In Japan we say that "10 years make an epoch", but 25 years have already passed since I started Sun Noodle in Hawaii. I think I've been able to reach this point because, while totally absorbed in my work each day, I've been guided by the desire to provide everyone in Hawaii with the authentic taste of Japanese noodles. My belief that "noodles will be accepted anywhere in the world as long as they're delicious" has not been mistaken. We provide the authentic taste of Japanese noodles in Hawaii. That is easy to say. But in Hawaii, the climate, the wheat and the water are all different than in Japan. So if you make noodles in the same way as in Japan, you can't reproduce the same taste as in Japan. Also, even if you manage to reproduce the same taste, it's meaningless if you can't also manufacture noodles at the kind of affordable price desired. These last 25 years have truly been days of research and improvement. Today, at Sun Noodle, our products range from ramen for ramen shops opened by professionals from Japan to saimin for local restaurants; from cold Chinese noodles for in-flight meals to yakisoba that you can prepare at home. In short, we have become able to manufacture noodles and dumpling skins that meet the various needs and expectations of our Hawaiian customers. From approximately 100 types of products, we produce daily about 30,000 servings that are used with confidence in their quality and taste. The past 25 years. The next 25 years. The days of research and improvement have not ended. We provide the authentic taste of Japan, but we also aim to improve on it. Please continue to look for the best from Sun Noodle.

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