Shimadaya launches frozen products for commercial use, such as “Musashino Udon Noodles dedicated to ‘Shinduki’ dipping soup”, which can be proposed as a local dish / New products for commercial use in March 2023.

Shimadaya will launch two new frozen noodle products for commercial use on 15 March: 'Alpha Noodle' Frozen Randomly Sliced Soba Noodle 200 made from Japanese buckwheat and 'Shin-Dachi' Musashino Udon Noodle 250 (made from North Kanto wheat) for dipping soup (mini-double) on 22 March.

The introduction of products that can also be proposed as local cuisine, and products that respond to the increasingly value-added prepared food market, will further expand the market.

Shimadaya's strategy for frozen noodles for home use aims to "create a premium frozen noodle market". Shimadaya will renew the packaging of its high-value-added udon and soba noodles by utilising Shimadaya's technological and development capabilities.

This time, Shimadaya will renew its Frozen 'Hand-pulled Katsuri' Udon Noodles (3 servings) and Frozen Soba Noodles (3 servings [mini double]) made with Hokkaido soba and promote them as a set of premium frozen noodles. The company proposes to develop the market with premium frozen noodles in response to diversifying needs.

In frozen noodles for commercial use, value propositions will be made with menu-appealing products. Focusing on dipping udon noodles, which are commonly eaten in West Tokyo and Saitama, the company will launch Musashino Udon Noodle 250 (mini-double) exclusively for dipping soup (using wheat produced in North Kanto) as a new product suited to this.

Bukkake udon and zaru udon, which are now taken for granted, used to be a rare way of eating udon in the Kanto region, but thanks to various proposals, they have now become one of the most common ways of eating udon. Tsuke udon is also still not well-known throughout Japan, but is being promoted as a proposal in anticipation of future trends.

In addition, the quality of the existing product "Shinduke" Tsukemen 270 (extra-thick Chinese noodles with whole-grain flour) 270 (mini double) has been improved by adding whole-grain flour to it. Through these two products, the concept of "dipping and eating" is proposed, with the aim of contributing to improved menu value.

In addition, to strengthen the quality of the Kenbi Men brand, the quality value of the Salt Zero Udon and Sugar 30% Cut Udon has been improved, with the aim of expanding the number of existing business categories that handle these products.

In the α-men brand, a new product, α-men Frozen Randomly Sliced Soba 200 made from domestic buckwheat noodles, will be added. The use of domestically produced flour improves quality and responds to the increasingly value-added prepared food market. In addition, the shelf life of four existing products will be extended by three months to reduce losses. The new and renewed frozen products are as follows.

New products for commercial use

Musashino udon noodles for dipping soup (made from wheat produced in the northern Kanto region) 250 (mini-doubles).
Launched on 22 March. The "Momi-uchi" method makes the udon noodles more easily absorbed in the dipping sauce. Frozen udon noodles with the characteristic wheat flavour, colour and firmness of Musashino udon noodles, exclusively for dipping soup.

Alpha-men" frozen buckwheat noodles made from Japanese buckwheat 200.
Launched 15 Mar. Made from domestically produced buckwheat (Hitachi-Aki soba). It is made using three types of random cutting blades and a unique technique that makes it easy to unravel.

The product is made with a unique technology that uses three types of random cutting blades, which make it easier to loosen and use.

Shin-Dachi Tsukemen special extra-thick Chinese noodles (with whole-grain flour) 270 (mini double).
Launched on 1 March. Whole-grain flour was newly used. The appearance and firm texture of the noodles have been enhanced.

Kenbimen - Udon noodles with zero salt 250 (mini-doubles).
Launched on 1 March. The blend of domestic wheat flour was reviewed and improved for a more resilient and sticky texture.

Kenbi Men: Udon noodles with 30% cut sugar content 200
Launched on 1 March. Improved the texture of udon noodles with more elasticity using a unique manufacturing method.

Alpha-men" frozen Sanuki udon noodles 250
Alpha Noodles frozen Japanese soba noodles 200
Alpha Noodles frozen Chinese noodles 200
Alpha Noodles frozen somen noodles 230
All four products went on sale on 1 March. The best-before date was extended by three months.

Commercial products (all renewed)

Frozen 'Tebenbe Katsuri' udon noodles, 3 servings.
Launched on 1 March. Suggested retail price: 710 yen. The hand-pulling method used by artisans was reproduced by machine. The dough is laid down firmly in three stages in the cramming process, resulting in udon noodles with strong firmness, gloss and other characteristics.

▪ Frozen Hokkaido buckwheat noodles, 3 meals [mini double].
Scheduled to go on sale in early April. RRP 715 yen. The product uses 100% Hokkaido-grown buckwheat and is stone-ground to minimise heat and damage during the milling process. The noodles are made with the rich flavour and aroma of real buckwheat noodles.