This event is closed
Jul 29, 2022Jul 29, 2022
Online class
Yamato HQ (Kagawa, Japan)


  • July 29, 4:30 P.M. (Japanese time)

Online class (July 29, 2022). Rich-sauce Hiyashi Tsukemen

you can expect to...
  • Learn about what is Tsukemen, and how Tsukemen noodles may be used to enrich your restaurant’s summer-season menu and boost your sales: Tsukemen concept and history, ingredients and production methods, toppings, garnishes and plating techniques.
  • Learn if Tsukemen-style noodle recipes can be adjusted for the summer season
  • Watch how fresh craft noodles for Tsukemen dishes can be made from scratch on a commercial noodle making machine for small-mid scale production
  • Learn about Tsukemen plating techniques, and special pro tips to create rich sauces suitable for Tsukemen dishes served cold
  • Learn about the latest developments in noodle production technologies and noodle business in Japan and worldwide
  • 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-served dipping noodles: what's in the sauce?

Human food preferences are obviously influenced by how hot or cold the ambient environment is, with the temperature of food we crave usually going in the opposite direction to the one on a thermometer outside.

Thus, we have a growth in popularity of hot dishes in winter, and of cold dishes in summer to balance things out.

But how hot or cold? Well, through experimentation, observation and thorough analysis physiologists have more or less definitively established that humans most prefer food that is 25 degrees C either more or less than their own body temperature.

So, if you are a healthy specimen at around 36-37 C, you would be best satisfied with food that is either 11-12 or 61-62 C.

But speaking about the lower end of this, so to say, ‘epicurean’ sweet spot, considering that some fats tend to solidify at such temperatures it may not be easy to use them for culinary purposes.

How is that related to noodles in general and Tsukemen in particular? 

Well, with all pun intended the current ‘hot’ thing in the noodle world (at least in Japan) is Tsukemen – a dish where noodles themselves are more emphasized when compared to other types of noodle dishes, and assume a more prominent position in the total power balance inside the dish. But, of course, noodles in Tsukemen are, only a part (although a significant one) of the equation with the other one being the sauce they are dipped into when eating (thus, “tsuke” – to dip + “men” – noodles).

So, what happens when you try to use your standard Tsukemen recipe to make a dish that is served cold?

Well, following the laws of physics and properties of ingredients the sauce that would have otherwise been in a relatively liquid state may transmorph into a solid one rendering the whole dish rather difficult to consume as intended.

And the richer the sauce’s original texture the higher is the likelihood it would happen!

how to make hiyashi tsukemen noodles

On July 29, 2022, join Yamato for a free online class to learn how to deal with such a problem.

In particular we will discuss

  • how Tsukemen recipes can be adapted to hot conditions
  • what kinds of fats and other ingredients are best suited to make rich-texture sauces for Tsukemen dishes served cold (i.e. “Hiyashi“)

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

(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 ~ 4:50A lecture on the concept and history of Tsukemen, and how to make Tsukemen dishes suitable for hot seasons
4:50 ~ 5:20Practical demonstration of making fresh craft noodles for Hiyashi (cold) Tsukemen dishes
5:20 ~ 5:30A practical cooking session featuring preparation of cold Tsukemen dishes made with fresh craft noodles
 5:30 ~ 5:35Q&A

*July 29, 4:30 P.M. Japanese time will be:

July 29, 00:30 A.M. in Los Angeles;

July 15, 2:30 A.M. in Dallas;

July 29, 3:30 A.M. in New York;

July 29, 10:30 A.M. in Helsinki;

9:30 A.M. in Berlin;

8:30 A.M. in Lisbon

*Schedule and timetable may be subject to change
*The workshop 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’s 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.

Featured in the class

automatic ramen machine
Richmen Gold - automatic noodle making machine
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