Kinwashi Tour Japan Thread

• kinwashi

  21 Nov 12, 12:21

  Hiruzen buckwheat

  ... Flower buckwheat color white has also become a tradition in the fall of plateau Hiruzen, the plateau  temperature difference between day and night is large, and as a condition that can be near good, but there is a condition that the cool climate, of Hiruzen this condition and climate to match, is caught in the Hiruzen delicious buckwheat Gen. Transient was planted near Hiruzen had been lost, including 23 producers, starting from 3.6ha area as a business crop rotation of paddy in 1997, the name of 104 growers, leading next to 55ha ​​area, even in Okayama prefecture after 13 years I've grown to near production areas. To dry preparation from cultivation of buckwheat, do all of the production of buckwheat Hiruzen, Hiruzen buckwheat Production Committee, which aims to create a safe and secure buckwheat.

  Cultivation of buckwheat Hiruzen  Hiruzen is the cultivation of buckwheat in, do the sowing from late July to early August, it will be germinated in two weeks.  Will begin with the actual one week, three weeks from germination to flowering, the flower bud to blossom with flower buds with one month.  From sowing until it is real, but a couple of days and about 75 days will be about standard cultivation of buckwheat summer. It is the time of mowing, the real part of the first was blue, brown and green → Yuku change over time, this is referred to as blackening. Blackening also occur with changes in temperature, the temperature becomes lower with the real is inserted all is good, just the temperature drops with the real does not fit yet, state it as between sparse and non-a fruit does not contain, however may become black in the most can not get real. We will begin next fall and the real "frost" has a great influence on the weather conditions, and also frost. Time to time and that 80-90% of the field near by blackening, most suitable for mowing.When it is time that, do the mowing in the combine, which was reaped buckwheat is transported to the drying facility, and adjust drying, it will be near Gen. In addition, it is near or far, of one's visit with buckwheat, buckwheat HP official mansion I think if you can see!

• kinwashi

  21 Nov 12, 12:27

  http://blog.zige.jp/yakisoba/

   

  

• kinwashi

  21 Nov 12, 12:33

  With the simultaneous release of frozen and chilled on topic here Yakisoba 
  Yakisoba wind Hiruzen 
  March 1, "Sino Hiruzen Yakisoba wind" Frozen Frozen Nissin Launched in 2011 (Tue) 
  Hiruzen tilde, "Nissin February 1, yakisoba wind "(2 servings) Launched in 2011 (Tue)

  Nissin Food Products Co., Ltd., and chilled (Takayuki Narito president) (President: Takayuki Narito) are frozen, "which reproduces the * 1" Hiruzen Yakisoba "menu of the topic in the gourmet frozen Nissin Food Products Co., Ltd. B-class boom Gotochi launched Hiruzen yakisoba wind "and" wind Hiruzen Nissin Yakisoba "a (2 servings).
  

  
  
  Of tailwind on sale now very popular in both companies "under the supervision of member organizations * 2 authentic feeling and the recent" B-1 Grand Prix near Kitami wind salt extraction "" wind Yokote Yakisoba "" is "gourmet" boom Gotochi Class B It is a high commodity. As a series of two companies yakisoba Gotochi This time, there supervision "andã‚“good meeting Hiruzen yakisoba" original, has developed a new product that reproduces the Hiruzen yakisoba Gotochi local Maniwa, Okayama Prefecture (Hiruzen) . The package was held in September 2010, "the Boardã‚“good yakisoba Hiruzen" in "Atsugi B-1 Grand Prix in the 5th" is winning "Silver Grand Prix" The appeal with logos, etc. that you have you. * "And Yakisoba Hiruzen" 1 is yakisoba Gotochi local Hiruzen Maniwa, Okayama Prefecture, which is said Genghis Khan is a boom in the plateau Hiruzen in 1955, yakisoba with whom miso that its roots. Who, the ingredients are locally produced and use the cabbage chicken chili miso base is characterized by rich, it is available in approximately 10 stores Hiruzen plateau. * And 2 "B-1 Grand Prix" The Council "contact group in the gourmet town revitalization Gotochi Class B" general incorporated association (aka: B league love) is sponsored by the Grand Prix of gourmet Gotouchi compete, once a year event. 430 005 and about a thousand people attended, the fifth Annual Meeting in 2010, each year has seen an upsurge.
  
