A story of Yamato Noodle School graduate, and Yamato udon machine user
Speaks the owner of “Awaya”:
“I learnt about Yamato Udon School from a friend, and went there. I had zero previous experience of running a food service business, but at Yamato School I managed to learn everything from making Dashi broth to how to deal with customers.”
“Usually, if an outsider tries to open their own Udon shop they first enter into a decade-long apprenticeship in some other restaurant where they learn the ropes. So, it’s kind of a world of craftsmanship where once you have learnt enough to open your own shop you are already about 40 or 50 years old.”
“But my time was too dear to me to wait that long, because I thought that by doing so I would waste too much of it before I would be able to contribute to my home region. In this sense, opting for a Yamato-made noodle machine allows one to begin producing delicious Udon noodles right away! No, really! It is exactly owing to my encounter with such a reliable partner as the one that made my noodle machine I was able to get my business started so quickly.”