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Setouchi Noodle Workshop Nakagawa Hiroshima Semi-Fresh Noodle Series — 14 types of noodles shipped directly from Hiroshima, all in one place. Achieve restaurant-quality Japanese noodles at home. Imported directly from Japan.
Founded in 1890 in Hiroshima, Setouchi Noodle Workshop Nakagawa has specialized in noodle making for over 75 years. Famed for their "semi-fresh noodles" (hantama-men), their products are rated as "professional-grade authentic noodles" (pro-shiyo no honkaku-men). The entire series is crafted using vacuum mixing and long-term cold-air aging, resulting in a dense noodle structure with a firm, springy texture that prevents the cooking water from becoming cloudy. From ramen, udon, and soba to dipping noodles (tsukemen), cold noodles, and mixed noodles (maze-men), we offer both plain noodles for custom broth pairings and ready-to-cook kits complete with authentic soup packets or sauces—Onomichi back-fat shoyu, Hiroshima oyster shoyu, Setouchi lemon salt, Hiroshima tantan mixed noodles... bring the flavors of Hiroshima to your dining table. All noodles can be stored at room temperature and are ready in just 2–6 minutes of boiling.

Semi-Fresh Noodles | Hiroshima Noodle Making | Vacuum Mixing | Cold-Air Aging | Japanese Ramen | Semi-Fresh Udon | Semi-Fresh Soba | Dipping Noodles | Chilled Chinese Noodles | Authentic Soup Packets | Room Temperature Storage | Directly Imported from Japan

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Do you have these concerns?

• You love the firm, springy texture of Japanese restaurant noodles, but the instant or dried noodles you cook at home are always soft and mushy.
• You've bought fresh noodles, only to find they expire quickly, leaving them past their prime before you can eat them.
• You want to enjoy authentic flavors like Onomichi ramen, Hiroshima tantan noodles, or Setouchi lemon noodles, but haven't had the chance to fly to Hiroshima.
• You want to try different types—ramen, udon, soba, tsukemen—but have to source them individually from different places.
• You put effort into preparing toppings, only for the meal to fall short due to the quality of the noodles or soup base.

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Why do semi-fresh noodles rival the quality of restaurant-made noodles?

To ensure long shelf life, dried noodles have all moisture removed, which makes the fibers brittle and prone to losing elasticity upon cooking. While fresh noodles are delicious, they require short-term refrigeration. Semi-fresh noodles sit right in the middle—retaining enough moisture to keep the texture supple and chewy, while undergoing long-term low-temperature cold-air drying to set their form, allowing for room-temperature storage. Setouchi Noodle Workshop Nakagawa uses vacuum mixing technology to uniformly combine Japanese wheat flour and water (plus whole egg and kansui for the ramen series) in an air-free environment. This eliminates air pockets, creating a dense structure that prevents starch from dissolving into the water during cooking. Every noodle remains springy and firm, mimicking the texture of freshly made restaurant noodles. *Results may vary by individual.

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Three Key Highlights

1. Vacuum Mixing × Long-Term Cold-Air Drying

All 14 varieties are produced using vacuum mixing for a dense, air-free structure, followed by prolonged low-temperature cold-air drying to preserve the structure and flavor without the damage caused by high-temperature processing. The ramen, dipping, cold, and mixed noodle series are made with two premium Japanese flours and whole eggs for richer flavor and superior elasticity.

2. Plain Noodles × Sets—Two Ways to Enjoy

Plain Noodles (Hiroshima Semi-Fresh Ramen, Hiroshima Semi-Fresh Soba) come without soup bases, allowing you to get creative with your own broths and pairings; Sets (the other 12 varieties) include original soup packets or sauces, ranging from Onomichi back-fat shoyu to Setouchi lemon salt. Just open and cook for an authentic Hiroshima flavor in minutes.

3. Hot, Cold, Dipping, and Mixed—All in One Place

Our hot ramen and udon/soba are perfect for warming up in cold weather, while the Moroheiya udon, lemon cold noodles, sesame/spicy dipping noodles, and tantan mixed noodles offer refreshing options for warmer days. There is a choice for every season, time of day, or late-night snack.

