Special Ramen Event in Manila, Philippines

Dates: Feb. 19th – 21st, 2019 From attending this event, you can expect to… Try the quality of noodles freshly made in-house, and learn how to make them yourself! Study and experience how a great variety of authentic ramen noodles is made from scratch And, much more…! Click here to reserve your seat INSTRUCTOR MR. Akira Mii Akira has worked for Yamato for over 15 years, supporting customers in different countries. He visits customers in different countries, understanding unique needs and palates of local markets. He can share his knowledge and expertise in noodle making and other aspects of noodle businesses. Japanese Ramen Noodle Making Class TIME CONTENTS 10:00 Greeting/Orientation 10:15 Noodle Making Theory What ingredients are used to make ramen noodles? What roles each ingredient plays in making great ramen noodles? What are the processes of making ramen noodles, and effects of each process. 11:00 Noodle Making session Making fresh ramen noodles from scratch, using a noodle machine. 12:30 Sampling We provide samples of ramen dishes with freshly made ramen noodles for you to taste. 13:30 FAQ session *Schedules may be subject to change *All classes are conducted in English Feb. 19th [Tue.] – Feb. 21st [Thur.] 1 DAY CLASS Learn the basics of how good ramen dishes are made from scratch Learn how to make a variety of great […]

Online Noodle making class

On demand-basis Reserve your spot in advance From attending this class, you can expect to… Learn and experience how a great variety of authentic ramen noodles is made from scratch Ask noodle experts any questions you want online And, much more…! Click here to reserve your seat INSTRUCTOR MR. Akira Mii Akira has worked for Yamato for over 15 years, supporting customers in different countries. He visits customers in different countries, understanding unique needs and palates of local markets. He can share his knowledge and expertise in noodle making and other aspects of noodle businesses. Japanese Ramen, Udon, & Soba Noodle Making Class TIME CONTENTS 10:00 Greeting/Orientation 10:15 Noodle Making Theory What ingredients are used to make ramen noodles? What roles each ingredient plays in making great ramen noodles? What are the processes of making ramen noodles, and effects of each process. 11:00 Noodle Making session Making fresh ramen noodles from scratch, using a noodle machine. 12:30 Sampling We provide samples of ramen dishes with freshly made ramen noodles for you to taste. 13:30 FAQ session *Schedules may be subject to change *All classes are conducted in English Jan. 28th [Mon.] – Jan. 30th [Wed.] 1 DAY CLASS Learn how to make a variety of great quality fresh noodles from scratch. Get an opportunity to try the most delicious noodles you’ve […]

Special Ramen Event in Sydney, Australia

Dates: Jan. 28th – 30th 2019 From attending this event, you can expect to… Try the quality of noodles freshly made in-house, and learn how to make them yourself! Study and experience how a great variety of authentic ramen noodles is made from scratch And, much more…! Click here to reserve your seat INSTRUCTOR MR. Akira Mii Akira has worked for Yamato for over 15 years, supporting customers in different countries. He visits customers in different countries, understanding unique needs and palates of local markets. He can share his knowledge and expertise in noodle making and other aspects of noodle businesses. Japanese Ramen, Udon, & Soba Noodle Making Class TIME CONTENTS 10:00 Greeting/Orientation 10:15 Noodle Making Theory What ingredients are used to make ramen noodles? What roles each ingredient plays in making great ramen noodles? What are the processes of making ramen noodles, and effects of each process. 11:00 Noodle Making session Making fresh ramen noodles from scratch, using a noodle machine. 12:30 Sampling We provide samples of ramen dishes with freshly made ramen noodles for you to taste. 13:30 FAQ session *Schedules may be subject to change *All classes are conducted in English Jan. 28th [Mon.] – Jan. 30th [Wed.] 1 DAY CLASS Learn how to make a variety of great quality fresh noodles from scratch. Get an opportunity to […]

