NOODLE MASTERs/Writers

Master Fujii

Master Fujii

Over 3 decades of his passionate devotion to making of delicious noodles have made him a guru in this industry. He’s helped over 1,000 of clients, ramen chefs, udon restaurants, soba shops, etc. to serve better noodles. He travels all over the world to share his mastery of noodle making.

Chef Jason

Ramen Chef/Instructor Jason

Over a decade, he’s worked as a ramen shop owner, chef, consultant and over the past few years, he’s been teaching ramen and udon at Yamato Ramen School in Singapore. He shares his expertise on noodle making and operational aspects of noodle restaurants.

Food Analyst: Kunihiro Ooba

Food Analyst: Kunihiro Ooba

With his background and knowledge of food analysis and research, he approaches development of noodle and soups from scientific perspectives. He relies on data instead of experiences. He shares the scientific knowledge of how to improve your noodles and soups.

Teacher Fuke

Teacher Fuke

He’s taught ramen, udon, and soba at Yamato Ramen School Japan for 3 years and worked with a number of ramen, udon, and soba chefs to create their dishes and improve the quality of their menu items. Because of his experiences with Japanese chefs, he shares his insight from Japanese markets

Teacher Ikeda

Teacher Ikeda

Being an experienced culinary instructor of Chinese cuisine, he naturally took to the methods of ramen making. His expertise on noodles, soups, toppings, and other aspects of menu development help students learn quickly.

Teacher Takeuchi

Teacher Takeuchi

Though his is fairly new instructor at Yamato Noodle School, his background and passion for making of great noodles helped him rise up as an ace. He now teaches the whole curriculum at Yamato Noodle School Japan. He tends to share the fundamentals of noodle making techniques.

We help others make and serve better and more delicious noodles

With over 4 decades of supporting ramen chefs, udon restaurants, soba shops, and other noodle related businesses across the world, we have a database of over 1,000 noodle recipes, developed the most advanced techniques in making of noodles, soups, noodle dishes, etc. A team of experts in different aspects of noodle businesses will answer your questions and help you achieve your goals and solve your problems here at Master Noodle Lab. Please feel free to ask us questions and visit us if you have a chance.

A variety of fresh ramen noodles can be made easily from different ingredients

By mastering hand-making of noodles, we polish our techniques - this is buckwheat/soba noodle making

Udon is probably the most sensitive major Japanese noodles

Proper cooking/boiling of noodles is also critical when you want to offer delicious noodles

Test kitchen at our labs to create different types of ramen, udon, soba noodles and dishes

Students learning by actually making various types of ramen soups from scratch

Our Labs uses a variety of equipment to ensure the qualities of noodles, soups, and dishes we make and invent. This is a taste-sensing device.

This is a rheo meter that measures elasticity of a noodle strand.

Rheo meter applying pressure onto a noodle strand to measure and record its elasticity.