During the second generation of Ogawa, Masajiro Ogawa initiated this philosophy and we have upheld and valued it. Our mission is to consistently deliver products of high quality through ongoing research. We have built a quality control system that ensures safety across the board, from obtaining raw materials through distributing noodle products.
The attributes of buckwheat vary by both by strain and origin. For example, “KITAWASE” from Hokkaido has the characteristics of a black hue and rich aroma. “MOGAMIWASE” from Yamagata has features of sweetness and richness. Even though the production origin is Yamagata, the soba variety “DEWAKAORI” is white in color and has a sweet flavor. Even if soba is of the same strain and grown in the same locale, its character differs based upon the cultivator. We optimize the proportion of soba flour depending upon season and product, maximize the taste of the ingredients and deliver stable quality of product to customers.
Salt is an important ingredient in Soba because it enhances gluten formation and moisturizes the surface of noodles during the drying process. However, it impairs the Soba aroma. We have cultivated authentic techniques that use the minimum amount of salt possible, one-tenth of standard Soba noodles. This allows consumers to enjoy optimal Soba aroma and flavor. In addition, the “SOBAYU” produced is incomparably delicious.
Wheat flour is one of the more important ingredients used in all OGAWA noodle products. We have selected flour from Japan, the United States, Canada and Australia. The wheat flour must be low ash content and of the first grade. We optimize the proportion of flour depending upon season and product. Wheat flour gives OGAWA noodles their smooth, chewy and tender texture.
Our facility creates the perfect conditions for noodle production. OGAWA’s soba and wheat noodle drying processes stretch for 1 km and noodles are dried slowly over a whole day and night. Controlling humidity and temperature is the most important aspect of this process, especially during the harsh winters of Yamagata. The drying process is designed to be airtight and has a three-layer structure and humidity and temperature are kept at optimal levels for noodle manufacturing.
Manufacturing the best quality noodles requires state-of-the-art facilities, but this is only in addition to the experienced techniques of skilled craftsmen. We do not rely solely upon automated processes; much of our quality control is done by hand. We do not produce soba noodles during the summer or the rainy season because at those times of year we cannot provide consistent quality of product. Business efficiency to the detriment of our noodles is not acceptable at OGAWA. We prioritize providing a reliable quality of products to meet our customers needs. This is our business stance. We keep to the traditional noodle recipe within a modern factory framework and do our best to supply only quality noodles.
“Tobikiri Soba” is superior in flavor and that is why we gave the noodle its name. Using the best compound ratio, cultivated for 130 years, we blend Yamagata’s two famous sobas “Mogami-wase” (rich buckwheat flavor and sumptuous taste) and “Dewa-kaori” (white grain with a luscious flavor) with “Kitawase-soba”(rich buckwheat flavor, lush taste and a pleasant balance of glutinous. We add in other quality ingredients, including yams to create a smoother texture. You can enjoy the sensation of the soba as it goes down, in addition to the aroma of the buckwheat flours.
A unique fusion of Konjak root and Soba noodles. Konjak enhances the smoothness of the noodles, buckwheat accentuates freshness, and the semi-transparent appearance will surely boost your appetite. The thickness of the noodles is 1.36mm, “the 22nd thread size”, which makes the most of the smoothness of the noodles. The thin noodles also allow cooking time to be shortened to 4 minutes. You can enjoy authentic Soba noodles within the same cooking time as instant noodles. We recommend serving cold “Zaru Soba”chilled with ice in Summer, and hot “Kake Soba” with hot soup in Autumn and Winter. The unique texture of our Konjak noodles remains intact, even when immersed in hot soup.
“Yamagata has had close ties with Kyoto for centuries. During the Edo period, Kitamaebune trading boat merchants carried safflower and rice from Yamagata and brought Kyoto craft art including hina dolls upon their return journeys. When developing our matcha soba noodles, we invited the world renowned matcha tea company, Horii Shichimeien, Kyoto Uji as our partner. There is only one matcha powder that meets our requirements and it is produced by Horii Shichimeien. Matcha powder and premium white buckwheat flour have complementary flavors and engage in a pleasing harmony. You can enjoy Matcha soba with abundant Matcha aroma and superbly smooth texture in a rich green shade.
Business Name：OGAWA FOOD PRODUCTS CO.,LTD.
Capital Committed：120 Million yen
Dried Buckwheat Noodles, Dried Wheat Noodles,
Fresh Buckwheat Noodles, Fresh Wheat Noodles,
Noodle Soup Base