Manufacturer of raw, dried and frozen ramen noodles from Sapporo with European headquarters in Düsseldorf
SAPPORO NISHIYAMA EUROPE GmbH
Düsseldorf · Sapporo (Headquarters & Factories) · Sapporo (Nishiyama Foods) · White Plains, NYNew on Amplifa
About Sapporo Nishiyama
SAPPORO NISHIYAMA EUROPE GmbH is the European headquarters, founded in 2013, of the Japanese company Nishiyama Seimen Co., Ltd. from Sapporo. The company produces raw ramen, dried ramen, boiled noodles, yakisoba, noodle wrappers, frozen gyoza as well as noodles for school meals; the group sister company Nishiyama Foods produces meat processing products such as char-siu. The foundation is a range of over 60 flour types including ramen-specific wheat flour as well as alkaline natural deep groundwater from a depth of 200 meters, fed by snowmelt water in Hokkaido. Production uses processes that were the first of their kind in the industry, such as bulk storage tanks for wheat flour, a fully automatic flow-jet mixing system, and robots in the manufacturing process. The noodles are used in more than 3,000 ramen restaurants in Japan; exports have existed since 1975, with many years of experience in frozen transport. From Düsseldorf, the company supplies restaurants and retail in Europe and offers recipe development, cooking training and free noodle samples.
- Site
- Düsseldorf
- Processes
- Production of raw ramen noodles (Raw Ramen), Production of boiled noodles (Boiled Noodles), Production of yakisoba, Production of noodles for school meals, Production of frozen dumplings (Gyoza), Production of dried ramen (Dried Ramen), Production of meat processing products (Char-Siu), Production of noodle wrappers/skins (皮類)
- Materials
- Wheat flour (over 60 varieties, incl. ramen-specific flour), Alkaline natural deep groundwater (Hokkaido snowmelt water, 200 m depth), Wheat flour (over 60 varieties), Alkaline natural deep groundwater, Eggs, Pork (char-siu)
- Certificates
- FSSC 22000, Halal certification (Sapporo ramen, first in Japan), Hokkaido HACCP (various areas: Frozen Noodles, Gyoza, Char-siu,, PCQI (FSMA), Hokkaido HACCP, Halal (Dubai)
- Founded
- 1963
- Industries
- Food / Noodle production, Ramen restaurants, School meals, Food retail
- 01
Flour selection and recipe formulation (over 60 flour types)
- 02
Water and dough preparation with alkaline deep groundwater
- 03
Ripening (multi-water ripening process, egg addition)
- 04
Machine-based noodle production (partially robot-assisted)
- 05
Product variants: fresh, boiled, dried, frozen
- 06
Quality inspection in the in-house laboratory
- 07
Frozen storage and export logistics
- 08
Consulting: recipe development and cooking training
Flours & Ingredients
Wheat flour (over 60 varieties)
Own blends including ramen-specific flour form the basis of all noodle products.
Alkaline natural deep groundwater
Snowmelt water from Hokkaido drawn from a depth of 200 m, ideal for fresh ramen.
Eggs
Egg addition for the characteristic texture of Sapporo ramen noodles.
Pork (char-siu)
Raw material of the group sister company Nishiyama Foods for meat processing products.
Sites
Düsseldorf
DEEuropean headquarters / Sales
Sapporo (Nishiyama Seimen)
JPHeadquarters & factories, noodle production
- Materials
- Wheat flour, deep groundwater, eggs
- Bulk storage tank for raw wheat flour (since 1980, first use in the industry)
- Flow-jet mixing system for fully automatic sanitation/mixing
- Robots in noodle production (since 1984)
- Quality testing laboratory / own inspection room (since 1985)
Sapporo (Nishiyama Foods)
JPMeat processing (char-siu)
- Materials
- Meat
White Plains, NY
USANISHIYAMA RAMEN U.S.A. Inc., US sales
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of raw ramen noodles (Raw Ramen) | – | – | – | – | Wheat flour (over 60 varieties, incl. ramen-specific flour), alkaline natural deep groundwater (melted, Eggs |
| Production of boiled noodles (Boiled Noodles) | – | – | – | – | Wheat flour |
| Production of yakisoba | – | – | – | – | Wheat flour |
| Production of noodles for school meals | – | – | – | – | Wheat flour |
| Production of frozen dumplings (Gyoza) | – | – | – | – | – |
| Production of dried ramen (Dried Ramen) | – | – | – | – | Wheat flour |
| Production of meat processing products (Char-Siu) | – | – | – | – | Meat |
| Production of noodle wrappers/skins (皮類) | – | – | – | – | Wheat flour |
| Recipe development and cooking training (Consulting)Engineering | – | – | – | – | – |
4 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Bulk storage tank for raw wheat flour (first use in the industry) | – | – | – | 1980 | 4th factory, Heiwadori, Shiroishi-ku, Sapporo |
| Flow-jet mixing system (fully automatic sanitation/mixing) | – | – | – | 1980 | 4th factory, Shiroishi-ku, Sapporo |
| Robots in the noodle production process (first introduction in the industry) | – | – | – | 1984 | Sapporo |
| Quality testing laboratory / own inspection room | – | – | – | 1985 | Sapporo |
Additional services
Reference customers
Food Quality
Since 1985, the company has operated its own quality testing laboratory; the mass production line is certified according to FSSC 22000, further areas according to Hokkaido HACCP. As the first Japanese company, the Sapporo ramen received Halal certification.
| Evidence | Sapporo |
|---|---|
| FSSC 22000 | |
| Hokkaido HACCP | |
| Halal (Dubai) | |
| PCQI (FSMA) |