How does the best udon noodles taste? How better are they from the best udon noodles you've ever tried?
Continuting from April 19th live event where we showed how a new press machine worked udon dough, we are finishing the dough that is rested overnight. We are going to use the Shinuchi machine to roll and thin dough and cut it into noodles. And we offer a free udon sample for those of you who are serious about starting up an udon business or offering udon noodle dishes.
Udon noodles are traditional Japanese noodles that are made of wheat flour, salt, vinegar, and water. They are very simple, but it is very difficult to make them really good.
Ingredients, hydration, temperature, resting time, and how they are cooked. Everything matters when making perfect udon noodles. At Yamato that’s headquartered in Kagawa, which is a home to the most popular type of udon noodles in the world, Sanuki udon, we have developed not only equipment but also production methods and techniques that allow anyone to make beautiful and delicious udon noodles anywhere in the world.
What is the most important aspect of delicious udon making or making any type of noodles for that matter? It is making a good foundation for noodles. We are talking about making great dough. To make udon dough, we need to mix wheat flour, water, and salt. Mixing process is crucial, and we developed a mixer that optimizes hydration of dough.
Another important process in making great udon dough is resting. We want to cultivate gluten structures inside dough. And to cultivate gluten, we want to do sometihng similar in human muscle development. As our muscles need rest to recover from damages caused during workouts, udon dough needs enough rest as well. We rest dough and work it again. To work dough, noodle making artisans in Kagawa or Sanuki used to step on dough with their feet. There are some who still go through this process, but it is time-consuming and labor-intensive.
To make this process easier but effective in creating well-worked dough, we developed an equipment that mimics the works of the artisans’.
So, in this event, we are showing our new foot pressing machine that helps make the best udon dough possible. We are also making a suggestion on how you can use this equipment to create a noodle business that almost no one has ever tried but with a high chance of succeeding in 2023 and beyond.
Please join us for this special udon event also to find out how you can try these delicious udon noodles.
a link to the class’s livestream will be sent to your email address 30 minutes before the start
(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 (Japanese time)||Contents|
|4:05~4:15||Lecture on how udon noodles are made from scratch|
|4:15~4:35||Practical noodle making session 1|
|4:35~4:45||Practical noodle making session 2|
*April 20, 4:30 P.M. Japanese time will be:
April 19, 11:30 P.M. in Los Angeles;
April 20, 01:30 A.M. in Dallas;
April 20, 2:30 A.M. in New York;
April 20, 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
Featured machine: All-in-one udon machine, Shinuchi
How to register for the class
You will receive an email with instructions for how to log in to the class’s 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.