  
  
  
  
  

   

  

  

  Product Features

  "Nissin Yakisoba Hiruzen wind" Frozen Frozen Nissin
  ã‚“first (1)
  there isã‚“thick waist and firm. Re (2) Other Who miso flavored vegetable chili flavor worked. Ingredients (3) vegetables (cabbage, bean sprouts, carrot) with chicken and crunchy. Attachment (4) good compatibility Who miso, with piquant pepper pack. "Hiruzen Yakisoba wind" Chilled Nissin (2 servings)ã‚“because (1) there isã‚“thick waist and firm. Re (2) Other Who miso flavored vegetable chili flavor worked. Attachment (3) good compatibility Who miso, with piquant pepper pack.
  

• kinwashi

  21 Nov 12, 12:36

  After Hiruzen we crossed over to Tokushima.

  Welcome to Tokushima!!
  	Tokushima is located at the east side of Shikoku which consists of four prefectures. Shikoku is connected to the mainland (Honshu) with three bridges. Tokushima is also accessible by air from the major cities in Japan. The warm climate, fertile soil, and beautiful ocean of Tokushima, combined with its history and culture, give rise to its citizens' warm hospitality.

   

   

  http://chaos.keiei.shikoku-u.ac.jp/NDES-Event/tokushimashi.html

• kinwashi

  21 Nov 12, 12:39

  At Tokushima...what you must enjoy their meal.

   

  	Tarai Udon
  This is an exciting dish that was commonly served to many people at events and gatherings since old days. Place cooked, water-rinsed udon into a wooden basin filled with hot water. To eat, simply dip into spiced dipping sauce.

   

   

  http://www.pref.kagawa.lg.jp/menpaku/english/menu.html

• kinwashi

  21 Nov 12, 12:45

  History

  Did noodle restaurants exist 300 years ago?

  The oldest historical reference to Sanuki udon is a drawing on a 300-year-old folding screen. Konpira Sairei-zu, ("Festival drawings from the shrine of Konpira, the guardian deity of seafarers") a possession of the oldest shrine Konpiragu, is mounted on a folding screen and depicts in detail the temple town of that time. Three udon-ya restaurants are clearly depicted. At that time, udon-ya restaurants existed in large cities such as Tokyo and Osaka. That the temple town of Konpiragu had udon-ya restaurants during this period reveals that Sanuki enjoyed a developed udon culture from an early period. 1 2 3 The three udon-ya illustrated on the Konpira Sairei-zu

• kinwashi

  21 Nov 12, 18:06

  History Roots that lie on the Chinese Continent The noodle - the origin of both udon and somen - is believed to have been imported to Japan from China in the 8th century. Tracing its origins brought us to the middle reaches of the Yellow River in a time before the birth of Christ. The noodle culture that developed here was transmitted to Japan as part of the varied continental culture of China. Thereafter, this food was influenced by local culture and was further developed with the addition of soy sauce and sweet sake. TOP

• kinwashi

  21 Nov 12, 18:07

  History

  Did travelers spread the news about the excellence of udon by word of mouth?

  Udon was eaten during seasonal events and ceremonies in Sanuki, and was often served at receptions for pilgrims visiting the temples. It was the custom at that time to offer meals to pilgrims at such receptions, and the pilgrims who visited from all over Japan carried the news of the delicious Sanuki udon by word of mouth across the country. In the modern era, during the world exposition held in Osaka in 1970, Sanuki udon sold well and led to the Sanuki udon brand becoming well-known nationwide. Also, it seems that Sanuki udon was sold on the deck of the Uko ferryboat (on the ferry route that once connected the main island of Honshu to the island of Shikoku), winning this food great popularity among travelers. Reception for pilgrims Udon restaurant on the deck of the Uko ferry