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14 Varieties Overview (Please select the Variant below)

※ Each noodle portion is approx. 100g.

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Buying Guide

• Create your own broth/get creative: → #1 Hiroshima Semi-Fresh Ramen (Plain), #2 Hiroshima Semi-Fresh Soba (Plain)
• Try all Hiroshima authentic ramen at once: → #3 Onomichi Back-fat Shoyu, #4 Tonkotsu Shoyu, #5 Oyster Shoyu, #6 Lemon Salt
• Rich, bold flavors: → #3 Onomichi Back-fat Shoyu, #4 Tonkotsu Shoyu, #9 Sesame Dipping Noodles
• Fresh and zesty: → #6 Lemon Salt Ramen, #10 Lemon Cold Noodles, #12 Yuzu Udon
• For spicy lovers: → #7 Hiroshima Tantan Mixed Noodles, #8 Hiroshima Spicy Dipping Noodles
• Summer / Cold dish fans: → #7, #8, #9, #10, #13 Moroheiya Udon
• Udon and Soba fans: → #11 Dashi Udon, #12 Yuzu Udon, #13 Moroheiya Udon, #14 Dashi Soba
• For sharing / Larger portions: → #9, #11, #12, #13, #14 (all include 2 servings)

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Detailed Information

1. Hiroshima Semi-Fresh Ramen (Plain)

Features: Restaurant-quality texture; vacuum mixed and cold-air aged; highly elastic with a crisp bite. Designed for single-pot cooking; the dense structure prevents water from clouding. Pairs well with tonkotsu, shoyu, miso, or salt broths; also great for dipping or cold noodles.
Contents: Approx. 100g semi-fresh ramen, sealed packaging.
Cooking: Place noodles in boiling water and stir gently. Boil for 2–3 minutes depending on desired texture. Add soup and toppings.
Ingredients: Wheat flour (Japan), egg, starch, wheat protein, reduced syrup, salt, vegetable oil/kansui, alcohol, gardenia pigment.
Allergens: Wheat, Egg

2. Hiroshima Semi-Fresh Soba (Plain)

Features: Restaurant-quality soba; perfect blend of coarse-ground, core, and whole-grain soba flours; vacuum mixed and low-temp cold-air dried to prevent breakage; crisp and refreshing. Suitable for both hot (kake soba) and cold (zaru soba) serving.
Contents: Approx. 100g semi-fresh soba, sealed packaging.
Cooking: Place in boiling water and stir gently. Boil for 4–6 minutes. Add broth and toppings; for cold serving, rinse with ice water and drain before dipping.
Ingredients: Wheat flour (Japan), buckwheat flour, wheat protein, salt, vegetable oil/alcohol.
Allergens: Wheat, Buckwheat

3. Onomichi Back-fat Shoyu Ramen (Semi-Fresh)

Features: Famous Hiroshima-style ramen. Flat noodles made from premium flour and whole eggs. Shoyu broth infused with seafood flavor and signature pork back-fat for a rich finish.
Contents: Noodles approx. 100g, soup 55g.
Cooking: ① Add noodles to 550ml boiling water, stir gently, boil 3 mins; ② Add soup directly to the pot, bring back to boil. (Recommended toppings: bamboo shoots, green onion, narutomaki, chashu.)
Ingredients: Noodles (Wheat, egg, starch, etc.); Soup (Shoyu, lard, chicken extract, sardine extract, dried sardine extract, sugar, fish sauce, garlic, spices, etc.)
Allergens: Wheat, Egg, Soy, Chicken, Pork

