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.
ʻWashoku: Traditional Dietary Cultures of the Japanese foodsʼ 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 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-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 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”.
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.
“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-UDONʼs 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.
＜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.
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.
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.
