Nishiyama Seimen Co., Ltd.
[Japanese page] http://www.seimen.co.jp/
Please send any quentions via e-mail or fax.
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HEAD OFFICE
Minami 1-1, 16-chome, Heiwa-dori,
Shiroishi-ku. Sapporo, Hokkaido
003-8701 JAPAN
Tel (011) 863-1331 / Fax (011) 865-1960
E-Mail : nishiyama@seimen.co.jp
KANTO OFFICE
Kowa Bldg. 3F, 5-29, Shin Ogawa-cho,
Shinjuku-ku, Tokyo
162-0814 JAPAN
Tel (03) 5227-1820 / Fax (03) 5227-1821
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COMPANY OUTLINE
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Representative:
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Takashi Nishiyama |
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Established:
| August 1953 |
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Capital:
| \90 mil |
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Main Bank:
| Hokuriku Bank
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COMPANY DESCRIPTION
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Our company started with one small shop in 1953.
Since then, we have cooperated with our ramen shop owners to help make Sapporo ramen a part of
Sapporo's culinary culture. We will continue our efforts to create unique ramens and develop
great-tasting products, in cooperation with our ramen shop owners and everyone who loves Sapporo
ramen.
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TYPE OF INDUSTRY
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Manufacturing
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PRIMARY SERVICES
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Uncooked ramen and other noodles, ramen, soups, wraps for Chinese dishes, gyoza (Chinese meat
dumplings)
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OVERSEAS TRADING
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Major Export Goods and Countries :
Uncooked ramen to Singapore, U.S.A. and China
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Reito Kitano Teiban Series
(a series of northern, standard frozen noodles); two servings of miso [soybean paste]-flavored
ramen, soy sauce-flavored ramen or salt-flavored ramen with soup
These popular products are loved by citizens of Sapporo, and their flavors have become standards of
Sapporo ramen. They are frozen for shipment overseas.
Shelf life: 6 month from shipment date.
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Reito Tuya Series
(a series of frozen, lustrous noodles); two servings of Reito Kin-tsuya [golden lustrous]
miso-flavored ramen or Reito Kuro-tsuya [black lustrous] soy sauce-flavored ramen with soup
Nishiyama Seimen is confident in these products which have the trendy and most popular tastes in
Sapporo. They are frozen for shipment overseas.
Shelf life: 6 months from shipment date.
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Sapporo Ramen English Links
[Sapporo the City of Ramen]
History of sapporo ramen. Information on ramen-yokocho and other ramen rerated areas.
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