• kinwashi

  21 Nov 12, 18:08

  Regional feature A source of excellent quality flour Since early in its history, Sanuki had been known as a producer of high-quality flour. Thanks to its mild climate, moderate rainfall, rich soil and other features, this area has long been well suited to wheat crops. Thus, the udon made from this excellent flour has the proper stickiness and elasticity, is aromatic, and exhibits a mellow and agreeable flavor. Cultivation of Sanuki wheat   A productive district known for salt-making Japan is not blessed with sufficient natural sources of readily accessible salt, such as rock salt and salt lakes. Therefore, since olden times, an extensive salt-making industry developed that used seawater as the source. The Sanuki coast line was particularly famous as a very important salt-producing district because of the high tides and long stretches of shallow water that extend a great distance from the shore. As well, the weather  and climate of this district are ideal for salt making, as the rainfall is relatively low throughout the year. The region's abundant high-quality salt became one of the principal ingredients of udon. Salt-making in the early 1900s   Sanuki-a noted center of soy sauce production It is believed that soy sauce was first brewed in Sanuki in the 1590s. This district offered an ideal environment for soy sauce brewing, and before long it became known as a center of high-quality soy sauce. Eventually, Sanuki developed into one of Japan's leading soy sauce producers. The flavorful soy sauce from this district also became a stock ingredient for udon. Soy sauce-making in the 1800s   The tasty iriko anchovy The sea off Sanuki is a rich anchovy fishing ground, and iriko (dried anchovy) has been used as an ingredient in udon stock since olden times. Tasty Sanuki udon was produced and cultivated with several high-quality ingredients - flour and salt for the udon noodles; soy sauce and iriko anchovies for the stock. These ingredients were combined by the skilled hands of the people of Sanuki. Harvesting anchovies

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• kinwashi

  21 Nov 12, 18:09

   

  Traditional skills Dosankanroku salt seasoning The essence of Sanuki udon is what is known by oral tradition as dosankanroku. This is a way of indicating the amount of salted water seasoning to be added to the flour when making udon dough. This saying indicates that the salted water is composed of one part salt to three parts water in summer, and one part salt to six parts water in winter. With this approach, one is assured of making firm udon throughout the year. The protein of flour is unique - when one adds the salt water and as kneading progresses, the flour changes to become a sticky, gum-like gluten. The purpose of the salt is to thoroughly draw out this property of the gluten. In short, by controlling the salt seasoning according to the season, one can ensure that the noodles are quite firm, smooth and slippery.   Udon is made furn by stepping on it ('starnping'). 'Stamping' is one of the indispensable methods by which Sanuki udon is made. First, the dough is made into a ball in the kneading bowl and is covered with a straw mat or plastic bag. Then, the dough is stepped on with both heels of the feet. This process is repeated several times to concentrate the gluten, which is the flour's protein, spread it into a net-like shape, increase its strength, and give the dough the proper stickiness and elasticity. The dough becomes fine and soft, yet has the proper firmness and elasticity. It also becomes easier to roll out with a rolling pin. In the past, every household would stamp its dough, but today, hand kneading or machine kneading is common among udon makers to ensure the proper firmness of the udon dough.    Sanuki's own sukashiuchi method A technique known as sukashiuchi is used as a method of rolling the udon dough. This is Sanuki's own, highly refined method by which the dough is rolled out as if being pushed forward while still wrapped around the rolling pin. The rolling pin is then raised slightly and pulled back toward you. By repeating this work quickly and rhythmically, one can quickly and evenly roll out this dough. It also makes the dough sufficiently sticky. Roll the dough around the noodle rolling pin. Roll the rolling pin forward while pressing down on it. Lift the rolling pin slightly and roll it back toward you. TOP Page Top

• kinwashi

  21 Nov 12, 18:09

  Udon equipment The dough is kneaded, rolled out, cut and boilde. Sanuki udon-known for its firm, smooth, and slippery texture-is created with special udon equipment that carry on the traditional skills of the past.     Kneading bowl This bowl, made of wood or earthenware, is used exclusively for kneading dough,   Rolling board The boards used for rolling handmade udon are usually made of sypress and katsurawood. The boards are also made of various woods assembled in a mossic pattern.   Noodle rolling pin This rolling pin is used to roll out the noodle dough. It is generally about two to three centimeters in diameter and about one meter long. For udon, a thin rolling pin works better than a soda noodle rolling pin.   Noodle cutting board This is a professional-use board that can cut the noodles to a uniform width. Noodle width can be adjusted by raising the cleaver angle.   Udon slicing cleaver Although these are generally as shown in the photo, the size and shape may differ depending on user preference. Many udon slicing cleavers are smaller and lighter than soda cleavers.   Strainer This sirainer, known as a teaml, is used for atraining boiled udon right from the pot. The stralner is actually made from strong, thick kite string. TOP Page Top

