YAMATO

MACHINES
NOODLE MAKING
TECHNOLOGIES FROM JAPAN

YAMATO MFG –

one-stop provider of noodle making

solutions for small-mid scale food
businesses:

all-in-one noodle making machines,

purpose-built noodle making and
other related equipment (mixers,
sheeters, cutters, stock strainers,
egg peeling machines) for a variety
of Asian and other types of noodles
(Ramen, Udon, Soba, Pasta, etc.).

Yamato MFG boasts No. 1 position

in manufacturing and sales of
commercial noodle making machines
for small-mid scale food businesses
in Japan: restaurants, restaurant
chains, central kitchens, mini-
factories of craft noodles.

2022
　 Y a m a t o M F G Co . L t d . , CE O
S a ns y o Co . L t d . , CE O OUR MISSION
Biography: Kaoru Fujii

- May 1948. Born in Sakaide City (Japan, Kagawa pref.)

- March 1968. Graduated from the National Institute of
Technology Kagawa College. Providing reliable and safe equipment for production
- April 1968. Started work at Kawasaki Heavy Industries of noodle products of the best quality
(assigned to Aircraft design bureau, Fuselage section: in
charge of the “Phantom” airplane License production)
Helping our customers achieve long term success in
- April 1971. Assigned to the Design section of the Ship
noodle business
building division (in charge of designing an engine room
Popularizing Japanese noodle culture across the
for 200 000 ton tanker ship) world
- October 1975. Left Kawasaki Heavy Industries, and
established his own company (precursor of the current
YAMATO MFG)
- January 1984. Founded Sansyo Co., Ltd

Kaoru Fujii is an author of many books on noodle cuisine

and noodle business management, he has been featured
WE ARE ALL ABOUT OUR CUSTOMERS’
in a number of high-profile business TV shows in Japan, LONG TERM SUCCESS
and is famous for his professional advice to prospective
and existing entrepreneurs.
 YAMATO PHILOSOPHY

COMMITMENT TO CUSTOMER SUCCESS

Success of our clients is our success. We do not sell just machines – we sell technical
solutions to our customers’ problems, working closely with each of them to offer the
best possible equipment for their current and future needs.

YAMATO HISTORY
Throughout its more than 4 decades long history Yamato has achieved a position of No 1 manufacturer of special equipment for
small-mid scale commercial production of craft noodles. Together with its sister company Sansyo Yamato is constantly engaged in
scientific and practical research of noodle quality, always striving to improve design, safety, productivity, durability and ergonomics of
its machines. At the same time, the Noodle Schools organized by Yamato - both in-person and online - have served as a starting point
in carreers of many successful noodle restaurateurs and business owners both in Japan and worldwide.
COMPANY PROFILE
—
CEO: Kaoru Fujii
Capital: 90,000,000 JPY
Founded: April 1, 1980
Field of business: Design, manufacturing and sales
of noodle making equipment for Ramen, Udon, Soba
and other types of noodles. In-person and online
noodle cuisine schools. Noodle business consulting.
NOODLE MAKING MACHINES/
OTHER FOOD EQUIPMENT
Yamato manufactures a variety of noodle making machines for Jap-
anese ramen, udon, soba and other types of noodles for small-mid
size commercial production. Yamato machines are designed based
on deep and scientifically-founded understanding of ingredients’
qualities and characteristics. Machines are safe, versatile, durable,
ergonomic, and easy to use. Yamato also makes other types of re-
lated equipment for noodle businesses (automatic soup strainers,
soft-boiled egg peelers, etc.).
RESEARCH LAB
Knowledge is power. A special research lab allows Yamato to study
properties of wheat and other ingredients to ensure its equipment
is capable of producing noodles of the best quaility, and the reci-
pes it teaches at its school make the most delicious noodle dishes.
NOODLE CUISINE SCHOOLS
Yamato offers professional business-oriented Noodle Schools for
ramen, udon and soba cuisines both in-person (Japan) and online.
Intensive full-immersion courses allow to master noodle cuisines
in a short time. Yamato web-site and other online platforms also
offer a wide range of relevant information on noodle production,
recipes, and noodle business management.
R&D, FACTORY, TECHNICAL SUPPORT
Yamato is a full cycle manufacturing company. Yamato noodle
machines are designed and manufactured by Yamato itself, and
undergo the most thorough and rigorous quality controls before
being shipped to customers across the world. The machines are
also tested if they can produce noodles according to customers'
specifications. Multilingual Tech support department offers its
services 7/24/365. Free guidance on maintenance and servicing is
available.
CUSTOMER SUPPORT
365 DAYS A YEAR, MAINTENANCE/SERVICE DEPT.

Yamato is all about customer success.

Since most of our customers are food businesses making their own noodles even a shortest down time
can mean loss of revenues. That is why we want to make sure our customers’ machines are always running
smoothly and efficiently producing noodles of the best quality. Yamato offers support to all its customers,
no matter how long they have owned their machines or wherever in the world they are using them.

Quality starts with good design. Yamato noodle machines are designed based on thorough understanding
of ingredients, and the quailities that make the best noodles.
Quality of machines is ensured during assembling where each screw, bolt and nut is given proper attention,
and all parts are finely tuned and attached to where they should be.

Quality is tested before shipping - with each and every machine being checked both for mechanical quality,
and the quality of noodles it produces.

Quality is maintained through care and correct operation based on user manuals, servicing instructions, and
guidance from Yamato technical staff on how to properly operate the equipment, how make sure it does
not break, or what to do when it does. For Yamato machines, break downs are rare, and 99% of them can
be easily solved by adjustment / part replacement.

In addition to our HQ in Kagawa Japan, Yamato has local branches in Singapore, Netherlands, South Korea
and USA where our staff or our partners do their utmost efforts to keep your machines running.

SUPPORT is not only technical.

With over 40 years of experience, Yamato has accumulated much knowledge on how to create and operate
successful noodle specialty businesses.

Yamato Noodle Schools focuse on teaching future noodle shop owners and chefs about what it takes to have a
successful business, as well as provide a unique opportunity to experience automatic noodle making, and gain
comprehensive expertise in homemade noodles.

Yamato Noodle Schools - both in-person and online - offer a comprehensive curriculum that includes both
theoretical and practical aspects, enabling its graduates to become top noodle masters knowledgeable enough
not only to make and cook standard noodle dishes, but also to create their own original recipes and menus,
always staying ahead of the competition.

※September 2022
RICHMEN
SERIES NOODLE
MACHINES
“Richmen” is a name for the series of Rolling-type commercial noodle machines
designed and manufactured by Yamato.

These machines are used in restaurants, restaurant chains and other types of
food businesses specializing in fresh craft noodles.

Richmen noodle machines are safe, durable, and very easy to use to produce a
variety of noodles (e.g. Ramen etc).

The name “Richmen” is combined from two words: “MEN” meaning “noodles”
in Japanese, and “RICH” that reflects the ability to produce fresh noodles with
excellent taste and texture.
 RICHMEN GOLD combines all functions and complexities

RICHMEN of noodle making in one machine! - effortless operation

- short learning curve
- small footprint
- absolute safety

GOLD
(models for European and North American markets available)
Flour duster
—
Automatically sprinkles flour during
sheeting and cutting stages. Flour
Touch panel
—
For displaying all relevant informa-
tion and changing the settings.
goes directly onto conveyor for less
waste and easier cleaning.

