At our restaurant, we are continuously trying out new ways to improve our noodles by testing the composition, mixing, and kneading methods of the noodle dough. Our restaurant has devised a unique way of manufacturing noodles that incorporates more air into the center of the noodles, which gives the noodles a springy texture and a fluffy center. When our noodles are mixed in with our rich umami-tasting mentaiko soup, we think you will truly be able to sense how elegant the taste is.
Noodles that have a lot of air incorporated into their mixture are very delicate. If you can imagine a balloon, where the air slowly dissipates day by day, then it is easy to understand. Because of this, we are very particular about the freshness of the noodles, so we set the expiration date of the noodles very short so that the taste of the noodles is guaranteed to be the same as it was when it was just made, and we also strictly control the temperature and humidity of storing our noodles to 0.1 of a degree.