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=Sales of frozen udon noodles to restaurants=

Udon noodles for restaurants can be purchased here.
The process is the same as regular online shopping, so you can place your order at a time that is convenient for you, regardless of our business hours.
  • Udon (100 servings)
  • Concentrated soup
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= What Mori Seimen can achieve =

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Supports small lots

We can deliver from one box (100 meals). (Please contact us for smaller orders.)

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No loss

It is frozen in individual servings so there is no waste.
The expiration date is one year from the date of manufacture.

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Original noodles made by OEM

We will do our best to answer any ideas you may have. Please contact us first.

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Introducing some of the noodles developed by OEM

・Goishicha Udon (Kochi Prefecture) ・Yellow chive udon (Okayama Prefecture)
・Ragmen (Fukuoka Prefecture) ・Sawadocha Udon (Kochi Prefecture)
・Miso udon (Aichi Prefecture) ・Hirayama Udon (Kochi Prefecture)
・Green laver pasta (Kochi Prefecture) ・Bran udon, bran pasta (Tokyo)
・Naturally grown wheat udon (Kanagawa Prefecture) ・Super thick udon (Miyagi Prefecture)
・Soft flat noodles (Nara Prefecture) ・Hakata-style udon (Fukuoka Prefecture)
・Super thin udon noodles (Gunma Prefecture) ・Seaweed udon noodles (Niigata Prefecture)

Many other original udon noodles from other stores and manufacturers

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= Inquiries, quotes, and sample requests =

Please contact us here for inquiries regarding opening and running an udon restaurant, free product estimates, OEM consultations, and product inquiries.
・We deliver frozen udon noodles (approximately 10 servings) and samples of our special soup to restaurants (the products are free of charge). ・Shipping costs 1,650 yen (tax included) (2,500 yen to Hokkaido, 3,000 yen to Okinawa)

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= Until the noodles are ready =

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Reason 1: Kneading with a focus on firmness and texture

The flour, water, and salt are mixed together and the dough is kneaded. This is such an important process that it is even possible to predict the final result of the udon. The amount of water added is particularly testament to the experience of the craftsman, and the amount is finely adjusted based on various factors such as the weather, climate, humidity, the condition of the flour, and the temperature of the water. Furthermore, at Mori Seimen, the dough is kneaded in two stages: a strong kneading process and a gentle kneading process. This allows the firmness and texture of the udon to be at their best.

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2. Long-term aging and reforging

Using Shimanto water makes a big difference in the speed of aging. By kneading with live water, the action of various microorganisms allows for a aging process that would be unthinkable with regular tap water. Depending on the temperature and humidity, the dough can reach maturity enough to make udon in as little as four hours. However, we deliberately control the temperature and let it rest for one to two days. By re-working the udon dough that has aged a little too much, and returning it to the perfect ripened state, an exquisite elasticity and flavor are created.

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Step 3: Roll out the dough to the thickness of udon noodles

The udon dough that has been matured for a day and a night is gradually stretched to the thickness of the udon noodles, being careful not to destroy the gluten that gives the noodles their firmness. Mori Seimen's noodle dough is very elastic, and even with the same pressure it has a strong resilience and does not easily become thinner. Therefore, by passing the dough through the same stretching point twice with a certain amount of time between them, the udon dough can be stretched without stress as it has become accustomed to its thickness.

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4. Cut with a traditional knife

Usually, noodle factories that make a lot of udon use a cutting blade, which is like a shredder, to cut the noodles, but at Mori Seimen we continue to use the traditional knife cutting method, which involves cutting each udon noodle individually. This method takes a lot of time and it is difficult to adjust the width of the noodles, but udon cut individually with a knife has sharp edges, a texture that bounces around in your mouth, and a different appearance.

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Step 5: Blanch in Shimanto water and flash freeze

Mori Seimen specializes in frozen udon noodles. This is because we want you to enjoy delicious udon noodles that have absorbed plenty of water from the Shimanto River system. Udon noodles absorb a lot of water during the boiling process, and their moisture content reaches about 70%, so no matter how carefully you knead the water, if the boiling water is not of good quality, the flavor will be compromised. Mori Seimen uses water from the Shimanto River system for boiling, and delivers the noodles flash-frozen just after boiling.

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6. Quality control through the eyes of craftsmen

Before delivery, we thoroughly check various aspects such as quality, gram weight, and whether there are any foreign objects. This is because the manufacturing is done by hand by artisans, not by full automation, so we can check for even the smallest foreign objects, and even things that cannot be called foreign objects at all. If you come to visit our workshop, you will be able to see the amazing "eye skills" of our artisans.

= Product List =

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Shimanto udon

This is Mori Seimen's classic udon that has been consistently popular since the company began operations in 1993. The slightly thicker noodles are popular with customers of all regions and ages.

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Shimanto River Green Laver Udon

Mori Seimen boasts the highest production volume of this udon in Japan.
This udon is unique to Mori Noodles, located in the Shimanto River basin. The flavor of the seaweed adds an accent to your menu. It is popular among creative restaurants and tourist-related establishments.

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Shimanto extra thick udon noodles

This is a chewy, extra-thick udon noodle that was commercialized in 2011. It was originally made exclusively for curry udon, but it has become so popular that some udon restaurants now sell only this udon. This udon allows you to fully enjoy the chewy texture that is unique to domestic wheat and Shimanto water.