Easy noodle length

RICHMEN GOLD Rolling pin rails
adjustment
—
less effort, more productivity! —
For changing noodle length during
Instead of lifting pins with heavy
An all-in-one machine combining mixing, the cutting stage.
dough - now you can simply slide
pressing and cutting functions, and equipped them where necessary depending
with an automatic flour duster and dough on the operation stage.
conveyor. At the time of release it was the
first noodle machine for commercial small-mid
scale production with a touch screen display
for information and control.

Compared to the legacy RICHMEN TYPE I

A craft noodle factory
model, the productivity of RICHMEN GOLD is 1.7
times higher.
in one small room
Also: Decades of noodle science and centuries is based on deep scientific understanding of
of noodle making traditions have been physical properties of ingredients, and allows
lower height for easier operation
condensed into 1 machine. Powerful, easy to perfect automation regardless of the type of
improved mixer for better dough quality use, and safe. With RICHMEN GOLD anyone can noodles produced.
automatic dough conveyor be a top-level noodle master. RICHMEN GOLD is
intelligent dough feeding system equipped with a truly revolutionary automatic
additional safety sensors dough feeding and rolling system. It's design
ergonomic design for easier handling
improved cutter position for faster and
more effortless work

Improved safety
Infrared sensors in the rollers compartment prevent injuries on every stage of
dough sheet production.

Cutter compartment sensor prevents machine from operating if the cutter cover
“ With this machine any of my staff can
is not closed. make great noodles like an experienced
Mixer tank lid sensor won't allow the mixer to run if the lid is not properly closed. noodle master”
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Richmen Gold
High-performance
all-in-one
noodle machine
▶ touch screen
Improved mixer tank design for optimal Less effort, better noodles with automatic ▶ optimized height
mixing operation dough feeder ▶ automatic conveyor
Dough mixing quality directly affects the final quality of Now you do not need to spend your time and effort to ▶ rolling pin rails
noodles. Yamato engineers and food technologists created push dough mix through Rollers - an intelligent automatic
a shape for the most optimal mixing performance. conveyor mechanism will do it instead.
The Gold series is a milestone
in the evolution of the Yamato
noodle machines!
Yamato always listens to
wishes and demands of its
customers, and strives to
make its machines as easy to
use, safe and productive as
possible.
※Specifications for the 100V model

Infrared light-curtain for failure-proof safety Ergonomic and intelligent design for easier and
faster cutting
Advanced safety sensors cover an area above the rollers Cutting mechanism of the legacy models was re-designed Easy maintenance
to prevent hands or foreign objects from getting caught to allow changing the cutting speed and noodle length
between them. The system is non-intrusive and reliable. during operation.

Mixer cleaning is very easy - simply put wet sponges inside the tank, and run the machine. After about 10 minutes, wipe the surfaces with a cloth, and
disinfect. Cleaning of roller scrapers and trays is also very easy, and can be safely done on a regular basis by operators.

Specifications

机器名称
Machine name RICHMENGOLD
RICHMEN GOLD RICHMENGOLD
RICHMEN GOLDCE规格
CE (EU) RICHMENGOLD
RICHMEN GOLDUL规格
US (NA)

型号
Model LMA552310
LMA552310 LMACE
LMA5523CE LMAUS
LMA552310US

外形尺寸
Dimensions WW1,350 x D645 x H 1,000mm
1,350×D645×H1,000 WW1,350
1,350 xx D645
D645 xxHH1,000mm
1,000mm WW1,350
1,350 xx D645
D645 xxHH1,000mm
1,000mm

最大功耗
Power supply 1.80/1.73kw
1.2kw 50/60Hz 单相100v 1.80/1.73kw
1.2kw 50/60Hz 单相100v 1.80/1.73kw
1.2kw 50/60Hz 单相100v
50/60Hz (1 phase 100V) 50Hz (1 phase 230V) 60Hz (1 phase 115V)
重量 约350kg 约350kg 约350kg
Weight ~350kg ~350kg ~350kg
搅拌机 最大10kg(面粉重量) 最大10kg(面粉重量) 最大10kg(面粉重量)
mixer 10kg (flour weight) 10kg (flour weight) 10kg (flour weight)
规 辊筒宽度 230 mm 230 mm 230 mm
格
rollers width 230 mm 230 mm 230 mm
辊筒直径 163 mm（5.4寸） 163 mm（5.4寸） 163 mm（5.4寸）
rollers diam. 163 mm 163 mm 163 mm
生产效率
productivity 150~200份 /小时 / hour
100~150 portions 150~200份 /小时 / hour
100~150 portions 150~200份 /小时 / hour
100~150 portions

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RICHMEN
Fully digital Automatic Easy to use

ROLLER GAP DOUGH FEEDING TOUCH SCREEN

ADJUSTMENT PANEL

GOLD II
Standard physical roller gap ad-
justment handle has been replaced
by a digitally controlled automatic
motor-operated system.
Instead of having to feed dough Intuitive and effortless operation
between rollers by hand, Richmen with a touch screen panel.
Gold II is equipped with an intel-
ligent conveyor that does it auto-
matically.

Noodle sheeter+cutter
More efficiency. More productivity

High production capacity. Easy operation

Richmen Gold II is optimized for rate 25 kg mixers, making this com-

high production capacity. Mixing is
done using a separate stand-alone
25 kg (flour weight) mixer unit.
This solution is ideal for medium
to large scale restaurants or small
noodle factories. Richmen Gold II
has enough production capacity to
process dough volume from 2 sepa-
bination a real mini-factory that can
be installed and operated in 1 small
room. For specialty noodle shops its
outstanding speed and ease of use
allow to produce enough noodles in
a short time, helping to reduce labor
cost.

SILKY MIXER M25B

MOST ADVANCED NOODLE MIXER
(purchased separately)

Food service businesses often experience a problem of staff

IT ALL STARTS WITH MIXING!
shortage because the job is hard while profit margins may not be
“Silky Mixer” - perfect companion to the Richmen Gold II
high enough to pay higher wages. This makes it difficult to make
Optimal shape, optimal number of rotations for the best dough and noodle quality
noodles in-house even if the business has a noodle machine.

