Mori Seimen Udon
味わったことのないような、
究極の”もちっ”と触感
毛利製麺のうどんには製麺に徹底したこだわりがあります。
「柔らかい」や「固い」麺ではなく「モッチリ」とした弾力のある食感。
これが毛利製麺のうどん最大の特徴です。
厳選した国産小麦100%と四万十の水で練りじっくり一晩熟成させる。
素材と手間をかけたこだわりの麺は食べ応え抜群。
是非、この麺を使ったオリジナルメニューの開発にお役立てください。
Our own frozen udon noodles delivered directly to you
All of Mori Seimen's udon noodles are made in-house and flash-frozen.
We deliver freshly made and boiled udon noodles that are flash frozen at -48°C so that the stores receiving them can enjoy the deliciousness of freshly made noodles.
The noodles are flash-frozen after being boiled, so they can be preserved for a long time to retain their freshly boiled flavor and there is no waste.
Two-stage kneading and long-term aging
At Mori Seimen, we knead the noodles in two stages: a strong kneading process and a gentle kneading process. This allows the udon noodles to have the best firmness and texture. Also, instead of the usual four hours of aging, we let it sit overnight to allow it to mature slowly.Then, in the morning when the udon is made, we forge it again. By going through these steps, the dough is given an exquisite elasticity, chewy texture, and flavor.
Knife cutting method
Usually, noodle factories that make a lot of udon use a shredder-like device called a "cutting blade" to cut the noodles, which is more efficient, but at Mori Seimen we continue to use the traditional method of "knife cutting," which involves cutting each udon noodle individually. (To be precise, it is an automatic knife cutter.)
This method takes time to mass-produce udon and is difficult to adjust the width of the noodles, but the udon noodles are cut one by one with a knife, giving them a sharp edge that bounces around in your mouth, and the resulting noodles have a dynamic appearance.
In particular, Mori Seimen uses wide knives, which allows them to produce udon noodles with long lengths.
美味しさは素材から
Domestic wheat
We are committed to not only safety but also deliciousness, and use 100% domestic wheat (wheat from Hokkaido) so you can enjoy the natural flavor of wheat.
Why do we choose Japanese wheat, especially "Hokkaido" wheat, among the many varieties available? Because Hokkaido is the northernmost region of Japan, it has low humidity and is rarely affected by typhoons. Low humidity also means fewer pests, so less pesticides are used compared to other growing regions. We also use wheat from the Tokachi Plain in Hokkaido, and because it is grown over a vast area, there is less variation in quality, and the "protein value," which is the component that gives udon its chewiness, is consistently high among domestically grown wheat.
At Mori Seimen, it is our "duty" and "mission" to "deliver delicious and safe udon noodles" to our customers.
*For OEM udon production, we will use the flour you request.
Shimanto Water
Water, which can be said to be the lifeblood of udon, is the last clear water from the Shimanto River system used in all processes.
Water plays a major role in bringing out the best in ingredients. With 30 years of experience in udon production, we can safely say that the Shimanto water system and Hokkaido wheat (currently the variety we use is Kita Honami) are a perfect match.
We strive every day to stabilize and improve the quality of our udon noodles, which are made with this perfect combination, so that many restaurants can enjoy them.
Natural salt (Shark Bay salt)
Mori Seimen selected the best "salt" for making udon noodles using its own strict standards, and ultimately decided to use natural salt (brand name: Shark Bay Salt) harvested from Shark Bay, a World Heritage Site off the coast of Australia. This salt is an excellent ingredient that brings out the best in wheat flour when making udon noodles.
We are often asked, "Why don't you use domestically produced sun-dried salt?" Sun-dried salt, which is painstakingly produced in Japan, is an excellent food product. However, after repeated trial and error, we found that it was not necessarily the best for the udon noodles made by Mori Seimen. Combining ingredients is difficult.
= Product List =
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.
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.
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.
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.
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.
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.
= Contact Form =
= 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.