YAMATO MACHINES

YAMATO
MACHINES
2022
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.

WE ARE ALL ABOUT OUR CUSTOMERS’
LONG TERM SUCCESS
Providingreliableandsafeequipmentforproduction
of noodle products of the best quality
Helping our customers achieve long term success in
noodle business
Popularizing Japanese noodle culture across the
world
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.
- April 1968. Started work at Kawasaki Heavy Industries
(assigned to Aircraft design bureau, Fuselage section: in
charge of the “Phantom” airplane License production)
- April 1971. Assigned to the Design section of the Ship
building division (in charge of designing an engine room
for 200 000 ton tanker ship)
- 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
in a number of high-profile business TV shows in Japan,
and is famous for his professional advice to prospective
and existing entrepreneurs.
Yamato MFG Co. Ltd., CEO
Sansyo Co. Ltd., CEO

YAMATO PHILOSOPHY
COMMITMENT TO CUSTOMER SUCCESS
YAMATO HISTORY
COMPANY PROFILE
—
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.
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.
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
NOODLE CUISINE SCHOOLS
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.).
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.
RESEARCH LAB R&D, FACTORY, TECHNICAL SUPPORT
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.
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.

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.
CUSTOMER SUPPORT
365 DAYS A YEAR, MAINTENANCE/SERVICE DEPT.
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

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

RICHMEN
GOLD
RICHMEN GOLD
less effort, more productivity!
Decades of noodle science and centuries
of noodle making traditions have been
condensed into 1 machine. Powerful, easy to
use, and safe. With RICHMEN GOLD anyone can
be a top-level noodle master. RICHMEN GOLD is
equipped with a truly revolutionary automatic
dough feeding and rolling system. It's design
is based on deep scientific understanding of
physical properties of ingredients, and allows
perfect automation regardless of the type of
noodles produced.
An all-in-one machine combining mixing,
pressing and cutting functions, and equipped
with an automatic flour duster and dough
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
model, the productivity of RICHMEN GOLD is 1.7
times higher.
Also:
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
is not closed.
Mixer tank lid sensor won't allow the mixer to run if the lid is not properly closed.
Improved safety
“ With this machine any of my staff can
make great noodles like an experienced
noodle master”
(models for European and North American markets available)
lower height for easier operation
improved mixer for better dough quality
automatic dough conveyor
intelligent dough feeding system
additional safety sensors
ergonomic design for easier handling
improved cutter position for faster and
more effortless work
Flour duster
—
Automatically sprinkles flour during
sheeting and cutting stages. Flour
goes directly onto conveyor for less
waste and easier cleaning.
Touch panel
—
For displaying all relevant informa-
tion and changing the settings.
Rolling pin rails
—
Instead of lifting pins with heavy
dough - now you can simply slide
them where necessary depending
on the operation stage.
Easy noodle length
adjustment
—
For changing noodle length during
the cutting stage.
A craft noodle factory
in one small room
- effortless operation
- short learning curve
- small footprint
- absolute safety
RICHMEN GOLD combines all functions and complexities
of noodle making in one machine!