• kinwashi

  21 Nov 12, 18:11

  Udon day Only Sanuki has a day for eating? -July 2 is Udon Day. Kagawa prefecture recognized July 2 as Udon Day with a focus on Kagawa's fresh noodle industry. The Sanuki Udon Festival is held annually on this day. The main event of this day is the noodle consecration ceremony that is held at Nakano Tenmangu Shrine in Tenjin-mae, Takamatsu. After the ceremony, a free udon reception is held in the downtown area. This event has become quite popular with the public. Moreover, the industry participates in a tourism campaign group outside the prefecture. It has popularized the noodle consecration ceremony and the free udon reception in various parts of Japan including Kyushu, Osaka, Tokyo, Kyoto, Nagoya and Hokkaido. There is also a separate noodle consecration ceremony held at the Takimiya Tenmangu Shrine in Ryonancho, Ayauta-gun. Noodle consecration ceremony TOP Page Top

• kinwashi

  21 Nov 12, 18:12

  The Sanuki Udon Society The Sanuki Udon Society includes among its members udon makers, company employees, homemakers, government employees and university researchers. The society, formed in 1984, convenes once or twice per year for study sessions on udon history, on ways of making udon, and on flour and the other raw materials of udon. The society publishes a 40-page annual newsletter titled Sanuki Udon. Some of its recent activities include wheat planting and udon-making with a children's club as well as an udon friendship party with international students and other guests. This society is focused mainly on spreading and promoting Sanuki udon culture.   A Children's Club takes part in planting wheat and making udon. Last fall, a group of forty parents and children belonging to the Kumeuji regional Children's Club in Hanzancho-Town, Ayauta-gun, worked shoulder-to-shoulder planting wheat and making udon. The closeness and warmth of the parents and children clearly resulted in wheat with well-ripened grain that will be harvested late in the spring. After the planting, the children enjoyed trying their hand at making udon, kneading the flour dough with their small hands, rolling out the dough with a rolling pin, and cutting the dough with a cleaver. Apparently, udon made with friends and parents is especially tasty! This experience is sure to remain a cherished life-long memory. Parents and children cheerfully plant wheat together. Children learn to make udon from neighborhood grandmothers.     Udon Party with International Students and Trainees International students and trainees from Asia, Africa, South America and Europe took part in an udon-making party as part of their experience of a "traditional Sanuki diet." Each group achieved different results, but their passion and hard work ensured that the good flavor of the udon came through. Such udon parties are wonderful gatherings that help us to promote international exchange while teaching participants about the secrets of udon. Udon flour dough is rolled out with a rolling pin. Fresh udon cut with a cleaver (The two ladies on the left are International students from Thailand.)

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• kinwashi

  21 Nov 12, 18:13

  

• kinwashi

  21 Nov 12, 18:14

  Bukkake Udon To make this simple dish, place udon in a bowl with spice, and add broth as desired. The dished can be served either hot or cold.   Kayaku Udon This is a popular hot dish of udon in broth topped with Kamaboko(fish paste) and other toppings. This essential mixed dish is popular in every season.   Kitsune Udon Another favorite, choice this dish combines udon with aburage salted and sweetened deep-fried tofu. It is commonly served with such as fish paste kamaboko.   Tsukimi Udon This popular dish is topped with a raw egg. A typical hot udon dish which gives a perfect combination of hot udon mixed in egg.   Gomoku Udon This (crowd-pleasing) dish combines five kinds of toppings, typically shiitake, chicken, aburage deep-fried tofu, bamboo shoots and kamaboko. This highly nutritious dish can be enjoyed with a number of different toppings.   Shippoku Udon Since the old times, this traditional dish has been served in Sanuki during New Years and Autumn festivals. Topped with plentiful cooked and seasoned taro, carrot, daikon radish, shiitake, aburage deep-fried tofu and other ingredients, this popular dish makes for a substantial cool-weather meal.   Niku Udon Topped with soy sauce and sweetened beef, this typical udon dish gives a rich variety of flavors. The flavors of noodles and ingredients gives an interesting combination of rich meat and light broth. Some restaurants use Sanuki beef as part of the ingredients.   Sansai Udon This common menu item includes wild plants such as bracken and osmund fern. This udon dish is popular among health-conscious women and elderly people.   Tempura Udon This is a popular udon dish with lightly deep-fried shrimp tempura. Regardless of the season, this udon is highly popular and is available in a number of variations, including vegetable tempura udon. dip in sauce add to broth uses no broth stew other ways of serving TOP Page Top

