Know your noodle machine. Shinuchi: features, capabilities, limitations
READ the first installment of this series on noodle machines, dedicated to the “Richmen” model >here<.
Having been first designed and marketed more than 40 years ago, the Shinuchi noodle machine throughout its long history has gained many fans among food business professionals both in Japan and abroad who usually use it to make udon noodles, especially of Sanuki variety.
But, although this is what Shinuchi was developed for in the first place, its capabilities are, of course, not limited to this particular application, because in a broad sense Shinuchi is not so much specifically a noodle machine for Sanuki Udon but a piece of equipment to make high hydration noodles in general (as well as other dough-based products as well) using the so called “hand-kneading” method of multi-directional rolling and vertical blade-cutting.
And this fact is even more important for food businesses outside Japan where there may not be much demand for udon noodles per se, and machine owners need to be able to make other products to recoup their investment.
On the other hand, like any equipment Shinuchi is obviously not omnipotent, and certainly has a share of its limitations, caveats, as well as knacks you would want to be familiar with to effectively use it for this or that specific purpose.
On May 20, 2021 join Yamato for a free online class dedicated to the “Shinuchi” (and by extension, to “Wakadaisho“) series noodle machines.
Although one may opine that such content is rather closer to a sales talk than to a class, Yamato puts it into the educational category considering that for many people “Shinuchi” is a business partner in its own right they rely upon to produce the main component of their businesses — which makes an in-depth understanding of how it works, how and for what purposes it can be used, or not used (!) absolutely imperative.
Not many people are fond of reading User Manuals, or they may forget certain important things they learned at Noodle Schools or through personal training. On the one hand, this can lead to machine malfunction (which is bad in itself) but on the other – this can also be a cause of not using their machines to the full potential as well.
These and other issues will be addressed during the class where existing users can refresh and deepen their knowledge of the machine, and those who are only considering getting one decide whether it fits their needs and circumstances or not.
Among other things we will cover such topics as:
– how different is udon produced on Shinuchi noodle machines from udon made on Richmen series noodle machines?
– how to calculate correct ratios of water and other ingredients to make perfect Sanuki udon noodles on a Shinuchi machine?
– can you make ramen or other types of noodles on a Shinuchi machine?
– what type of noodles is absolutely impossible to make on a Shinuchi machine?
etc.
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.
IMPORTANT:
a link to the Class’s livestream will be sent to your email address 30 minutes before the start of the class
(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 ~ 4:35 | A presentation on the Shinuchi / Wakadaisho series noodles machines: specs, features, capabilities, limitations, tips and advice |
| 4:30 ~ 5:00 | Practical demo session: making different types of fresh noodles from scratch on a Shinuchi commercial-purpose noodle machine for high hydration noodles |
| 5:00 ~ 5:10 | Q&A |
*May 20, 4:00 P.M. Japanese time will be:
May 20, 00:00 A.M. in Los Angeles;
May 20, 2:00 A.M. in Dallas;
May 20, 3:00 A.M. in New York;
May 20, 10:00 A.M. in Helsinki;
9:00 A.M. in Berlin;
8:00 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
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.