・Homogeneous hydration ・Zero dead space

Great ergonomics, high automation and outstanding production
capacity of Richmen Gold II allow to produce high quality noodles
Number of watering holes, their position and size have been The areas around the shaft are embossed to ensure more thor-
quickly and in large quantities.
decided based on thorough research of properties and charac- ough mixing (by preventing accumulation of dough particles).
teristics of flour and other noodle ingredients

・Adjustable rotation frequency ・Lower position, bigger opening

The mixer is equipped with a frequency converter to change Compared to legacy models, the Silky Mixer’s height was low-
the number of mixing revolutions according to the condition of ered by 14cm，while the opening was made wider by 11cm.
dough.
 RICHMEN GOLD II
Full digital control!
Automatic dough feeding system Digital roller gap adjustment
Revolution in noodle making
The machine is equipped with with a mechanism that detects
the amount of dough on the conveyor, and optimizes the feeding
speed based on the type of dough being made at the moment.
In Richmen Gold II, the evolution of noodle making technologies
made a quantum leap by getting rid of the physical handle
altogether! A truly revolutionary solution to make work even
for restaurants and mini-factories
more easier.
of CRAFT noodles
less effort - more productivity

RUN YOUR BUSINESS - LEAVE NOODLE MAKING TO

RICHMEN GOLD II

Failure proof safety system
The more powerful the machine, the more important safety is.
The most dangerous part of a noodle maker is the roller unit.
Richmen Gold II is equipped with an infrared sensor safety
system to protect operators from injuries.
LONG or SHORT
noodle length freely adjustable during cutting
High performance, versatility
In combination with the Silky Mixer, this machine helps to
achieve high production volume of craft-quality noodles -
ramen, pasta, as well as certain varieties of Udon and Soba.

high performance,
All new, powerful,

with greater ease

noodle machine
Specifications RICHMEN GOLD II

Model LSB7723

Dimensions W1,470×D674×H900

Power supply 1.36kw（3 phase 200V）

of use
Weight ~340kg
mixer no (purchased separately)
rollers width 230 mm
rollers diam 210 mm
productivity 250~350 portions /hour

※100V model

YAMATONOODLE.COM 16
 Richmen series noodle machines
SYSTEM 6 //

RICHMEN TYPE I DOUGH TRAY

The dough tray can be detached from the
machine, and placed under the mixer. When
mixing is finished, dough can be transfered
directly into the tray by tilting the mixing
models for European and North American markets available tank. Dough mix can be directly fed between
the rollers from the tray.

The RICHMEN I model is a compact, durable all-in-one noodle machine, and it has been the
best-selling model of Yamato machines across the world. With a built-in 10kg mixer, it is
a perfect fit for small - medium-scale restaurants. Although it does not have the modern
features of the Gold series, it is a true "classic" because of its robust design, high noodle
quality, and outstanding track record.

SYSTEM 1 //
FLOUR DUSTER
Similar to noodles made by hand, machine-made
noodles also need to be sprinked with flour to prevent
them from sticking. Richmen 1 is equipped with a SYSTEM 5 //
device to do this automatically.
MIXER
Richmen Type 1 is equipped with a 10 kg (flour weight)
SYSTEM 2 //
dough mixer. The mixer is easy to use, powerful,
ROLLERS hygeinic, and can be cleaned simply by putting wet
sponges inside, and running it for ~10 minutes.
A pair of powerful rollers for passing dough between
them. Used for sheeting (making a dough sheet from
dough mix) and thinning of dough. A safety grid above
the rollers protects operators from injuries. Better
usability and convenience with a foot switch that can SYSTEM 4 //
temporarily stop the rollers during the operation.
SYSTEM 3 //
PRECISION ROLLER GAP ADJUSTMENT
CUTTER
The adjustment system allows to set the distance
A built-in cutting mechanism allows to cut dough sheet into between rollers with precision up to 1 mm. Adjustment
noodles of desired size, shape, and batch weight. A great variety is done easily using only one handle. Current roller gap
of replaceable cutters of different types and sizes is available. can be viewed on a dial indicator.

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RICHMEN: NOODLE MAKING PROCESS ALL-IN-ONE

NOODLE MACHINE
NSF, UL, CSA, CE certified
(models for European and North
American markets are available)

Dough mixing Rough sheeting First combination

The shape of the mixer tank, mixing
rods and the number of rotations
ensure that gluten structures are
thoroughly developed in the dough for
outstanding noodle quality.
Dough mix is passed between two
powerful rollers which are set apart at
an optimal distance, and apply appro-
priate amount of force depending on
dough hydration.
At this stage the rough dough sheet
is split in two halves, overlayed and
passed through a narrower gap to
form one sheet which is more firm and
elastic.

※Specifications for the 100V

THE SECRET OF GOOD NOODLES: GLUTEN DEVELOPMENT

Mixing wheat flour with water produces gluten structures, which play an important role in overall noodle Specifications RICHMEN TYPE I RICHMEN TYPE I CE (Europe) RICHMEN TYPE I US (NA)
quality, including such properties as elasticity. To make the gluten structures firm and robust, it is necessary Model YLM10062I LM10062ICE LM10062IUS
to repeat the process of applying pressure and relaxing them several times (as if working out muscles). The Dimensions W 1,110 x D765 x H 1,320mm W1,224 x D690 x H 1,168 W 1,525 x D730 x H 1,168
design and operation of the Richmen series noodle machines is based on science and deep understanding
1.24／1.12kW 50/60Hz 0.880kW 50Hz ±1% 0.855kW 60Hz
of ingredients’ properties. Power supply
(1 phase 100V) (1 phase 230V±10%) (1 phase 115V)
Weight ~270kg ~290kg ~270kg
mixer 10kg max (flour weight) 10kg max (flour weight) 10kg max (flour weight)
roller width 210 mm 210 mm 210 mm
roller diam. 163 mm 163 mm 163 mm
productivity 100 portions / hour 100 portions / hour 100 portions / hour

Dough resting - for better noodles

Second combination
One combination strengthens dough
sheet, but two is even better! Such
noodles are more able to maintain
their texture during storage and
cooking.
Thinning
After the second combination, dough
sheet is thinned down to a desired
thickness. This is done gradually through
several repetitions to preserve gluten
structures.
Cutting
Once dough sheet has been thinned,
a simple turn of the lever will direct it
into a cutter installed in the machine.
Richmen machines can make a great
variety of different noodles.
Yamato believes that dough resting and aging (maturing) are crucial processes
to ensure outstanding noodle quality. That is why dough trays of Richmen Series
noodle machines can be easily detached from the main unit to allow operator to
effortlessly handle the dough. Resting and aging prevent noodles from breaking or
getting soggy, and allows them to maintain their texture for a long time. Noodle
making using Richmen machines is based on careful development of gluten
structures - a secret key to truly delicious noodles.

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Richmen series noodle machines

RICHMEN TYPE II
Models for European and North American
markets are available.

Suitable for central kitchens, small noodle factories

or restaurant chains.
The RICHMEN II model has no built-in mixer.
We recommend using it with a 25 kg stand-alone
mixer (M25 or M25B models) to achieve its full pro-
ductivity potential.

RICHMEN II + M25/M25B -

low footprint, high productivity

for your restaurant, restaurant chain

or noodle factory

Operators: 1-2

Output: 200-300 portions / hour

of Ramen, Pasta, etc.
MIXER M25

YAMATO MIXER M25 was designed to achieve the same

RICHMEN II machines meet various global safety
standards (CE, NSF/ANSI8, CSA, UL763 certification),
which means they can be used in the U.S., Canada,
EU member countries, and other parts of the world.
dough and noodle quality as hand-made varieties.
Mixer tank shape, number and rotation frequency of
pins - each component ensures the perfect balance
※230V model
between mixing time, speed and intensity.
※Appearance of models for different regions may differ

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RICHMEN TYPE II

SHEETER+CUTTER
NOODLE MACHINE
RICHMEN II is a machine built for sheeting and
cutting functions. Compared to RICHMEN I model,
its bigger rollers make it more powerful and
increase its productivity.

