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Hirano Noodle Factory

Hirano Noodle Factory

ヒラノセイメンショ
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平野製麺所
Since its founding in Taisho 2, it has been said that "Are you still doing it?", We manufacture various hand-rolled noodles, including original products, with the careful handwork of old-fashioned craftsmen, which has become rare nationwide.
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T9810249589990

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About the brand

Since its founding in Taisho 2, it has been said that "Are you still doing it?", We manufacture various hand-rolled noodles, including original products, with the careful handwork of old-fashioned craftsmen, which has become rare nationwide.
1
Hirano Seimen Factory manufactures and sells a variety of hand-rolled noodles using the "multi-stage maturation method" that preserves the traditional manufacturing method and adds its own improvements while maintaining the southern≪most ≫ of Awaji Island in Hyogo Prefecture.
2
We make distinctive products such as somen noodles and udon noodles, which are kneaded with sprout turnip ≫ from the local ≪Naruto Strait, ≫ are delicious to eat ≪ and are good for the body.
3
Although it is an inefficient and inefficient mass-produced manufacturing method, we believe that the shortest way to make delicious noodles is to manufacture them by hand without sparing any time and effort, and in the amount that ≪≫ within the reach of the eye.

More about the Brand Owner

平野　拓治

TAKUJI　HIRANO

Thank you very much for coming to our shop from among the many wonderful shops. Awaji Island is the fourth generation of Hirano Seimen Factory, which manufactures hand-stretched noodles in the southernmost maze-like alley, and I am Takuji Hirano. Have you been helping out with your work since you were in elementary school? It has grown and has been engaged in full-scale manufacturing since 1993. My father started developing "delicious noodles with characteristics that cannot be found anywhere else," and while following that direction, I am working hard every day to find delicious noodles that are more delicious, safe, and secure, and that are delicious to eat by myself and that my family can eat with confidence. We look forward to your continued support.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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[First of all, I want you to know]
　
The history of hand-stretched somen noodles on Awaji Island dates back to the time of the "Tenpo year" in the late Edo period.
It is said that people from the Fukura area of the area saw somen making when they passed by Miwa on their way back from visiting Ise, and stayed for a few years to learn the technique and return to spread it.
　
There is also a "somen association" on Awaji Island, and its heyday as a production area was around the time of the Meiji era, and it spread as a side job for fishermen when the sea was rough in winter and they could not go fishing, and about 140 producers and about 40,000 boxes were manufactured in wooden boxes that could hold 18 kg as a production.
Currently, there are 12 members of the cooperative, and the production volume is around 5,000 boxes of 18k boxes, which is a small production area of about 0.3% or less in terms of the national share of production volume.
Awaji Island's somen noodles are rarely sold at general retailersExtremely rareIt's Nasomen.
　
Although it has a surprising history as a production area, it is not well known at all.
Even if you are an islander, half of you know about it.
Not only for the islanders, but also for the whole country≪ Awaji Island also has surprisingly delicious somen noodles≫and
In order to let you know, I am also doing steady activities such as going to exhibitions, sales, and tasting sales at stores (although I haven't been able to do it at all recently...).
　
　
We often hear from customers that "dry noodles are plain," but I feel it when I eat delicious foodFeeling of well-beingWe are doing our best to make even one person who has eaten our noodles feel it.
Also, I myself like to eat noodles, and it's safe to eat them myself."Oh ~ this is delicious ~"I try to make products that I can think of.
(↓ I will enter this alley, but our office is not shown in the photo, I will enter another alley)
　

What are we doing?

[Thoughts on the manufacturing method and raw materials]
　
We often say hand-stretched, hand-stretched, but what are hand-stretched noodles? At our firm,Hand-stretched noodles because noodles are stretched by handI think it is.
At our firm"Hand-stretched noodle manufacturing method specific JAS"While performing all three processes of "small pulling work", "gate drying work" and "drying with attached grouper" in the old-fashioned handwork that has become rare nationwide, we have made improvements to stretch the process of 4 steps or more, and we have our own unique process of maturing 7 degrees or more."Multi-stage longing method"(coined word)" The noodles are stretched by the careful handwork of craftsmen, and the drying process is dried over time while taking care of the noodle dough, and it takes about 40 hours in 12 processes to make it.
It is difficult to boil and has a powerful texture that can only be brought out by hand, and you can enjoy the glossy "texture" and "throat".
　
　
Buyers who have visited noodle factories in other production areas have commented, "It's a cultural heritage of food~", and people in the same industry have said, "Are you still doing this by hand?" I think that this is the shortest way to delicious noodles.
　
🔶 From the above QR code, you can see the video of our manufacturing process. &128310;
　
At our firm
≪ flour ≫ uses multiple types of high-quality wheat brands, blended with several types depending on the product.
≪ Salt ≫ salt made by boiling down seawater from the Naruto Strait, and the salt concentration is adjusted in consideration of the weather and wind direction of the day.
≪ edible vegetable oil ≫ four types are used depending on the product, and in particular, somen and udon, which use 100% domestic raw materials, use "rice bran oil" made by squeezing domestic rice bran, which is manufactured by only one company in Japan.Hand-rolled noodles using this oil are the only products of our firm(Manufacturer's story).
　
　
　
　

Commitment to the product

≪Hand-stretched sprout turnip somen and sprout turnip udon≫
Since sprouts from the Naruto Strait are kneaded into it, the scent of the sea spreads and you can enjoy the texture. In particular, "sprout turnip somen" is about 1 lettuce for 1 serving.Dietary fiber 3gContains:
In hot weather, you can use noodle soup to cool it with somen noodles or your favorite vegetables, or in cold weather, you can use it as a bowl of soup and squeeze ginger juice.
🔶 Sprout turnip noodles marinated in tomato and cold pasta style
　
🔶 Sprout kabu udon noodles are thicker than somen noodles, so you can enjoy the flavor and texture more.
　
≪ Tetsube Hirano's Awaji Island Passata≫
Durum flour is blended with Hokkaido flour in a unique blend, and the other ingredients are rapeseed oil grown and pressed on Awaji Island, "Rapeseed Blessing" and "Algae Salt of Awaji Island" to bring out the chewy texture of fresh pasta. The noodles themselves bring out the "umami" to the maximum, so they are perfect for any sauce.Al dente in about 90 secondsSo you can enjoy it right away even when you're busy.
🔶 Even if it is soup pasta.
🔶 Even if you make it a spicy pasta with grain mustard and chili peppers.
🔶 The noodles themselves are salty, so even if you wash them with water, the saltiness will not be blurred, so cold pasta is especially recommended.
　
≪Hand-stretched udon noodles made from 100% domestic raw materials, Uzushio no Hana, Awaji Island≫
The noodles are made with Hokkaido-based domestic wheat flour, salt made by boiling down seawater from the local Naruto Strait, and rice oil made by the traditional pressing method of domestic rice bran, which is manufactured by only one company in Japan, to maximize the "plump and chewy texture" and "sweetness and umami" of the ingredients.
🔶 Combine your favorite ingredients.
🔶 Our various types of udon noodles have an oval shape that has been slightly crushed.
　

Who are supporting us?

Those who like ≪ delicious noodles and those who care about food and health≫
　
・ Local people from the old days of my father's generation and customers from all over the country
・In 2014, after being featured on a popular program broadcast on Monday midnight, orders from the younger generation have increased.
・ Shops and supermarkets like food select shops
・ Business customers such as hotels, izakayas, kappo, restaurants, cafes, etc. on and off the island
　
　
　
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