Bitchu Kamogata: A town of hand-pulled noodles created by the climate and natural features

The reason why Bitchu Kamogata (Kamogata-cho, Asakuchi City, Okayama Prefecture), a town of hand-stretched noodles, developed as a noodle production area is because of the clean water that springs from Mount Yosyo, the high-quality salt produced in salt fields along the coast of the Seto Inland Sea, and the fact that the Takahashi River basin is a wheat-producing region, which produces an abundant harvest of high-quality wheat flour.

Okayama Prefecture is also known as the "Land of Sunshine" because of its favorable climate, making it the perfect place for making noodles.

From the latter half of the Edo period, flour grinding began with waterwheels, and noodle production became increasingly popular.

We inherit the traditional hand-stretched noodles techniques handed down in the region, and by incorporating new technology, we continue to strive and evolve every day in order to deliver delicious hand-pulled noodles.

A unique texture created by repeated aging and stretching!

The greatest feature of our hand-stretching method is that it takes about 30 hours from the time the dough is prepared until it is completed, during which our craftsmen work nonstop to mature and stretch it.

Once the dough has matured, it can be stretched.
The noodle dough is left to mature without being cut, and then continuously stretched in a certain direction.

The craftsmen stretch the dough, let it rest, let it mature, and then stretch it again - a process that takes around 30 hours without a break, taking great care and time to complete.

That's why our hand-pulled noodles have a firm, elastic texture and a chewy mouthfeel, bringing out their exceptional deliciousness.