The most common image of Japanese noodles may perhaps be a hearty bowl of Ramen – hot, rich, seething with umami, satiating and warming. There is, of course, buckwheat soba noodles – but they exist in their own league, and aside from hardcore fans and connoisseurs are still relatively – as unfortunate as it may be – less known to the general public. But even Ramen and Udon can and may be different. Because when summer comes, instead of warming and satiating, more often than not one would want their food to be rather refreshing and light. And in this regard both Ramen and Udon cuisines definitely have suitable options to offer. Think “Hiyashi”. “Hiyashi” (written 冷やし in Japanese) means “cold” or “cooled”, and is used as a prefix to mean that the noodles used in a dish are served cold. 

Yamato is always strongly committed to help our customers in noodle business be successful regardless of circumstances and seasons. Summer may come, so be it: let us roll up our sleeves, and get down to business!

Join Yamato on July 16, 2020 to learn about Hiyashi Udon and Hiyashi Chuka (Ramen): ingredients, noodle making methods, cooking and plating techniques, and more! 

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