This event is closed
Dec 17, 2021Dec 17, 2021
Online class
Yamato HQ (Kagawa, Japan)


  • December 17, 4:30 P.M. (Japanese time)

Online workshop (December 17, 2021). Ramen 2.0

you can expect to...
  • Learn everything about new developments in Ramen cuisine both in Japan and other countries – novel trends in noodles, sauces and soups, plating and serving techniques, consumption habits, etc.
  • Explore how you can start your own noodle business or augment your existing one with new culinary approaches, practices and paradigms
  • Watch a practical session demonstrating how to make fresh craft Ramen noodles on a commercial Ramen noodle making machine for restaurants and small production
  • Learn about new types of Ramen dishes which are gaining more and more traction becoming increasingly popular in the Ramen industry (as of end of 2021)
  • Get an opportunity to ask your questions to the best noodle masters!


Akira Mii

Renowned Japanese noodle cuisine professional

Akira Mii has worked for Yamato for almost 20 years, supporting customers in many countries across the world. He can share his broad knowledge and deep expertise in noodle making and other aspects of noodle business.

Ramen 2.0

All human traditions, including culinary ones, have begun at some point in history. 

While the origin of some of them can be traced to a certain event of creation either by chance or design, development of others proceeds at a slow speed spanning decades if not centuries. 

In the same manner, no existing tradition is immune to transformation and change. 

As the famous Chinese poet Du  Fu (杜甫) wrote:



(Upon the sky there floats a cloud as if a garb of white,

But no escape from change, and lo — ’tis now an azure hound)

(translation: Yamato staff)

Thus so is Ramen. Having been brought to Japan from China more than 100 years ago, it has undergone a number of evolutions and revolutions, and the process is continuing to this day.

From creation of Hakata tonkotsu to Jiro-style Ramen, from Tsukemen to Mazemen, Ramen cuisine has grew and developed into new areas and dimensions, and yet its creativity seems to be limitless constantly producing more and more varieties — which in itself may be a key to Ramen’s strength, resilience, and a vitality powerful enough to achieve worldwide popularity.

new ramen varieties

On December 17, 2021 join Yamato for a free workshop where we will introduce new trends and approaches now currently gaining more and more traction in the Ramen world.

The workshop is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.  


a link to the workshop’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 schedule

Time (Japanese time)Contents
4:30~4:35 (P.M.)Introduction
4:35 ~ 4:45A lecture on new trends and developments in Ramen cuisine
4:45 ~ 5:00Hands-on demonstration of production process to make fresh craft Ramen noodles for a variety of traditional and novel Ramen dishes
5:00 ~ 5:15Practical presentation of new types of Ramen dishes
 5:15 ~ 5:20Q&A

*December 17, 4:30 P.M. Japanese time will be:

December 17, 00:30 in Los Angeles;

December 17, 02:30 in Dallas;

December 17, 03:30 in New York;

December 17, 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 workshop will be conducted in English

How to register for the workshop

Submit your information from [BOOK NOW]
Receive a registration email from Yamato MFG.

You will receive an email with instructions for how to log in to the workshop’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 workshop.

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