Beginner's Guide to Commercial Authentic Udon Making
There are so many variations of udon noodles in Japan as well as across the world. When it comes to making good udon noodles. So good that serving them turns your customers into raving fans. What if you can make and serve such good udon noodles at your restaurant? With us it is possible.
Because we have been teaching fail-proof ways of making superb udon noodles fresh for the past four decades, we know what it takes to make them as well as serve them.
In this class, we will address questions related to making authentic udon noodles commercially. For those who are starting up udon restaurant shops or production of superb udon noodles, we will show what are the requirements for production of authentic udon noodles.
For example, Yamato has 2 major types of noodle making machines. One is designed for low hydration noodles, such as ramen noodles. And another is designed to produce high hydration noodles like udon and soba noodles. Even though both of these machines are capable of making all types of noodles, the qualities of udon noodles made on our ramen machine are different from those made on our udon machine. While it is possible to make good udon noodles on our ramen machines, there’s some limitations in terms of noodle quality.
What is essential in making great udon noodles, in terms of ingredients, hydration, and production methods?
What are the proven ways to produce authentic udon noodles with consistent quality?
On December 9th, 2022, join Yamato for a free class dedicated to commercial production of authentic udon noodles.
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
(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 |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35 ~ 4:50 | Lecture on what is essential in producing authentic and superb udon noodles freshly and consistently |
| 4:50 ~ 5:20 | Practical demonstration of making authentic udon noodles using the udon machine |
| 5:20 ~ 5:30 | Q&A |
*December 9th, 4:30 P.M. Japanese time will be:
December 8th, 11:30 P.M. in Los Angeles;
December 9th, 01:30 A.M. in Dallas;
December 9th, 2:30 A.M. in New York;
December 7th, 9:30 A.M. in Helsinki;
8:30 A.M. in Berlin;
7:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in EnglishDe
How to register for the class
You will receive an email with instructions for how to log in to the class’s 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.
Featured in the class
