Science and practice of noodle making and boiling:
less loss, better texture
Good noodle quality is a central factor both for a satisfying eating experience and a commercial success in food business based on making and serving noodles.
Since noodle recipes and people’s tastes differ, it is neither possible nor appropriate to draw qualitative comparisons and make value judgements simply based on one’s personal preferences (how can anyone say with a straight face that Ramen is better than Udon?).
However, there is a certain set of characteristics that may be viewed as common and objective criteria applicable to all noodles, and serving as an indicator of their intrinsic quality in the most universal possible sense:
- how easily and quickly can noodles be boiled
- how little of them dissolves in boiling water
- how long they can retain their structure and/or texture during and after boiling (especially in a hot soup environment)
These factors are responsible not only for whether you would find those noodles tasty, but also whether a business based on such a product is viable or not.
This relates to the first two stages in noodles’ lifetime: noodle making and noodle boiling.
And while businesses that rely on third-party sourced noodles only need to concern themselves with the latter, if you are not only a noodle seller but a noodle maker too, expertise regarding how to ensure good boiling qualities of noodles is a must-have arrow in your quiver.
Well, how indeed.
Although, Yamato has invested decades worth of time and effort to design our noodle machines in such a way so as to make them as failure-proof and versatile as possible, there are certain important things that definitely need to be taken into account in order to achieve outstanding noodle quality in general, and during and after the time they are boiled in particular.
No matter how good your noodles may (appear to) be, if they break down or dissolve in water when you boil them or get soggy right after boiling, that may have negative (if not fatal) consequences for the overall culinary experience of your customers and your bottom line.
Yamato sees its success as premised entirely on the success of our customers: that is why in addition to hardware we also try to share as much of related expertise and knowledge as we can.
On September 2, 2022, join Yamato for a free online class dedicated to tips and advice on how to ensure noodles do not dissolve during boiling, and retain their texture after it.
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 | A lecture on how to ensure good noodle boiling properties and high yield |
| 4:50 ~ 5:20 | Practical demonstration of how to make noodles with good boiling properties |
| 5:20 ~ 5:30 | Practical demonstration of noodle boiling techniques |
| 5:30 ~ 5:35 | Q&A |
*September 2, 4:30 P.M. Japanese time will be:
September 2, 00:30 A.M. in Los Angeles;
September 2, 2:30 A.M. in Dallas;
September 2, 3:30 A.M. in New York;
September 2, 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
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
