Shimadaya Co., Ltd.

Birth of 'Men no Shimadaya'.

1931: Birth of 'Men no Shimadaya'. In 1931, founder Kiyoshi Maki, at age 18, founded the rice merchant Shimadaya Shoten in Naka-ku (now Showa-ku), Nagoya, Aichi Prefecture. At the time of opening, he faced sales battles with competitors and rumors that he was selling second-grade rice as first-grade. Maki turned the criticism to his advantage, selling all rice at second-grade prices and enhancing service. He also used flyers for promotion and branded rice from neighboring Sanokamura as 'Sanoyomi Rice', a current brand strategy, and pursued unique business methods.

Founder Shigeru Maki opened the rice business 'Shimadaya Shoten' in Nagoya City Naka Ward (now Showa Ward).

Founded

Establishment of Shimadaya Co., Ltd.

Established 'Kabushiki Kaisha Shimadaya' in Showa Ward, Nagoya City, and started noodle manufacturing.

March 1949 (Founded 1931)

Established

Commencement of production of boiled noodles (Tama udon).

Opening of Tokyo factory in Shibuya-ku, Tokyo (entry into Tokyo).

1951: Nutrient Ball Udon. By sandwiching dough enriched with nutrients between conventional noodle dough, they created noodles containing nutrients. Analysis by the National Institute of Public Health showed that the structure of vitamins remained unchanged after boiling, and the nutrition including calcium was high. Subsequently, it was expanded into thick udon, thin udon (cold wheat), himokawa, hand‑made, and Japanese soba.

Development of 'Eiyou Tama Udon'.

Released 'Eiyou Tama Udon'.

Adoption of company emblem.

Renamed to 'Kabushiki Kaisha Shimadaya Main Store'.

Hit as a revolutionary concentrated sauce that can be enjoyed by simply diluting.

Released 'Oishiru'.

Entry into the instant ramen market.

Released 'Shimadaya Ramen L'.

Development of Japan's first automatic boiled noodle manufacturing device.

Instant but authentic chilled Chinese noodles with premium Chinese soup and toppings.

Released 'Instant Cold Chinese Noodles'.

Launch of fully packaged noodles 'Shimadaya's Kake Udon'.

Released 'Kake Udon (Fully Packaged Noodles)'.

Completion of Japan's first fully packaged noodle factory in Akishima, Tokyo.

Entering the fresh ramen industry leveraging proprietary noodle-making technology.

Released as yakisoba that allows consumers to enjoy authentic taste at home.

Released 'Shimadaya Fresh Ramen'.

Released 'Shimadaya Yakisoba'.

Acceleration of product development capability.

Released 'Stamina Udon'.

Established company anthem.

Patent obtained for 'manufacturing method of packaged boiled noodles'.

Udon pursuing natural taste, later becoming 'Junmen'.

1968: Hand‑made style pure noodles. Made with domestically produced unbleached flour, these udon pursue natural flavor and nutrition.

Released 'Hand-rolled Style Junmen'.

Launch of packaged rice: adoption of 'Infinity Symbol Mark'.

Release of 'Mocha Mocha Udon'

Establishment of the 'Infinity Symbol Mark'

Release of 'Three-Meal Soy Sauce Ramen'

Release of 'Packaged Rice'

Establishment of Tokyo distribution center in Akishima, Tokyo.

Establishment of Tokyo Distribution Center in Showa City, Tokyo

Chairman of the Board: Seio Maki, President: Jun Maki appointed.

Development of 'Clean & Cold System': Development of Clean & Cold System.

Development of frozen noodles

Development of Clean & Cold System

Released frozen noodles in 1979. Rapid freezing allows enjoying freshly boiled taste for the foodservice market.

Release of 'Frozen Noodles'

Completion of frozen noodle factory within Tokyo plant.

Symbol mark changed due to CI implementation.

Headquarters moved to current location (Ebisu Nishihara, Shibuya-ku).

Completion of the first modern noodle factory in our country, New Tokyo Factory

Nagoya branch office opened (renamed to 'Nagoya Branch' in 1998).

Released "Ebisu" ramen in 1987. A nostalgic instant ramen named after Ebisu, where the headquarters is located.

Release of instant 'Ebisu' ramen

Release of 'Ryūsui Men': 'Ryūsui Men'.

