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 ~ 10:20 | Brief lecture on Ie-kei style ramen: history, characteristics, ingredients, varieties |
| 10:20 ~ 11:00 | Demo session: making noodles for Ie-kei style ramen using LMA (“Richmen Gold”) ramen machine |
| 11:00 ~11:15 | Ie-kei style ramen dish preparation |
| 11:15 ~ 11:30 | FAQ 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 ~ 4:50 | Brief lecture on Ie-kei style ramen: history, characteristics, ingredients, varieties |
| 4:50 ~ 5:30 | Demo session: making noodles for Ie-kei style ramen using LM-CE (“Richmen Type I”) ramen machine |
| 5:30 ~5:45 | Ie-kei style ramen dish preparation |
| 5:45 ~ 6:00 | FAQ 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
Experience Yamato noodle class online!
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How to register for the class
You will receive an email with instructions for how to log in to the Class 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.
COMPLETED
If you are interested in watching a recording of the class, please contact us to request a playback link.