This event is closed
Aug 19, 2021Aug 19, 2021
Online class
Yamato HQ (Kagawa, Japan)


  • August 19, 4:00 P.M. (Japanese time)

Online class (August 19, 2021). Cold noodles: production, recipes, plating

you can expect to...
  • Learn about business opportunities with homemade craft noodles served cold: what types of cold noodles exist (Somen, Hiyashi-Chuka, Reimen, cold Ramen soup noodles, cold Udon, cold Soba, cold Pasta, etc.), and which of them are especially popular in Japan.
  • Study how you can develop and make cold noodle dishes from scratch.
  • Explore which varieties of cold noodles are fit for takeout and food delivery business.
  • Watch a practical demonstration of how a food business can produce its own craft noodles for cold noodle dishes from scratch on a professional noodle maker designed for compact size, ease of use, productivity and a short learning curve.
  • Get a virtual tour of Yamato Noodle School settings where we will demonstrate several examples of how to make and serve cold noodle dishes.
  • Get an opportunity to ask your questions to the best noodle masters.


Akira Mii

Renowned Japanese noodle cuisine professional

Akira Mii has worked for Yamato for almost 20 years, supporting customers in many countries across the world. He can share his broad knowledge and deep expertise in noodle making and other aspects of noodle business.

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

a portion of fresh wavy noodles
a portion of fresh craft noodles

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

ramen noodle machine

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.  


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 ~ 4:30A lecture on business opportunities with homemade craft noodles served cold
4:30 ~ 4:50Practical 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 ~
Practical cooking session: preparing Hiyashi-Chuka cold noodles for take-out and delivery 
5:10 ~ 5:15Q&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

Submit your information from [BOOK NOW]
Receive a registration email from Yamato MFG.

You will receive an email with instructions for how to log in to the Class livestream.


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.

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