4. Hiroshima Tonkotsu Shoyu Ramen (Semi-Fresh)

Features: A classic product from our semi-fresh series, a best-seller for over 30 years. Medium-thin noodles with a tonkotsu shoyu broth featuring dried sardine and bonito notes for a savory flavor.
Contents: Noodles approx. 100g, soup 60g.
Cooking: ① Add noodles to 600ml boiling water, stir, boil 2 mins; ② Add soup to the pot, bring to boil. (Recommended toppings: green onion, bean sprouts, roasted pork.)
Ingredients: Noodles (Wheat, egg, starch, etc.); Soup (Lard, pork/chicken extract, shoyu, vegetable oil, seafood extract, salt, kombu extract, spices, etc.)
Allergens: Wheat, Egg, Soy, Chicken, Pork

5. Hiroshima Oyster Shoyu Ramen (Semi-Fresh)

Features: Restaurant taste at home. Medium-thin noodles; shoyu broth enhanced with Hiroshima-grown oyster extract and pork lard for deep umami.
Contents: Noodles approx. 100g, soup 60g.
Cooking: ① Add noodles to 550ml boiling water, stir, boil 2 mins; ② Add soup to the pot, bring to boil. (Recommended toppings: cooked oysters, pea shoots, chashu.)
Ingredients: Noodles (Wheat, egg, starch, etc.); Soup (Shoyu, salt, oyster extract, animal fat, sugar, yeast extract, meat extract, etc.)
Allergens: Wheat, Egg, Soy, Pork, Chicken (Contains oyster extract; those sensitive to shellfish, please note)

6. Setouchi Lemon Salt Ramen (Semi-Fresh)

Features: Made with Setouchi lemon juice. Medium-thin noodles; chicken-based salt broth with Setouchi salt and lemon for a light, refreshing taste.
Contents: Noodles approx. 100g, soup 45g.
Cooking: ① Add noodles to 550ml boiling water, stir, boil 2 mins; ② Add soup to the pot, bring to boil. (Recommended toppings: lemon slices, mizuna, chashu.)
Ingredients: Noodles (Wheat, egg, starch, etc.); Soup (Hydrolyzed protein, salt, chicken extract, rapeseed oil, chicken oil, lemon juice, sugar, bonito extract, spices, etc.)
Allergens: Wheat, Egg, Soy, Fish, Chicken, Gelatin

7. Hiroshima Tantan Mixed Noodles (Semi-Fresh)

Features: Soupless tantan-men originating in Hiroshima. Medium-thick noodles; unique flavor balance of spicy and sweet sauces, served with 7-spice, Sichuan pepper, and crushed sesame. Great hot or cold.
Contents: Noodles approx. 100g, sauce 50g, sesame powder 1.5g, 7-spice 0.2g.
Cooking: ① Boil noodles 5 mins; ② Drain and put into bowl; ③ Mix in sauce and seasonings. (Recommended: green onion, soft-boiled egg, ground meat.)
Ingredients: Noodles (Wheat, egg, starch, etc.); Sauce (Sugar, vegetable protein, vinegar, shoyu, bean paste, sesame oil, garlic, chili, etc.)
Allergens: Wheat, Egg, Soy, Sesame, Apple

8. Hiroshima Spicy Dipping Noodles (Semi-Fresh)

Features: Classic Hiroshima specialty. Medium-thin noodles with a distinctively spicy dipping sauce that is highly addictive. Includes chili powder and crushed sesame for customized spice.
Contents: Noodles approx. 100g, sauce 80g, sesame powder 1.5g, chili powder 1.5g.
Cooking: ① Boil noodles 3 mins; ② Rinse in cold water; ③ Serve with dipping sauce. (Recommended: cabbage, boiled egg, pork.)
Ingredients: Noodles (Wheat, egg, starch, etc.); Sauce (Reduced starch syrup, shoyu, vegetable oil, fish sauce, spices, etc.)
Allergens: Wheat, Egg, Soy, Sesame

