About Takasago \u2014 Our Story, Wheat, Water & Craftsmanship

Our Origin

From the Foothills of Mt. Iwaki — “Tsugaru Fuji”

Founded in 1907, Kusakari Noodle Workshop began its journey in Hirosaki, a historic castle town nestled at the foot of Mt. Iwaki, affectionately known as “Tsugaru Fuji.” What started as a small producer of dried noodles has, over six generations, evolved into one of Aomori’s most respected food manufacturers.

Today, our production facility is located in Hirakawa City, where we are blessed with pristine underground water from the Hirakawa River and the crisp, clean air flowing from the Shirakami Mountains. Within this natural environment, we continue to craft udon, ramen, soba, and rice noodles with the same dedication and care that have defined us for more than a century.

Our mission remains unchanged: to share the authentic and enduring flavors of Aomori’s noodle heritage — not only across Japan, but with tables around the world.

Historic Takasago noodle workshop illustration

Our Commitment

What Sets Takasago Apart

Three pillars of uncompromising quality that shape every noodle we produce.

Pillar 01

Nebariogoshi Wheat

“Nebariogoshi” — meaning “resilient with a supple, elastic bite” — is a premium wheat variety developed to withstand the severe winters of Japan’s Tohoku region. Grown under our exclusive partnership with Koganezaki Farm, located near the UNESCO World Heritage-listed Shirakami Mountains, this wheat is sown in late September, endures the harsh Aomori winter, and is harvested in July when the fields glow with a rich golden color.

When prepared, Nebariogoshi reveals a remarkably smooth, silky texture combined with a firm, springy bite — the defining quality of our udon. Unlike conventional wheat, it maintains its structure without becoming soft or soggy, making it exceptionally well-suited for a wide range of dishes, from stir-frying to slow simmering.

Pillar 02

Pure Underground Water

Our factory is located in the heart of the Tsugaru Plain, one of Japan’s most renowned rice-growing regions. Beneath the surface flows pristine underground water from the Hirakawa River, naturally filtered and mineral-balanced over time as it passes through layers of Aomori’s rich soil.

This naturally soft water is exceptionally well-suited for noodle making. It hydrates the dough gently and evenly, helping to develop a refined gluten structure that gives our noodles their signature smoothness and resilience.

Great noodles begin with great water — and ours is truly exceptional.

Pillar 03

Master Craftsmen

Takasago is home to 17 nationally certified noodle technicians — holders of Japan’s highest professional qualification in noodle production. This team of skilled specialists oversees every stage of the process, from dough preparation to our precise long-life (LL) processing, which allows our noodles to be stored at room temperature for up to 100 days without refrigeration.

At the heart of our craft is Takasago’s proprietary “super high-hydration” method, a patented technique that creates noodles with exceptional moisture and a uniquely chewy texture — qualities unattainable through conventional methods.

Innovation and tradition, brought together in every batch.

Long-Life noodle production concept at Takasago

Our Approach

Long-Life Noodle Technology

At the core of Takasago’s product lineup is our proprietary Long-Life (LL) noodle technology — a patented manufacturing process that enables room-temperature shelf stability of up to 100 days, without compromising taste, texture, or safety.

Unlike dried noodles, LL noodles preserve the rich, fresh texture of just-made noodles. Unlike refrigerated fresh noodles, they require no cold chain — making them ideal for retail, gifting, export, and emergency food applications.

Combined with our high-hydration noodle-making method, this technology is what sets Takasago apart — blending traditional craftsmanship with modern innovation.

See the Factory