A definitive guide on how to properly boil ramen noodles
To the uninitiated, at the first glance certain things may appear either simple or easy, or sometimes both – due to lack of background knowledge or first-hand experience on part of a person making such judgement.
In most cases this does not cause any practical problems or inconvenience because we do not need to directly deal with those things.
However, to do them efficiently most things require a certain set of relevant skills and expertise, especially when we talk about something that you do as your occupation.
During the last several decades, ramen has been steadily gaining more and more popularity in food service business – especially in the domain of Asian, or specifically Japanese cuisine.
With sushi (or whatever may be called that way) the competition is extremely high, and they can equally be found in high-end fine-dining restaurants, on shelves of supermarkets, and a variety of other food service businesses alike.
So, many people think they would have more and better opportunities with ramen, because it’s just noodles, right?
Well. It’s all in the details, as they say. And with details – you either know them or not.
Yamato has been in the business of supporting ramen restaurants both in Japan and worldwide for more than 4 decades – supporting them by designing and manufacturing specialized equipment for small-mid scale commercial production of craft ramen noodles, and expertise offered in professional ramen noodle cuisine schools that many future heavyweights of the ramen world have graduated from.
Throughout our interaction with prospecting and existing ramen cuisine professionals we get many questions about various aspects of ramen noodle and dish making, including those asking about proper ways to produce and prepare noodles themselves.
On February 24, 2023 we are very pleased to offer a free online class (two sessions at different time) featuring a detailed explanation of proper ways to boil different varieties of ramen noodles depending on such basic noodle properties as size (thickness/width), freshness, ingredients (flour type etc.), and hydration.
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 schedule (2 time-slots)
|Time (Japanese time)||Contents|
|A lecture on correlation between noodle properties (based on production techniques and equipment) and boiling methods / timing.|
|A hands-on demonstration of making fresh craft noodles from scratch using Richmen Gold II and Silky Mixer set of equipment|
|Demonstration of ramen noodle boiling techniques|
*February 24, 10:00A.M., 4:30 P.M. Japanese time will be:
February 23 5:00P.M., 11:30 P.M. in Los Angeles;
February 23, 7:00P.M. 8th 01:30 A.M. in Dallas;
February 23, 8:00P.M. 8th 2:30 A.M. in New York;
February 24, 3:00 A.M. 9:30 A.M. in Helsinki;
2:00A.M., 8:30 A.M. in Berlin;
1:00A.M., 7:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
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.