9. Sesame Dipping Noodles 2 Servings (Semi-Fresh)

Features: Carefully aged via cold-air drying; medium-thin noodles with a rich, slightly spicy sesame dipping sauce. 2-serving pack, perfect for sharing.
Contents: Noodles approx. 100g ×2, sauce 80g ×2.
Cooking: ① Boil noodles 3 mins; ② Rinse in cold water; ③ Serve with dipping sauce. (Recommended: pea shoots, boiled egg, pork.)
Ingredients: Noodles (Wheat, protein, salt, etc.); Sauce (Sesame paste, fermented seasoning, shoyu, miso, vegetable oil, oyster sauce, chili oil, etc.)
Allergens: Wheat, Soy, Sesame, Mackerel (Contains oyster sauce; those sensitive to shellfish, please note)

10. Setouchi Lemon Cold Noodles (Semi-Fresh)

Features: Japanese summer classic. Medium-thin noodles; special sauce blending bonito and sardine umami with Setouchi lemon juice for a tart, refreshing profile.
Contents: Noodles approx. 100g, sauce 50g.
Cooking: ① Boil noodles 3 mins; ② Rinse in cold water; ③ Drain and mix with sauce. (Recommended: shredded cucumber, crab sticks, cherry tomatoes.)
Ingredients: Noodles (Wheat, egg, starch, etc.); Sauce (Vinegar, sugar, salt, shoyu, sesame oil, chicken extract, lemon juice, bonito, sardine, etc.)
Allergens: Wheat, Egg, Soy, Sesame, Fish, Chicken, Apple

11. Hiroshima Dashi Udon 2 Servings (Semi-Fresh)

Features: Authentic Hiroshima udon; thin, soft, and chewy. Cold-air dried for a smooth, elastic finish. Paired with sardine-based dashi broth.
Contents: Udon approx. 100g ×2, dashi 28g ×2.
Cooking: ① Boil 550ml water, add udon, boil 5 mins; ② Add dashi and bring to boil. (Recommended: green onion, vegetables.)
Ingredients: Udon (Wheat, protein, salt, etc.); Dashi (Shoyu, salt, sugar, seafood extract, kombu extract, sardine, bonito, flying fish, etc.)
Allergens: Wheat, Soy, Fish

12. Hiroshima Yuzu Udon 2 Servings (Semi-Fresh)

Features: Infused with Hiroshima "Kawane Yuzu," giving the noodles a refreshing, citrus aroma. Paired with dashi broth for a crisp, rich profile.
Contents: Udon approx. 100g ×2, dashi 28g ×2.
Cooking: ① Boil 550ml water, add udon, boil 4–5 mins; ② Add dashi and bring to boil. (Recommended: green onion, vegetables.)
Ingredients: Udon (Wheat, Yuzu (Hiroshima), etc.); Dashi (Shoyu, salt, sugar, seafood extract, sardine, bonito, etc.)
Allergens: Wheat, Soy, Fish

13. Hiroshima Moroheiya Udon 2 Servings (Semi-Fresh)

Features: Made with Hiroshima-grown Egyptian Spinach (Moroheiya), known as the "King of Vegetables." Features a unique, slightly slippery texture; popular in Japan for nearly 30 years. Best served cold with dipping broth made from kombu, shiitake, and bonito. *Nutritional claims based on manufacturer data; not a health claim.
Contents: Udon approx. 100g ×2, dipping broth 60g ×2.
Cooking: ① Boil udon 5 mins; ② Rinse in cold water; ③ Serve with dipping sauce. (Recommended: green onion, wasabi, tempura bits.)
Ingredients: Udon (Wheat, Egyptian Spinach (Hiroshima), etc.); Dipping Broth (Shoyu, corn syrup, bonito, kombu, shiitake, etc.)
Allergens: Wheat, Soy, Fish

14. Hiroshima Dashi Soba 2 Servings (Semi-Fresh)

Features: 3-soba-flour blend, rolled and aged for a smooth, firm texture; slow-aged via cold-air drying. Lightly aromatic; served with sardine-based dashi broth.
Contents: Soba approx. 100g ×2, dashi 28g ×2.
Cooking: ① Boil 550ml water, add soba, boil 3–4 mins; ② Add dashi and bring to boil. (Recommended: okra, seaweed.)
Ingredients: Soba (Wheat, buckwheat flour, etc.); Dashi (Shoyu, salt, sugar, seafood extract, sardine, bonito, etc.)
Allergens: Wheat, Buckwheat, Soy, Fish

