Each of Japanese noodles has the different characteristic and the definition of tastiness.
For example, the Udon noodle which has springy texture with thicker size is considered as a traditional Sanuki Udon, the Ramen noodle which has harder texture with thinner size is considered as a typical Hakata Ramen, and the Soba noodle which have its own aroma and texture is considered authentic soba etc.
If you plan to start up noodle business, you must know that one of the important keys to business success is the noodle quality.
The noodle quality affects the product’s value, so it is necessary to study and understand about the ingredients and the noodle making method properly.
Especially about Ramen, there are many successful Ramen shops in Japan, but also many shops failed in business on the other hand.
Actually, most of the people who plan to start up Ramen business often focus only on the soup.
They are particular about the soup quality and tend to spend most of their time and energy for making and creating the soup recipes.
However, it could cause business failure if you would focus only on the soup quality, but not the other matters.
In fact, making quality noodles is another important element for completing the tasty ramen dishes.
Nowadays, rich/creamy ramen soups tend to be preferred, and also many new or fusion style of ramen dishes keep coming on the Japanese market.
Actually, they are very tasty and people make more comments on the soups compared to the noodles even in the media.
However, rich/creamy soups might get people bored of the soup flavor quicker and it might not keep them coming back all the time because of their richness/thickness.
Also, making rich/creamy soups actually consumes lots of time and energy, standing in the kitchen where the temperature can rise more than 70 degrees while cooking the soup.
Therefore, some chef-owners have to give up their business, because they ruin thier health due to the hard work.
On the other hand, making noodles won’t consume the time and energy much as making the soups.
In addition, the noodles can be easily transformed into different types by changing the size, shape or recipe.
So, you can create more menu items without any extra hard and time-consuming effort.
Furthermore, there are also many other types of ramen with/without soups such as Sapporo ramen (miso ramen), Tsuke-men (dipping noodles), Reimen (cold ramen) and Mazesoba (soupless ramen) etc.
The quality of presentation can be also a force to increase the value of dishes, so there would be various ways to entertain or satisfy your customers excepting the soup recipe.
However, it is important to remember that the noodle quality would greatly affect on the quality of the bowl of ramen.
In Japan, the noodle making techniques and the quality of ingredients including wheat flours are the highest level in the world.
So, if you are interested in or want to see for yourself how to make quality noodles which can impress customers with one bite, please do not hesitate to contact us!