• kinwashi

  21 Nov 12, 18:15

  Menu The ingredients and ways of cooking Sanuki udon vary according to the season, district, and restaurant. Whether served hot or cold, Sanuki udon dishes can be served in a wide variety that differs according to the cooking method and ingredients. Here, we introduce a typical Sanuki udon menu separated into five categories according to the type of preparationï¼�dip in sauce, add to broth, uses no sauce, stew, and other ways of serving. dip in sauce add to broth uses no broth stew other ways of serving Kijoyu Udon This dish has long been a traditional standard in Sanuki homes. Boiled udon is placed in a bowl topped with thinly sliced green onions and grated ginger. It is than seasoned with soy sauce. It is easy serving and easy to eat, which is the key to its popularity.   Curry Udon This popular udon dish is prepared by placing warm udon in a bowl and covering it with hot curry sauce. Some restaurants try to create unique flavors by blending the curry sauce and the broth.   Oroshi Udon This typical dish is simple, light, and healthy. Place the udon into a bowl topped with grated daikon radish, thinly sliced green onions, and spices. Season with soy sauce before eating.

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• kinwashi

  21 Nov 12, 18:16

   

  Menu The ingredients and ways of cooking Sanuki udon vary according to the season, district, and restaurant. Whether served hot or cold, Sanuki udon dishes can be served in a wide variety that differs according to the cooking method and ingredients. Here, we introduce a typical Sanuki udon menu separated into five categories according to the type of preparationï¼�dip in sauce, add to broth, uses no sauce, stew, and other ways of serving. dip in sauce add to broth uses no broth stew other ways of serving Dojojiru This delicious and traditional dish, a perfect meal to eat in Summer. It was served with fatty loach during village events in summer. Vegetables, aburage deep-fried tofu, fresh udon, loach and other ingredients are cooked in dried sardine broth, with miso added to taste.   Uchikomi Udon This dish and dojojiru are considered typical Sanuki dishes. It combines vegetables, tofu, aburage deep-fried tofu, fresh udon and other ingredients cooked in dried sardine broth. Miso or soy sauce is added to enrich the taste. The soft texture of the udon soaked in broth is truly exquisite. TOP Page Top

• kinwashi

  21 Nov 12, 18:17

  Menu The ingredients and ways of cooking Sanuki udon vary according to the season, district, and restaurant. Whether served hot or cold, Sanuki udon dishes can be served in a wide variety that differs according to the cooking method and ingredients. Here, we introduce a typical Sanuki udon menu separated into five categories according to the type of preparation�dip in sauce, add to broth, uses no sauce, stew, and other ways of serving. dip in sauce add to broth uses no broth stew other ways of serving Udonsuki This is a delicious and attractive dish cooked in earthenware that allows you to enjoy the seasonal delicacies of land and sea. Place fish, shellfish, meat, vegetables and other ingredients in the pot filled with broth and cook well, add udon at the end. Before eating, dip noodles in dipping sauce flavored with ponzu vinegar and other spices.

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• kinwashi

  21 Nov 12, 18:19

   

  

   

   

  http://www.uzunomichi.jp/category/0002194.php

   

  

   

• kinwashi

  21 Nov 12, 18:21

  

  

  Of the vortex street from the parking lot to park Naruto to see the video, click here →
  
  

  
  
  

  

  Virtual Tour "of the vortex street" I is here to watch the video →
  
  

  
  
  

  

  Directions to the park parking Naruto I are here to see the video →
  
  

  
  

• kinwashi

  21 Nov 12, 18:24

  Come see this wonderful place,

  Naruto park 

  See for the price you just need to pay.

  In Japan, you know.

  Over here.

  What Panda what big Aquarium coming soon.

   

  Naruto City is synonymous with whirlpools. The Seto inland and Kii Channel meet at Naruto Straits, between Naruto and Awaji island. At this point the tidal difference is 1.3 meters and the speed of the current is 15-20 kph, generating many large and small whirlpools, some as big as 20 meters in diameter. The result is one of the world's major eddying currents, an awesome display of the forces of nature.

