Interactive workshop (December 24, 2020). Professional noodle making for food business. Completed

Workshop instructor

Megumi Nishimoto, Yamato MFG, International Department

Megumi Nishimoto has firmly established her unquestionable and well deserved reputation as one the most accomplished and experienced female noodle masters in the world.

Special Guest

Kotani Shuichi, Japanese noodle cuisine master and chef

Chef Shuichi Kotani is one of the most famous Japanese noodle cuisine masters in the world. He is particularly versed in the art of making traditional Japanese buckwheat Soba noodles both by hand and on noodle machines. Currently residing in New York, he is an owner of WORLDWIDE-SOBA Inc., and has mentored many successful chefs and restaurant owners in US and across the world.

Interactive workshop: Professional noodle making for food business

If your food business already has noodle products or you are only planning to explore this field, think about what value your customers will be looking for when purchasing your products, and in particular:

WHY should they pay for a portion of noodles they buy from you more than for a portion of noodles they are able to buy at a supermarket or a convenience store?

The point is if quality-wise your noodles are not much better than a generic bulk produce, your potential customers might decide to opt for a far less expensive option than what you are offering them.

There is, of course, a choice of buying your noodles from a supplier, but that may not always be feasible either in terms of price, quality, or availability of products you really wish you had or your customers really need.

The answer is quite obvious – make noodles yourself. But consumer grade noodle makers for household use (both electric and hand operated) have limited output, and can produce only a narrow range of noodle products.

Yamato offers commercial noodle making equipment for food service businesses which is perfect for restaurants, restaurant chains or small-mid scale factories.

Different types of our noodle makers are designed to make different types of noodles using different production techniques and processes.

The most popular model in our lineup is Richmen Type I noodle machine equipped with all elements necessary to perform a full cycle of production for ramen, wok, pasta as well as certain varieties of udon and soba noodles:

from a built-in dough mixer to rollers, to a cutting mechanism that can be used to produce noodles of different shapes and portion sizes. Richmen Type I can make up to 100 portions per hour, or around 1000 per day, and thus can be considered a noodle factory in its own right while requiring as little as only 1 square meter or 10 square feet of space to place and operate.

If you are interested in learning about how you can create and develop a profitable business with craft homemade noodles of the highest quality, join Yamato for a special online ZOOM-workshop (broadcast from Yamato HQ in Japan) in collaboration with Shuichi Kotani (who will join us from New York).

IMPORTANT: This workshop is planned to be conducted on the basis of close and direct interaction between participants and Ms. Nishimoto, who will serve as its main instructor, and Mr. Kotani, whom we are delighted to have as a special guest willing to offer his insights and expertise in the field of noodle making and noodle business.

IF you are not comfortable with events requiring such levels of personal engagement, OR still, perhaps at this stage, not sure about your business plans, please consider instead watching one of our free online classes for general audience which can be browsed >here<.

The workshop is scheduled to best accommodate circumstances of participants from North America, but people living in other areas can participate as well.

IMPORTANT: prospective participants are advised to inform us about the kind of noodles they would like to be featured during the workshop.

Samples of noodles produced during the workshop can be shipped to your address for free (excluding shipping and delivery charges).

MAXIMUM NUMBER OF PARTICIPANTS: 10.

We will stop accepting applications once the limit has been reached.

Time schedule

*December 24, ~9:30 A.M. Japanese time:

December 23, 4:00 P.M. in Los Angeles;

December 23, 6:00 P.M. in Dallas;

December 23, 7:00 P.M. in New York;

December 24, 2:00 A.M. in Helsinki;

December 24, 1:00 A.M. in Berlin;

December 24, 0:00 A.M. in Lisbon

*Schedule and timetable may be subject to change
*The workshop will be conducted in English

—Start your Noodle business journey with this free noodle workshop brought to you by the most experienced and qualified noodle professionals from Japan.

—Get a free chance to explore and experience the world of professional noodle making, including commercial noodle making equipment and professional culinary noodle schools

—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:

tested by time, endorsed by professionals

How to register for the class

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 Class 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.