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Yamato Noodle | contact@eyamatomfg.com | yamatonoodle.com
yamatonoodle.com contact@yamatonoodle.com yamatonoodle.com contact@yamatonoodle.com
12 13
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.
Easy maintenance
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.
机器名称 RICHMEN GOLD RICHMEN GOLD CE规格 RICHMEN GOLD UL规格
型号 LMA552310 LMACE LMAUS
外形尺寸 W 1,350 x D645 x H 1,000mm W 1,350 x D645 x H 1,000mm W 1,350 x D645 x H 1,000mm
最大功耗 1.80/1.73kw 50/60Hz 单相100v 1.80/1.73kw 50/60Hz 单相100v 1.80/1.73kw 50/60Hz 单相100v
重量约350kg 约350kg 约350kg
规
格
搅拌机最大10kg(面粉重量) 最大10kg(面粉重量) 最大10kg(面粉重量)
辊筒宽度 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）
生产效率 150~200份 /小时 150~200份 /小时 150~200份 /小时
Improved mixer tank design for optimal
optimal
mixing operation
mixing operation
Dough mixing quality directly affects the final quality of
noodles. Yamato engineers and food technologists created
a shape for the most optimal mixing performance.
Less effort, better noodles with automatic
dough feeder
Specifications
Machine name RICHMEN GOLD RICHMEN GOLD CE (EU) RICHMEN GOLD US (NA)
Model LMA552310 LMA5523CE LMA552310US
Dimensions W 1,350×D645×H1,000 W 1,350 x D645 x H 1,000mm W 1,350 x D645 x H 1,000mm
Power supply
1.2kw
50/60Hz (1 phase 100V)
1.2kw
50Hz (1 phase 230V)
1.2kw
60Hz (1 phase 115V)
Weight ~350kg ~350kg ~350kg
mixer 10kg (flour weight) 10kg (flour weight) 10kg (flour weight)
rollers width 230 mm 230 mm 230 mm
rollers diam. 163 mm 163 mm 163 mm
productivity 100~150 portions / hour 100~150 portions / hour 100~150 portions / hour
Richmen Gold
High-performance
all-in-one
noodle machine
▶ touch screen
▶ optimized height
▶ automatic conveyor
▶ rolling pin rails
※Specifications for the 100V model
Now you do not need to spend your time and effort to
push dough mix through Rollers - an intelligent automatic
conveyor mechanism will do it instead.
Infrared light-curtain for failure-proof safety
Infrared light-curtain for failure-proof safety
Advanced safety sensors cover an area above the rollers
to prevent hands or foreign objects from getting caught
between them. The system is non-intrusive and reliable.
Ergonomic and intelligent design for easier and
faster cutting
Cutting mechanism of the legacy models was re-designed
to allow changing the cutting speed and noodle length
during operation.

Noodle sheeter+cutter
More efficiency. More productivity
High production capacity. Easy operation
Richmen Gold II is optimized for
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-
rate 25 kg mixers, making this com-
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.
Food service businesses often experience a problem of staff
shortage because the job is hard while profit margins may not be
high enough to pay higher wages. This makes it difficult to make
noodles in-house even if the business has a noodle machine.
Great ergonomics, high automation and outstanding production
capacity of Richmen Gold II allow to produce high quality noodles
quickly and in large quantities.
Fully digital
ROLLER GAP
ADJUSTMENT
Standard physical roller gap ad-
justment handle has been replaced
by a digitally controlled automatic
motor-operated system.
・Zero dead space
The areas around the shaft are embossed to ensure more thor-
ough mixing (by preventing accumulation of dough particles).
・Lower position, bigger opening
Compared to legacy models, the Silky Mixer’s height was low-
ered by 14cm，
while the opening was made wider by 11cm.
RICHMEN
GOLD II
Automatic
DOUGH FEEDING
Easy to use
TOUCH SCREEN
PANEL
Instead of having to feed dough
between rollers by hand, Richmen
Gold II is equipped with an intel-
ligent conveyor that does it auto-
matically.
Intuitive and effortless operation
with a touch screen panel.
SILKY MIXER M25B
MOST ADVANCED NOODLE MIXER
(purchased separately)
IT ALL STARTS WITH MIXING!
“Silky Mixer” - perfect companion to the Richmen Gold II
Optimal shape, optimal number of rotations for the best dough and noodle quality
・Homogeneous hydration
Number of watering holes, their position and size have been
decided based on thorough research of properties and charac-
teristics of flour and other noodle ingredients
・Adjustable rotation frequency
The mixer is equipped with a frequency converter to change
the number of mixing revolutions according to the condition of
dough.

YAMATONOODLE.COM 16
Automatic dough feeding system
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.
Digital roller gap adjustment
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
more easier.
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.
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.
All
new,
powerful,
high
performance,
noodle
machine
with
greater
ease
of
use
RICHMEN GOLD II
Full digital control!
Revolution in noodle making
for restaurants and mini-factories
of CRAFT noodles
less effort - more productivity
RUN YOUR BUSINESS - LEAVE NOODLE MAKING TO
RICHMEN GOLD II
LONG or SHORT
Specifications RICHMEN GOLD II
Model LSB7723
Dimensions W1,470×D674×H900
Power supply 1.36kw
（3 phase 200V）
Weight ~340kg
mixer no (purchased separately)
rollers width 230 mm
rollers diam 210 mm
productivity 250~350 portions /hour
noodle length freely adjustable during cutting
※100V model

