Our noodles are made from first-grade wheat flour, where the outer hull of the wheat is removed, leaving only the softest endosperm to be ground into flour. The dough is kneaded in a vacuum, removing unnecessary air to ensure even moisture distribution, resulting in dense, springy noodles. With 40 years of artisan expertise, we meticulously control the drying temperature and humidity, producing noodles that are tender, with the authentic texture of somyun, offering a clean and pleasant mouthfeel.