Traditional taste and technique to pass on to future generations "Iwate Extreme Cold Smoke" Smoking can be divided into three types depending on the temperature and time at which the food is smoked: hot smoking, hot smoking, and cold smoking. Among them, cold smoking is about 30°C or lower, and the food is smoked at a low temperature for several hours ~ 1 day. This product is made under harsh conditions that are well below the temperature of its typical cold smoke. The place where frigid smoke is born is the Kukai Plateau in 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 one week to finish. By slowly and carefully applying the Iwate trees and Uno fragrance to the target, the depth of the ingredients is fully brought out, resulting in a delicious cold smoke.