18 19
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
device to do this automatically.
RICHMEN TYPE I
Richmen series noodle machines
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 2 //
ROLLERS
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
temporarily stop the rollers during the operation.
SYSTEM 3 //
CUTTER
A built-in cutting mechanism allows to cut dough sheet into
noodles of desired size, shape, and batch weight. A great variety
of replaceable cutters of different types and sizes is available.
SYSTEM 4 //
PRECISION ROLLER GAP ADJUSTMENT
The adjustment system allows to set the distance
between rollers with precision up to 1 mm. Adjustment
is done easily using only one handle. Current roller gap
can be viewed on a dial indicator.
SYSTEM 5 //
MIXER
Richmen Type 1 is equipped with a 10 kg (flour weight)
dough mixer. The mixer is easy to use, powerful,
hygeinic, and can be cleaned simply by putting wet
sponges inside, and running it for ~10 minutes.
SYSTEM 6 //
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
tank. Dough mix can be directly fed between
the rollers from the tray.
models for European and North American markets available
YAMATONOODLE.COM YAMATONOODLE.COM

20 21
ALL-IN-ONE
NOODLE MACHINE
Specifications RICHMEN TYPE I RICHMEN TYPE I CE (Europe) RICHMEN TYPE I US (NA)
Model YLM10062I LM10062ICE LM10062IUS
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
Power supply
1.24／1.12kW 50/60Hz
(1 phase 100V)
0.880kW 50Hz ±1%
(1 phase 230V±10%)
0.855kW 60Hz
(1 phase 115V)
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
RICHMEN: NOODLE MAKING PROCESS
Rough sheeting
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.
First combination
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.
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.
Dough resting - for better noodles
NSF, UL, CSA, CE certified
(models for European and North
American markets are available)
Dough mixing
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.
THE SECRET OF GOOD NOODLES: GLUTEN DEVELOPMENT
Mixing wheat flour with water produces gluten structures, which play an important role in overall noodle
quality, including such properties as elasticity. To make the gluten structures firm and robust, it is necessary
to repeat the process of applying pressure and relaxing them several times (as if working out muscles). The
design and operation of the Richmen series noodle machines is based on science and deep understanding
of ingredients’ properties.
※Specifications for the 100V

yamatonoodle.com yamatonoodle.com
22 23
RICHMEN TYPE II
Richmen series noodle machines
Operators: 1-2
Output: 200-300 portions / hour
of Ramen, Pasta, etc.
MIXER M25
YAMATO MIXER M25 was designed to achieve the same
dough and noodle quality as hand-made varieties.
Mixer tank shape, number and rotation frequency of
pins - each component ensures the perfect balance
between mixing time, speed and intensity.
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.
RICHMEN II + M25/M25B -
low footprint, high productivity
for your restaurant, restaurant chain
or noodle factory
※230V model
※Appearance of models for different regions may differ
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.

24 25
Mediumsizenoodlemachine
formaximumproductivity
RICHMEN TYPE II
Dedicated function design
Purpose-built structure allows to boost the output of each
function increasing the overall productivity.
SHEETER+CUTTER
NOODLEMACHINE
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.
Certified by major safety stan-
dards (CE, NSF, CSA, UL), RICHMEN
TYPE II is kitchen-legal all over the
world.
Easy to use noodle length
adjustment function
High capacity dough tray
A noodle tray for larger volume of dough helps to ensure
higher processing capacity and productivity.
Accessory conveyor
All RICHMEN TYPE II machines are
equipped with a conveyor for easier
cutting and higher output.
Safety features
Sensor-operated safety features ensure operators are
protected from injuries while using the machine.
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)
mixer 10kg max (flour weight) 10kg max (flour weight) 10kg max (flour weight)
roller width 210 mm 230 mm 230 mm
roller diam. 163 mm 163 mm 163 mm
productivity 150~200 portions / hour 150~200 portions / hour 150~200 portions / hour
※models for different regions may have dif-
ferent appearance

