This event is closed
Aug 27, 2020Aug 27, 2020
Online class
Yamato HQ (Kagawa, Japan)


  • August 27, 4:30 P.M. (Japanese time)

Online Noodle class (August 27, 2020). Shio Ramen. Completed (playback link available)

you can expect to...
  • Listen to a lecture on what is Shio Ramen: history, characteristics, ingredients, varieties, etc.
  • Explore how Shio Ramen is different from other types and kinds of Ramen
  • Watch a demo session on how to make ramen noodles most commonly used for Shio ramen dishes
  • Learn how to make complete Shio ramen dishes: noodle boiling, toppings, sauces, plating techniques
  • Get an opportunity to ask your questions to the best noodle masters
  • Get a glimpse of Yamato Noodle School settings – a place where many prominent noodle cuisine professionals have started their careers!
  • And, much more!


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.

Online Noodle Class on Shio Ramen

The first condiment to be used by humans, salt is both essential for normal functioning of human body and fundamental to human culture, including, of course, its food dimension.

Although saltiness exists as a separate basic taste, for a seasoning agent you can’t get more simpler than salt which, in practical terms, not so much adds any additional taste but rather acts to amplify the inherent flavors of the ingredients which it is added to.

Thus, when you don’t want your food item or dish to exert any supplementary gustatory effect aside from that coming from ingredients themselves, yet, on the other hand, do not want them to be bland, you would naturally use salt, and salt only.

This logic applies to Ramen cuisine as well, and by extension to its nomenclature too. To explain why it is so, we might need to delve a bit into what could be a rather obscure topic even for well established ramen lovers.

There are two most common classifications of ramen varieties: 

– one is based on the type of soup stock used for that particular ramen dish (i.e. chicken (“tori“), pork bones (“tonkotsu“), etc.),

– and the other – on the type of the base sauce (motodare) used to season it with (i.e. salt (“shio“), soy sauce (“shoyu“), or miso paste).

Depending on the combination of the above elements, we can have “tonkotsu shoyu ramen” or “tori miso ramen“, etc. (other variables that can be introduced into this equation are whether the stock is “chintan” (clear light) or “paitan” (saturated thick), and whether it is a standard ramen (i.e. noodles in soup), “tsukemen” (dipping noodles), or a no-broth “mazemen” variety served with a sauce which is added into the mix of noodles and garnishes when eating… but we are certainly somewhat digressing here…^_^;).

On the other hand, when you simply say “tonkotsu ramen” or “tori ramen” without any modifiers as to which particular type of base sauce was used to make it, this would – by default – mean a ramen made with shio (salt) motodare.

You can learn more about Ramen soup theory by reading a free booklet authored by Kaoru Fujii, Yamato’s founder and CEO, available >here<, but to familiarize with a practical side of the issue, including ingredients, noodle making methods, dish preparation, plating techniques for Shio Ramen – join Yamato on August 27, 2020 for a free online class broadcast live from our Headquarters in Kagawa.

NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should it be difficult, you would still be able to watch a recorded version of the class using the same link sent to you upon your registration.

Time schedule

Time (Japanese time)Contents
4:30~4:40 (P.M.)Introduction
4:40 ~ 4:50Brief lecture on Shio Ramen: history, characteristics, ingredients, varieties
4:50 ~ 5:10Demo session: making fresh noodles for Shio Ramen on a noodle machine
5:10 ~5:30Shio Ramen dish preparation
5:30 ~ 5:40FAQ session

*August 27, 4:30 P.M. Japanese time will be:

August 27, 0:30 in Los Angeles;

Augus 27, 2:30 A.M. in Dallas;

August 27, 3:30 A.M. in New York;

August 27, 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 class will be conducted in English

—Start your Ramen business journey with this free online noodle class brought to you by the most experienced and qualified Ramen noodle professionals from Japan.

—Get a free chance to explore and experience the world of professional Ramen noodle making.

—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:

tested by time, endorsed by professionals

making ramen on a ramen machine
Ramen machine "Richmen Type I"

Experience Yamato noodle class online!

Learn about Yamato Noodle School!

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.


If you are interested in watching a recording of the class, please contact us to request a playback link.

Share this