手延和麺 小神




Tatsuno, a small village blessed with abundant resources of the mountains and rivers.

With samurai residences and white walled storehouses, Tatsuno city in Hyogo prefecture is called “Little Kyoto of Harima”.
In the 15th century, Muromachi period in Japan, the method of Somen noodle making (which was a type of offerings to God) was introduced to the village with the gently curved Ibo river and verdant mountains.
We have been passing on the technique of making hand-stretched Somen noodles for almost 600 years. All thanks to the clear stream of the Ibo river, sun salt and fertile land that allow us to cultivate high quality wheat.
As a result, we became one of the biggest and best places of noodle production in Japan.



Tatsuno city, where the legend of ‘Ichiryu manbai’ (which translates to ‘Ten thousandfold’) is passed down, is also called “village of grains”.
It is said that, in the Suiko period, the messenger of ‘Amaterukuniteruhikohoakari’ (One of the gods of Japanese mythology) descended and left one ear of rice. The ear of rice grew to a vast paddy field in one night and became a blessing for the people.
Since then, this area has been a granary, and people started to call it “Iibo” which means rice grains.



‘Iibonimasuamaterasu shrine’ is located in the place where the messenger, who originated the legend of “village of grains”, allegedly descended.
It has been watching over the lives of people for a long time with the mountains that never get flooded or dried up behind.
The local people have been appreciating abundant crop and worshipping for the divine protection and in awe of nature to this day.
It is our tradition to visit the shrine to worship and make offerings before the noodle making season begins every winter.
From this sacred ritual at which we pledge to improve and pass on our skills and taste, “Ogami” was born.


Tatsuno is a peaceful city. Everything from the people to the scenery is peaceful.
This small old noodle manufacturing company of peaceful people in the peaceful city is challenging its history, technique and pride to make Tatsuno-made noodle “Ogami” possible.




Original blend flour “Tsukino wa”

Not all kinds of flours are suitable for noodles. Not all domestic products are high quality.
Hand-stretched noodles especially require flour with a good balance between high elasticity, good flavor and great sensation when going down the throat.
We made our original blend flour “Tukino wa” (full moon) which is mainly consisted of Australian flour that goes well with glutinous domestic flour.
“Tukino wa” means ‘To see our heart as clean and complete like the full moon.’




Only the best part of stretched noodles becomes "Ogami"

There are no grounds for saying that finer Somen noodles are better.
Thinly stretched noodles have smoother texture, but homogeneity is more important.
The earth has gravity. Noodles that contain moisture shape thicker on the bottom when dried. “Ogami” only uses the thin top part of the noodles.

  • 超微細20μ

    最高の歯応えと粘り 20μ(ミクロン)超微細小麦粉。その「月の輪」を、最新の小麦粉製粉技術を駆使して、小麦粉を限界まで細かく粉砕。麺の命である、その歯応えを最高レベルに高めます。

    Ultrafine grind 20μ

    20μ (micron) ultrafine wheat flour which creates the nice, chewy and glutinous texture.
    With the latest flour milling technology, we grind our “Tsukino wa” flour to the limit.
    This heightens the nice and chewy texture which is the core element of great noodle to the maximum.

  • こね 「多加水麺製法」


    Kneading of “Mutihydrous noodle”

    Mix flour, salt and water. Add plentiful of water to finely ground flour and knead it for a while.
    After it dries, it is going to be harder to be stretched because of its excess amount of moisture.

  • 天日塩



    We use high quality sun salt which contains plenty of minerals and natural bittern.

  • ねかし4時間


    Allowing dough to rise for 4 hours

    Let the dough rise for a while, and wait until gluten forms.
    There is nothing you can do here.
    Production efficiency and rationality won’t make delicious noodles.

  • 油返し Olive Oil


    “Abura-Gaeshi” using olive oil

    After we let it rise, we shape it into strings while applying olive oil.
    We’ve tried many types of vegetable oil, and we’ve found out that olive oil helps the noodle to be rich in taste the most.

  • 4倍あわせ96本


    Stretch and bundle noodles for 4 times to make 96 strings

    Stretch the string shaped dough and bundle them up.
    This process increases the density of the dough and helps with the texture as well.
    We usually stretch and bundle 24 strings for 4 times.

  • 適した季節しか行わない、手延べ工程


    Hand-stretching process, only done on sunny days

    The manufacturing factory maintains constant temperature and humidity for quality control, but it is still slightly affected by the weather outside.
    It is our rule that the hand-stretching process can only be done on sunny days.

  • 磨き12時間


    Polishing for 12 hours

    Usually, there is no polishing step for ordinary Somen noodle production.
    Polishing is a process of rubbing dry noodles together by shaking them slowly.
    We spend 12 hours on this process to increase the smoothness of the noodles to the utmost limit. Touch the surface of the noodles and feel the smooth texture. You cannot find any other noodles like this. This smoothness is necessary to give a great sensation when they are going down the throat.

  • 熟成1年


    Ripening for 1 year

    The finished noodles do not immediately become products.
    We let them ripe in the warehouse for a year, and then they can finally be delivered to our customers.



陶芸家 内海大介が小神のために生み出した神の器。

Bowls specially made for Ogami

Bowls was created by Utsumi Daisuke.
Utsumi Daisuke is a potter based in Tatsuno city. He creates his delicate and daring crafts in nature just like we create Ogami.
Upon the release of Ogami, we requested him to make special bowls for us.
The hand drawn crosshatch and madder red color perfectly fit the world of Ogami.
We would love you to enjoy the taste of Ogami using this special bowl.


若き陶芸家 内海 大介

龍野にて工房 籠山陶房を開窯
A young potter Utsumi Daisuke
Born in Tatsuno city, Hyogo
Having a fascination with traditional arts and crafts, he entered Traditional Arts Super College of Kyoto
Upon graduation, he started his training at Zuikougama, a pottery in Kyoto
Opened his own pottery, Kagoyamatoubou in Tatsuno city