Recipes and production methods for Yakisoba Noodles
Literally meaning “stir-fried buckwheat [noodles]”, “Yakisoba” is an extremely deceptively named dish, leaving many of those who have no idea of what it is, but know a little Japanese wonder, why does not it contain any buckwheat or how noodles in instant-ramen style Yakisoba cups are not stir-fried at all?
Well, a mystery, for sure.
The “soba” part comes from “chuka-soba” which is another way to say “ramen” in Japanese, and refers to all “Chinese-style” noodles with kansui added to the dough. “
“Yaki” is derived from the verb “yaku” meaning to “(stir-)fry”, and, indeed, most real Yakisoba dishes are subjected to this cooking procedure before being served, while in instant noodle cups the stir-fried flavor is supplied through the medium of a special “Yakisoba” sauce.
So, basically Yakisoba is a stir-fried noodle dish with some garnishes or side dishes, and on a surface its preparation may not seem to be such a complicated thing.
But, of course, the “Oni” which is how the devil is called in Japanese, is in details — many details of various nature, starting from which noodles to use to cooking and serving techniques.
On October 1, 2021, join Yamato for a free online workshop dedicated to dough recipes and production methods for noodles used in Yakisoba dishes.
In particular, we will cover recipes and production of noodles for Yakisoba dishes for takeouts and deliveries.
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 brief lecture on Yakisoba, types of noodles used for Yakisoba dishes, and specific aspects of noodle recipes and production techniques for takeouts and deliveries|
|4:45 ~ 5:05||Hands-on demonstration of production process to make fresh noodles for Yakisoba dishes|
|5:05 ~ 5:10||Q&A|
*October 1, 4:30 P.M. Japanese time will be:
October 1, 00:30 in Los Angeles;
October 1, 02:30 in Dallas;
October 1, 03:30 in New York;
October 1, 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.