Special Ramen Event in New York

Dates: Jan. 29th – 31st 2019 Feb. 19th – 21st 2019 From attending this event, you can expect to… Try the quality of noodles freshly made in-house, and learn how to make them yourself! Study and experience how a great variety of authentic ramen noodles is made from scratch And, much more…! Click here to reserve your seat INSTRUCTOR MR. Shuichi Kotani A Noodle Master and Chef Chef Kotani is a true noodle master who’s been making soba noodles by hand for over 15 years. He also has years of experiences in making a variety of ramen noodles, udon noodles, and other types of noodles. He has has been running World-Wide Soba Inc. in New York, which helps businesses start up ramen, soba, and other types of noodle restaurants in the United States and Europe. There’s a number of successful restaurants he has helped started.  He can share his expertise in noodle making and business operations and much more. Japanese Ramen, Udon, & Soba Noodle Making Class [A] Time CONTENTS [B] Time 10:00 Greeting/Orientation 14:00 10:15 Ramen Noodle Theory explaining all the ingredients of ramen noodles and making processes 14:15 10:45 Noodle making sessions Making ramen noodles from scratch on a noodle machine 14:45 12:15 Samplings Taste freshly made ramen noodles with soup 16:15 12:45 FAQ sessions 16:45 *Please choose […]

Special Ramen Event in Germany

Dates: Feb. 12th [Tues] – 14th[Thur] From attending this event, you can expect to… Try the quality of noodles freshly made in-house, and learn how to make them yourself! Study and experience how a great variety of authentic ramen noodles is made from scratch And, much more…! Click here to reserve your seat INSTRUCTOR MR. JASON LIM He knows everything about RAMEN Chef Jason is a proprietor of his own ramen restaurant, and has been kept abreast of the latest techniques and know-hows in ramen industry.  He also serves as an instructor of Yamato noodle school in Singapore. He has provided consulting services to numerous ramen and udon restaurants in many parts of the world, and developed a great knowledge and experience in noodle making, soup preparation techniques, etc…. He will share his deep expertise, based on actual experience and teaching career. Japanese Ramen, Udon, & Soba Noodle Making! TIME CONTENTS 10:00 Introduction to Ramen, Udon & Soba cuisine 10:30 Noodle making lecture & workshop explaining all the ingredients and processes of noodle making and using a noodle machine, LM10062ICE to make ramen, udon and soba noodles 15:30 FAQ session 17:00 End  *Schedules may be subject to change Feb. 12th [Tues.] and Feb. 14th [Thr.] 1-DAY CLASS In one day, you can learn all basics of ramen, udon, and soba […]

Does the number combining processes affect dough hardness?

combining process in ramen noodle making process There is a process, called “combining”, which combines a sheet of dough and a sheet of dough in making of ramen noodles. For those of you who are not familiar with this process, you can read this article for more details. how rolling process goes Combining process plays the following roles in making of good ramen noodles. 1. Develop/build gluten structures inside dough By folding sheets of dough, join gluten structure into web-like construction inside dough 2. Even development of gluten throughout dough By folding sheets of dough, train the entire areas of dough evenly and develop gluten 3. Appropriate training/building of dough Gluten structure is developed up to the point before it is destroyed/damaged noodles gone through combining processes measured by rheometer This time, we are doing some tests to see how noodle’s hardness changes over rounds of combining processes. We measure the elasticity/bounciness of noodles on a rheometer (measuring equipment for bounciness of noodles). We do this for the same noodles (same wheat flour, liquid ratio, and other conditions) at each round of 1st, 2nd, 3rd, and 4th combining processes. The contents of noodle making Wheat flour: Yamato Spirit Liquid ratio: 35% (inside 1% kansui, 1% salt) Cutter: Square No. 18 We make noodles from each round of 1-4th combining process […]