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Thoughtful Design

• Approx. 100g per serving: Perfect portion for a meal, no guesswork, no waste.
• Plain/Set options: Choose plain for custom broths, or sets for ready-to-eat convenience.
• Room temperature storage: Save fridge space; keep in a cool, dark place.
• Fast cooking: Ready in 2–6 minutes—ideal for late-night snacks or busy lunches.
• 2-serving packs: Available for Udon, Soba, and Sesame Dipping noodles, ideal for sharing or two separate meals.

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Product Specifications

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Tips for Best Taste

• Soup noodles: Add the soup packet near the end of cooking and boil briefly; don't overboil the soup to keep the flavor fresh.
• Dipping/Cold noodles: Rinse with cold or ice water after boiling to shrink the noodles and enhance their springiness.
• Plain noodles: Prepare the broth in a bowl first; add the noodles immediately after boiling for the best texture.
• "Soup Wari": Dilute leftover dipping sauce with a little hot water—the authentic Japanese way to finish.
• Storage: Seal tightly if not used all at once; keep away from strong odors.

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Consumption Notes

• All contain wheat. Most include egg, soy, fish, chicken, or pork. Soba contains buckwheat; dipping/tantan/cold noodles contain sesame; some contain apple, gelatin, or oyster products. Check allergen labels carefully.
• Contains a trace amount of alcohol for preservation; evaporates during high-heat cooking.
• Broth/sauces contain animal/fish extracts (not for vegetarians). Hiroshima semi-fresh ramen contains egg; soba is generally free of animal products (verify via packaging).
• Store in a cool, dry, dark place. Keep away from heat and humidity.
• Consume soon after opening; check "Best By" date on packaging.
• Boiling water is hot; children should be supervised.
• Noodles may be long; elderly and young children should chew carefully.
• Spicy versions contain chili; adjust according to your tolerance.

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Who is this for?

• Japanese food lovers wanting restaurant-quality noodles at home.
• Food explorers wanting an "all-in-one" trial of Hiroshima specialties (Onomichi ramen, tantan-men, lemon noodles).
• Busy singles or small families needing easy, pantry-stable gourmet options.
• Ramen connoisseurs who make their own broth but need professional-grade noodles.
• Families with year-round needs for cold/hot dishes.
• Gift-givers looking for a unique, authentic Japanese souvenir.

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Common Questions

Q1: Difference between semi-fresh and dried/fresh?
A: Dried = fully dehydrated, long shelf life but hard. Fresh = delicious but requires refrigeration/short shelf life. Semi-fresh = partially hydrated, aged via cold air, shelf-stable, and maintains a "freshly made" elasticity.

Q2: Difference between Plain and Sets?
A: Plain (#1, #2) = no soup, for custom use. Sets (12 others) = include original soup/sauce.

Q3: Which are 2-serving packs?
A: #9, #11, #12, #13, #14.

Q4: Which are cold-friendly?
A: #7 (hot/cold), #8, #9, #10, #13. #1 & #2 can also be served cold.

Q5: Which are spicy?
A: #7 (customizable), #8 (customizable), #9 (mildly spicy).

Q6: What are "kansui" and "gardenia pigment"?
A: Kansui is traditional for ramen's elasticity. Gardenia is a natural pigment for the classic ramen yellow color.

Q7: Needs refrigeration?
A: No. Room temp is fine in a cool, dark place.

Q8: Vegetarian?
A: Generally no, due to meat/fish extracts. Soba is the closest option (check label).

Q9: Is 100g enough?
A: Perfect for a main meal portion. Light eaters may find it ample; large eaters might want two.

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Vacuum Mixing × Cold-Air Aging × 14 Hiroshima Flavors—Setouchi Noodle Workshop Nakagawa Hiroshima Semi-Fresh Noodle Series, bringing 100 years of Hiroshima craftsmanship straight to your table.