TOPIC: How to select flour for making noodles and the current situation of flour quality

How much do you know about flour?

There are many different types of flour on the market, but how to choose a good flour for making noodles is depending on what kind of noodles you want to make.
For example, both Udon noodles and Ramen noodles are made with wheat flour, but the desired size and texture are different for each noodle type.
Generally, Udon noodles are supposed to be thicker and have chewy texture with white color and Ramen noodles are thinner and have harder texture with yellowish color.
On the other hand, wheat flour is also used as binding agent when it is used for Soba noodles.
As just described, the flours for making noodles are varied depending on the type of noodles.

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The flour milling technology and equipments in Japan are the most advanced in the world.
In Japan, we use wheat flour for sweets, breads and tempura etc. other than noodles.

Commonly, Hakurikiko (Soft flour) is used for sweets and Tempura batter, Churikiko (Medium flour) is for Udon noodles, Jun-kyorikiko (Semi-hard flour) is for Ramen noodles and Kyorikiko (Hard flour) is used for breads.
Thanks to the flour milling technology and the flour quality in Japan, it is not difficult to make quality Japanese dishes if the appropriate flour is used.

The public awareness of food safety and reliability has been increasing in Japan over recent years, so people tend to purchase domestic products especially if they are food-related products.
Our flour milling technology are the most advanced, but the wheat is heavily dependent on imports mainly from USA, Canada and Australia.
Currently, only 14% of the wheat for flour is domestically cultivated in Japan and the rest is imported from overseas.
The wheat for semi-hard (jun-kyorikiko) and hard flour (kyorikiko) is imported mainly from USA and Canada, and the wheat for medium flour (churikiko) is imported mainly from Australia.

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When it comes to wheat, it is not to say that the domestic wheat’s quality is better than the imported one.
Nowadays, it is told that the Australian wheat is better than the Japanese one for Udon flour.
However, the most wheat for Udon flour used to be cultivated in Kagawa, Japan until 1963 when it had the devastating poor harvest due to heavy rainfall.
Since then, the Australian wheat has been imported as substitute for the domestic wheat.
The wheat cultivated in Western Australia is told the best for Udon flour today, and it is blended with other type of wheat for keeping the consistent quality on a sustainable basis.
Nevertheless, the Australian wheat quality is not always stable depending on the weather condition (drought, heavy rain etc.) in the recent years.
Wheat flour is the main ingredient for making Japanese noodles, so it is very important to study and understand about the flour.

There are various flour millers in Japan and they have many good quality flours developed and improved specifically for making Japanese noodles.
So, it would not be difficult to find the right flour for making your ideal noodles among Japanese flours, but it might not be easy to pick the one from them because there are so many brands on the market.

As described above, the flour is a very important ingredient when making noodles.
So, it needs to be chosen carefully and also to be reviewed in consideration of the customers’ demands and the trend which are always changing.
We will advise you about the best flour for making your ideal noodles and the most popular flour which fits with the times if required.


If you consider to start up noodle business overseas, you need to study and understand about flours more properly.
There are not many flour types suitable for making Japanese noodles overseas, and they are not even categorized by noodle types like Japanese ones.
Even though some of Japanese flours for noodles are already on some overseas market, the price is much higher than the local flours.
Considering the cost, it is clearly better to use the local flours.
So, we will advise you how to turn your local flours into the good quality noodles with our knowledge and techniques.
There are actually successful overseas customers who provide high quality noodles made with their local flours.

Regardless of where you plan to start up the business, the knowledge of flours is an important first step to increase probability of your business success.
And, it is also very important to understand the accurate knowledge about how to make Japanese noodles for successful business.
Therefore, please feel free to consult us if you are interested in or plan to start up noodle business.