High hydration wavy noodles with Cutter 20
Being a company that manufactures and sells noodle making machines for Ramen, Yamato can authoritatively state that No. 20 is the most frequently ordered variety of slitter cutters.
For those who are not familiar with the nomenclature, it should be added that a cutter’s number refers to the width (in millimetres) of grooves carved on a cutter’s blades which have a total width of 30 cm. Thus, No. 20 refers to a cutter with a groove width of 1.5 mm: 30 / 20 = 1.5 mm.
This cutter is especially popular with those ramen entrepreneurs who are still new to noodle business, and would like to be rather safe than sorry when choosing a cutter (especially if they are on a tight budged, and cannot afford to spend much on initial investment).
Cutter No.20 allows to produce noodles which are on a thinner side, but which are not necessarily might be considered as too thin. Thus, No. 20 has one of the widest operational scopes among other cutters, and is capable of producing noodles for the widest range of Ramen dishes.
While cutter of this size is most frequently used for noodles which are straight in shape and are made from medium hydration ratio dough, this does not mean that it cannot be used for noodles with different properties – for example, made from high-hydration dough, and with a wavy shape.
Such noodles can be used for a wide range of Ramen dishes, though are most suited for chintan variety of Ramen bowls based on shio– or shoyu-base motodare.
On September 24, 2021, join Yamato for a free online noodle workshop dedicated to production of high-hydration wavy noodles using a No.20 cutter on “Richmen” – a commercial Ramen making machine for restaurants and mini-factories.
In particular, we will cover such aspects as the most appropriate type of flour and other ingredients, as well as production-wise tips and advice for superb texture and an ability to remain in hot soup without getting soggy too quickly.
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.
IMPORTANT:
a link to the workshop’s livestream will be sent to your email address 30 minutes before the start of 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 ~ 4:45 | A brief lecture on small-scale commercial production fresh craft Ramen on specialized noodle making equipment |
| 4:45 ~ 5:05 | Hands-on demonstration of production process to make high-hydration wavy noodles using a Cutter No. 20 |
| 5:05 ~ 5:10 | Q&A |
*September 24, 16:30 A.M. Japanese time will be:
September 24, 00:30 A.M. in Los Angeles;
September 24, 2:30 A.M. in Dallas;
September 24, 3:30 A.M. in New York;
September 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.
NOTE:
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.