Online Noodle Class on Mazemen soupless Ramen
Just like the most archetypal and recognizable image of sushi is a hand-pressed “nigiri” variety, so is the most standard, emblematic if not classical Ramen dish is noodles with toppings consisting of “char siu”, “menma” and “naruto” put into a bowl of soup.
Yet similarly to California rolls and other novel types of sushi, Ramen is also undergoing constant development and transformation bringing us more and more new recipes and modes of dish arrangement.
Thus, of course, there is a fundamental question of what is Ramen in the first place: where it starts and where it ends, at what point a noodle dish becomes “Ramen” or ceases to be one. In practical terms, such matters of subtle taxonomy might appear rather inessential but they inevitably arise when we try to achieve a more deeper and clearer understanding of Ramen cuisine.
In a sense, it can be argued that if the noodles used to make a particular dish are of Ramen variety, then naturally that dish should fall into “Ramen” category too (NOTE: readers can familiarize themselves with basic tenets of Ramenology on >this page< of our Noodle Master Labs blog).
In our class on September 10, 2020 we will examine one such unconventional variety of Ramen – but nevertheless Ramen still – Mazemen.
In a nutshell, Mazemen is a soupless variety of Ramen with sauce, noodles and garnishes put into a bowl, all of which a diner is supposed to “mix” before eating – this is actually where the very name “Mazemen” derives from: “Maze(ru)” (to mix) + “Men” (noodles). The fact that noodles in Mazemen are not soaked in a hot liquid also makes Mazemen a good option for takeouts and deliveries.
One thing to bear in mind is that as there is no soup, Mazemen places a relatively greater emphasis on the quality of noodles themselves (texture-wise, etc.). During our class will cover both the practical aspects of Mazemen noodle making as well as demonstrate Mazemen plating techniques.
NOTE: 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.
|Time (Japanese time)||Contents|
|4:40 ~ 4:50||Brief lecture on Mazemen Ramen: history, characteristics, ingredients, varieties|
|4:50 ~ 5:10||Demo session: making fresh noodles for Mazemen broth-less Ramen on a noodle machine|
|5:10 ~5:30||Mazemen Ramen dish preparation|
|5:30 ~ 5:40||FAQ session|
*September 10, 4:30 P.M. Japanese time will be:
September 10, 0:30 in Los Angeles;
September 10, 2:30 A.M. in Dallas;
September 10, 3:30 A.M. in New York;
September 10, 10:30 A.M. in Helsinki;
9:30 A.M. in Berlin;
8:30 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.
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.