Founded in 1916, the Yanai Seimen house is rooted in an artisanal tradition originating from the Sukagawa school (Fukushima), a region renowned for the quality of its water and its climatic conditions favourable to noodle production. Developed over three generations, it produces premium noodles in Izaka using the "Teyori" method — a manual process involving the individual stretching and shaping of each strand. Production relies on daily adjustments of physicochemical parameters, notably the salt content, according to temperature and humidity, as well as mastery of "Kakeba", a controlled winding technique that influences homogeneity, texture and elasticity. Each stage of kneading and shaping thus determines the final organoleptic properties of the "seimen" noodles.