Medium size noodle machine Easy to use noodle length

for maximum productivity adjustment function

Certified by major safety stan-

High capacity dough tray
A noodle tray for larger volume of dough helps to ensure
higher processing capacity and productivity.
dards (CE, NSF, CSA, UL), RICHMEN
TYPE II is kitchen-legal all over the
world.
Dedicated function design
Purpose-built structure allows to boost the output of each
function increasing the overall productivity.
※models for different regions may have dif-
ferent appearance

Machine name RICHMEN TYPE II RICHMEN TYPE II CE (EU) RICHMEN TYPE II UL (NA)
Model YLM10062I LM10062ICE LM10062IUS

Dimensions W 1,324 x D758 x H 1,350mm W 1,380 x D795 x H 1,405mm W 1,350 x D645 x H 1,000mm

Power supply 0.85kw 50/60Hz（3 phase 200V） 0.85kw 50/60Hz (1 phase 230V) 0.85kw 50/60Hz (3 phase 230V)

Accessory conveyor Safety features Weight ~360kg ~360kg ~360kg

mixer 10kg max (flour weight) 10kg max (flour weight) 10kg max (flour weight)
All RICHMEN TYPE II machines are Sensor-operated safety features ensure operators are roller width 210 mm 230 mm 230 mm
equipped with a conveyor for easier protected from injuries while using the machine.
roller diam. 163 mm 163 mm 163 mm
cutting and higher output.
productivity 150~200 portions / hour 150~200 portions / hour 150~200 portions / hour

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RICHMEN series noodle machines are compliant

CE CERTIFIED MODELS FOR EUROPE
with global safety and quality standards Machine name RICHMEN GOLD RICHMEN GOLD II RICHMEN TYPE I RICHMEN TYPE II
Richmen has been one of the first Japanese noodle machines to obtain Model LMA552310CE under development LM10062ICE LS082ICE
most major international safety certifications, such as CE, UL, SA, NSF,

变
Dimensions W 1,350 x D 645 x H 1,000 W1,2240 x D690 x H 1,168 W1,380 x D795 x H 1,168
etc., as well as several patents for safety features. It is the most widely
known Japanese noodle machine brand in the world. 1.2kw 50Hz (1 phase 230V) 0.880kW 50Hz ±1% (1 phase 0.85kW 50Hz (1 phase 230V )
Power supply
230V±10%)

Richmen machines have been shipped to more than 60 countries around Weight ~350kg ~290kg ~360kg
the world.
mixer 10kg 10kg —

roller width 230mm 210mm 230mm

STANDARD MODELS (100V) roller diam. 163mm 163mm 210mm
Suitable for non-EU, non-North American countries (use of an electric transformer may be needed).
productivity 100 - 150 portions / hour 100 portions / hour 200 - 300 portions / hour
Machine name RICHMEN GOLD RICHMEN GOLD II RICHMEN TYPE I RICHMEN TYPE II

Model YLMA552310 YLSB7723 YLM10062I YLS082I

Dimensions W 1,350 x D 645 x H 1,000 W 1,350 x D 645 x H 1,000 W1,110 x D765 x H 1,320 W1,324 x D758 x H 1,350

Power supply 1.80/1.73kW (1 phase 100V) 1.36kW (3 phase 200V) 1.24 / 1.12kW (1 phase 100V) 0.85kW (3 phase 200V)

Weight ~350kg ~350kg ~270kg ~360kg

mixer 10kg — 10kg —

roller width 230mm 230mm 210mm 230mm

roller diam. 163mm 210mm 163mm 210mm

RICHMEN TYPE I RICHMEN TYPE I CE RICHMEN TYPE I US RICHMEN TYPE II RICHMEN TYPE II CE
productivity ~100 - 150 portions/hour ~250 - 350 portions/hour ~100 portions/hour ~200 - 300 portions/hour

〇 〇
Depending on the applicable standards and regions of use, machine appearance may change. Basic functionality is the same for 100V, CE or US
touch panel — —
models.

〇
auto gap
— — —
adjustment

〇 〇
auto dough
— —
feeder
CSA/UL/NSF CE CERTIFIED MODELS FOR NORTH AMERICA
conveyor 〇 〇 — 〇
Machine name RICHMEN GOLD RICHMEN GOLD II RICHMEN TYPE I RICHMEN TYPE II
• Height reduced by > 10 cm • Mixer-less model of the
for better ergonomics Gold series Model LMA552310US under development LM10062IUS LS082IUS
• More space under the • + Bigger rollers
machine • + Automatic roller Dimensions W 1,350 x D 645 x H 1,000 W 1,525 x D730 x H 1,168 W1,1380 x D795 x H 1,168
• Improved mixer perfor- gap adjustment for
mance Power supply 1.2kw 60Hz (1 phase 115V) 0.855kW 60Hz (1 phase 115V) 0.85kW 60Hz (3 phase 230V)
reduced workload
• Automatic dough feeder
• + Ability to produce
Features
• Additional safety sensors
noodles without dough Weight ~350kg ~270kg ~360kg
• Guide rails for easier trans-
fer of rolling pins sheet combination
mixer 10kg 10kg —
• Dusting on the conveyor (depending on noodle
belt for less loss and bet- variety) roller width 230mm 210mm 230mm
ter hygiene
• More convenient and ergo- roller diam. 163mm 163mm 210mm
nomic cutting position
productivity 100 - 150 portions/hour 100 portions/hour 200 - 300 portions/hour

other 25kg mixer purchased separately 25kg mixer purchased separately

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Infinite varieties of noodles Cutter examples

with Yamato noodle machines
By using different dough recipes (hydration level, ingredients, aging,
etc.), production methods (number of dough sheet combinations, final
thickness, dusting, etc.) and cutters (of different sizes and shapes)
you can produce almost unlimited number of noodle varieties.

No.20
Groove width: 1.5mm

Hakata Tonkotsu style
cutter：square #25
hydration：27%
noodle width：1.15mm
short boiling time, thin, hard
texture, low hydration, square,
for soup dishes, wheat flavor
Ie-kei style
cutter：square #18
hydration：33%
noodle width：1.67mm
medium boiling time, medium
thickness, medium hydration,
reverse-cut, for soup dishes
Miso ramen
cutter：square #18
hydration：38%
noodle width：1.67mm
medium boiling time, medium
thickness, medium hydration,
wavy, elastic, chewy, for soup
dishes
Jiro ramen style
cutter：square #16
hydration：33%
noodle width：1.88mm
medium boiling time, medium
thickness, medium hydration,
reverse-cut
Variety of cutters for variety of noodles (depicted: standard wavy noodles, chili powder
noodles)
Easily change the size and shape of noodles by changing the cutter
you use. From thin and hard Hakata-style noodles to thick, chewy
Tsukemen noodles, flat noodles, round noodles, square noodles...
And by attaching special rubber accessories to the cutter, you can
make "instant ramen"-style wavy noodles - only much fresher, and
without any additives!
Cutters are very easy to install and remove. Richmen series noodle
machines allow to adjust the speed of cutting, as well as length
and shape of noodles.