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Shimanto thin udon noodles

This is frozen thin udon noodles from Mori Seimen.

This udon is slightly thinner than the standard "Shimanto Udon." It is similar in thickness to the frozen udon noodles made by major manufacturers. It is especially popular in restaurants, cafes, and izakayas that have a lot of customers during the summer.

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Shimanto red and white udon

This udon incorporates Mori Seimen's originality and technical expertise. Each noodle comes in two colors, red and white, and is enjoyed at celebratory occasions such as weddings, celebrations, and New Year's.

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Mori Seimen's original concentrated dipping sauce

Mori Seimen's original kamaage (dried bonito) udon soup is perfect for Zaru Udon. Simply mix 1 part soup with 5 parts hot or cold water. It comes in a cost-effective 20-liter liquitainer container (a plastic container that makes it easy to dispose of).
We also have a 2-liter PET bottle type that holds approximately 80 servings. Please choose the type that best suits your store's needs.

= Introducing our stores / Interviews =

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Mori Seimen Udon

The ultimate experience you've never experienced before "Chewy" texture Mori Seimen's udon noodles are made with the utmost care. The noodles are not "soft" or "hard", but rather have a "chewy" and elastic texture. This is the biggest feature of Mori Seimen's udon. It is made from 100% carefully selected domestic wheat and Shimanto water, then left to mature overnight. The noodles are made with carefully selected ingredients and great care, and are extremely satisfying to eat. Please use this information to develop your own original menu items using these noodles.

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"Delicious" is a given. We want to go even further! Company Profile

Company name: Mori Seimen Co., Ltd.
Representative Director: Mouri Hitoshi
Head office address: 541 Saoka, Shimanto City, Kochi Prefecture, 787-0009
Phone number: 0880-34-8031
Fax number: 0880-34-8032
Email address: info@mugiya.net (main), shop@mugiya.net (regarding transactions)
Start of operations: April 10, 1998 (Shimanto Day)
Number of employees (including part-time workers): 11
Financial institution: Shikoku Bank Sumishin SBI Net Bank
Business qualifications: Noodle manufacturing, restaurant business, food freezing or refrigeration
Related sites Online shop (for individual customers): Udon Kobo Mugiya
Related businesses Main business: Manufacturing and sales of frozen udon noodles Product development (mainly noodles related to frozen udon noodles) Udon store opening support Menu development Operation improvement advice Udon store management support Udon store management

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= Frequently Asked Questions =

What wheat do you use?

Mori Seimen's standard product is "100% Hokkaido wheat." The variety is "Kita Honami." This wheat brings out the chewy texture of domestic wheat, a smooth throat feel, and just the right amount of firmness. For OEM production, we will use the flour specified by the customer whenever possible.

Please tell me the price for one ball.

It depends on the type of udon, but for 200g of Shimanto udon, shipping and tax included, it will cost approximately 134 to 158 yen per bowl. You can purchase from the shopping cart. (Purchase in increments of 50 bowls.) For transactions of around 3,000 meals per month, we will provide a separate quote. Please feel free to contact us.

Where is your company located?

It is located in Shimanto City, Kochi Prefecture, in the southwestern part of Shikoku, where the Shimanto River flows. It is about two and a half hours from Kochi Airport.

Do you have noodles other than udon?

The noodles produced by Mori Seimen are "frozen udon." We do not produce ramen, soba, pasta, etc. This is to prevent contamination by avoiding the inclusion of allergens from noodle ingredients other than wheat.

How much original udon do you need to produce?

It depends on what the original is. If you are only changing the weight of the udon noodles we produce, we can do so in units of one case (up to 20 kg in total). If you want to change the thickness or length, you can do so using the same amount. When using specified flour or kneading something into the flour, the minimum lot size is the amount that can be made with 25 kg of flour. Please contact us if you have any other questions.

= 代表挨拶 =

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Representative Director of Mori Seimen Co., Ltd. Hitoshi Mori

I started my udon manufacturing business in the summer of 2000.

Before that, I worked in the business of introducing and selling local specialties.
I ended up making udon noodles by chance, and at first it was really hard work. However, as I listened to the stories of various customers and restaurants, I began to feel a gap in people's awareness of udon.

Many customers want to eat the tastiest udon, even if it means traveling far away or paying for shipping, but it seemed to me that many restaurants were treating it rather carelessly, saying things like, "It's fine as long as we can get udon as cheaply as possible," or "Udon with a chewy texture is Sanuki udon."

So, with the desire to be able to provide restaurants with udon noodles that they can make themselves that are truly delicious and that will please their customers, we began full-scale production and sales of commercial-use frozen udon noodles.

In addition, based on our experience and examples gained from working with over 1,000 restaurants, we also provide advice and consulting to those who are planning to open an udon restaurant, those considering changing their business model, and those considering expanding into multiple stores.

Mori Seimen makes udon noodles in an environment surrounded by nature. We work hard day and night to make delicious udon noodles for people all over the country. Please try our delicious udon noodles made with water from the Shimanto River system.

We hope to be able to provide food and service that pleases as many people as possible.

Mori Seimen Co., Ltd. Representative Director, Mori Hitoshi

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