北区 Kita-ku

Tamagawa Shokuhin

Noodle shop


Shop information

Location Tel
Toshima +81-3-3913-5705
Address Opening hours
7-5-12 Toshima,Kita-ku 10am-5pm Mon-Sat
Getting there Map
Nanboku line to Oji-Kamiya(N17),exit 2,15-minute walk D-2

The only noodle factory in Tokyo

The magnificent scene is of carefully made noodles hanging side by side, like a curtain swaying in the wind, in the drying area of Edo Tamagawaya. Unfortunately it is not open to the public, but this is the only places of its kind in Tokyo. Edo Tamagawaya, which has a history of 80 years, is loved by many locals because of its taste and special recipe, so that this dry noodle factory can continue its traditional ways in contemporary Tokyo.

Commitment to the process of making noodles

In order to reflect the skill and experience of the craftsmen in the taste of the noodles, mechanized production is kept to a minimum and instead carry out processes such as kneading, cutting and drying by hand as much as possible. The kneading and drying processes are especially carefully handled, so that the noodles have a chewy and smooth texture. First the kneading, putting flour in hot water at 92 degrees, carefully hand-kneaded by the craftsman, repeating this process twice. Once the kneaded dough is stretched out, carefully lined up in a dry place, it becomes the magnificent sight described above. The noodles are dried for 24 hours, longer than in the normal process. It is this commitment to kneading and drying that gives the noodles their chewy and smooth texture. Cutting and bagging are also done manually by craftsmen, not relying on machinery.

A variety of noodle made from domestic raw materials. Healthy angelica keiskei as well.

Making delicious noodles is not only about the manufacturing process and the use of selected Hokkaido flour is another secret of the taste. Many unique noodle flavours are made from a wide range of materials, such as sea urchin shell or roasted tea. Perhaps the most special is angelica keiskei noodles. Angelica keiskei is healthy and popular particularly among Chinese people. The powder of leaves grown in Japan, on Hachijyojima or Izu Oshima, is used so that the nutritional benefits of the leaves will not be destroyed. In addition, they sell the noodles with local unique products of Tokyo such as Japanese soy sauce, Yuzu pepper, Tokyo regional sake and so on so that customers can enjoy the deliciousness of the noodles themselves as well as combined with other flavours.

If you want to try the noodles, go to a nearby ramen shop or prepare them yourself

If you want to try them, there are two ways. One is to visit a nearby ramen shop. The second is to buy various dry noodles and soup here, boil them at home and eat in combination with your favorite soup. Getting the boiling is also important The boiling time is eight minutes. However, there is another method which is even more delicious: boil for seven minutes and then steam for one minute. The just add soy sauce and salt, a little Yuzu pepper and it will be very delicious

If you are lucky, you can sometimes experience noodle making

Because the shop itself is a noodle factory, tours are occasionally held. You can line up and cut the noodles.
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