Online Noodle Class on Jiro-style ramen noodles
Although most Ramen styles are classified by the regions they originated from, some trace their lineage from specific ramen shops that developed them.
It is to this category the famous “Jiro” style belongs to. Having originated in the late 60s of the 20th century, since then Jiro style has gained millions of ardent fans throughout both Japan and other countries.
And Jiro’s popularity is really something worthy of a special mention with popular restaurants having constant queues of eager diners patiently waiting to get served… what for uninitiated may look – and taste too! – a bit over-idiosyncratic – for Jiro style is all things extreme, all dials maxed, all pedals floored: from portion volume, to toppings and fat content, to the punch you get when eating all that delinquent exuberance.
Jiro is controversial. Jiro is outrageous. Jiro is ‘awesome’. And, of course, in as much as Jiro boasts great legions of fans, there are also many of those who would rather stay away from it altogether. But tastes differ, and at times differ greatly, indeed.
In short, the enfant terrible of ramen cuisine – which some consider Jiro to be – surely deserves a special noodle class to be dedicated to it!
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Join Yamato on November 26, 2020 for a free online class on Jiro-style ramen noodles: history, characteristics, production methods, cooking and plating techniques.
PLUS, we will have a special demo on RichSoup – an automatic stock straining machine, capable of straining even the most dense broths in a manner of minutes.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after signing 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 |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35 ~ 4:45 | Brief lecture on Jiro-style noodles: characteristics, ingredients, varieties |
| 4:45 ~ 5:00 | Demo session: making fresh noodles for Jiro-style ramen bowls on a noodle machine |
| 5:00 ~5:20 | Cooking and plating of Jiro-style ramen noodles, including a special demo on RichSoup – automatic stock straining machine |
| 5:20 ~ 5:30 | FAQ session |
*November 26, 4:30 P.M. Japanese time will be:
November 25, 11:30 P.M. in Los Angeles;
November 26, 1:30 A.M. in Dallas;
November 26, 2:30 A.M. in New York;
November 26, 9:30 A.M. in Helsinki;
8:30 A.M. in Berlin;
7:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
—Start your Ramen business journey with this free online noodle class brought to you by the most experienced and qualified Ramen noodle professionals from Japan.
—Get a free chance to explore and experience the world of professional Ramen noodle making, including commercial equipment for Ramen noodles and professional culinary schools for Ramen cuisine
—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!
Learn about Yamato Noodle School!
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.