Yamato noodle making machines can bring more added value to

noodles. Make craft noodles - give your customers the value they No.11
would be willing to reward your business for! Groove width 2.7mm

Tokyo ramen
cutter：square #22
hydration：32%
noodle width：1.36mm
medium boiling time, thin,
square, medium hydration, for
soup dishes
Tori Paitan style
cutter：square #20
hydration：35%
noodle width：1.5mm
medium boiling time, medium
thickness, medium hydration,
square, chewy, for soup dishes
Fish Tsukemen
cutter：square #12
hydration：40%
noodle width：2.5mm
long boiling time, medium
thickness, high hydration,
elastic, chewy, for tsukemen
Mazemen Yamato provides free instruction on how to operate the machines, as
(depicted: noodles with sesame seeds, whole wheat
cutter：square #16 well as multilingual technical support to ensure that every customer Tsukemen noodles)
hydration：39%
noodle width：1.88mm has their machines up and running wherever in the world they are.
long boiling time, medium
thickness, high hydration,
elastic, chewy, for mazemen

Cutter size/Noodle size reference table

cutter width thickness cutter width thickness

No.6 5.0 mm 3.4 mm No.8 1.7 mm 1.5 mm

No.8 4.0 mm 3.4 mm No.20 1.5 mm 1.3 mm

Hand pressed Kitakata ramen Hokkaido ramen Tsukemen
cutter：square #16 cutter：square #12 cutter：square #24 cutter：square #12 No.10 3.0 mm 2.6 mm No.22 1.4 mm 1.2 mm
hydration：40% hydration：38% hydration：40% hydration：40% No.6
noodle width：1.88mm noodle width：2.5mm noodle width：1.25mm noodle width：2.5mm Groove width: 5mm
No.12 2.5 mm 2.2 mm No.24 1.3 mm 1.1 mm
medium boiling time, thin, long boiling time, medium medium boiling time, thin, long boiling time, medium
square, high hydration, absorbs thickness, high hydration, square, high hydration, absorb thickness, high hydration, No.14 2.2 mm 1.9 mm No.26 1.2 mm 1.0 mm (depicted: pasta noodles with natural coloring
soup, wavy, elastic, chewy elastic, chewy, for tsukemen, soup, smooth surface, for soup elastic, chewy, for mazemen/ agents added)
absorb soup, for soup dishes/ dishes tsukemen No.16 2.0 mm 1.7 mm No.28 1.1 mm 0.9 mm
tsukemen/mazemen
※square/round shapes are available; can be used with wavy attachments
※possible varieties of noodles are not limited by the examples above

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 MAKE
YOURSELF
A NOODLE
MASTER
with
SHINUCHI

UDON NOODLE MAKING

MACHINES
SHINUCHI
By scientifically analyzing and quantifying all the processes involved in making udon noodles using
traditional methods by hand, Yamato has developed this noodle making machine for udon and other
types of high hydration noodles.

SHINUCHI allows anyone to make artisan-quality udon noodles easily and safely, using just one
machine that needs only a small room to instal and operate.
32 Yamato Noodle | contact@yamatomfg.com | yamatonoodle.com Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 33

YAMATO UDON MACHINES

SHINUCHI
ROLLERS
A PAIR OF ROLLERS FOR STRETCHING AND
THINNING DOUGH SHEETS WITH A 12-STAGE
THICKNESS ADJUSTING SYSTEM

number one udon

noodle making machine in Japan---
Until Yamato has developed SHINUCHI most udon professionals and connois-
seurs were totally convinced that real udon can only be made by hand. But
the advent of SHINUCHI has changed everything. The taste, firmness, smooth-
ness, elasticity - everything that makes authentic udon noodles so special
were not only replicated - they were consum-
mated and perfected. Now SHINUCHI is used
in the most popular and successful udon res-
taurants in Japan and other countries.

The latest iteration in the SHINUCHI series -

model S-1284 - is a product of more than 4
decades of dedicated research, trial and error,
and hard work of Yamato and its engineers to
make a perfect udon machine.

• full production cycle

• no noodle making experience needed CUTTER
• high productivity (~250 portions/hour) AUTOMATIC CUTTING UNIT
• small foot-print for in-store use WITH ADJUSTABLE CUTTING
• multiple safety devices WIDTH
• hygienic materials

The machine is designed to be very small and compact,

allowing it to be installed even in locations with very
little space. With its stylish and beautiful appearance, MIXER
it is perfect for displaying in front of customers, to let BUILT IN MIXING UNIT FOR 12.5
them directly see the noodle making process, which KG FLOUR WEIGHT
not only ensures the quality of noodles, but also en-
hances the entertainment aspect of eating experience.
PRESS
POWERFUL PRESSING UNIT TO PROCESS
DOUGH MIX INTO SOLID DOUGH BLOCKS

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 34 Yamato Noodle | contact@yamatomfg.com | yamatonoodle.com Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 35

真
ARTISAN QUALITY of
MACHINE MADE NOODLES
Udon hand-making methods have been thoroughly analyzed and incorporated into the functionality
and production processes of SHINUCHI.

打
All-in-one machine for Udon
MIXING 1ST RESTING PRESSING
and other types of high-hydra-
tion noodles
SHINUCHI mixer’s Letting the dough rest At this stage dough
structure and after mixing is very im- lumps are pressed
UL, NSF/ANSI, CSA, CE certified
functionality are portant (this reduces into solid blocks. SHI- models available
designed to produce the tension of gluten NUCHI press produces SHINUCHI has been developed by Kaoru Fujii, the founder of Yamato,
dough similar to structures, and re- the same authentic
who analyzed the process of making authentic udon noodles from an
the one produced leases air bubbles quality as tradi-
engineer's point of view, and replicated them in a single machine.
by hand kneading inside the dough) tional masters
who make dough
by stepping on it over bamboo mats

2ND RESTING THINNING CUTTING

Right after pressing, After the second resting On the final stage,
dough is still not the dough is ready to the dough sheet
ready to be made be thinned down for is placed on a
into noodles. By cutting. To ensure conveyor, sent
※the drawing is for the CE-certified model / appearance and dimensions of models for other markets may differ
resting/maturing thinning is done into an automatic
it overnight we gradually and with cutter; after cutting
make it more ro- bust precision, SHINUCHI noodles are automati-
through enzyme acitivity to ensure has a 12-stage gap adjustment sys- cally SHINUCHI models
better noodle quality tem, retractable table and a thickness stacked onto Machine name Super SHINUCHI Super SHINUCHI CE Super SHINUCHI US WAKADAISHO
measuring device a tray.
model SB1284AS SB1284CE S1284US WB874AS

dimensions W 1,355 x D 880 x H 1,365 W1,350 x D810 x H 1,420 W1,345 x D870 x H 1,431 W1,120 x D840 x H 1,330

Power supply 1.51 kW 50/60Hz (1 phase100V) 1.51kW (3 phase 400V) 1.53kW (3 phase 230V) 1.16kW 50/60Hz (100V)

weight ~470kg ~470kg ~470kg ~400kg

mixer 12.5kg 12.5kg 12.5kg 8kg

roller width 800mm 800mm 800mm 700mm

productivity ~250 - 300 portions/hour ~250 - 300 portions/hour 250 - 300 portions/hour ~150 - 200portions/hour

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36 Yamato Noodle | contact@yamatomfg.com | yamatonoodle.com Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 37

SOBA NOODLE MAKING

MACHINE
BANDOTARO
In contrast to Ramen and Udon brought to Japan from China, the tradition of making Soba
noodles has originated in Japan, and still plays a very important role in Japanese cuisine.

