This event is closed
Jan 14, 2021Jan 14, 2021
Online class
Yamato HQ (Kagawa, Japan)


  • January 14, 4:00 P.M. (Japanese time)

Online Noodle class (January 14, 2021). Digital noodle making methods for low hydration noodles. Completed (playback link available)

you can expect to...
  • Listen to a lecture on the importance of digital noodle making methods for production consistency and high quality of noodles – keys to success in noodle business
  • Watch a demo session explaining and demonstrating practical ways to implement digital noodle making approach to make perfect noodles suitable for Hakata-style Tonkotsu ramen bowls and other types of dishes with low hydration noodles
  • Learn how to cook and plate fresh craft low hydration noodles produced using digital noodle making techniques to make Tonkotsu ramen bowls
  • 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 Class on mastering digital noodle making techniques for production of low hydration noodles

Although for reasons most of us would have preferred not to exist in the first place, “science” has recently become somewhat of a buzzword, suddenly gaining a lot of traction if not veneration, as well as being actively employed as a guidance for public policy measures concerning societies in general. 

But Science is not the Truth – it’s a Way.

For, in summary, science is a method of exploration of and dealing with reality that relies on its empirical examination using logic and formal thinking to discover laws of nature, and establish ways of accomplishing desired tasks. Scientific method requires collecting as much data about the object of research as possible, analyzing it, and making tentative conclusions based on the results of this analysis. As conditions change or new knowledge is acquired, these conclusions (and their underlying assumptions) can change as well.

Although with regards to doctrinal matters science is viewed in a dialectic opposition to Religion (dogma), concerning issues of methodology science is often counterpositioned to Art, with the latter rooted in feelings, intuition and other areas beyond formal analysis.

But what about noodle making? Which of these two categories does it belong to? Art or science?

Compare it to painting: although some individuals have a natural knack to graphically represent natural objects or products of their imagination, for all intents and purposes, to paint a good picture admired by other people one would admittedly need to take into account many aspects of the craft – from laws of perspective to the properties of brushes, coloring materials, different types of painting surfaces, etc.

The same applies to noodle making, including machine assisted production of homemade noodles we are talking about: to make really good noodles each time using the same set of equipment one would need not only to learn how the noodle machine works but to control for a number of parameters during actual noodle making as well:

from choosing the right ingredients in appropriate (for the type of noodles we are planning to make) quantities and ratios, as well as mixing and aging time for dough, to setting a proper gap between rollers during different stages of rolling, thinning and cutting, etc.

Thus, at least in terms of methods used, noodle making is a science-based endeavor, and throughout its long history Yamato has devoted much resources to develop not only hardware (noodle machines) but software (noodle making techniques) as well based on scientific (digital) approach that allows anyone to produce the best noodles. 

In this regard, here we can point out another important characteristic of science – reproducibility: a scientific experiment conducted with the same instruments and under the same conditions should always produce the same results – which in practical terms of noodle making implies that a developed set of procedures, if thoroughly followed through, can be used by anyone to produce noodles of the same quality and properties, meaning that you can easily entrust this task to your employees.  

All this may sound complex if not complicated but driving a car also requires a certain amount of prior training as well as a constant control of road and traffic conditions while at it.

To address these issues, we decided to dedicate our next class (on Jan. 14, 2021) to a detailed explanation of methods and techniques to produce low hydration noodles, like those usually used for tonkotsu ramen bowls.

LEARN EXACTLY how to make low hydration noodles, including:

properties of flour, water, kansui and other ingredients to make low hydration noodles; temperature control during noodle making; mixing time and hydration volume at different stages of dough making; resting time and conditions; appropriate clearance between rollers during all stages of noodle making process, including adjusting it depending on the actual thickness of dough sheet; allowed dough sheet thickness ranges for different cutters, and how to adjust / select both accordingly to produce noodles with desired characteristics.

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. 

(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
4:00~4:05 (P.M.)Introduction
4:05 ~ 4:15Brief lecture on importance of and practical tip for Digital noodle approach
4:15 ~ 4:35Demo session: explanation and demonstration of the digital noodle making methods to make fresh low hydration noodles
4:35 ~5:05Cooking and plating dishes for low hydration noodles produced during the demo session
5:05 ~ 5:15FAQ session

*January 14, 4:00 P.M. Japanese time will be:

January 13, 11:00 P.M. in Los Angeles;

January 14, 1:00 A.M. in Dallas;

January 14, 2:00 A.M. in New York;

January 14, 9:00 A.M. in Helsinki;

8:00 A.M. in Berlin;

7:00 A.M. in Lisbon

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

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

—Get a free chance to explore and experience the world of professional noodle making, including commercial noodle making equipment and professional culinary noodle schools 

—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 for pasta
Ramen machine "Richmen" Type I

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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