The people who make fresh hiyamugi

TumuLab’s fresh hiyamugi noodles are made with great care every day at the factory.

The slippery and smooth texture can only be achieved by using fresh noodles delivered directly from the factory. This delicious taste can only be created by the presence of skilled professionals. These people who pave the way for fresh hiyamugi will lead you to the best noodle experience you’ve ever had.

Please come and discover the passion they put into their fresh hiyamugi.

Making fresh hiyamugi starts at 4am. The amount of water is the key to the skill of a skilled craftsman

Every morning at 4am. Kenta Tsumura, representative of Tsumura Noodle Factory, is in charge of the most important part of making noodles: mixing the flour and water to form the base of the dough. This process affects the taste of the noodles and requires full attention.

When making noodles, the most important factor is the amount of water used. Because our factory has been in business for 74 years and the equipment is not new, we have to adjust the amount of water every day according to the temperature and humidity inside the building in order to continue producing quality delicious products.

In the summer, the temperature inside the factory rises, and if you do not add the right amount of water, you will end up with dough that is too soft. In the winter, the water gets cold, so if you are not careful, it won’t taste as good as usual.
Because the temperature of the water changes depending on the season, it is necessary to pay careful attention to the surrounding environment while creating the dough.

No matter how much you follow the recipe, the taste can be different depending on when it is made, so this is where the skill of the artisan is necessary. It is a challenge to keep producing the same taste and quality consistently every day for over the course of a year.

The noodles have warmth because they are made by hand

The next step is to shape the dough produced by the company representative into the delicate form of fresh hiyamugi. This is another area in which seasoned professionals are at work.

We find joy and satisfaction in the work that leads to our customers’ smiles. We carefully manufacture each piece, checking them carefully with our eyes and hands. It is not a flow of work, but a delicate work of hands, and we always envision receiving a response of “It’s delicious” or “Thank you” from our customers.

This kind of passion, which cannot be found in machines, gives the noodles a warmth. In the end, people are the ones who determine whether the noodles are delicious or not. That is why the people who make the noodles place such importance on checking them through all five senses, putting their heart and soul into the production of the noodles.

One of my thoughts when in the kitchen is, “Every time I make something, I imagine their happy faces”

Mrs. Takeyama, also known as the leader, has been an active member of TumuLab since its opening. She is in charge of all aspects of cooking at the restaurant, including boiling hiyamugi, making tempura, and preparing side dishes for sale at the store.

What is important when preparing fresh hiyamugi for customers is the belief that, “I prepare it every time with the intention of having my loved ones eat it.”
Having always loved cooking, Mrs. Takayama founds it rewarding to imagine what her family would enjoy while cooking.

That feeling remains unchanged even when she stand in the restaurant kitchen, and she is always filled with a passion for seeing the joy on the faces her loved ones.

In order to please everyone, there is a secret to the seasonings used in cooking. The soy sauce and mirin that we use most often are carefully selected to be truly gentle on the body, so it can be eaten with peace of mind by children, families, and loved ones.

We make our food with love and hope to feed our loved ones every day. This is what leads to the best fresh hiyamugi experience at Tsumura Noodle Factory.