Cold noodles: noodle making, recipes, plating
Depending on where you are located in the world, August may not be the hottest month of the year, but it is definitely one of the hottest periods here in Japan – a time when even those who would habitually prefer hotter options, may want something to cool themselves down with – something like a good serving of cold noodles!
Food businesses thinking to offer noodle dishes that can be served cold face two major questions:
1. what sort of noodles to use, and where to procure them from
2. what particular recipe and mode of serving use to better cater to tastes and circumstances of customers
1. In terms of the first question — what kind of noodles, and where sources them from — we can talk about three options:
a) long-shelf life store-bought noodles
b) fresh noodles bought from a supplier
c) self-produced fresh noodles
Since most customers value authentic and exclusive products more than mass-produced bulk produce, and the quality of the former is usually higher than of the latter, we can agree that given a choice customers would rather prefer fresh craft noodles over bulk noodle produce. Whether a food business should make such noodles in-house or opt for sourcing them from suppliers – this topic has been extensively covered during another class titled “How to start offering your own craft noodles in 3 steps“.
As for the recipes for cold noodle dishes, they will largely depend on the following:
1. type of noodles (ramen, udon, somen, pho, Roller-typed rice-based gluten free noodles, etc.)
2. mode of serving: for dine-in or for a take-out / delivery
Depending on these two factors, different types of noodle making equipment (should a food business decide to produce noodles in-house) and different recipes may be more appropriate / advantageous for better productivity, higher sales and customer satisfaction.
Given current circumstances of various restrictions regarding how food businesses are allowed to operate, offering products for take-out and delivery has been gaining more and more significance worldwide.
On August 19, 2021, join Yamato for a free online class dedicated to noodles served cold: types, varieties, recipes, plating and serving techniques.
In particular we will cover such noodle dish variety as “Hiyashi-Chuka” – a cold noodle dish using standard ramen noodles which is extremely popular in Japan – and how it can be arranged for take-out or delivery options.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
IMPORTANT:
a link to the Class’s livestream will be sent to your email address 30 minutes before the start of the class
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
Time schedule
| Time (Japanese time) | Contents |
| 4:00~4:05 (P.M.) | Introduction |
| 4:05 ~ 4:30 | A lecture on business opportunities with homemade craft noodles served cold |
| 4:30 ~ 4:50 | Practical demo session: making fresh craft noodles for cold noodle dishes using “Richmen Gold” – an all-in-one commercial noodle maker for limited-scale production of craft noodles |
| 4:50 ~ 5:10 | Practical cooking session: preparing Hiyashi-Chuka cold noodles for take-out and delivery |
| 5:10 ~ 5:15 | Q&A |
*August 19, 4:00 P.M. Japanese time will be:
August 19, 00:00 A.M. in Los Angeles;
August 19, 2:00 A.M. in Dallas;
August 19, 3:00 A.M. in New York;
August 19, 10:00 A.M. in Helsinki;
9:00 A.M. in Berlin;
8:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
How to register for the class
You will receive an email with instructions for how to log in to the Class livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the Class.