Masuda Seimen is grateful to the nature of this land that gives us such bountiful harvests, and to the local people, business partners, and all customers who purchase our products, and we work hard every day to foster a vibrant and healthy food culture.

We value "one noodle, one encounter" and will continue to make better products with the goal of creating "joy" for everyone.

Sibushi City, Kagosima Prefecture, where Masuda Seimen is located, is a region rich nature, surrounded by bountiful seas and forests, and blessed with tropical sunlight. Masuda noodles are made with natural water from Shibushi, known for its good water quality. The groundwater pumped up from 71 meters underground is soft water with a pH of 7.8-7.9, rich in calcium and magnesium minerals, and also contains bicarbonate ions and silica. This creates the mellow taste and unique that are characteristic of Masuda noodles.

The locally grown "Kanoya  Zairai" and "Sachiizumi" varieties, which are grown under contract with local farmers, are characterized by their unique fragrance and sweetness reminiscent of sunny, grassy soil, as well as their flavor and smoothness. Unlike the chewy soba noodles from regions with extreme temperature differences, this type has a soft, chewy texture and a gentle flavor.

Due to the boom in Japanese food, Japanese soba and udon noodles are becoming more popular overseas. We deliver to Hong Kong and the United States through a trading company. We hope that more people will enjoy the noodles that bring a smile to their faces.