Japanese-Grown Wheat, Carefully Selected

At Kaneko Seimen, we believe that truly great noodles begin with truly great ingredients. That’s why we use only wheat grown in Japan—sourced from domestic farms committed to sustainable practices and consistent quality.

We select our wheat based on strict criteria: flavor, grain hardness, protein content, and moisture levels. This not only ensures a consistent and clean taste but also supports sustainable domestic agriculture and food security.

Whole Grain for Flavor and Nutrition

Our whole grain noodle offerings are made with flour that retains the bran, germ, and endosperm. These components provide dietary fiber, B vitamins, iron, and antioxidants. Whole grain flour also contributes a warm, slightly nutty flavor and a darker, richer appearance. Because whole grain oxidizes quickly, we mill our flour in-house daily to ensure it’s as fresh and flavorful as possible.

Simple, Additive-Free Noodles

We also take pride in producing additive-free, clean-label noodles. We never use artificial preservatives, colorants, bleached flour, or chemical enhancers. Our commitment to simplicity means our noodles contain only the essentials: flour and water. This approach aligns with global demand for natural, minimally processed foods, and reassures health-conscious consumers and business buyers alike.

In addition, we carefully monitor allergens and cross-contamination risks. While our noodles contain wheat, we avoid the use of common allergenic additives, making our products suitable for a wide range of customers and applications.

By focusing on clean, high-quality Japanese ingredients and handling every step ourselves, we ensure that our noodles not only taste good—they reflect the values of Japanese food craftsmanship and integrity.

Low-Stress Milling with Japanese Technology

At Kaneko Seimen, we believe that the quality of flour defines the quality of the noodle. That’s why we mill all of our wheat in-house, using a precision-controlled, low-stress milling system developed by Yanagihara—a trusted Japanese manufacturer known for producing compact, high-performance flour mills.

Unlike conventional high-speed, high-pressure roller mills used in industrial food production, our system operates at low temperature and low rotation speed. This allows us to process wheat gently, preserving the grain’s natural aroma, nutrients, and enzymatic activity. It also minimizes heat-induced oxidation, which can degrade flavor and shorten shelf life.

Fresh flour is milled daily in our factory to ensure maximum freshness and batch-specific consistency. This approach gives us full control over flour quality parameters such as particle size, moisture content, and protein balance—factors that directly affect dough elasticity, drying time, and noodle texture.

Tailored Milling for Different Noodle Types

The flexibility of our milling system also enables us to support small-batch production and rapid adaptation to different noodle types—whether it’s udon, soba, ramen, or pasta. By adjusting grind size and flour blend ratios, we can tailor the base flour to meet the unique demands of various markets and cooking methods.

Because our production is fully integrated, milling is not an outsourced step—it’s part of our craft. It allows us to bridge the gap between field and factory, transforming carefully selected Japanese-grown wheat into the foundation of a reliable, flavorful noodle.

We see milling not just as a process, but as a point of pride. By controlling every micron of flour we use, we ensure that every strand of noodle carries the quality, freshness, and precision that Kaneko Seimen stands for.

Complete In-House Process,
from Flour to Packaging

At Kaneko Seimen, we handle every step of production under one roof—from flour to final packaging. This fully integrated system gives us complete control over quality, hygiene, and traceability, all of which are critical for delivering reliable, high-performance Japanese dried noodles.

Once the flour is milled, it is immediately transferred to the dough mixing process. We use precision-controlled mixers that adjust hydration and mixing speed depending on environmental factors such as ambient temperature and humidity. This ensures dough consistency and elasticity are maintained across seasonal and regional conditions.

The dough is then extruded or sheeted and cut into uniform strands, depending on the noodle type. Whether we are producing udon, soba, ramen, or pasta, cutting settings are calibrated to preserve mouthfeel, rehydration balance, and cooking durability.

Whole Grain for Flavor and Nutrition

Next comes drying—a process that is often underestimated, but is absolutely critical to noodle quality. We dry our noodles slowly and at controlled temperatures to prevent surface cracking, flavor loss, or structural breakdown. Proper drying stabilizes moisture levels, enhances shelf life, and ensures that the noodle maintains its integrity when boiled.

Once dried, noodles are immediately packaged in a clean-room environment. Our packaging line is designed to prevent contamination and to preserve freshness. We also conduct regular visual inspections, metal detection, and weight checks to meet both domestic and international food safety standards.

Our facility operates under HACCP-based food safety management protocols, with daily documentation, traceability logs, and strict compliance controls. These measures ensure that our products not only meet Japanese regulations but are ready for export to regions with rigorous food import laws.

By consolidating the entire production cycle—from mixing and kneading to drying and final inspection—we eliminate variability and ensure stable quality, lot after lot. This consistency is what makes Kaneko Seimen noodles a trusted choice for foodservice operators, distributors, and consumers worldwide.

Craftsmanship and Honesty at the Core

At Kaneko Seimen, we believe that food is more than just nourishment—it is a reflection of values, culture, and human connection. For over 140 years, we have upheld the philosophy that good food begins with good intentions: to use honest ingredients, treat them with care, and pass them along with pride.

Our noodles are made with a mindset rooted in Japanese craftsmanship. We respect the nature of each raw material and refrain from altering it unnecessarily. This is why we never use artificial preservatives or chemical flavoring agents. We believe that simplicity is strength, and that flavor should come from the wheat itself—not from additives.

Partnering with a Global,
Health-Conscious Market

In a world of increasing automation and mass production, we continue to value the small details. From choosing Japanese-grown wheat to milling it ourselves, and managing every step of the process, our approach reflects the Japanese concept of “shokunin kishitsu” (職人気質)—the spirit of dedication to one’s craft.

We also recognize our role in supporting sustainable food systems and health-conscious consumption. By offering whole grain noodles, additive-free recipes, and transparent production practices, we meet the growing global demand for clean-label, naturally made foods.

More than anything, we are committed to earning long-term trust. We understand that importers, retailers, and chefs choose partners based on reliability and consistency. That is why we focus not only on making good noodles—but on being a good partner.

Kaneko Seimen is not just a manufacturer. We are a team of people who take pride in sharing the best of Japanese food with the world, one noodle at a time.