Hidehito Uki, made his way to Hawai`i from Japan's Tochigi prefecture back in 1981 on a mission to bring the best Japanese noodles to everyone. Day in and day out he hustled, going door to door giving out fresh noodle samples then tweaking them to suit each chef's taste.

Often Hidehito visited a nearby Japanese deli for lunch, where he met his wife Keiko. While Hidehito crafted noodles, Keiko handled everything else, making sure that the whole operation ran like clockwork. With their children, Hisae and Kenshiro, they continue the family business today.

Every batch of Sun Noodles is made with care and adheres to their four-ingredient commitment (wheat flour, water, salt, and Kansui salt) to provide thoughtfully crafted preservative free noodles.