MADE IN SAPPORO
We are commited to superior noodles exclusively manifactured by us
Since its founding, Nishiyama Seimen has been “wanting such noodles” from customers,
without compromising tradition.
Dealing directly with our customers we were able to develop our know-how
and improve our manufactoring technology.
Ramen is evolving into a global food and even more fan from all over the world will appear. All our employees will continue to listen to each of our customers to ensure their satisfaction.
We will work hard and produce the best quality noodles. Then, we will be open to new ideas and suggestion from all of you.
Unexplored areas fear the most,
but for us new challenges are encouraging and fun.
Not only tasty food, but also healty ingredients
Always searching for delicious noodles
We have the know-how to develop more than 500 kinds of recipes
About 300 types of dough are made by flour and water at our company. By changing the shape of the doughs or by combining it with various mixers that have distinctive pressure and speed; noodles elasticity, hardness, aroma, and aging will drastically change.
Our noodles can be used in more than 500 recipes. In recent years, the number of ramen shops in Sapporo that serve different kind of ramen has increased. For this simple reason, we have from Sapporo-style yellow polyhydric wavy egg noodles to Hakata-type low-hydration thin straight noodles .
Certified noodle makers
Committed to hig standards noodles
We started manufacturing the noodles in 1953.For wheat, several varieties have been improved during the decades, so the final product characteristics as aroma and elasticity have developed a lot. But only good ingredients don’t simply assure a good taste. As there are professional chefs in the world of cooking, there are also certified craftsmen in the world of noodles. In Japan, there is a national license as a noodle maker technician. Currently there are only about 2,700 people with such qualification in the whole counry, and Nishiyama Seimen has 23 of them among the manufacturers, the higest number for a factory. We strive to maintain quality by not only selecting the wheat but also adjusting the amount of water and flour, changing the mixing time according to outside temperature and climate, and checking raw material conditions or the kneading level of dough.
Committed to each ingredient
Keeping the original taste of Hokkaido wild nature
Wheat selected exclusively for ramen is blended with craftsmanship.
Flour in Japan is milled by grinding the center of the wheat according to its final purpose. Then, there are many small milling machines, so that flours made by wheat types from different growing conditions are not mixed, bringing out the characteristics of each harvesting area in aroma and texture
Nishiyama Seimen uses about 60 types of wheat flour blended to give the taste and texture that customers whish for their products.
We use the natural underground water coming from Lake Shikotsu to assure natural taste to our noodles.
Nishiyama Seimen uses groundwater pumped from 200m underground. The source of groundwater is Lake Shikotsu located inside a Japan’s national forest adjacent to Sapporo. The construction of buildings and roads around it is regulated. Located on a vulcano it produces high-quality groundwater because gases are filtered by the stratum of volcanic ash (rich alkaline) which lies on its bottom. In addition, ㏗ is neutral, and alkaline level is around 7.5,indicating a well balanced water for raw noodles.