CE CERTIFIED MODELS FOR EUROPE
STANDARD MODELS (100V)
Suitable for non-EU, non-North American countries (use of an electric transformer may be needed).
CSA/UL/NSF CE CERTIFIED MODELS FOR NORTH AMERICA
RICHMEN series noodle machines are compliant
with global safety and quality standards
Richmen has been one of the first Japanese noodle machines to obtain
most major international safety certifications, such as CE, UL, SA, NSF,
etc., as well as several patents for safety features. It is the most widely
known Japanese noodle machine brand in the world.
Richmen machines have been shipped to more than 60 countries around
the world.
26 27
RICHMEN TYPE I
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
productivity ~100 - 150 portions/hour ~250 - 350 portions/hour ~100 portions/hour ~200 - 300 portions/hour
touch panel 〇〇 — —
auto gap
adjustment
— 〇 — —
auto dough
feeder
〇〇 — —
conveyor 〇〇 — 〇
Features
• Height reduced by > 10 cm
for better ergonomics
• More space under the
machine
• Improved mixer perfor-
mance
• Automatic dough feeder
• Additional safety sensors
• Guide rails for easier trans-
fer of rolling pins
• Dusting on the conveyor
belt for less loss and bet-
ter hygiene
• More convenient and ergo-
nomic cutting position
• Mixer-less model of the
Gold series
• + Bigger rollers
• + Automatic roller
gap adjustment for
reduced workload
• + Ability to produce
noodles without dough
sheet combination
(depending on noodle
variety)
other 25kg mixer purchased separately 25kg mixer purchased separately
变
RICHMEN TYPE I CE RICHMEN TYPE I US RICHMEN TYPE II RICHMEN TYPE II CE
Depending on the applicable standards and regions of use, machine appearance may change. Basic functionality is the same for 100V, CE or US
models.
Model LMA552310US under development LM10062IUS LS082IUS
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
Power supply 1.2kw 60Hz (1 phase 115V) 0.855kW 60Hz (1 phase 115V) 0.85kW 60Hz (3 phase 230V)
mixer 10kg 10kg —
roller width 230mm 210mm 230mm
roller diam. 163mm 163mm 210mm
productivity 100 - 150 portions/hour 100 portions/hour 200 - 300 portions/hour
Model LMA552310CE under development LM10062ICE LS082ICE
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
Power supply
1.2kw 50Hz (1 phase 230V) 0.880kW 50Hz ±1% (1 phase
230V±10%)
0.85kW 50Hz (1 phase 230V )
mixer 10kg 10kg —
roller width 230mm 210mm 230mm
roller diam. 163mm 163mm 210mm
productivity 100 - 150 portions / hour 100 portions / hour 200 - 300 portions / hour

28 29
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.
Cutter examples
No.11
Groove width 2.7mm
Variety of cutters for variety of noodles
No.20
Groove width: 1.5mm
No.6
Groove width: 5mm
(depicted: pasta noodles with natural coloring
agents added)
(depicted: standard wavy noodles, chili powder
noodles)
(depicted: noodles with sesame seeds, whole wheat
Tsukemen noodles)
Yamato noodle making machines can bring more added value to
noodles. Make craft noodles - give your customers the value they
would be willing to reward your business for!
Yamato provides free instruction on how to operate the machines, as
well as multilingual technical support to ensure that every customer
has their machines up and running wherever in the world they are.
Infinite varieties of noodles
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.
※possible varieties of noodles are not limited by the examples above
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
No.10 3.0 mm 2.6 mm No.22 1.4 mm 1.2 mm
No.12 2.5 mm 2.2 mm No.24 1.3 mm 1.1 mm
No.14 2.2 mm 1.9 mm No.26 1.2 mm 1.0 mm
No.16 2.0 mm 1.7 mm No.28 1.1 mm 0.9 mm
※square/round shapes are available; can be used with wavy attachments
Cutter size/Noodle size reference table
cutter：square #25
hydration：27%
noodle width：1.15mm
Hakata Tonkotsu style
cutter：square #18
hydration：33%
Ie-kei style
short boiling time, thin, hard
texture, low hydration, square,
for soup dishes, wheat flavor
medium boiling time, medium
thickness, medium hydration,
reverse-cut, for soup dishes
wavy, elastic, chewy, for soup
dishes
cutter：square #18
hydration：38%
Miso ramen
cutter：square #16
hydration：33%
Jiro ramen style
reverse-cut
cutter：square #22
hydration：32%
Tokyo ramen
medium boiling time, thin,
square, medium hydration, for
soup dishes
cutter：square #20
hydration：35%
Tori Paitan style
square, chewy, for soup dishes
cutter：square #12
hydration：40%
Fish Tsukemen
long boiling time, medium
thickness, high hydration,
elastic, chewy, for tsukemen
cutter：square #16
hydration：39%
Mazemen
elastic, chewy, for mazemen
cutter：square #16
hydration：40%
Hand pressed
square, high hydration, absorbs
soup, wavy, elastic, chewy
cutter：square #12
hydration：38%
Kitakata ramen
elastic, chewy, for tsukemen,
absorb soup, for soup dishes/
tsukemen/mazemen
cutter：square #24
hydration：40%
Hokkaido ramen
square, high hydration, absorb
soup, smooth surface, for soup
dishes
cutter：square #12
hydration：40%
Tsukemen
elastic, chewy, for mazemen/
tsukemen