Released "Ryuusui Men" in 1988. A revolutionary product that can be eaten by simply loosening with water without boiling.

Released "Nagamochi Men" in 1988. A noodle series that can be stored at room temperature and remains tasty for 100 days in an aseptic pack.

Released "Momiuchi" chilled Chinese in 1988. Developed as a chilled Chinese dish featuring hand-massed thick noodles.

1988: 'Ryuusui Noodles'. Developed with a vacuum mixer and breakthrough technology, these noodles can be eaten by simply loosening them in water without boiling.

1988: 'Long‑lasting Noodles'. An evolution of fully packaged noodles, released as 'Long‑lasting Noodles' with a 100‑day sterile pack.

Release of 'Running Water Noodles'

Release of 'Long-lasting Noodles'

Release of 'Momiuchi' Cold Chinese Noodles

Launch of fresh-type cup noodles 'Shamuchi Udon'.

Released "Madachi Udon" in 1989. A cup udon in a fresh type that competes with instant noodles.

Release of 'Shinuchi Udon'

'Ryūsui Men' received the 19th Food Industry Technology Merit Award.

'Tebatan Men' released: Osaka branch office opened (renamed to 'Osaka Branch' in 1998): 'Tebatan Men'.

Released "Tebatan Men" in 1991. A chewy thick noodle that can be enjoyed by the whole family, with liquid sauce coating the grilled soba.

Released 'Lunch Pasta' in 1991. Boiled dried noodles, fully packaged, can be stored at room temperature for 100 days as boiled spaghetti.

1991: 'Teban Noodles'. Released as thick, easy‑to‑loosen steamed yakisoba, the brand name evokes sizzling sounds and aromas, attracting fans.

Release of 'Teppan Noodles'

Release of 'Lunch Pasta'

Released 'Zaru Noodles' in 1992. A new way to eat: chilled Chinese noodles dipped in cold Japanese-style sauce.

1992: 'Zaru Noodles'. Focusing on the zaru Chinese style eaten in the Tohoku region, it was released as a new way to eat Chinese noodles by dipping the Shimadaya‑unique 'momiuchi' noodles into cold Japanese‑style broth.

Release of 'Zaru Noodles'

Released 'Suiton' in 1993. A modern twist on traditional Suiton.

Release of 'Suiton'

Launch of Chinese Yaki Beifun: Chinese Yaki Beifun.

Released 'Yaki Beifun' in 1995. First chilled noodle product; simply stir-fry in a pan.

Release of 'Yaki Beifun'

Tōhoku branch office opened (renamed to 'Tōhoku Branch' in 1998).

Chairman of the Board: Jun Maki, President: Ikio Kondo appointed: From Shimadaya Main Store to Shimadaya.

Release of 'Master Series'

Shimadaya HACCP implementation started.

Released 'Meijin Series' in 1998. Authentic ramen that recreates the rich flavor of a renowned shop with two types of soup and sauce.

Release of 'Shimadaya Udon'.

Home-use frozen noodles.

Released 'Shimadaya Frozen Udon' in 2000. Sold frozen noodles for home use.

Released 'Shimadaya's Frozen Udon'.

Released 'Ryūsui Noodles' Somen in 2001. Despite being extremely thin, it achieves strong chewiness and a flavorful, crisp quality.

Released 'Ryūsui Men' Somen.

Shimadaya Logistics Center (SLC) opened.

Released 'Frozen Kōshū Hōtō' in 2002. Deliciously adapted Kōshū region's specialty Hōtō in Shimadaya style; can be cooked in a single pot.

Released 'Frozen Inaniwa-style Thin Udon <Mini Double>' in 2002. Frozen noodles using a patented mini-double method that splits the noodles in half while frozen.

Released 'Frozen Kōshū Hōtō'.

Released 'Frozen Inaniwa-style Thin Udon <Mini Double>'.

Establishment of management concept and seven visions: CI mark.

2003: Shimadaya established an Environmental Promotion Office and began efforts to obtain ISO14001 certification.

June 2003: The 'Shimadaya CI Announcement' was held. The new CI adopted 'Delivering Delicious Smiles' as its corporate statement, and a new symbol mark was established.

'Alpha Noodle Boil-Stop Type' received the 34th Food Industry Technology Merit Award (Technology & Idea Division) from Food Industry Newspaper: New development laboratory established: Environmental efforts ISO14001 certification obtained.

