Nishimura Seimen shifts focus to restaurant operations to preserve 160-year tradition

Nishimura Seimen, a long-standing noodle manufacturer in Chikusei City, Ibaraki Prefecture, has decided to cease the mass production and sale of dried noodles to preserve its traditional techniques. Founded in 1866, the company has faced challenges including labor shortages and the physical demands of maintaining quality standards.

To adapt to these changes, the company is pivoting toward its restaurant, ‘Menkobo Nishimura Kohaku-an’. By focusing on direct service in a traditional atmosphere, the fifth-generation president, Yumiko Nishimura, aims to provide high-quality udon while managing a smaller, more sustainable scale of production. The company is also utilizing social media to share the history and craft of udon making with a global audience, including international tourists.