UDON NOODLE MAKING
MACHINES
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.
SHINUCHI
MAKE
YOURSELF
A NOODLE
MASTER
with
SHINUCHI

32 33
YAMATO UDON MACHINES
ROLLERS
A PAIR OF ROLLERS FOR STRETCHING AND
THINNING DOUGH SHEETS WITH A 12-STAGE
THICKNESS ADJUSTING SYSTEM
SHINUCHI
• full production cycle
• no noodle making experience needed
• high productivity (~250 portions/hour)
• small foot-print for in-store use
• multiple safety devices
• 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,
it is perfect for displaying in front of customers, to let
them directly see the noodle making process, which
not only ensures the quality of noodles, but also en-
hances the entertainment aspect of eating experience.
MIXER
BUILT IN MIXING UNIT FOR 12.5
KG FLOUR WEIGHT
PRESS
POWERFUL PRESSING UNIT TO PROCESS
DOUGH MIX INTO SOLID DOUGH BLOCKS
CUTTER
AUTOMATIC CUTTING UNIT
WITH ADJUSTABLE CUTTING
WIDTH
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.

34 35
SHINUCHI mixer’s
structure and
functionality are
designed to produce
dough similar to
the one produced
by hand kneading
MIXING 1ST RESTING PRESSING
2ND RESTING THINNING CUTTING
Letting the dough rest
after mixing is very im-
portant (this reduces
the tension of gluten
structures, and re-
leases air bubbles
inside the dough)
At this stage dough
lumps are pressed
into solid blocks. SHI-
NUCHI press produces
the same authentic
quality as tradi-
tional masters
who make dough
by stepping on it over bamboo mats
Right after pressing,
dough is still not
ready to be made
into noodles. By
resting/maturing
it overnight we
make it more robust
through enzyme acitivity to ensure
better noodle quality
After the second resting
the dough is ready to
be thinned down for
cutting. To ensure
thinning is done
gradually and with
precision, SHINUCHI
has a 12-stage gap adjustment sys-
tem, retractable table and a thickness
measuring device
On the final stage,
the dough sheet
is placed on a
conveyor, sent
into an automatic
cutter; after cutting
noodles are automati-
cally
stacked onto
a tray.
ARTISAN QUALITY of
MACHINE MADE NOODLES
Udon hand-making methods have been thoroughly analyzed and incorporated into the functionality
and production processes of SHINUCHI.
Machine name Super SHINUCHI Super SHINUCHI CE Super SHINUCHI US WAKADAISHO
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
All-in-one machine for Udon
and other types of high-hydra-
tion noodles
UL, NSF/ANSI, CSA, CE certified
models available
真
SHINUCHI models
打
※the drawing is for the CE-certified model / appearance and dimensions of models for other markets may differ
SHINUCHI has been developed by Kaoru Fujii, the founder of Yamato,
who analyzed the process of making authentic udon noodles from an
engineer's point of view, and replicated them in a single machine.

36 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.

