Storefront of our Japanese manufacturer of traditional Soba and Udon Noodles.
The Tanaka Family - making Udon and Soba since 1906 with four generations actively involved in its production.
Mixing tank where flour(s), water, and sea salt are developed into dough.
Dough is moved to the kneading machine by auger.
These blades turn and knead the dough until it is just right.
The next set of blades that knead the dough until ready to sheet.
The sheeter passes the dough through a series of stainless rollers while folding it onto itself eight times, a process called laminating.
Sheets of dough are cut into strands and hung for drying.
Long strands of Eden Mugwort Soba are moved to the drying room.
Eden Mugwort Soba on its way upstairs to the drying room.
One of the drying rooms at the Tanaka factory.
Eden Udon in the drying room.
After drying 40 hours, long strands are cut to the package length.
Cut noodles in the weighing machine are measured for the packaging machine.Cut noodles in the weighing machine are measured for the packaging machine.
Cut noodles in the weighing machine are measured for the packaging machine.
This machine places a measured amount into the package and seals it.
Filled and sealed jinenjo (wild yam) soba packages.
Eden Soba and Udon noodles are packed in boxes for shipment to Eden.
Eden Soba and Udon ready for dispatch to Eden.