Real Sanuki udon, without an udon chef in the kitchen.
Tamahagane by Sansyo: a 144-layer dough, frozen raw before it is ever boiled. Behind it are almost 40 years of helping real udon restaurants in Japan, so you get the noodle, the dashi know-how, and the kitchen systems—without needing a trained udon artisan.
For buyers: the facts
Everything a purchasing manager asks first. Price list and trade terms sent within one business day.
| Product | Tamahagane (匠の生うどん たまはがね), frozen raw udon, 144-layer dough |
|---|---|
| Ingredients & Wheat | Wheat flour (Australian ASW and Japanese domestic wheat blend), salt, and water |
| Pack & Carton | 1 kg bags × 13 bags (13 kg) per lot / 1 carton (80 × 30 × 50 cm) |
| Minimum order | From 1 lot (13 kg) in Japan. Export MOQ (in cartons or pallets) quoted by destination and consolidator |
| Storage | Keep frozen at -18 °C (0 °F) or below |
| Shelf life | 180 days unopened when frozen (Semi-dry line: 120 days, 1 kg × 21 bags/carton) |
| Boil time | Approx. 15% shorter than Sansyo’s standard raw udon. Exact time depends on your local water hardness—we calibrate it with your chef during the tasting. Thaw before boiling. |
| Lead time | Domestic stock ships within 3 business days of agreed terms. Export lead time confirmed upon order based on freight schedule. |
| Price & Trade terms | Price list provided within 1 business day. Available on EXW Kagawa or FOB Japanese port terms via your exporter/importer. |
| Documents & Allergens | Product specification sheet, ingredient & allergen statement (contains wheat; buckwheat/soba is processed in a separate room at the facility), and export documentation on request. |
| Custom orders | Custom noodle specifications and private-label packaging available to order |
| Shipping | Shipped frozen via cold-chain importer/distributor. See “Where to buy”. |
The Chef Tasting Kit
A sample is far more useful with a kitchen plan. Qualified restaurants and foodservice buyers receive:
- Sample packs of Tamahagane frozen raw udon (arranged according to your country’s cold-chain route)
- A step-by-step kitchen cooking card in your language
- 3 menu & cost-per-bowl concepts tailored to your venue style
- A 20-minute live online kitchen session with our Kagawa team to calibrate boil time and broth
Tell us about your kitchen
Two minutes: your venue, country, estimated monthly servings, and current Japanese food importer.
We confirm cold-chain routing
Frozen delivery depends on your country. We check the fastest route and reply within one business day.
You taste it, we talk menu
Test the noodles in your own kitchen, then we review how it fits your menu and food cost targets.
Tasting Kits are exclusively for restaurants, hotels, and foodservice operators.
In your kitchen
The exact routine udon shops in Kagawa use: thaw ahead, cook in batches, warm to order.
Thaw
In the refrigerator overnight, or 2 to 3 hours at room temperature for same-day prep
Boil
Calibrated to your local water hardness. Thawed noodles boil faster and keep a smooth, glossy surface
Rinse
In cold water immediately after boiling to lock in the signature Sanuki bite (koshi)
Warm & serve
To order, in hot water or dashi broth. Boiled noodles hold for 20 to 30 minutes during peak rush
Thawed unopened bags keep 2 to 3 days in the refrigerator; opened bags should be used the same day. A 50 L+ pot boils 3 to 4 kg at once—easily handling a busy lunch rush.
Why the dough does the work
In Kagawa there is an old rule: 土三寒六常五杯. The salt ratio in udon dough shifts with the season—one part salt to three parts water in midsummer, six in midwinter, five the rest of the year. Because temperature and humidity change daily, a traditional master must adjust by feel every morning. It takes years to master, and even veterans have off days.
Tamahagane builds that craftsmanship directly into the dough. Laminated into 144 micro-layers (compared to 8 layers in standard raw udon) and flash-frozen raw right after inspection, the texture never depends on who is on shift in your kitchen.
Glossy
Lifted from the water, the strands carry a clean, luminous sheen.
Silky
Smooth strands glide effortlessly across the lips and down the throat.
Chewy (Koshi)
The noodle springs back against the teeth before yielding—true Kagawa koshi (コシ).
Four ways kitchens use it
The hot pot finish
A high-margin closing course cooked table-side in your signature broth.
Breakfast & banquets
A live udon station any line cook can run, elevating hotel buffets and VIP events.
The izakaya closing bowl
Served in minutes after the last round of drinks—high profit, zero prep waste.
Kappo & omakase
One exact, unforgettable comfort course—consistent on every single service.