39
yamatonoodle.com contact@yamatonoodle.com
39
BANDOTARO FOR SOBA
AND OTHER TYPES
OF HIGH HYDRATION
NOODLES
Special
8KG
SOBA MIXER
The mixer is designed to produce
dough from buckwheat flour through
gradual granulation for uniform hy-
dration and structural integrity of
noodles. Mixing speed can be ad-
justed.
Hand-made style
12 STAGE
ROLLER
Bandotaro is equipped with a spe-
cially designed 12-stage adjustable
roller unit for gradual thinning of
dough sheets to create authentic
texture of Japanese Soba.
A vertical automatic cutter with ad-
justable cutting width can cut dough
sheets at an angle - a style similar to
the one used by Soba making artisans.
Any variety of authentic hand-made style Japanese Soba noodles can be made on just one ma-
chine: from the most common“NIHACHI”(20% wheat / 80% buckwheat ratio) to “JUUWARI”(100% non-
extrusion type buckwheat flour noodles)
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.
Although other types of noodles such as Ramen
and Udon are popular too, it is Soba that is
considered the soul of Japanese noodle tradition.
In addition to its nutritional and dietary value, as
well as its unique taste and aroma, Soba eating
has a lot of cultural siginificance for Japanese
people.
——
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.
Original
SOBA CUTTING
BLADE

40 41
Buckwheat dough mixing
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
little by little judging by the dough condition.
12-STAGE
ROLLERS
[Dough formation: granulation through agitation]
Machine name BANDOTARO BANDOTARO US
model MXB584AS MXA884US
dimensions W 1,190 x D 965 x H 1,386 W1,190 x D965 x H 1,473
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
• no experience or expertise in noodle making required
• 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
Number 1 choice for Soba
noodle restaurants in Japan
BANDOTARO - a dedicated noodle master at the service of your food service business
Roller unit design allows to thin down the dough gradually
resembling the process of manual production.
3 pin rolling process
automatic rolling
automatiic
winding
12 stage
gap
rolling
direction
Based on the same principles and processes as used
for production of hand-made Soba noodles
※100V model

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.

FEATURES
• Automatic shell removal (for hard and soft boiled eggs)
• Fast speed (1 egg / 6 seconds)
• Greatly reduced loss rate compared to hand peeling
• Hygienic materials / conformity with worldwide safety
standards
the machine performs best with eggs of required
size and freshness
following proper boiling and cooling procedures is
recommended for better peeling performance
While peeling machines for hard boiled eggs have been around
for decades, no one before Yamato has succeeded in creating
one for SOFT BOILED eggs (i.e. eggs cooked for 6-8 minutes)
which are one of the mainstays of Ramen cusine.
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
manifest itself in their soups tasting differently when it is made
by different employees who may strain the stock with varying
thoroughness and intensity. This can also affect the restaurants’
bottom lines when significant volumes of high cost stock is wasted
during straining/filtering process.
RICHSOUP can not only solve these problems, but improve the
quality of stock as well making its texture more creamy and
smooth.
Centrifugal separation method for better taste and texture
Two times faster compared to manual straining
High output capacity (*straining 60L of density 8 pork stock in 5
minutes)
20% more yield compared to manual straining
Easy and intuitive operation
Safety features
RICHSOUP IS MAINLY DESIGNED TO PROCESS ANIMAL-
BASED TYPES OF STOCK. CONSULT FOR ADDITIONAL
INFORMATION ON STRAINING OTHER TYPES.
Examples of stock that can be
processed using RICHSOUP :
1.High/low density pork stock
2. High density seafood stock
3.High/low density chicken stock
Golden Egg is a tabletop machine that automatically peels the
shells of boiled eggs. This is the only machine in the world that is
capable of peeling not only hard boiled but soft boiled eggs (with
runny yolks) as well!!! Yamato engineers dedicated much time
and effort on researching egg properties, as well as developing
the functionality and design of the GOLDEN EGG machine.
The machine can be disassembled for easy cleaning.
RICHSOUP can be used for major Ramen sock varieties (i.e. chicken, pork).
44 45
GOLDEN EGG
shell peeling machine
for hard AND soft boiled eggs
TMW01
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.
RICHSOUP
stock straining machine
SK20
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.
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.
HOT HOT
model dimensions power weight
TMW01 W210×D500×H400 100V 14/KG
TMW01CE W210×D500×H400 230V 14/KG
TMW01US W210×D500×H400 115V 14/KG
model dimensions power weight
SK20 W410×D530×H900 100V 43/KG
SK20CE W410×D530×H900 230V 43/KG
SK20US W410×D530×H900 115V 43/KG

