Sticking to the hand-stretching and handmade method, we make fine adjustments to the composition of water and salt according to the weather and humidity.
Since we really want to bring out the flavor of the noodles as they are, we do not use any oil.

Selling Point
Our claim to fame is the unique mochi-like texture and flavor of our noodles, which are supple and chewy.
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Himiudon Hosomen, Yomogi Udon, Mochi Udon, Thick Udon, Konbu Udon, Traditional Komemen (rice noodle), Somen, Fine Hosomen