From October 2026, Jikaseimen 杵屋 will begin switching its restaurants nationwide to noodles made with 100% of its original flour “Ise no Hikari,” based on Mie-grown “Ayahikari” wheat. The company says it will fully switch more than 800 tonnes of flour used annually in an effort to stabilise noodle quality.
All Jikaseimen 杵屋 restaurants nationwide will fully switch from October 2026 to using 100% of the new flour “Ise no Hikari,” replacing the materials used to date. The change will comprehensively revise the use of more than 800 tonnes of flour annually.
The new flour, “Ise no Hikari,” is based on Mie-grown “Ayahikari” wheat. Its differing amylose content is intended to improve the noodles' viscoelasticity and texture, while achieving both improved and consistent quality based on the combination of Sanuki-style udon and Kansai-style broth.
The changeover is positioned as more than a change in raw materials, serving as an initiative that connects the restaurant floor with food education. The company will promote efforts to convey the involvement of producers, processors, logistics providers and cooks, creating an entry point for communicating the background and value of food through an everyday bowl of noodles.
The flour used in the Kineya udon-making classes will also change to “Ise no Hikari.” The classes will provide expanded opportunities to learn about the relationship between production areas, varieties and texture, and to experience the connection between producers and restaurants.