Made by a Long-Established Aomori Noodle Maker
Mejaa Hiyamugi is produced by Takasago Foods, a long-established company founded in 1907 (Meiji 40). The company specializes in noodle making that makes use of carefully selected local ingredients and traditional expertise combined with its own manufacturing techniques.
The noodles are made using wheat flour produced in Aomori Prefecture, creating a wholesome noodle with a pleasantly springy texture.
Two Aomori Ingredients in One Noodle
One of the most distinctive features of Mejaa Hiyamugi is its unusual two-layer design. Spinach powder is incorporated into the noodles, giving them an attractive natural green color.
Inside the noodles, dietary fiber from powdered Aomori apples is carefully incorporated. This unique construction combines the gentle flavor of local apples with the fresh character of spinach while adding visual appeal to the noodles.
Made with Mount Iwaki Groundwater
The water used to produce the noodles comes from groundwater beneath Mount Iwaki, the iconic mountain of the Tsugaru region that is often called “Tsugaru Fuji.”
The combination of Aomori-grown wheat, local apple and spinach ingredients, and groundwater from Mount Iwaki gives this seasonal noodle a distinctly regional character.
Smooth, Springy, and Refreshing
Mejaa Hiyamugi is especially suited to summer dining. Once chilled, the noodles have a wonderfully smooth and slippery texture with a pleasantly chewy bite. Their refreshing texture makes them an easy-to-enjoy choice when the weather is warm.
The combination of smoothness and springiness creates a distinctive mouthfeel that many people find addictive after their first taste. The beautiful green noodles also make an appealing addition to a summer table.
A Taste of Aomori’s Summer Food Culture
More than simply a chilled noodle, Mejaa Hiyamugi brings together several ingredients closely connected with Aomori Prefecture. Aomori wheat, apples, spinach, and Mount Iwaki groundwater are combined in a unique noodle created especially for the summer season.
For travelers looking to discover the everyday food culture of northern Japan, this locally loved noodle offers a simple and refreshing way to experience the flavors of Aomori.