This event is closed
Aug 6, 2020Aug 6, 2020
Online class
Yamato HQ (Kagawa, Japan)


  • August 6 (Japanese time A.M. session)

  • August 6 (Japanese time P.M. session)

Online Noodle class (August 6, 2020). Ie-kei Ramen noodles. Completed (playback link available)

you can expect to...
  • Listen to a lecture on what is “Ie-kei” Ramen: history, characteristics, ingredients, varieties, etc.
  • Explore how “Ie-kei” ramen is different from other types and kinds of ramen
  • Watch a demo session on how to make ramen noodles most commonly used for “Ie-kei” style ramen
  • Learn how to make complete “Ie-kei” 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 Ie-kei style ramen

A universe in a bowl that Ramen certainly is, as a culinary branch it is distinguished by a great diversity of truly cosmic proportions: noodles, base broths, sauces, toppings, plating techniques – depending on constituent parts, each combination gives its own distinctive gustatory outcome. Hence the inherent seemingly boundless creativity of Ramen cuisine – ever evolving, brimming with ingenuity and inventiveness – constantly bringing ramen lovers all over the world new tastes, flavors, and textures.

1974 was a year when what will later be called “Ie-kei” ramen was created by Mr. Yoshimura, a former long-haul truck driver, who has been experimenting with mixing Hakata-style tonkotsu (made from pork bones) and Tokyo-style soy sauce-based varieties of ramen, in the end managing to come up with a combination that has since been captivating minds and stomachs of ramen aficionados both in Japan and beyond. 

By incorporating elements of different ramen cuisine styles, “Ie-kei” introduced to the ramen world a new paradigm of satiating freshness, boldly fusing into a single entity stamina-building carnivorous power of the West (Hakata) with a delicate yet impactful strength and outspoken saltiness of soy sauce flavor of the East (Tokyo).

This ‘golden mean’ discovered by Yoshimura soon turned to be a true golden pot quickly capturing more and more fans, and eventually starting a new movement within the ramen world.

Join Yamato on August 6, 2020 to learn about how to make Ie-kei style ramen from scratch: ingredients, noodle making methods, dish preparation, plating techniques, and more!

NOTE 1: to accommodate as many users in as many time zones as possible we are planning to have two sessions on the same day – in the morning and evening Japanese time. For details see the schedule below. 

NOTE 2: 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.

Morning session

Time (Japanese time)Contents
10:00~10:10 (A.M.)Introduction
10:10 ~ 10:20Brief lecture on Ie-kei style ramen: history, characteristics, ingredients, varieties
10:20 ~ 11:00Demo session: making noodles for Ie-kei style ramen using LMA (“Richmen Gold”) ramen machine
11:00 ~11:15Ie-kei style ramen dish preparation 
11:15 ~ 11:30FAQ session

*August 6, 10 A.M. Japanese time will be August 5, 6 P.M. in Los Angeles, 8 P.M. in Dallas or 9 P.M. in New York

*Schedule and timetable may be subject to change
*The class will be conducted in English

Evening session

Time (Japanese time)Contents
4:30~4:40 (P.M.)Introduction
4:40 ~ 4:50Brief lecture on Ie-kei style ramen: history, characteristics, ingredients, varieties
4:50 ~ 5:30Demo session: making noodles for Ie-kei style ramen using LM-CE (“Richmen Type I”) ramen machine
5:30 ~5:45Ie-kei style ramen dish preparation 
5:45 ~ 6:00FAQ session

*August 6, 4:30 P.M. Japanese time will be August 6, 10:30 A.M. in Helsinki, 9:30 A.M. in Berlin, or 8:30 A.M. in Lisbon

*Schedule and timetable may be subject to change
*The class will be conducted in English

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

ramen machine
Ramen machine "Richmen Type I"
noodle machine for ramen making
Ramen machine "Richmen Gold"

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.

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