(the second installment in a >>>series<<< of free online workshops on new developments in noodle cuisines and noodle food service business – focusing on Udon)
Being a Japanese food with a much longer history than Ramen — though perhaps owing to this very fact being more conservative and less open to adoption of new trends — Udon in general, and its Sanuki variety in particular, has too saw the emergence of novel approaches to noodle making as well as plating and serving techniques.
In terms of noodles, this proactive and open-minded posture can to a no small degree be attributed to the widespread use of “hand-kneading” type of Udon making >noodles machines< which allow to easily and quickly make authentic Udon noodles of quality on par or even surpassing that of noodles made by hand.
Automation of production methods allowed food service businesses to seek new opportunities in experimenting with using different varieties of wheat flour, or supplementing dough recipes with additional ingredients (different types of grains or seeds other than wheat, vegetables or plants usually in powder form).
Ability to produce Udon dough in required quantities also allowed food businesses to experiment with its alternative applications, i.e. using it not only for noodles but also for various types of other dough-based products as well (with necessary adjustments of dough’s salt content which for Udon noodles is very high. Note: most of this salt dissolves in water during boiling).
High level of competition among Udon restaurants in Japan has led to attempts to create unique offerings to allow businesses to set themselves apart from their competitors.
However, regardless of particular style of dish arrangement and serving, being able to effectively compete with other market participants is premised on businesses’ ability to offer their customers products that are freshly made and are of high quality — which in many cases can be achieved only through creating and maintaining one’s own production capacity (this is especially relevant in conditions where there are no or very few suppliers of such produce, or their selection is very limited).
New market conditions caused by various restrictions by authorities seeking to address difficult epidemiological situation have led to appearance of new serving and consumption habits such as more widespread reliance on food deliveries and takeouts.
This and much more will be featured in detail during a free online workshop on December 24, 2021 titled “UDON 2.0” where viewers will be introduced new trends and approaches now currently gaining more and more traction in the world of Udon noodles.
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 (Japanese time)||Contents|
|4:35 ~ 4:45||A lecture on new trends and developments in Udon cuisine|
|4:45 ~ 5:00||Hands-on demonstration of production process to make fresh craft Udon noodles for a variety of traditional and novel Udon dishes|
|5:00 ~ 5:15||Practical presentation of new types of Udon dishes|
|5:15 ~ 5:20||Q&A|
*December 24, 4:30 P.M. Japanese time will be:
December 24, 00:30 in Los Angeles;
December 24, 02:30 in Dallas;
December 24, 03:30 in New York;
December 24, 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
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.