Traditional flavors and techniques that will be passed on to future generations "Iwate extreme cold smoked" Smoking is divided into three types depending on the temperature and time at which the food is smoked: hot, hot, and cold. Among them, cold smoking is about 30°C or less, and the food is smoked at a low temperature for several hours ~ 1 day. This product is made under harsh conditions that are even significantly lower than its typical cold smoking temperature. The place where extreme cold smoking is born is the ward boundary plateau of Kawai, Miyako City, which is one of the coldest regions in Iwate Prefecture. Taking advantage of the harsh winter climate of -20°C, it takes about a week to finish. By slowly and carefully targeting the trees of Iwate, Kaoru Uno, it is finished with a delicious cold smoke that brings out the depth of the ingredients to the fullest.