How to sheet ramen noodle dough properly

Ramen machine thinning dough sheet and dusting it After mixing, 1st resting, rough forming, combining, and 2nd resting, we’ve come all the way here, nurturing and developing gluten structure of noodle dough, we finally have a pretty good gluten structure in our dough. So, from this point on, all we have to do is to thin the dough to a proper thickness for the size that’s good for your noodles. But, we at Noodle Master Labs do thinning process in a particular way. So, let’s talk about how this is done on a ramen noodle machine. Formed gluten structure inside ramen noodle dough What we need to watch out for in this process of thinning is again gluten structure. We cannot ruin it after all these efforts not damage it. But, we have to thin dough sheet by applying pressure on it by passing it through rollers. So, how do we do it? After 2nd resting process, we need to carefully adjust roller gap to gradually thin the dough to a proper thickness. With this you can adjust clearance between rollers on ramen machine – roller gap set to 1.0mm Like in combining process, we again apply the rule of 70%, thinning dough sheet to about 70% of the original thickness. As far as operational speed is concerned, we want […]

Making a strong foundation for your ramen noodles – 1st resting process

ramen noodle dough after mixing process After mixing process, we should have good noodle dough that’s still in crumbles (for hydration ratio of about 20-40%). Now, we need to do something that makes this dough even better. “Maturation/resting” is a very important process in making of ramen noodles. Good understanding of this resting phenomenon, proper method of resting dough, and development of gluten structures are critical to make good ramen noodles. The phenomenon of resting works as follows. dough of high water content noodles [Hydration of wheat flour] Hydration is literally a process of evenly distributing molecules of water to particles of wheat flour, one grain by one perfectly. Hydration is not sufficient after mixing is done, but just by leaving the kneaded dough in pieces, the molecules of water spread to the particles of the flour, which moisten. This is hydration of wheat flour. This requires a certain amount of time and temperature. medium water content dough [Degassing] If there are many small air bubbles entered into dough during mixing, the following problems occur when cooking noodles. 1) Bubbles present in gluten tissue expand in volume by many times when heated, the gluten tissue ruptures in a way that pushes it out from the inside, and as a result the texture is impaired. 2) Because gluten structure is destroyed, […]

How to cook ramen noodles properly

ramen noodles are cooked, portion by portion in a basket So, we finished talking about all the processes of ramen noodle making from scratch, but to be able to serve great ramen noodles, you need to understand one more thing, which is proper cooking/boiling of ramen noodles. This is a critical process for you to serve superb ramen noodles. Cooking noodles properly is very important, and it could ruin your noodles if done in a wrong way no matter how well you’ve made them. Noodles release salt and kansui and absorbs hot water instead First of all, the most important thing in cooking of noodle is water. The type of water we want to use in cooking of noodles is soft water. What’s soft water or hard water? Soft water is water that has no or little minerals, such as calcium, magnesium, etc. Hard water is the opposite and with a lot of minerals in it. When we cook noodles in hard water, it is difficult for cooking water to penetrate into noodles, then cooking time prolongs, and cooked noodles turn soft fast in hot soup. Also, long cooking time means, bad yield (noodles melt into cooking water), rough noodle surface, and big difference in noodle condition between the core and surface, resulting in poor noodle texture. But, if we […]

Make your noodles even better – 3rd resting process

Ramen noodles stored for 3rd resting Now we have finished product, fresh noodles made from scratch. I trust that you’ve also made beautiful and delicious noodles by learning from these articles, but we have a way to make your noodles even better. 3rd resting is a process of maturing noodles in form of noodle strands. The effects gained from this process are basically the same as we get in 1st resting and 2nd resting processes. The main purpose we are trying to get from 3rd resting process are change in noodle quality and flavors. Noodles should be kept from drying [Change in noodle quality] With the same degassing effects we have from 1st and 2nd resting, air bubbles are gone from noodles. Noodles become transparent and tight in texture. [Change in flavor] Ingredients, such as wheat flour, kansui, and eggs cause chemical reactions to bring out unique flavors. And, because of the function of enzyme of wheat flour, noodles wear ramen-like strong flavor. Noodles are place under sheet of paper and plastic bag in a carton box Okay. We understand there are these benefits from 3rd resting process, but how can we do it? So, it is a resting process done on noodles. We rest them after cutting process. Normally, resting time is 24 hours when stored at 10 – […]