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Kamiya Seimen

Kamiya Seimen

カミヤセイメン
Vendor
有限会社 神谷製麺
"Hand-stretched noodles" are made with thoughts one by one. The lineup is "Kishimen", "Somen", "Hiyamugi", "Udon", and "Thin Udon". Please enjoy the historic noodles that were founded in 1974.
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About the brand

"Hand-stretched noodles" are made with thoughts one by one. The lineup is "Kishimen", "Somen", "Hiyamugi", "Udon", and "Thin Udon". Please enjoy the historic noodles that were founded in 1974.
1
These noodles are made using the traditional hand-stretched method that has been passed down in the Nishimikawa region of Aichi Prefecture. It is characterized by a chewy and chewy texture.
2
Hand-stretching takes time and effort, so there are few noodle factories that manufacture 5 products. Moreover, our restaurant is a rare noodle factory that offers "dry noodles" and "semi-raw noodles" respectively.
3
Because it is hand-stretched, it has the strength of the noodles that do not collapse even when stewed.
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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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The story of Kamiya Seimen begins at the end of the Edo period when the first Kamiya Yasubei served "handmade udon" at festivals beside farmers. With the passage of time, it was passed down to the second and third generations, and from the fourth generation onwards, they also took on the challenge of manufacturing mechanical noodles. However, during the chaotic period after the war, the light was about to go out for a while. Nevertheless, the fifth generation, Tokumichi Kamiya's "passion for udon" did not disappear, and he re-established Kamiya Seimen in 1974 after learning the traditional "hand-stretching method" handed down in the southern part of the Nishiman River from scratch.
　
The reason why we continue to follow this path is because the desire to deliver truly delicious noodles has been passed down through generations of families. A manufacturing method that can never be produced by mass production, sparing no effort. The dough is aged with fine adjustments to the temperature and humidity while fine-tuning the simple materials of wheat, water, and salt, and then dried over time. The noodles, which take two days to complete, are filled with our "feeling of thinking about the smiles of those who eat them".
　
Even now, in its sixth generation, we continue to take on new challenges while preserving our traditions and are preparing to pass the baton to the next generation. Our origins are family ties, appreciation for the community, and our passion for "authentic taste". We will continue to face noodle making with the same thought.
　

What are we doing?

What Kamiya Seimen values is a technique that originated from the "hand-stretched method" that has been passed down in Nishi-Mikawa since ancient times. Using simple ingredients such as wheat, water, and salt, the dough is aged while fine-tuning the amount according to the temperature and humidity, and then carefully stretched out little by little while pressurizing. This process is a delicate process that speaks volumes about the experience and intuition of the craftsman, and cannot be left to the machine.
　
The reason why it takes as long as two days from the start of production to the product is to smooth the surface of the noodles and create a good throat texture and "chewy" firmness and elasticity. In addition, we pay special attention to the drying process to make the noodles that are difficult to cook. Although we cannot mass-produce it, we put our heart and soul into each process without sparing any effort, with the desire to make delicious food that can be eaten with peace of mind.
　
In addition, the raw material wheat is carefully selected and no unnecessary additives are added to bring out the original taste of the ingredients to the fullest. From the perspective of the SDGs, as the only hand-rolled noodle factory in Takahama City, we are also contributing to giving back to the local community and creating a sustainable society through local farmers and hometown tax payments.
　
Kamiya Seimen's strength is that it maintains tradition while having the flexibility to meet modern needs.

Commitment to the product

All of Kamiya Seimen's products are characterized by their unique texture and taste using the "hand-stretched manufacturing method", but here are three of the most popular main products.
　
The first is "thin udon". The point is that the udon noodles are flat and thin with a strong chewiness, so even first-timers can easily enjoy the authentic taste. When eaten as zaru udon, its firmness, elasticity, and throat texture are even more enhanced. It is appreciated not only for home use but also for gifts.
　
The second is "somen". The boiling time is short, making it easy to enjoy authentic flavors even in busy daily life. The surface is smooth, goes well down the throat, and you can feel the firmness and elasticity. It doesn't slip easily when boiled, so it's perfect for cold somen noodles as well as warm noodles. It is also popular as a gift and receives many orders as a gift set.
　
The third is "Hiyamugi". It is slightly thicker than somen noodles and has a firm texture and an invigorating aftertaste. It is a versatile product that can be enjoyed regardless of the season, such as chilling it in the summer and eating it with warm soup in the winter. Customers have praised it for its strong wheat flavor, which sets it apart from other hiyamugi.
　
All of these products are gems that shine with the quality of the materials and the skills of the craftsman.
　

Who are supporting us?

Kamiya Seimen has received support from a wide range of customers, mainly in the local Takahama City. In particular, it is often used by local households and as gifts, and is popular as a "local taste". In addition, through hometown tax payment, the deliciousness has spread to customers all over the country, and the number of repeat customers is increasing.
　
At the direct sales office, locals feel free to stop by for everyday use and use it as gifts and souvenirs. Through online shops and hometown tax payment sites, we respond to distant customers and gift demands, and are loved by a wide range of people.
　
Many customers who have actually purchased it have commented that it can be enjoyed by the whole family, that it was a great gift, and that it is different from others because it has a strong wheat taste. Restaurants
　
However, it is also handled and is evaluated as a support for the local food culture.
　
We will continue to work hard to make noodles with unchanging passion in order to deliver "authentic taste" to tables all over the country while being rooted in the community.
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