The somen noodles produced at Inoue Seimen are made with a special blend of Kyushu wheat, which is ideal for noodle-making, to give them a firm texture. In addition, we use natural water from 100 meters underground to which we have added our own negative ions, and we are particular about this simple ingredient. While maintaining the know-how of the hand-pulled method that has been the mainstream in the past, we have adopted a mechanical method that does not use oil, which gives the noodles their original aroma and unique firmness.

This somen has cultural ties to the Nibiyama Shrine in Saga Prefecture. The product name “Kami no Shiraito,” which represents Inoue Seimen, was given to the company by the previous generation by the god. Every year on July 7, “Tanabata, the day of somen,” somen noodles bearing the name of the god are still dedicated in the hope of a bountiful harvest. In addition to the pursuit of deliciousness, we are the bearers of somen culture as a traditional food for future generations.

After analyzing and studying minor grains that have been eaten in Japan since ancient times, Yoshihiro Inoue V has developed the “Ancient Noodles” series of highly functional somen noodles that incorporate red rice and purple rice, which are said to inhibit aging, and kumazasa bamboo, which has a detoxifying effect, as well as the health-conscious “Low Sugar Noodles” that are 70% sugar free and still taste great. Yoshihiro Inoue V is always passionate about making noodles to provide products that contribute to good health and a better diet.