Prefecture: Yamagata
Producer: Tamaya Seimenjo
Ingredients: Durum wheat semolina (domestic), beet paste, salt
Vegan, Dairy-free, Soy-free
Size: 100g
Storage: Room temperature, use as soon as possible after opening.
 

This sakura (cherry blossom) shaped pasta has a stunning shade of pink which is achieved by adding domestically grown Italian beetroot to the dough. It is skillfully dried at low temperatures giving it a chewy texture similar to that of fresh pasta. The pasta retains its unique shape and color after cooking, adding a lovely pop of color to any dish.

While Tamaya Seimenjo excels at producing traditional noodles that bring a taste of Japanese home cooking to tables around the world, they also push the boundaries of their imaginations to create new products. This sakura pasta is a part of the “art pasta” series, one of their newer endeavors, which focuses on attention to detail with precise yet whimsical shapes and creative colors. Featuring smiling suns, cherries, snowflakes, flowers, and even soybean pod shapes, the new pasta line is sure to bring a smile to your face. 

Situated at the foot of Mt. Gassan in Yamagata in Nishikawa Town, Tamaya Seimenjo is a generations-old noodle manufacturing company. First established in 1949 as a dry noodle manufacturer, the company has since expanded to also include a wide array of raw noodles. While Yamagata is sometimes called the hometown of soba, today they also proudly produce udon, ramen, hiyamugi, somen and pasta. Making the most of the natural resources in the area, they utilize locally grown buckwheat in their soba and make their noodles with water from Mt. Gassan, which is one of the best sources of natural water in Japan. As the company nears its 75th anniversary, it continues to embrace age-old techniques in hopes of preserving soba culture for the next generation.

Suggested uses: This eye-catching pasta is carefully dried to retain both its unique sakura shape and pleasant chewy texture even after boiling. It adds a perfect touch of springtime whimsical color to everything from salads to soups and other simmered dishes. We recommend boiling the pasta for about 3½ mins for the perfect al dente texture. Please note, if using in soups the color of the soup will become pink.