Released 'Alpha Noodles' in 2004. Commercial frozen noodles for bento that use Ryūsui Noodles technology, resistant to overcooking over time and can be thawed by running water.

Released 'Fujinomiya Yakisoba' in 2004. Recreates the firm noodle texture and flavor of Fujinomiya City, Shizuoka's local yakisoba.

2004: Fuji‑Miya Yakisoba. Recreating the local yakisoba from Fuji‑Miya City, Shizuoka Prefecture, which won the B‑1 Grand Prix Hall of Fame, featuring firm noodles and the distinctive meat tempura flakes and dashi powder characteristic of Fuji‑Miya yakisoba.

Released 'Alpha Noodles'.

Released 'Fujinomiya Yakisoba'.

July 2004: The 'Shimadaya Environmental Management System' achieved ISO14001 audit registration (certification). Fourteen facilities, including headquarters, SLC, research and development institute, six branches, four satellite offices, and Tokyo Shimadaya (now Shimadaya Kanto Tokyo Factory), were registered.

'Frozen 80% Raw Soba' (home-use frozen noodles) and 'Menyaya Directly Ground Fresh 80% Raw Soba' (commercial frozen noodles) received the 35th Food Industry Technology Merit Award (Technology & Idea Division) from Food Industry Newspaper.

Released 'Menyaya Direct Freshly Ground 80% Soba (Frozen)' in 2005. Achieved frozen fresh soba using 80% freshly ground soba flour, which was difficult in frozen form.

Released 'Menyaya Directly Transmitted Freshly Ground 80% Soba (Frozen)'.

Ikuo Kondo appointed as Chairman and Norio Kinoshita appointed as President.

"Hand-rolled Katori" udon received the 37th Food Industry Technology Award – Technology & Idea Category from the Food Industry Newspaper.

Released 'Hand-Extended Katori Udon' in 2007. First in the industry to use a machine-based hand-extended continuous production line to realize the traditional 'kobiki' method mechanically.

2007: 'Te‑nobure Katori' udon. Reproduced the traditional 'kobiki' method on a machine production line, featuring overwhelming smoothness, shine, and natural, strong firmness.

Released 'Hand-rolled Katsuri Udon'.

Released 'Affordable Takoban Udon' in 2009. Branded as 'Takoban', offering ramen, tsukemen, and udon.

Released 'Shibuchi' Extra-Thick Ramen in 2009. A super-thick ramen with a balanced chewiness and chew that releases wheat flavor upon biting.

Released 'Affordable Quality Udon'.

Released 'Shanba Ultra-thick Ramen'.

Released a product featuring Eco Slim packaging.

'Ryūsui Men' received the 40th Food Industry Technology Award – Marketing Division – from the Food Industry Newspaper.

"Madashi" ultra-thick ramen <Mini Double> won the 15th Commercial Processing Food Hit Award – Chinese Category from Japan Food News. Established the Shimadaya Quality Basic Policy.

Released a product using 'Eco Slim' packaging.

'Eco Slim' packaging weight reduction of containers and packaging received the 41st Food Industry Technology Award – Environment & CSR Division – from the Food Industry Newspaper.

February 2011: As a code of conduct for providing safe products and services to customers, Shimadaya established the 'Shimadaya Quality Basic Policy', formalizing the 'Quality Philosophy' and 'Quality Basic Policy'.

Released 'Hokkaido Horo Kaine Soba Stone-Milled Soba' in 2012. Uses soba from Hokkaido Horo Kaine, the largest cultivation area in Japan, for flavorful soba.

Released 'Yangzhou Merchant' in 2012. Recreates the popular menu of 'Chinese Ramen Yangzhou Merchant' primarily sold in the metropolitan area.

2012: Using Hokkaido Horo Kaine‑produced soba, stone‑ground soba. High‑quality frozen soba made by stone‑grinding soba from Hokkaido Horo Kaine Town, which boasts Japan’s largest soba field area and harvest volume.

"Yangzhou Merchant" series received the 43rd Food Industry Technology Award – Product & Technology Category from the Food Industry Newspaper.

Released 'No Added Salt Original Udon' in 2013. Uses domestic wheat and no added salt to realize the true taste of udon.

