/\/goo.gl\/maps\/tKeN6PuARD9gUkMs7<\/a><\/p>\n

    \u25a0 Shibuya Miyamasuzaka store<\/u><\/strong>
    \u25b6<\/strong> Address: 106th Tokyo Building B1F, 2-19-17 Shibuya, Shibuya-ku, Tokyo
    https:\/\/goo.gl\/maps\/3oiyjwekYnsDL13u5<\/a><\/p>\n

    \u25a0 Kichijoji store<\/u><\/strong>
    \u25b6<\/strong> Address: Palazzo B1F, 1-9-2 Kichijoji Honcho, Musashino City, Tokyo
    https:\/\/goo.gl\/maps\/b9F377xVcY6Lq4jf8<\/a>
    \u25a0Shinjuku West Exit Store<\/u><\/strong>
    \u25b6<\/strong> Address: Silver Building B1F, 1-19-2 Nishi-Shinjuku, Shinjuku-ku, Tokyo
    https:\/\/goo.gl\/maps\/ZGgmUVXqDSuLiGtZ6<\/a>
    \u200b\u25a0 Shinjuku Marui Annex<\/u><\/strong>
    \u25b6<\/strong> Address: Shinjuku Marui ANEX 8F, 3-1-26 Shinjuku, Shinjuku-ku, Tokyo
    https:\/\/goo.gl\/maps\/8KN4LszVqpvwsyyC8<\/a>
    \u25a0 Sasazuka store<\/u><\/strong>
    \u25b6<\/strong> Address: 1-47-1 Frente Sasazuka 1F, Sasazuka, Shibuya-ku, Tokyo
    https:\/\/goo.gl\/maps\/MUbA4LkRYntHkE9b6<\/a>
    \u25a0 Mitaka store<\/u><\/strong>
    \u25b6<\/strong> Address: 3-chome Trikona, Shimorenjaku, Mitaka, Tokyo 1F
    https:\/\/goo.gl\/maps\/e87t8Msv7hN2c5bA6<\/a>
    \u25a0 Kawasaki Azalea store<\/u><\/strong>
    \u25b6<\/strong> Address: 26-2 Ekimae Honcho, Kawasaki-ku, Kawasaki-shi
    https:\/\/goo.gl\/maps\/xawCnQkjgTdyNn158<\/a><\/p>\n

    \"\"<\/a><\/p>\n<\/p>\n

  • \n

    \u201cMugi to Tamago\u201d is made in-store with a focus on Hokkaido and freshness. Thoughts on \u201cdeliciousness\u201d and \u201cHokkaido\u201d<\/strong><\/p>\n<\/li>\n<\/ul>\n

    Fresh pasta with a smooth and chewy texture the<\/u><\/strong> moment you eat it is made by blending Shimokawa Rokuko Enzyme Egg and Hokkaido wheat and making it in-store using our original double vacuum method. The rich flavor of Hokkaido wheat and the use of Shimokawa 60 Enzyme eggs create a rich fresh pasta.<\/strong><\/p>\n

    We use and deliver seasonal ingredients from the rich nature of Hokkaido, and our 50-year-old cod roe from Hokkaido's Hakodate Michiba Fisheries has earned a high reputation for its nutritional value. Hakodate Gagome kelp, fresh mozzarella cheese made with raw milk from Hokkaido, and other ingredients are all from Hokkaido.<\/u><\/strong><\/p>\n<\/p>\n

    \u25a0Eggs (Shimokawa 60 Enzyme Eggs) are used for fresh pasta and ingredients.<\/u><\/strong><\/p>\n

    While the shortage of eggs is being taken up, "Mugi to Tamagome" uses "eggs" (all Shimokawa 60 fermented eggs) when making fresh pasta and as an ingredient. With the cooperation of Abe Poultry Farm, we have been able to deliver safe and delicious eggs in a stable manner, and we have been able to deliver delicious fresh pasta to our customers.<\/p>\n<\/p>\n

    \u25a0The basic taste of pasta is "broth". 5 types of kombu from Hokkaido are also used in the broth.<\/u><\/strong><\/p>\n

