The somen is not quite going to be an easy.

MIWA-SOMEN has a history of over one thousand years and the quality is called King of Somen. Even in the Miwa-Somen, YAMASHITAʼs Familiy line have produced the women over 2000 years in MIWA area. “YAMASHITA KATSUZAN”, he is 6th of the YAMASHITA familiy.

MIWA-YAMAKATSU
‘Washoku: Traditional Dietary Cultures of the Japanese foods’ be added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Katsuzan Yamashita 6th is the representative famous Japanese restaurant in Kyoto of the Washoku. The products is original noodle that he has a strong preference for materials, production non-oil method and spares no labor and time.
Ordinary noodle is made by medium ground flour or quasi-hard flour, however, our products are made by the best of soft flour. This is why the noodle includes only 8% of gluten, and also the noodle tastes are sweet. We choose Yoshino Kuzu(Pueraria montana) for the noodle’s material, because there is good smoothness in the throat and shiny noodle.
In production method, the noodles knits and makes the somen (thin wheat noodles) of 150 layers, thus the noodle excellent in sticky feeling when taken. MIWA-YAMAKATSU SEIMEN are noodle company which have a strong preference for noodle.

6th YAMASHITA KATSUZAN
MIWA-SOMEN has a history of over one thousand years and the quality is called King of Somen. Even in the Miwa-Somen, YAMASHITA’s familiy line have produced the somen over 200 years in MIWA area.
“YAMASHITA KATSUZAN”, he is 6th of the YAMASHITA family.
Mr. Katsuzan Yamashita is the representative famous Japanese restaurant in Kyoto of the Washoku which was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In addition, he was nominated chef of noodle in the 34th G8 summit took place in Tōyako on the northern island of Hokkaidō, Japan from July 7–9, 2008 and It serves as purveyor of the Imperial household,Hand-made noodle is not only Somen, Hirauchi-Udon which the origin of Inaniwa-Udon, but also Ramen and Soba that our industry will continue to take on new challenges for the best of noodle. We have appeared in many famous TV programs such as Nippon TV“Dotch Cooking Show”, NHK “Tabemono Icchokusen”.

Storong Prefarance of
HITOSUJINAWA
Technique of Tenobe-shi, who made the Tenobe-Udon by the hand-stretching method, depends on selection of materials at the 70%.

The material uses special weak flour which 60% of flour is deleted and its only a portion with sweet taste is used sumptuously. In addition, water with a full mineral and the mineralized salt are important. The flour is mixed with the water and solt and then it is made to ripe at low temperature thoroughly. It is lengthened carefully.

“There is the taste it is thought that is delicious at the moment of putting into a mouth in delicacy. However, what people think the most delicious a taste to which it comes from vision?”
“Water and salt are very important.

Salt is bone, comparing the material to a human body. Therefore, Katsuyama Tenobe Udon use a Yoshino Kuzu, which grow in cold environment, although Tenobe udon generally use oil. It is the feature that making the noodles of Katsuyama knits and makes the somen (thin wheat noodles) of 150 layers. usual Tenobe noodles knits about 10 layers. Furthermore, soft stickiness is born by lengthening spending time and effort, ripening it thoroughly at low temperature. The final touch is dry section. it is normal that somen naturally dried in low temperature. Although it was that of the traditional way, we developed the indoor dring device, making full use of modern state-of-the-art technology. It gives steam of a mineral during maturing period, and also dring only low temperture flesh air. This is the technology which was able to be done as a result of pursuing making the Storong

Well-selected KATSUZAN
Noodle Soup
“I have a strong preference for Noodle Soup precisely because producing the best Udon Noodle.”

KATSUZAN wanted to make with strong preference for the soup as well as the Noodle. Almost all general noodle soup is given taste to glutamic acid and amino acid.This is decrease original noodle taste by half. Therefore, he made the soup based on his belief, which protect TENOBE-UDON’s flavor from the old days, that brings out the flavor of the raw ingredients and well-seasoned soup. The seasonal materials of soup based on sweetfish, bonito and soy sauce. He taste and chooses all the materials.

Lineup
Dried Noodles

KATSUZAN Tenobe-Somen is proud of good smoothness in the throat and shiny noodle that uses a Yoshino-Kuzu and also original method for producing non-oil dried noodle.

Raw Noodles

KATSUZAN Tenobe-Udon is proud of good smoothness in the throat and shiny noodle that uses a Yoshino-Kuzu and also original method for producing non-oil dried noodle.

OYUKAKE SOUMEN

The SOUMEN cook noodle easily which uses microwave and hot water only. This is innovative KATSUZAN foods

OYUKAKE SOUMEN

The SOUMEN cook noodle easily which uses microwave and hot water only. This is innovative KATSUZAN foods

International orders

ONLINE-shopping
<Delivery>
International shipping is not available. We can only deliver our products to the hotel you stay at in Japan. Please tell us which hotel you are at, their address as well as the date and time you are available to receive our products.
<Payment>
We will accept credit card.
Cash-on-delivery is also available. The service fee is \324(JPY) in addition to the delivery fee. We will accept cash(JPY) or credit card for cash-on-delivery.

For further questions, please email us at: “ei1@miwayamakatsu.jp ”

Wholesale
MIWA-YAMAKATSU SEIMEN are noodle company which have a strong preference for noodle.
■ Company name: MIWA-YAMAKATSU SEIMEN Noodle factory
■ Founded :1804
■ Capital :10 million yen
■ Representative:KATSUZAN YAMASHITA, President and CEO
■ Main Office:702 Kurozaki,Sakurai,NARA 633-0256,JAPAN
TEL  +81-744-44-2533(main)
FAX  +81-744-42-5740
Weʼre sorry we have no English speaking staff here. For further questions, please email us at: “ei1@miwayamakatsu.jp “
■ Employees:20 (as of Aug,2014)
■ Executive team:NAOMI KADO, Senior Managing Director
■ Product
Noodle : Udon,Somen,Soba Noodle-Soup
Katsuzan Yamashita 6th is the representative famous Japanese restaurant in Kyoto of the Washoku. The products is original noodle that he has a strong preference for materials, production non-oil method and spares no labor and time. Ordinary noodle is made by medium ground flour or quasi-hard flour, however, our products are made by the best of soft flour. This is why the noodle includes only 8% of gluten, and also the noodle tastes are sweet. We choose Yoshino Kuzu(Pueraria montana) for the noodleʼs material, because there is good smoothness in the throat and shiny noodle. In production method, the noodles knits and makes the somen (thin wheat noodles) of 150 layers, thus the noodle excellent in sticky feeling when taken. MIWA-YAMAKATSU SEIMEN are noodle company which have a strong preference for noodle.

MIWA-YAMAKATSU NOODLE FACTORY

OVERSEAS COMPANY to whom it may concern,

We appreciate your interest in our products. We hope our noodles will be served on the table of your customers in your country.
Our policies about exports of our products are as follows. We export our products only through trading companies located in Japan. We do not work with direct exports so far.
※ If you do not deal with any trading companies in Japan , we will suggest you some Japanese companies.
Payment: We accept only “payment in advance”. Documents for exports: All documents such as product specifications, documents of raw materials (ingredients), and so on are written in Japanese. Package: The package is customized in Japanese style. But we can export our products, putting some label you made on the package.
We donʼt have English speakers all the time, so please contact us by e-mail, ei1@miwayamakatsu.jp  
and please allow us to take about 2 days to reply to your e-mail.