Have You Tried Udon : Discover the Amazing Texture of Udon Noodles

Have you had udon before? Have you ever tried udon noodles that amazed you with their great texture?

Udon is a traditional noodle cuisine in Japan with several centuries of history. Japanese have been eating different versions of udon across Japan, making them better, improving wheat flours, and trying different methods for many years. And now we seem to have perfected udon noodle making. A lot of people have put so much effort, time, and money into making ideal udon noodles. We can experience these udon noodles today.

Udon Noodles

The Rise of Udon: A Promising Business Opportunity with a Unique Concept

Over the past 47 years looking at food and restaurant industry across the world, we are predicting that udon is going to be the next sushi and ramen. There are tens of thousands of udon specialty shops in Japan, so the competition is severe in Japan. But because it is relatively unknown overseas, there is a huge potential for this noodle cuisine to be big in countries outside Japan. And we think it is going to be a great timing for you to start a business with udon in 2023 and beyond. But what we are suggesting is not just ordinary udon restaurant business. A business concept we are suggesting is something new. And the equipment we recently developed will be a part of it. And we believe it is going to be great especially in countries outside Japan.

Superb Udon Noodles

There are many types of udon noodles in different parts of Japan, but usually these noodles are thick and chewy soft noodles that are made of wheat flour, water, and salt. And the most popular type of udon noodles in the world is called, “Sanuki udon” and it originates in this prefecture, Kagawa where Yamato HQ is located.

Making delicious Sanuki udon requires 3 things. Good ingredients, wheat flour, water, and salt. Proper production methods. And high skills and techniques. Anyone, regardless of experience can have the first 2, but the last one requires years of experience and training. At Yamato, we have developed equipment that allow anyone to make delicious Sanuki udon noodles without previous experience or skills. Over the past four decades, we have been doing a lot of research, experiments, and development on our methods, recipes, and ingredients. We have perfected our udon recipes, production methods, and ingredients. And we have trained thousands of people to make superb udon noodles and dishes to serve in their local markets.

Unraveling the Complexity of Sanuki Udon Production Techniques

Production Technique

Production techniques and methods of Sanuki udon are complicated and difficult to master without years of training. Noodle making artisans even in the current Udon specialty shops make udon noodles by hand. And they kneed dough by hand. They work dough by stepping on them with feet. They thin dough by hand. They cut dough sheet into noodle strands. To make delicious noodles, the foundation, which is dough is essential in creating fantastic texture. So, kneading and foot-stepping are crucial processes. And these are very difficult to master and labor intensive. It was a pain to do these processes by hand. And working dough this way kept many noodle makers in chronic pains. We resolved these pains by developing machines that do better jobs than these artisans.

So, today, we can make better noodles without noodle making artisans. Using Yamato noodle machines, designed to make authentic udon noodles, anyone, regardless of skills or experiences, can make delicious noodles that are even better than ones made by seasoned noodle making professionals. These machines are Shinuchi, an all-in-one model that makes fresh udon noodles from scratch. And we have developed a foot-pressing machine that we believe would do a better job of foot-stepping than noodle making professionals. Dough worked by this machine brings fantastic texture to noodles. It forms layers of dough stuck upon each other. The structure inside dough is beautifully layered, which creates wonderful noodle texture. Soft but firm and bouncy at the same time.

In short, these machines enable you to make fresh noodles that are way better than anything that is available in your markets. What if you can start serving the most delicious udon noodles that do not exist anywhere else in your country?

Shinuchi is a compact machine that can work in a small kitchen. But AFP6, the new foot-pressing machine is large and bulky. Why do we want to use this machine? Or how do we want to use it? What are the benefits? We believe that there basically 2 benefits this machine brings to your business.

Udon Noodle Making Machine

  • Better noodles – dough pressed on this foot-pressing machine is better than worked on the press machine of the Shinuchi. It is better to the point where the noodles will wow your customers.
    Using the foot-pressing machine is more entertaining – imagine you have this set up in a room where customers can see how noodles are made from scratch. This press machine is more fun to watch and stop and attract more people with curiosity.

This machine is for those who want to develop a new udon/noodle concept that offers the best noodles that are way better than what’s available. It is a business that keeps attracting new customers and words of months, raving about deliciousness of these noodles.

If you are interested in this and serious about starting up this kind of business, please send your inquiry.  And to understand the quality level and the kind of deliciousness we have been talking about, we encourage you to try these udon noodles. The best way is for you to come to Japan and try the freshly made and cooked noodles. (Please let us know if you want to visit us) The 2nd best way to try them is to taste semi-fresh udon noodles we can mail to you. These noodles are not as good as fresh ones, but it’ll give you an idea of what level of offering you would be able to make in your business with these noodles. If you are interested in this, please send your inquiry. After trying these noodles, you may want to visit us in Kagawa to try the ones freshly made on these machines.


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