Essential Textbooks for success in Ramen, Udon, and Soba business
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RAMEN SOUP 2024 VERSION
33,000JPY (Shipping cost included)
The secrets of noodle soup production nobody else would share with you…
Revised and Improved: New Ramen Soup textbook, 2024
With this in mind, our team or Ramen professionals has been working for many months to overhaul the content of our best-selling Ramen soup making textbook (first published in 2006) aligning it with the current content of Yamato Ramen school, updating it with new relevant and important information on the topic, improving its layout and making it as reader-friendly and easy to understand as possible.
What does Ramen soup consist of? What ingredients is it made from? What kinds and types of Ramen soup exist? How each one of them is cooked, stored and served?… These and many other aspects of Ramen soup making are featured in this comprehensive and practice-oriented textbook – which transcends a simple collection of recipes but is intended to empower a reader with sufficient knowledge not only to replicate existing recipes but, by fully comprehending the essence of Ramen soup, create their own original recipes to express their originality and better suit the needs of their customers and markets.
Although the fundamentals of a delicious ramen soup remain the same, as the time flies, and new ideas and approaches emerge, we at Yamato felt it necessary to revisit the main text material that we use to teach the students at our Ramen school, and to educate Ramen industry professionals interested to learn the secrets of Ramen cuisine in general and Ramen soup making in particular.
Textbook of achieving success in Ramen, Udon, Soba Restaurants, even in Recession (SOLD OUT!)
1,500JPY (+ Shipping)
How can a ever-thriving restaurant that is immune to recesion be built? This book is used in the 2-day management lecture at Yamato Noodle School that puts many thriving restaurants out by teaching know-hows on how to manageand launch successful restaurants. The subjects it touches on ranges from determination of concept of restuarant, menu development, financing, deciding on location, designing of floor plan of a restaurant, and much more.
“I want to open my own noodle shop, but I don’t know where to start.” “I’m afraid of failing in business.” “I want to increase the sales of my current shop.” If you have worries about your business, read this book first.
This book offers a lot of useful information about successful noodle shop business. Even if your business is not a noodle shop, the book provides you with many tips and hints on how to succeed in business even during a recession. Obviously, reading the book does not make your business successful. What makes your business successful is your actions on what you learn from it.
Written by Kaoru Fujii, the master of Yamato Noodle School. For over 30 years, Fujii has visited thousands of noodle shops to examine their businesses. Based on his extensive experience and proven track record in the Japanese noodle making, Fujii has compiled a business know-how book. This book is used as a textbook for the business management lecture at Yamato Noodle Schools.
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Esoteric Techniques of Udon Noodle Making
3,690 JPY (+ Shipping)
This book contains knowledge of raw materials of udon noodle, processes and know-hows of hand making and machine making of udon noodle, amassed over the years of research and practices. It is a perfect book for you who aims for a master to serve delicious udon noodles.
Excerpt:
History of Udon in Japan
According to “Ryono Gige” (practical guide of ordinances put together in the 8th century) and “Wamyo-rui Jusho” (dictionary compiled during Heian period), kona, the Chinese character meaning flour, referred to ground up grains of rice and men, the character currently used for noodles, referred to pulverized wheat berries. In ancient times, men originally referred to the primary ingredient wheat. However, it eventually became the generic term for long strips of the dough made from wheat. Although there are various theories, togashi (to= Tang Dynasty, gashi= sweets) imported by a Japanese envoy to China during the Tang Dynasty, such as sakubeim houtou and wonton. The name is generally thought to have evolved from wonton, which changed to undon and eventually became Udon.
Although the ingredients had changed depending on the era, the noodles were all hand-pulled at that time. Sakubei evolved into sakumen and finally became somen and udon. The kneaded dough was cut in to strands and then stretched over two sticks to wrap them in a twisting motion. Houtou was made by boiling the dough after it had been rolled out and cut into squares or formed into thumb-nail sized balls and then flattened. The hand-pulling method used in making sakubei and the techniques of flattening the dough by hand or the method of cutting rolled out dough to make houtou now provides the basis of udon making.
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Ultimate Ramen – Science-Based, Innovative Noodle Making Technologies
3,850 JPY (+ Shipping)
A variety of ramen noodles, low-, medium-, high- liquid noodles, handmade style noodle, dipping noodle, and much more. This one book reveals Yamato methodologies to make any types of ramen noodles.
Excerpt:
Where did the name ramen come from?
The origins of the name “Ramen” date back to the 11th year of the Taisho period (1922). In Sapporo, the restaurant Takeya was opened. The owner was Shoji Okubo. The restaurant was a common one, which only Chinese students from Hokkaido University sometimes visited. One day, a sailor from Muroran brought a Chinese cook whose name was Wang Wen Cai to the restaurant without an appointment or invitation. Shoji Okubo, who got an insight into the cook’s excellent skills, changed his restaurant’s name to “Chinese Restaurant Takeya”. This led to the patronage of a large number of customers from Hokkaido University. Takeya offered full-fledged dishes and among them, the best-selling one was shina-soba (shina= old Jap. word for “China”) topped with thin strips of deep-fried pork. However, the name of the dish became controversial. Japanese people who visited the restaurant called the dish “chan-soba”. Chan was a disparaging term for Chinese people at that time. Tatsu, the wife of Shoji Okubo, was embarrassed and changed the name of the dish to “ryumen”, but it didn’t catch on. Then Tatsu found that the cook Wang always yelled “Hao laa” from the kitchen when he had cooked the dish. She was very impressed with the loud voice that accented the “laa” and thus it is said that she decided to name the dish “laamen”. For Japanese, it is difficult to identify the difference between the sounds “ra” and “la”. Ramen in Chinese characters refers to the method of making the noodles, which is said to have been proposed by a student from China.
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