森口について

Greeting

Dried noodles that can be said to be a local dish of Banshu Tatsuno.
We make noodles that match the climate of this region under the mild climate of the Banshu Plain, where the clear stream of the Ibo River flows.

The taste of the noodles we make leads
to the vitalization of our hometown.

From the time to boil and think about toppings, it's easy, but the usual life feels a little polite.
Not only is it safe, secure and delicious, of course, What we deliver through the slow food called dried noodles is food culture.

Dried noodles are "slow food".
"Thank you" and "smiles" to the table.

President Masahiro Moriguchi

＃ ありがとうどん
＃ いつでもそばに
＃ 今⽇もいいことありそうめん

This word, which is a combination of udon, soba, and somen, expresses our philosophy.
It's a pun, but it expresses our watchwords, "gratitude" and "smile."
"Moriguchi noodles" will lead to the smiles and happiness of many people alone. That is our happiness.
We are grateful for the wonderful work of making noodles, and we are grateful to the customers and business partners who have supported us since our founding, and we will continue to preach the tradition.

＃ NO Dried Noodle, NO LIFE.

I think there are many fans of dried noodles that have a freshly boiled taste and texture, few additives and preservatives, and can be stored for a long time at room temperature.
We also love dried noodles.
We are also enjoying the development of products and arrangement recipes.
With the intention of enriching everyone's dry noodle life, we are conscious of not only authentic dry noodles made by traditional manufacturing methods, but also fun products that make conversations at the table exciting.
We are working diligently on the development of original products, and we hope that you will continue to patronize and look forward to it.

  • Curry noodles BBQ arrangement
  • Curry pasta chilled Chinese noodles
  • Japanese ramen with curry noodles
  • Tsukemen with "Modori nama udon" noodles"
  • Curry for the day with curry pasta

Recipe supervision
Maiko Mizuguchi

President of Foods & Life Design Institute ／
After working as a vocational school teacher and a school nutrition teacher, he was involved in cooking class instructors and nutritional guidance. In addition to being active in various fields such as cooking supervision, food workshops, recipe development, cooking serialization, and information provision in TV programs, he is also studying daily in the medical field as a clinical registered dietitian.
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We are making!

While working hard, I enjoy making noodles with "gratitude" and "smiles".
Not only manufacturing, but also product development, we bring each employee's ideas and work on them.
Of course, the manufacturing that is important as a manufacturer is also solid. We have acquired FSSC 22000 certification, which is a global food safety management system, and deliver safety and security.

Group photo of Moriguchi Flour Milling Noodles (taken in winter 2021)

About our factory

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