Collection: Yosuke Nagao

Nagao Noodle Factory | 長尾製麺

Ukiha, Fukuoka, Japan

In the Flow of Time: Visiting Nagaoseimen in Ukiha

Nestled in the historic town of Yoshii, Ukiha City, where white-walled storehouses and stone-lined irrigation canals whisper stories of centuries past, there stands a noodle workshop that has quietly continued its work for over 200 years.It’s easy to miss if you’re not looking for it—there are no flashy signs or big factories. But step inside Nagaoseimen, and you enter a world where time slows, hands remember, and craft is carried in silence.

This family-run business, now in its seventh generation, is one of the last in Japan to produce hand-stretched somen noodles using traditional techniques. Their signature product, Yoshii Somen, is made with a method that avoids even the use of oil—an unusual but intentional decision that results in light, pure noodles with resilient texture and a clean finish. Producing hand-stretched noodles without the use of oil is a highly advanced technique, and to date, Nagao Seimen remains the only maker to have achieved it. What would normally take two days in modern facilities, Nagaoseimen stretches into three. The dough is allowed to rest, breathe, and mature. It’s not about speed—it’s a pure form of working with natural conditions, allowing the ingredients and the hands to align with nature’s pace.

Where Noodles Meet Philosophy

At Nagaoseimen, every product tells a story.
There’s “Jyosui”, a slender, flat udon that echoes the flowing clarity of the underground spring it’s named after. “Iroha”, their round, fine udon, speaks to simplicity and the poetry of the everyday. And “Ramen Kamen”, their playful instant noodle line, nods to modern tastes while staying rooted in craft. But perhaps most memorable is how these noodles are made: by hand, in small batches, in sync with the weather and the rhythm of the body. There are no conveyor belts here—only old wooden frames, time-honored tools, and the quiet concentration of people who have done this their whole lives.

Nagao Seimen’s noodle making is not only about food production, but It’s coming from  a philosophy and deep understanding of the seasons, respecting ingredients, and trusting time. Their work embodies the Japanese philosophy of “monozukuri”—the deep spirit of making things with heart, intention, and a touch of humility.

Mr. Nagao, who is a prolific artist himself,  is a prime example of someone who inherits tradition—refined over generations as an accumulated optimal solution—and builds upon that foundation with innovative ideas to upgrade and evolve his craft and livelihood.