PROCESSThe Craft of Noodle Making

We craft beautiful, delicious, and high-quality noodles with the utmost care, using only the finest ingredients.
To ensure every product is delivered with confidence, we invest in state-of-the-art noodle-making equipment and uphold the highest standards of quality control.

Ingredients
Facilities & Environment
Manufacturing Process

About Our Ingredients

Wheat

The characteristics of wheat flour differ by origin and variety, ranging from strong to medium and soft flours, each serving a unique purpose.
By carefully selecting and blending the ideal flours for each noodle type, we create a diverse lineup of noodles with distinct qualities.

Infused Ingredients

For our infused noodles, color, taste, and aroma are the essential elements we cherish.
By delicately balancing these three qualities, we bring out the essence of each ingredient and craft delicious noodles with our original techniques.

Kansui

Kansui, made mainly from potassium carbonate and sodium carbonate, is indispensable in crafting Chinese noodles.
Through precise adjustment of these two components, our noodles gain their unique flavor, firm texture, and resilience that define authentic Chinese-style noodles.

About Our Facilities and Environment

Noodle-Making Equipment

Combining the mastery of skilled noodle artisans with the latest production technology, we deliver noodles of stable, high quality.
As dough reacts to conditions such as temperature and humidity, our craftsmen draw on their expertise to choose the right mixer and finely tune the water ratio, ensuring perfect results every time.

Vacuum Mixer

We are equipped with seven mixers to meet every production need - from a 3 kg test mixer for small-batch trials to a 100 kg mixer for mass production.
With the option of atmospheric or vacuum mixing, each batch is hydrated to perfection within precisely controlled mixing times.

Sanitation Management

We are committed to food safety by rigorously managing critical control points and maintaining the highest hygiene standards.
Through controlled entry procedures, workplace regulations, and employee hygiene education, we dedicate ourselves to delivering true customer satisfaction.

About the Manufacturing Process

Dough Making

Based on the formulation sheet, raw and supplementary ingredients are precisely measured.
Following the designated instructions for vacuum or atmospheric kneading, the dough is mixed for the specified time.
The resulting crumb-like mixture is then carefully gathered into a cohesive dough.
Sheeting the Dough

The kneaded dough is formed into a continuous sheet with a compound machine.
Two sheets are then combined to produce a more uniform and finely textured dough.
Resting

The dough sheets are rested for 1 to 4 hours.
This resting process allows hydration to advance, creating noodles with firm koshi and a smooth texture.
For noodles

Cutting into Noodle Strands

After being rolled thin through a multi-roll system, the dough is cut with a specialized kiriba blade into strands of the designated thickness and portion size.

For wrappers

Shaping the Wrappers

By applying molds of different sizes, the dough is cut into wrappers of the required form.
Quality Check & Packaging

An automatic packaging machine handles individual wrapping and label printing.
Each product then undergoes a visual inspection by our craftsmen, followed by a metal detection process to ensure it is free from foreign substances.
Shipping & Delivery

Each customer's order quantity is carefully confirmed before shipping and delivery.
Within Tokyo's 23 wards (selected areas) and the Maihama area of Chiba, orders placed by the morning of the previous day are delivered by the following morning.
Please check here for more details.