    Dashi in Japanese cuisine is broad in Italian cuisine, and it is the decisive factor in the taste that makes up the basic base of pasta. \u201cMugi to Tamago\u201d uses chicken bones as a base, 5 types of Hokkaido kelp (Rausu kelp, Rishiri kelp, Hidaka kelp, Makonbu, Gagome kelp), bonito flakes and shiitake mushrooms. , with a gentle taste.<\/p>\n

    \"\"<\/a><\/p>\n

    [Official Website] https:\/\/www.eastone.co.jp\/mugi-tamago\/<\/a><\/strong><\/p>\n

    [Instagram] https:\/\/www.instagram.com\/mugitama.madeinhokkaido\/<\/a>
    [Twitter]     https:\/\/twitter.com\/mugi_tamago_<\/a><\/strong><\/p>\n<\/p>\n

  • \n

    Company Profile<\/strong><\/p>\n<\/li>\n<\/ul>\n

    \u25a0 Company name: Easton Co., Ltd.<\/strong><\/p>\n

    \u25a0Location: 2-13 12-jo Nishi 3-chome, Kita-ku, Sapporo-shi, Hokkaido
    \u25a0Representative: Representative Director Yasumasa Oyama<\/p>\n

    Business description: A total of 52 restaurants in the Sendai and Kanto areas, mainly in Sapporo, such as \u201cHokkaido Italian Mia Bocca\u201d, \u201cHokkaido Yakitori Itadaki Cocco-chan\u201d, Operates 1 food store of "Abe Poultry Farm Egg Pudding" (Shimokawa 60 Enzyme Egg and Hokkaido Wheat Fresh Pasta Mugi to Egg Tokyo Station Yaesu North Exit) (as of April 2023)<\/p>\n

    Founded: July 1990 Capital: 48 million yen<\/p>\n

    \u25a0URL\u25b7 https:\/\/www.eastone.co.jp\/<\/a><\/p>\n

    \u25a0 Latest release information \u25b7 https:\/\/prtimes.jp\/main\/html\/searchrlp\/company_id\/78678<\/a>
    \u25a0 Facebook official page \u25b7     https:\/\/www.facebook.com\/voeastone<\/a>
    \u25a0Instagram official account \u25b7     https:\/\/www.instagram.com\/eastone.co.jp\/<\/a>
    \u25a0 Twitter official account \u25b7     https:\/\/twitter.com\/eastonePR<\/a><\/p>\n

    Contact for coverage: Easton Co., Ltd. Sales Planning Department 011-717-5331<\/p>\n","protected":false},"excerpt":{"rendered":"

    Hokkaido asparagus is sweet and has a strong flavor! Sweetness and nutrition are abundant by overwintering with a large temperature difference! Delicious asparagus has arrived from Hokkaido! \u25a0Hokkaido Fresh Pasta Specialty Store \u201cMugi to Tamago\u201d, a fresh pasta specialty store made with Shimokawa 60 fermented egg and Hokkaido wheat, has a limited-time menu! Wheat and egg is a fresh pasta specialty store that uses Hokkaido wheat and Hokkaido brand eggs, and is particular about making noodles in-store. \u25a0Sales period: April 20, 2023 (Thursday) to May 31, 2023 (Wednesday) *Sales period may vary depending on growth conditions. \u25a0The spring fair menu of "Wheat and Eggs", which is particular about "Hokkaido" ingredients, […]<\/p>\n","protected":false},"author":1,"featured_media":16530,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[21],"tags":[],"_links":{"self":[{"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/posts\/16542"}],"collection":[{"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/comments?post=16542"}],"version-history":[{"count":1,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/posts\/16542\/revisions"}],"predecessor-version":[{"id":16543,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/posts\/16542\/revisions\/16543"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/media\/16530"}],"wp:attachment":[{"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/media?parent=16542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/categories?post=16542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/home.sapporo.kokosil.net\/en\/wp-json\/wp\/v2\/tags?post=16542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}