Where to buy
Thailand, France, Canada, Hong Kong & more
Already exported to these markets and trusted by professional chefs. Contact us for our current distribution partner or import route in your region.
All other countries
We ship through cold-chain importers. Tell us who supplies your Japanese ingredients—or let us know if you need an introduction—and we will map out the route together.
Proven in Kagawa, built for global kitchens
Kijoan (亀城庵)
Sansyo operates its own traditional udon restaurant, Kijoan, in Kagawa Prefecture—testing every batch against the expectations of local Sanuki udon diners.
Live Online Kitchen Calibration
A cook who has never made udon from scratch can serve a benchmark bowl in 15 minutes. We walk your team through thawing, boiling, and rinsing via live video.
About Sansyo
Sansyo Co., Ltd. (株式会社讃匠) is a specialist udon maker based in Kagawa, the birthplace of Sanuki udon. Drawing on more than 40 years of noodle-making expertise within a group founded in 1975, Sansyo supplies professional kitchens across Japan and overseas while operating its own restaurant, Kijoan.
For nearly four decades, founder Kaoru Fujii and the Sansyo team have studied what makes noodle restaurants thrive—helping operators pair great noodles with authentic dashi, efficient kitchen workflows, and profitable menus.
More than noodles: the whole kitchen
Almost 40 years of supporting thriving udon restaurants in Japan comes built into our service.
Authentic soup and dashi
We guide restaurants and operators in crafting authentic, deeply flavorful soups, dashi, and kaeshi that pair with our noodles—from hot kake to chilled bukkake.
Menu development
Menus engineered around your guests, service hours, and target food cost—from signature bowls to seasonal specials.
Production method & operation
Step-by-step SOPs for thawing, batch-boiling, holding, and rush-hour service, plus guidance on kitchen layout and noodle cookers.
Profit and positioning
Cost-per-bowl modeling, menu engineering, and pricing strategy so every bowl earns its place.
Original noodles & packaging
Bespoke noodle thickness, hydration, and private-label packaging tailored to your brand.
Team training
Live online training sessions connecting your kitchen directly with our team in Kagawa.
Cost per bowl calculator
Enter the figures from our price list in your local currency. Excludes labor, rent, and tax.
Questions chefs ask
Do I need a noodle machine or an udon chef?
No. The 144-layer dough is crafted in Kagawa and arrives frozen raw. Your kitchen simply thaws and boils it.
Do I have to thaw it before boiling?
Yes, thawing first is strongly recommended: overnight in the refrigerator, or 2 to 3 hours at room temperature. Boiling straight from frozen drops the water temperature, lengthens boil time, and can roughen the noodle surface.
How long does it keep?
Unopened and frozen at -18 °C or below: 180 days. Once thawed in the refrigerator: 2 to 3 days. Once a bag is opened, use it the same day.
How long do I boil it?
Boil time depends on local water hardness (soft vs. hard water). It boils roughly 15% faster than standard raw udon. We give you a starting benchmark and lock in the exact minute mark with your chef during your tasting.
Can I boil ahead for a lunch or dinner rush?
Yes. Boiled and cold-rinsed noodles hold their prime texture for 20 to 30 minutes, allowing you to warm bowls to order in seconds. A 50 L+ pot boils 3 to 4 kg at once.
How is it different from frozen pre-boiled udon?
Frozen pre-boiled udon is already cooked at the factory and merely reheated. Tamahagane is flash-frozen raw right after lamination and cutting—so its very first boil happens in your kitchen, delivering the aroma, gloss, and bite of freshly cut udon.
What are the ingredients and allergens?
Wheat flour (Australian ASW and Japanese domestic blend), salt, and water. Allergen: Wheat. Note: Buckwheat (soba) is manufactured at the same facility in rooms physically separated from the udon line.
What is the pack size and minimum order?
One carton (80 × 30 × 50 cm) holds 13 bags of 1 kg (13 kg total = 1 lot). In Japan, orders start from 1 lot. For overseas orders, MOQ depends on your importer and cold-chain consolidation.
Can you help with soup and dashi?
Yes. We advise your culinary team on preparing authentic dashi, kaeshi, and broths tailored to local ingredients and water.
Can you make custom noodles or private-label packaging?
Yes, both custom noodle specs and original packaging are available on a made-to-order basis.
Can I visit the factory in Kagawa?
Yes. Paid factory tours and tasting consultations are available by appointment. Let us know your travel dates to Japan.
Request a Chef Tasting Kit or the price list
We reply within one business day. Kits are reserved for restaurants, hotels, importers, and foodservice operators.