播磨風土と 揖保川の清流に育まれて
今も伝える手延べの技

当社は1934年の創業以来、今日まで一貫して播州の麺づくりに携わってまいりました。

なかでも手延べそうめん「揖保乃糸」は産地指定商として最も古い歴史を有する一社であり、熟練のそうめん職人が伝統の技術を守りながら、一本一本丹念に作り上げております。

肥よくな播州平野に産する上質な小麦と赤穂の塩を原料に、極寒期の厳しい寒さ、春のうららかなる陽光、乾燥した空気、揖保川の清流…、恵まれた自然の力と麺づくりへの情熱、卓越した技から生まれる究極の味わいです。

また時代の流れと向き合い、播州手延そうめんの製麺工程を応用した最新製麺技術によるオリジナルの干しうどんや冷凍麺も完成。特に「釜揚げの味」と称される「ヨコオの冷凍麺」は大変ご好評いただいております。

円熟した技術を持って作り上げた自慢の播州めん。ぜひご賞味くださいませ。

Since our establishment in 1934, we have been consistently involved in the production of noodles in Banshu.

In particular, we have one of the longest histories of hand-pulled somen noodles (Ibo-no-ito) as a designated producer. Each piece is carefully made by skilled somen craftsmen while maintaining traditional techniques.

We use high-quality wheat from the fertile Banshu Plain and salt from Ako as raw materials, and the harsh cold of the extreme cold season, the warm sunshine of spring, the dry air, and the clear waters of the Ibo River... The ultimate taste is the result of the power of nature, our passion for noodle making, and our outstanding skills.

In response to the trends of the times, we have also developed our original dried udon noodles and frozen noodles using the latest noodle-making technology based on the Banshu hand-pulled somen noodle-making process. In particular, Yokowo's frozen noodles, which are called "the taste of kama-age," have been very popular.

We are proud of our Banshu noodles, which we have created with our mature technology. We hop