Our Commitment to Deliciousness
Good Water, Quality Flour,
Honest Craftsmanship
Guided by the philosophy that “noodles are alive,” we carefully craft authentic fresh noodles with the skill and intuition of our artisans, nurturing them as if they were living things, all while giving thanks to the nature of Hida.This has been the foundation of Shimizuya Noodles since our founding and remains unchanged to this day.
Pure Hida Water That Nurtures the Life of Our Noodles
Good Water
At Shimizuya Noodles, we use snowmelt water flowing down from the mountains of Hida. The soft water from the Northern Alps has an excellent mineral balance, which is essential for creating noodles with supple texture, smooth throat feel, and enhanced wheat aroma. Moreover, we refine this water with our unique filtration technology to make it perfectly suited for noodle production.
In addition, the kansui (alkaline mineral water) indispensable for noodle-making is blended according to Shimizuya’s own “golden ratio,” developed through years of experience and the artisans’ keen judgment.
When the water changes, the noodles change. This water is truly the lifeline that supports the distinctive taste of Shimizuya Noodles.
Shimizuya’s Exclusive Blend That Brings Aroma and Springiness to Noodles
The main ingredient of noodles is wheat flour. At Shimizuya Noodles, we design the optimal blend ratios for each type of noodle to maximize aroma, springiness, and how well it pairs with the soup. It’s not about using the most expensive flour, but about selecting the flour that best suits each noodle—a task that requires the artisan’s expertise. For export noodles, two types of flour are blended and adjusted according to climate and water quality.
Moreover, the unique climate of the Hida Highlands supports noodle-making. Cool summers and harsh winters help firm the dough during maturation, nurturing supple elasticity and a perfect bite.
Good Flour
Noodle-Making That Carries on the Spirit of Hida
Good Work
Shimizuya Noodles, the spirit of Hida is alive in our philosophy: “Never cut corners,” “Never be dishonest,” and “Live carefully in harmony with nature.” In this region, where temperature and humidity change dramatically with the seasons, our artisans keep in mind that “noodles are alive.” They carefully judge the condition of water and flour, adjust kneading and maturation times, and craft each batch with meticulous care.
The skills developed from this careful observation—what we call “the art of reading noodles”—combined with honest craftsmanship, form the foundation of Shimizuya Noodles’ distinctive taste.