In the rolling grasslands of remote northeast China, farmers have grown grains and beans from traditional seed varieties for four thousand years. Their fertile land has never known chemicals.

In the nearby mountain-fringed Yanqing lake district, award-winning Japanese miller and pasta maker Takao Ogura found the perfect location to set up his grain mill and traditional noodle shop.

Using pure spring water from a protected watershed, salt from the revered Jade Sands salt mine and organically grown heritage varieties of cereal grains, Ogura-san and his Chinese partner, Zhu Zhongyin, freshly mill the grains for each batch and use the traditional roll-and-cut method and natural air-drying to make several varieties of Japanese-style noodles of incomparable taste and quality.

You will find that Ogura-san's udon and soba noodles have a light colour and silky smooth texture from their fine-milled blend of whole and sifted flours.

All the farms, mills and noodle shops used for Clearspring Oriental Noodles are certified organic.