Nanka Seimen has produced Traditional Japanese Quality Udon with simple ingredients of high-quality flour and salt brine for over 100 years, using traditional production methods from Japan passed down for generations.

The process begins with mixing small batches of Non-GMO high protein flour and premier salt. The noodle dough is then aged to allow the ingredients to activate for excellent noodle strength. Customary in Japan, multiple sheets of noodle dough are pressed, providing layers, giving our noodles its authentic bouncy texture, and superior flavor absorption. Gentle slow drying over multiple days maintains the noodles authentic texture, strength, and integrity.

The sheeting method also sustains the Udon durability, so it holds well in pre-staging capabilities and allows the noodle to absorb the flavor of the broth but not turn mushy. This traditional sheeting, combined with our smaller batch process, allows the ingredients to thoroughly mix for a consistent high quality Udon all the way through.

Creating our authentic Udon with a firm, bouncy texture, starts with small batches of high protein flour and premier salt combined with traditional sheeting methods.