2013: No‑salt‑added original udon. Made with domestic wheat, it recreates the authentic taste of udon without added salt.

Released 'Harukiya' in 2014. Supervised by Harukiya in Ogikubo, Tokyo, reproducing the restaurant's flavor.

January 2014: To further enhance the reliability of product safety and security and level up, Shimadaya announced a commitment to FSSC22000.

"Ryuusui Men" udon, "Hon Udon" salt-free, and "Ebisu" ramen won the 1st JSH Low-Sodium Food Award gold prize. Shimadaya Group obtained FSSC22000 certification at nine factories, pursuing greater safety and peace of mind.

2015: Released 'Hon Udon' with 40% reduced carbohydrates (now 'Kenbi Men' 40% carbohydrate‑cut udon).

Using Hokkaido Hokkaine-sourced soba, 'Stone Mill Ground Soba <Mini Double>' received the 19th Food Processing Hit Award – Japanese Cuisine Division – from the Japan Food Newspaper.

'Ryūsui Men' Udon, 'Hon Udon' Zero Salt, and 'Ebisu' Ramen received the Gold Award at the 1st JSH Low-Sodium Food Award.

In March 2015, starting with the Gifu plant, by February 2020 the Hyogo plant obtained certification, and all group plants were registered.

Released 'Kenbi Noodles' Half-Day Fiber Seven-Grain Udon' in 2016. Frozen noodles blended with seven types of whole grains.

"Hand-rolled Katori" udon won the 21st Commercial Processing Food Hit Award – Japanese Cuisine Category from Japan Food News.

Reorganized production plants into three companies as a 100% subsidiary of Merco Holdings Inc.

In 2018, released 'Hokkaido Taste Tour Clock Tower Ramen'. Using Hokkaido-grown wheat 'Kita Honami', the noodles and carefully crafted soup recreate the original taste of Hokkaido ramen.

'Ryūsui Men' received the 36th Food Hit Grand Prize Long Seller Award from the Japan Food Newspaper.

100% subsidiary of Merco Holdings Co., Ltd.

On April 1, 2018, Shimadaya started anew as a food business company under Merco Holdings.

Released the first functional food in the chilled noodle market: "Kenbi Men".

In 2019, released the 'Kenbi Men' series that suppresses post‑meal blood sugar spikes. First chilled noodle to carry functional food labeling.

In 2019, we developed the first functional food with chilled noodles that suppress post-meal blood glucose spikes.

In 2019, we launched the brand 'Kenbi Noodles' encompassing Shimadaya's health value products.

2019: 'Kenbi Noodles' is a series that suppresses post-meal blood glucose spikes; it is the first functional food with chilled noodles. By the action of calcium alginate, it reduces post-meal blood glucose rise. 'Kenbi Noodles' is a brand launched with the slogan 'Shimadaya supports a delicious and healthy diet.'

Released 'Kenbi Noodles', the first functional food in the chilled noodle market.

In 2020, released 'Tori Hakutou Mase Soba'. A Chinese‑style noodle made by mixing thick sauce into flat noodles made with wheat germ and 'momiuchi' technique.

"Ryuusui Men" udon, "Kenbi Men" salt-free Hon Udon won the JSH Low-Sodium Promotion 10-Year Award.

'Ryūsui Men' Udon, 'Kenbi Noodles' Zero Salt Main Udon received the JSH Low-Sodium Promotion 10-Year Award.

"Kenbi Men" using domestic buckwheat flour, salt-free Hon Soba won the 7th JSH Low-Sodium Food Award gold prize. "Madashi" dipping-sauce-only Musashino udon <Mini Double> won the 27th Commercial Processing Food Hit Award – Commercial Processing Food Hit Award from Japan Food News.

In 2023, released 'Madashi' dipping‑sauce‑only Musashino Udon (using North Kanto wheat). A frozen udon designed for dipping sauce, made with North Kanto wheat.

Kenji Okada appointed as President and CEO.

Kenbi Men, made with domestic buckwheat flour and zero salt, won the Gold Award at the 7th JSH Low‑Sodium Food Award.

Shibuchi Musashino Udon Mini Double, designed for dipping sauce only, won the 27th Hit Award for Commercially Processed Food from Japan Food News.

Spun off from Merco Holdings Inc. and newly listed on the Tokyo Stock Exchange Standard Market.