Unlike wheat used for Ramen and Udon, Soba is made from buckwheat that contains no
gluten, and for this reason is very difficult to make into noodles.

In the past, Soba noodle making was possible only through manual production by experienced
Soba masters who would have spent years if not decades to learn the art and skills of Soba
making.

With Bandotaro anyone can be a Soba noodle master, and produce top-quality authentic
Japanese Soba noodles with ease, speed, and in quantities enough to satisfy needs of a
small-mid scale noodle specialy shop.

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 Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 39

BANDOTARO FOR SOBA Special Hand-made style Original

AND OTHER TYPES 12 STAGE SOBA CUTTING
ROLLER BLADE
8KG
OF HIGH HYDRATION SOBA MIXER
The mixer is designed to produce Bandotaro is equipped with a spe- A vertical automatic cutter with ad-
NOODLES dough from buckwheat flour through cially designed 12-stage adjustable justable cutting width can cut dough

——
gradual granulation for uniform hy- roller unit for gradual thinning of sheets at an angle - a style similar to
dration and structural integrity of dough sheets to create authentic the one used by Soba making artisans.
Although other types of noodles such as Ramen
noodles. Mixing speed can be ad- texture of Japanese Soba.
and Udon are popular too, it is Soba that is justed.
considered the soul of Japanese noodle tradition.
Any variety of authentic hand-made style Japanese Soba noodles can be made on just one ma-
In addition to its nutritional and dietary value, as
chine: from the most common“NIHACHI”(20% wheat / 80% buckwheat ratio) to “JUUWARI”(100% non-
well as its unique taste and aroma, Soba eating
extrusion type buckwheat flour noodles)
has a lot of cultural siginificance for Japanese
people.
Considering general popularity of Japanese
cuisine worldwide, but already high competition
among such widely known dishes as sushi or
ramen, authentic Japanese buckwheat Soba
noodles offer food businesses across the world
another great opportunity to tap into the vast
commercial potential of Japanese food.

BANDOTARO is an all-in-one full production cycle machine designed to make authentic hand-made style
Soba noodles from scratch - even varieties produced exclusively from buckwheat flour (i.e. "JUUWARI
SOBA") - something ONLY Bandotaro is capable of.

39 yamatonoodle.com contact@yamatonoodle.com
40 Yamato Noodle | contact@yamatomfg.com | yamatonoodle.com Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 41

Buckwheat dough mixing Number 1 choice for Soba

noodle restaurants in Japan
Flour is put into the mixer tank, and mixed without water for 1 minute. Then 1/2 of
water is added, and mixed for 3 minutes. After that, the remaining water is added • no experience or expertise in noodle making required
little by little judging by the dough condition. • high productivity (200 portions of craft quality noodles)
• Small footprint for easy in-store placement
• Multiple safety devices
• Hygienic materials
• Ability to produce a variety of other high-hydration
noodles

[Dough formation: granulation through agitation]

12-STAGE Roller unit design allows to thin down the dough gradually
resembling the process of manual production.
※100V model

ROLLERS automatic rolling rolling

direction BANDOTARO - a dedicated noodle master at the service of your food service business
automatiic
winding
12 stage
gap

Based on the same principles and processes as used Machine name BANDOTARO BANDOTARO US
for production of hand-made Soba noodles
model MXB584AS MXA884US

dimensions W 1,190 x D 965 x H 1,386 W1,190 x D965 x H 1,473

3 pin rolling process
Power supply 50/60Hz 1.44kW (1 phase 100V) 60 Hz 1.59kW (3 phase 230V)

weight ~520kg ~530kg

mixer 8kg 8kg

rollers width 800mm 800mm

cut width 420mm 420mm

productivity ~200 portions/hour ~200 portions/hour

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LABOR-SAVING /
COST-EFFECTIVE

SINGLE TASK
MACHINES
In addition to noodle-making machines, Yamato has developed a variety of
equipment for noodle food service industry to solve the problems of heavy workloads
and high labor costs.

Yamato single task machines save time, and reduce cost, making businesses more
profitable and successful.
44 Yamato Noodle | contact@yamatomfg.com | yamatonoodle.com Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 45

RICHSOUP
HOT HOT stock straining machine
GOLDEN EGG SK20
shell peeling machine
for hard AND soft boiled eggs
TMW01
One of the problems that exists in food service industry is the
occasional inconsistency of taste and texture depending on
a person in charge of cooking. In Ramen restaurants this can
FEATURES manifest itself in their soups tasting differently when it is made
• Automatic shell removal (for hard and soft boiled eggs) by different employees who may strain the stock with varying
• Fast speed (1 egg / 6 seconds) thoroughness and intensity. This can also affect the restaurants’
• Greatly reduced loss rate compared to hand peeling bottom lines when significant volumes of high cost stock is wasted
• Hygienic materials / conformity with worldwide safety during straining/filtering process.
standards
RICHSOUP can not only solve these problems, but improve the
quality of stock as well making its texture more creamy and
smooth.

Examples of stock that can be

processed using RICHSOUP :
Golden Egg is a tabletop machine that automatically peels the Centrifugal separation method for better taste and texture
1.High/low density pork stock
shells of boiled eggs. This is the only machine in the world that is 2. High density seafood stock Two times faster compared to manual straining
capable of peeling not only hard boiled but soft boiled eggs (with 3.High/low density chicken stock
High output capacity (*straining 60L of density 8 pork stock in 5
runny yolks) as well!!! Yamato engineers dedicated much time
minutes)
and effort on researching egg properties, as well as developing
the functionality and design of the GOLDEN EGG machine. 20% more yield compared to manual straining
model dimensions power weight
model dimensions power weight
Easy and intuitive operation
SK20 W410×D530×H900 100V 43/KG
While peeling machines for hard boiled eggs have been around TMW01 W210×D500×H400 100V 14/KG
Safety features
for decades, no one before Yamato has succeeded in creating SK20CE W410×D530×H900 230V 43/KG
TMW01CE W210×D500×H400 230V 14/KG
one for SOFT BOILED eggs (i.e. eggs cooked for 6-8 minutes)
SK20US W410×D530×H900 115V 43/KG
which are one of the mainstays of Ramen cusine. TMW01US W210×D500×H400 115V 14/KG

RICHSOUP IS MAINLY DESIGNED TO PROCESS ANIMAL- The machine can be disassembled for easy cleaning.
the machine performs best with eggs of required following proper boiling and cooling procedures is BASED TYPES OF STOCK. CONSULT FOR ADDITIONAL
size and freshness INFORMATION ON STRAINING OTHER TYPES. RICHSOUP can be used for major Ramen sock varieties (i.e. chicken, pork).
recommended for better peeling performance

Machine casing
Hygienic materials, safety
functions, small footprint.
Automatic feeding
Standard size tray for 20 eggs.
Automatic egg feeding device.
Low-engagement operation.
Shell removing
Automatic shell removing system
of co-rotating spiked shafts for
fast and clean shelling.
Discharge chute
Peeled eggs are continuously
discharged automatically. No
engagement by the operator is
required.
Perforated lid
Stock is poured into the strainer
through a lid with holes big
enough to allow most of the
volume, but small to prevent
large bones from getting inside.
Removable scrapers
Different varieties of stock have
different texture and viscosity that
require using different scrapers.
RICHSOUP has scrapers for light
and thick varieties of stock.
Adjustable speed controller
Straining speed can be controlled
for more operational flexibility,
and to accomodate different stock
types and varieties.
Emergency stop button
Operation of the machine can
be discontinued immediately by
pressing the emergency stop
button. This ensures safety of
operation.

