Anna Witham makes ramen that expresses the ingredients being grown and raised around her in Oregon’s High Desert. Her restaurant, 123 Ramen, has an ever-evolving menu of Umi noodles, broth, meats, mushrooms and veggies that taste delicious and make you feel strong and nourished. Here’s a look inside the restaurant hidden in an industrial park in Bend and into the spirit of its owner.
As we look back at 2017, our first full year in business, we are grateful for the collaborative spirit we've encountered, over and over again. Explore our 2017 highlights, including the nonprofits we've supported and the events we've organized.
Milk Glass Mrkt has been serving our noodles since we started making them in 2016. The food at this breakfast and lunch place is memorably beautiful and delicious. Take a peek inside and meet owner and chef Nancye Benson.
How do organic farmers grow wheat and why does it matter? Our CEO and co-founder Lola investigates in the latest issue of Communal Table. Here's a peek.
Why I love the movie Tampopo, the ultimate journey in self-discovery and noodles.
Save your Umi box! Repurpose it in a creative and gifty way. Show us what you created on Facebook or Instagram. Our five top entries will win super prizes. Now let your imagination run wild! (Details inside.)
Lola traveled to Japan with a Portland delegation of small business owners to meet with Japanese women farmers, help incredible chef Stacey Givens in the kitchen, harvest lotus roots, eat, and dream.
We built a 20-ft-long bamboo flume and sent Umi Organic fresh ramen noodles coursing down for people to catch with chopsticks at the King Farmers Market. And they did! See it for yourself!
A look back at Umi Organic origins, starting with Lola's Japanese studies in kindergarten in the Portland Public Schools.