May 12, 2023May 12, 2023
Online class
Yamato HQ (Kagawa, Japan)


  • May 12, 4:30 P.M. (Japanese time)

Online class (May 12, 2023). Making perfect Udon

you can expect to...
  • Learn how to make perfect Sanuki style Udon noodles: equipment, ingredients, recipes, production techniques
  • Explore professional equipment for small-mid scale commercial production of authentic Sanuki style Udon noodles
  • Watch a hands-on demonstration of making fresh craft authentic Udon noodles from scratch using an automatic dough pressing machine AFP6 and an Udon making machine ShinUchi
  • Learn about the latest developments in noodle business in Japan and worldwide
  • Get an opportunity to ask your questions to the best noodle cuisine masters!  
  • Get a special present limited only to viewers of the live broadcast


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.

Making perfect Udon

Kagawa prefecture is a birthplace for both Sanuki Udon and Yamato MFG.

Hailing from this small but astonishingly beautiful and welcoming place Yamato has devoted decades of engineering and research effort into developing not only the best hardware for making the best Udon noodles but the best software – i.e. noodle recipes and production processes – as well. 

The cutting edge technologies and know-hows these Udon noodle making hardware and software are based on, in their turn, are distinguished by one overarching leitmotif of earnest and full-hearted dedication to the authenticity of Udon quality. 

Yes, the Udon we are talking about is “machine-made” – however, in no way does this make it less genuine and traditional than hand-made varieties – from which Yamato draws its ultimate inspiration and insight.

While replicating traditional Udon properties and characteristics in machine production is not an easy task, it is nevertheless achievable, in certain cases demanding for dedicated technical solutions for particular stages of Udon production – such as dough pressing.

On May 12, 2023 join Yamato for a class to teach you how to make the best Udon in the world taking advantage of unique noodle making equipment and methods developed by Yamato – namely, the AFP6 dough pressing machine and ShinUchi Udon making machine.

… and a special bonus ONLY for viewers of the live broadcast (make sure to tune in to learn more!)


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 ~ 4:45An introduction of the AFP6 and ShinUchi models of Udon noodle making equipment: feature, capacity, noodle making procedures, and the unique Udon texture they allow to achieve
4:45 ~ 5:10A hands-on demonstration of making fresh craft Udon noodles from scratch on AFP6 and ShinUchi machines
 5:10 ~ 5:15Special bonus give away for live broadcast viewers!
 5:05 ~ 5:10Q&A

*May 12, 4:30 P.M. Japanese time will be:

May 11, 11:30 P.M. in Los Angeles;

May 12, 01:30 A.M. in Dallas;

May 12, 2:30 A.M. in New York;

May 12, 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 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

AFP6 - automatic dough pressing machine
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