• 1)Receiving Ingredients
    Almost all wheat flour is unpacked and transported by a lorry car. The burden of this process is light, and the productivity is higher.
  • 2)Kneading
    Wheat flour and the other ingredients are stirred and kneaded with saline water by a mixer to make dough. The dough has high water content.
  • 3)Aging
    Aging the dough in the shape of a thick mentai noodle strip.
  • 4)Rolling
    The dough is rolled into a thinner mentai noodle strip gradually with slow aging. By aging, it is easy to make gluten and it raises the elasticity.
  • 5)Cutting
    The thin mentai noodle strip is cut into noodles. Our thinnest somen is about one millimeter thin!
  • 6)Drying
    This process takes the most time and is the most difficult. Dry gradually with adjustment of humidity.
  • 7)Cutting
    After drying rooms, noodles are cut to the finished size by auto-cutting machines.
  • 8)Weighing, binding, and boxing
    Cut noodles are weighed, bound, and packaged automatically, which makes the quality uniform and the cost low. (Some noodles are packaged by hands.) Products are fed through metal detectors and certificated in safety.
  • 9)Shipping
    Products are stored in automated warehouses and managed by computers. Shipped by truck or container train all over Japan. Recently exports are increasing.

※Every process is recorded, and we can trace each process by the lot number printed in a package. We provide safety.