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46 Yamato Noodle | contact@yamatomfg.com | yamatonoodle.com Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 47

SILKY MIXER M25B

NETARO
aging machine for Ramen and Udon dough
NEW THE MOST ADVANCED DOUGH MIXER FOR
HIGH QUALITY FRESH CRAFT NOODLES
MODELS：RR17、RR34 SILKY MIXER
model: M25B
equipped with thermostat, these machines are used to
dimension: W1,000×D560×H1,045
keep noodle dough at constant temperature for a set power supply：3 phase 200v 1.5KW
period of time weight：140kg

Yamato believes that dough mixing quality depends on whether

the mixer can evenly and equally distribute all amount water
throught all flour particles - this is exactly what SILKY MIXER
was designed to achieve with perfection.

• Anti-clumping shape of the tank

ROLLING PIN RACK • Watering lid for homogenous hydration
MODELS：NR3、NR6 • Hygienic materials
used for placing rolling pins for • Optimal number of pin rotations for better mixing quality
dough aging or during noodle • Better ergonomics with lower height
making; variants for 3 and 6 pins • Safety sensors
are available
mixing capacity: 25kg / flour weight

WATER SOFTENER
MODELS：YYA6、YYA12、YYA18 All stainless-steel frame
water quality is one of the
Outstanding hygiene and durability with a frame made fully of high quality
biggest factors in ensuring good stainless steel. Bare-bone structure for easier cleaning,
noodle quality; using soft water
is recommended as minerals in Lower height and wider opening compared to legacy models for better
hard water interfere with dough usability.
formation and noodle cooking GYOZA DRUM Convenient to use dough trays on casters for easy dough handling and
MODELS：YYA6、YYA12、YYA18
storing.
Can be used with RICHMEN series
noodle machines for efficient
production of dough for gyoza
wrappers

STAND-ALONE MIXER Less tension / Better hydration

MODELS：M25CE、M25US
dough quality greatly affects noodle quality;
in addition to many factors that play their
roles during dough making such as quality
of ingredients, humidity, temperature etc.,
dough production equipment is one of the
most important among them; M25 series
design, operation and functionality ensure
outstanding dough quality for Ramen, Pasta,
Udon and other varieites of noodles.
Mixer tank shape for reduced gluten stress and better
GYOZA MOLD hydration
SIZE：60MM~120MM One of the problems of mixers with conventional design was insufficient
cutting molds for gyoza dumpling wrappers
stirring of dough mass at the bottom of a mixer tank which can cause
lumping, and result in poor noodle quality. By having it pins rotate
upwards SILKY MIXER ensures most optimal
Concave tank shape mixing conditions and thorough hydration.
Direct drive system adopted in the SILKY MIXER
Upward pin rota-
tion design allows for more efficient transmission
of torque from motor to the shaft, and a longer
Zero dead-zone service life due to fewer moving parts.
structure

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48 Yamato Noodle | contact@yamatomfg.com | yamatonoodle.com Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 49

YAMATO NOODLE SCHOOL

INDUSTRY No. 1 professional RAMEN

RAMEN SCHOOL courses

— With over 20 years of offering
professional Ramen cuisine courses
Yamato has accumulated a great amount
of experience and expertise, as well as
FULL IMMERSION INTENSIVE
COURSE - ALL THEORY AND hundreds of noodle and soup recipes which it
PRACTICE OF JAPANESE
NOODLE CUISINE AND BUSINESS is ready to share with its students, and keep
sharing with its graduates.

YAMATO RAMEN SCHOOL -

ONCE A STUDENT - ALWAYS A

CUSTOMER

RAMEN SCHOOL
for ramen chefs and ramen business owners
— ideal and perfect Ramen that is not only tasty but also
Successful food service business rests on two founda-
tions: good food and robust business practices. Yamato
Ramen School emphasizes both aspects - which is why
so many our graduates become so successful in Ramen
industry.
NOODLE MAKING FLAVOR OILS DISH PLATING
MOTODARE SOUP BLENDING BASE STOCK (TONKOTSU etc.)
GARNISHES BUSINESS LECTURE MOCKUP RESTAURANT
GRADUATION DISH
DIGITAL COOKING
— for precision and ease of localization
Our curriculum does not teach by feel and intuition -
the instruction is based on numbers (grams, minutes
etc.) and rigorous definitions. This not only allows our
program to be learned by a person with any back-
ground, but for the content to be easily applied to local
conditions and ingredients, enabling students to de-
velop their original recipes and menues.
CHAR SIU
01
— —
6 DAYS COURSE TO CREATE
YOUR IDEAL RAMEN FROM
SCRATCH
Professional Yamato Ramen
school teaches not only
ready to use recipes but the
fundamental principles they
are founded on as well.
| C UR R IC UL UM
It all starts with the goal - learning how to create your
commercially viable, can be made using your local in-
gredients, and be popular among your customers. Dur-
ing the 6 day-long intensitve Ramen course students
learn and practice all aspects of Ramen cuisine through
theory classes and hands-on cooking sessions together
with their classmates (up to 8 students per class) - for
better educational synergy and a more fulfilling learn-
ing experience achieved through positive interaction
with likeminded people united by a common interest
and motivation.
02
START A NOVICE - FINISH A
PRO
Whether you are an established professional
who wants to improve your skills or a novice
with 0 experience, the highly experienced team
of Yamato Ramen School staff will help you be-
come a noodle master in only 6 days.
Day 1: business seminar / noodle making
The course starts with learning basic information about noodle
ingredients and noodle making practices, as well as a lecture on
Ramen business management.
Day 2: Base stock making
A day-long practical cooking session where students can learn
and experience how to make different varieties of Ramen base
stock (ingredients, cooking methods, etc.)
Day 3: Fish/Veg base stock; Side dishes; Oils
Broaden your expertise with learning how to make base stock
from fish (“uo-dashi”), vegetables and fruit. Learn how to make
Char Siu meats, and Flavor Oils.
Day 4: Soup blending
Learn how different components of Ramen soup are
combined together, and practice as much as you can to
create your own original recipe.
Day 5: Side dishes / Graduation dish practice
Learn how to make Ramen side dishes such as pan-fried
gyoza; design your graduation dish, and calculate its
commercial viability.
Day 6:
Mockup Ramen restaurant (preparation, opera-
tion, cooking, serving). Creation and presenta-
tion of a graduation dish.

