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Kamiya Seimen
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It is a flat and thin udon with a strong firmness. The boiling time is as short as 4 minutes, and it boils quickly, making it our most popular product. Since it is a semi-raw noodle, you can enjoy a chewy texture similar to fresh noodles. Recommended In the summer, it is wrapped in ice and made into noodle soup. In winter, it is used for kettle-age, kake udon, and hot pot simmering (it is hand-stretched, so it does not boil down even if it is stewed).
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[Hand-stretched] thin udon noodles (half-raw noodles)

It is a flat and thin udon with a strong firmness. The boiling time is as short as 4 minutes, and it boils quickly, making it our most popular product. Since it is a semi-raw noodle, you can enjoy a chewy texture similar to fresh noodles. Recommended In the summer, it is wrapped in ice and made into noodle soup. In winter, it is used for kettle-age, kake udon, and hot pot simmering (it is hand-stretched, so it does not boil down even if it is stewed).

Kamiya Seimen

Company details
有限会社 神谷製麺
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[Hand-stretched] thin udon noodles (half-raw noodles)
Wholesale rate

??? %

Suggested retail price

￥380

Earliest shipping date

Shipping within 2~3 business days

inventory

In stock

Tax Rates

8%

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Kamiya Seimen

"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.
Small BatchLocally Made
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