Our top quality noodles make profits

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Delicious and gluten-free!
Raw Rice Flour Noodles

Characteristics of rice-flour noodles
made by Sansho

Individual packaging and small lot orders available

Corresponding to original thickness and quantity


Preservative free


Hard to boil and elongate

Rice flour noodles made by Sanuki udon professionals

Sansho’s rice-flour noodles for business use have been developed by reviewing from the very beginning the appeal of ricewhich the Japanese have loved and loved since ancient times, and refining its smoothness and glutinous texture, which are the real pleasures of noodle dishes. Unlike rice-flour noodles such as pho and beef noodle, the noodles are made without heat and frozen fresh,without heat and frozen fresh, so the original flavor and fresh chewy texture of rice is preserved.The noodles are made from Japanese rice, which is healthier and tastier,with less salt and gluten-free rice flour.

Products containing wheat and eggs are also manufactured on the noodle production line.

For more healthy noodles!

No Wheat flournoodles!

furthermoreSalt content is about 1/40

■Our Product Comparison

Salt content per 100g of udon noodle (4.3g)

Salt content per 100g rice flour udon (0.1g)

Click here to request a sample.

　 Rice flour noodles with the good taste of udon and rice

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As a new Japanese noodle that combines the taste of udon with the taste of rice, San Takumi’s rice flour noodles are simply delicious. Udon noodles are made without wheat flour and salt, the main ingredients of udon noodles. We repeatedly tested the blending of ingredients and noodle-making methods until we were able to produce noodles with a smooth texture that would not break. Furthermore, since rice flour alone would taste like rice cakes, we devoted ourselves to researching a blend that would taste good as noodles.We have recreatedthe smooth, chewy texture of Sanuki Udon that is the greatest characteristic of Sanuki Udon that we have mastered, while bringing out the sweetness and freshness of the rice that Japanese people love.

　Rice flour is ground without heat during milling.​

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Heat applied during the milling process damages the rice tissue and causes rapid deterioration, but water-grinding prevents this deterioration and makes the particles finer, which leads to the smooth texture and noodle quality of rice-flour noodles. Because no heat is applied, the original flavor of the rice comes alive, and the more you chew, the sweeter the rice (gohan) becomes.Enjoy the completely new taste of noodles that are not the typical rice-flour noodles, pho, or beef noodle, but raw noodles that have not been heated during the noodle-making process.

　Original noodle size and quantity are available.

The appropriate thickness of noodles depends on the menu and temperature at the time of eating. We will provide the original noodle size of your choice so that you can enjoy the noodles well suited to your menu while maintaining the flavor of the rice.
  • Storage Method：refrigeration
  • expiration date：30 days frozen storage
  • Ingredients: rice flour (made in Japan), starch, processed starch

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