  Naruto Whirlpools

  A walkway " Uzu-no-michi" is on the lower part of Onaruto Bridge. You can see the fascinating whirlpools through the glassed floor from 45m above the sea.  Entrance fee  Adult 500 yen,  Child (13-18 years old) 400 yen,  Child (under 12) 250 yen.  Open from 9:30 to 17:30.  Closed on Monday.  The whirlpools are magnificent when seen from high above, but when you ride into the boat, you can feel their power at close range and the thrill is even greater! The boat at that allows underwater viewing is also very popular.  The time of the whirls are most spectacular is when the moon is full or new, especially in spring or autumn.

• kinwashi

  21 Nov 12, 18:27

  As like today 21 November 2012, see the tide before you go.

  Information.

   

  http://www.uzunomichi.jp/

   

   

  Panoramic views of the Naruto Strait Whirlpools more powerful overlooking large naruto 45m

  

     

   

  • Terms of Use
  • Site Map

  • Referral facility
  • Attractive whirlpools
  • Tide Table
  • Surrounding tourism area's information
  • Access

  

  Wednesday 21 November

  12:10 high tide (Nakashio)

  19:00 low tide (Nakashio)

  ※ There are times when some errors occur due to bad weather.

  

  

  Tickets Eddy Memorial set two premises and cross-linking of the vortex street 880 yen hit in sale! It is money that you can admission ticket (usually 600 yen Eddie) Eddie also for $ 380 plus admission fee of the vortex street. Since Eddie is a facility that is also fun to play with children, is particularly recommended to those who are used in the family.
  
  
  
  
  
  
  
  

  I see more

  
  

  

  

  

  

  (04/16) I was introduced into a retrieval system brochure!

  To the list

  

  

  You can easily access QR code.You can check and congestion and parking of whirlpools bloom time of the day.
  

  

  (10/21) to join "over the whirlpools of fascination" a guided tour!

  (10/05) [Tour Exhibition] plants of light eighty-eight months of the vortex street gallery panel

  (04/16) while holding the "radio control model boat exhibition" Eddie!

  (02/05) while holding the "stamp rally nationwide tour of Nature"!

  To the list

  

  

  Course to experience (three large unexplored Japan) Tokushima tide and deep eddy

  I see more

  
  

  • Day trip
  • Two days one night
  • Seasonal

  
  

  

  Whirlpools and dynamic the world's largest, to its great location near

  
  

  

  Learn and play with various facilities will experience restraint outdoors!

  
  

  

  Riches of the soil, seafood Naruto fully enjoy, a variety of gourmet Gotochi

  
  

  

  

  I enjoy a video on the way of the vortex. → I'm here to see the video
  
  
  

  
  

  • Otsuka Museum of Art
  • Tidal whirlpools ship outlook
  • Steamship Whirlpools
  • Awa Odori Kaikan
  • Landrum Tokushima tomorrow
  • Awaji Farm Park England Hill
  • My pre-Tokushima
  • Awa navigation

  | Tokushima Prefecture Tourism Association Foundation, Inc. All Rights Reserved road Neobiento Copyright (c) 2009 of the vortex.. privacy policy

   

• kinwashi

  21 Nov 12, 18:31

  Not Happy just seeing it on Top the bridge,

  You can also pay alike more, try this on the steamship.

   

  Naruto steamship tourism

  
  

  
  
  
  
  
  
  
   088-687-0101
  
  
  

  
  
  

  Back to list

  
  

• kinwashi

  21 Nov 12, 18:33

   

  

  Steamship Whirlpools

  Whirlpools force seen from the view of a small boat tide. For yourself the majestic tide eddy Naruto! 
  In service every 30 minutes from 8:30 am to 16:30 evening. In service "whirlpools" view tide ship fast! 
  Location, depart from park fishing Kameura Naruto. Kameura fishing port town park Naruto Naruto Naruto 〒 772-0053 to Google [MAP] TEL:  088-687-0613

• kinwashi

  21 Nov 12, 18:34

  

  Eddy Memorial large naruto crosslinking

  Interesting museum of the "bridge" and "vortex" in a 3-minute walk away from the path of the vortex! 
  Include panoramic rooftop observation deck where you can enjoy a superb view of the Naruto Straits theater and you can see the "Maelstrom" on the big screen of 270 inches. Park in town Naruto Naruto Naruto 〒 772-0053 088-687-1330: TEL