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 50 Yamato Noodle | contact@yamatomfg.com | yamatonoodle.com Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com 51

YAMATO NOODLE SCHOOL

5 DAYS INTENSIVE UDON COURSE
UDON SCHOOL The ultimate goal of this course is to provide students with all the knowledge and
skills necessary for them to succesfully create and run their own food service busi-
NOODLE MAKING MOCKUP RESTAURANT DASHI nesses based on Udon noodles.
SIDE DISHES GRADUATION DISH TEMPURA
Our students are established or aspiring Udon
PLANTING cuisine chefs and entrepreneurs interested in
working with Udon noodles.

Professional Udon cuisine course Our school adopts a digital cooking approach
that allows to learn quickly, and be able to use
Yamato Udon School is located in Kagawa Prefecture, that knowledge to create one’s own original
Japan, which is also known as "Udon Prefecture". It recipes and menus.
is the most famous Udon producing area in Japan.
Despite its small size, there are more than 700 udon
restaurants in Kagawa prefecture. Visiting local Udon
restaurants is one of the biggest tourist attractions.

Fierce competition makes every restaurant strive

to improve the quality of its products. Naturally,
this makes Kagawa the best place in Japan to learn
authentic Udon cuisine.

Although originally introduced from China, now Udon

noodles are as part of "WASHOKU" (Japanese food) as
any other famous dish such as Sushi or Ramen.
| U DON SCH OOL CU R R ICU LU M
In order for each student to
Udon cuisine has already achieved much popularity
learn, absorb and retain as
around the world with many famous Udon restaurants Day 1: Udon noodle making / Management lecture much as they can from the
in different countries. The knowledge, skills, expertise Studying everything about Udon noodles: ingredients course, we limit the maxi-
and experience one can gain at Yamato Udon school (water, flour, etc.), Udon making equipment, Udon making mum number of students to
would allow them to fully capitalize on the great
methods. 8 per course.
business potential of Udon cuisine anywhere in the Day 2: Soup / broth making
Each student is given full
world. Learning how to prepare various types of “Dashi” (Udon Yamato Udon School curriculum Yamato Udon School curriculum gives equal
attention of the School
broth), seasonings, and how to properly boil Udon noodles. is based on learning fundamental emphasis both to traditional and novel
staff, and can also interact
with other participants to principles of Udon cuisine, and using varieties of Udon dishes.
enrich their learning experi- this knowledge to develop one’s
Day 3: Tempura and other Udon side dishes
Make yourself ence and further expand original recipes based on principles of However, regardless of whether the recipes
Tempura is the most commonly used Udon side dish: their culinary horizon. digital cooking. students learn are old or new - they are

a true Udon master in learn how to make batter, select, prepare and cook ingre-
dients in different styles.
based on using only natural ingredients
and seasonings.
just 5 days! Day 4: Side dish practice / Plating training
Side dishes are great revenue sources for Udon restau-
rants - learning how to make them is given great empha-
sis in Yamato Udon school curriculum.
Day 5: Mockup Udon shop / Graduation dish
The value of a dish is determined not only how it tastes
but how it looks as well - learn Udon plating techniques
from the best professionals.

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 MAKE THE BEST NOODLES WITH YAMATO
NOODLE MAKING EQUIPMENT
F.A.Q.
While headquartered in Japan, Yamato is a multinational company with a network of local

NOODLE MAKING SCHOOLS branches across the world, and a multilingual staff speaking Japanese, English, Chinese, Korean,
Spanish, Vietnamese, Russian, Hindu, Dutch, Burmese, Thai, Bangla, and Malay.

NOODLE BUSINESS CONSULTING

After sale service / Customer support
With 4 decades of designing and manufacturing commercial noodle making equipment for food
service industry, and 2 decades of offering professional noodle cuisine schools, Yamato is best
1 The standard warranty period for Yamato equipment is1 year (from the date of delivery). During this period, we
are responsible for free repair if any problems occur under conditions of normal use. Experience shows that cases
requiring technical support are rare, and most of them can be resolved by adjustment / replacement of parts
(from spare parts kits supplied with machines). This is done either by customers, or by a staff dispatched by
positioned to ensure your success in noodle business. Yamato. After the warranty ends Yamato supports customers with spare parts and all necessary technical infor-
mation required to solve any technical issue.
Our dedicated multilingual team of engineers, instructors and noodle industry professionals can
provide you with all the necessary tools, methods and other expertise necessary to succeed in Power supply specifications
opening your own specialty noodle shop, noodle dish delivery business, or a craft noodle factory.
Yamato boasts a customer support department operating 24/7/365 always ready to help our
customers wherever they are in the world.
2 Most types of Yamato equipment have models that can work in electric grids with 220-230V or 115-120V voltage.
The models share the same functionality, though certain external features may be different.

Equipment service life

3 Under normal use conditions, and with attention to daily maintenance and proper care, most standard models
of noodle making machines can be used for a period of about 10 years (may vary depending on average opera-
tion time per day). There are examples of Yamato machines remaining operational for several decades.

How long will it take to receive the machine after purchase

4 All Yamato machines are made to order (we also adjust them to particular customer recipes / specifications).
The average assembling time is several weeks - 1 month. Lead time for shipping from Japan and delivery varies
depending on the destination and transportation method.

Yamato MFG offices

Our distributors in different countries
United States - Korin Japanese Trading Corp
57 Warren Street, New York, NY 10007
HEADQUARTERS OF YAMATO IN JAPAN
Philippines - JCG Marketing Group, Inc. Germany - ALGO GMBH 37-4 Hamasanbanchō, Utazu-chō, Ayauta-
Km. 19, East Service Road, Barangay San Martin Germany 53604 Bad Honnef Berck-sur-Mer-Str. 9 gun, Kagawa-ken, 769-0203
de Porres, Paranaque, 1700 Metro

Canada - PureRange Enterprises Ltd. Indonesia - PT. Gastro Gizi Sarana Russia - Svoi Proekt LLC YAMATO-EUROPE
#201-6741 Cariboo Rd, Burnaby V3N 4A3 Jl. Gandaria I, No. 330, Kebayoran Baru, Jakarta Russia 129337 Moscow, Krasnaya Sosna St.
Canada BOLSTOEN 2 E (BGG) 1046 AT
Selatan 20/1, 2F. 23/1
Amsterdam, Netherlands
France - Sushi Robots​ Indonesia - Rotaryana Prima, PT
11 bis rue Moulin David, 17540 Le Gue D’Allere Teuku Cik Ditiro 16 Jakarta, 10350. Indonesia
YAMATO DREAM STUDIO IN SEOUL
China - 华珊尚国际商贸有限公司 Taiwan - 苗林行 Miaolin Foods 40-13, Garak-dong, Songpa-gu, Seoul 138-
160, Korea +82-2-3412-3661
北京市朝阳区顺南大街16号,嘉美中心写字楼1101 408台中市南屯區工業區21路41-1號

Yamato Global sales Track Record

Throughout history we have supplied our equipment to customers from more than 60 countries across the world
 YAMATO MFG.CO.,Ltd.

+81 (877) 85 6168

contact@yamatomfg.com
37-4 Hamasanbancho,Utazu-cho,Ayauta-
gun,Kawaga-ken,Japan

yamatonoodle.com