• MIWA-YAMAKATSU

  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.

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• 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, 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”.

• 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.

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• 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-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.

Lineup

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  • 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.

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  • 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.

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  • OYUKAKE SOUMEN

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

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  • AGOIRI-DASHI (AGO-DASHI)

    The DASHI (soup) with mild flavor includes Dried-Bonito of AGO (flying fish), Kelp from South of Hokkaido, Bonito, Mackerel and Etrumeus.