46 47
mixing capacity: 25kg / flour weight
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.
SILKY MIXER
model: M25B
dimension: W1,000×D560×H1,045
power supply：3 phase 200v 1.5KW
weight：140kg
NEW
SILKY MIXER M25B
THE MOST ADVANCED DOUGH MIXER FOR
HIGH QUALITY FRESH CRAFT NOODLES
Less tension / Better hydration
Concave tank shape
Upward pin rota-
tion
Zero dead-zone
structure
All stainless-steel frame
Outstanding hygiene and durability with a frame made fully of high quality
stainless steel. Bare-bone structure for easier cleaning,
Lower height and wider opening compared to legacy models for better
usability.
Convenient to use dough trays on casters for easy dough handling and
storing.
• Anti-clumping shape of the tank
• Watering lid for homogenous hydration
• Hygienic materials
• Optimal number of pin rotations for better mixing quality
• Better ergonomics with lower height
• Safety sensors
aging machine for Ramen and Udon dough
NETARO
MODELS：
YYA6、
YYA12、
YYA18
water quality is one of the
biggest factors in ensuring good
noodle quality; using soft water
is recommended as minerals in
hard water interfere with dough
formation and noodle cooking
WATER SOFTENER
MODELS：
NR3、
NR6
used for placing rolling pins for
dough aging or during noodle
making; variants for 3 and 6 pins
are available
ROLLING PIN RACK
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.
STAND-ALONE MIXER
MODELS：
YYA6、
YYA12、
YYA18
Can be used with RICHMEN series
noodle machines for efficient
production of dough for gyoza
wrappers
GYOZA DRUM
SIZE：
60MM~120MM
cutting molds for gyoza dumpling wrappers
GYOZA MOLD
MODELS：
RR17、
RR34
equipped with thermostat, these machines are used to
keep noodle dough at constant temperature for a set
period of time
One of the problems of mixers with conventional design was insufficient
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
mixing conditions and thorough hydration.
Mixer tank shape for reduced gluten stress and better
hydration
Direct drive system adopted in the SILKY MIXER
design allows for more efficient transmission
of torque from motor to the shaft, and a longer
service life due to fewer moving parts.

YAMATO NOODLE SCHOOL
RAMEN SCHOOL
48 49
—
— With over 20 years of offering
professional Ramen cuisine courses
Yamato has accumulated a great amount
of experience and expertise, as well as
hundreds of noodle and soup recipes which it
is ready to share with its students, and keep
sharing with its graduates.
YAMATO RAMEN SCHOOL -
ONCE A STUDENT - ALWAYS A
CUSTOMER
FULL IMMERSION INTENSIVE
COURSE - ALL THEORY AND
PRACTICE OF JAPANESE
NOODLE CUISINE AND BUSINESS
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.
| CURRICULUM
INDUSTRY No. 1 professional RAMEN
courses
FLAVOR OILS DISH PLATING CHAR SIU
MOTODARE SOUP BLENDING
GRADUATION DISH
BASE STOCK (TONKOTSU etc.)
GARNISHES BUSINESS LECTURE MOCKUP RESTAURANT
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.
DIGITAL COOKING
— for precision and ease of localization
RAMEN SCHOOL
for ramen chefs and ramen business owners
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.
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.
NOODLE MAKING
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.
It all starts with the goal - learning how to create your
ideal and perfect Ramen that is not only tasty but also
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.

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-
nesses based on Udon noodles.
Our students are established or aspiring Udon
cuisine chefs and entrepreneurs interested in
working with Udon noodles.
Our school adopts a digital cooking approach
that allows to learn quickly, and be able to use
that knowledge to create one’s own original
recipes and menus.
50 51
In order for each student to
learn, absorb and retain as
much as they can from the
course, we limit the maxi-
mum number of students to
8 per course.
Each student is given full
attention of the School
staff, and can also interact
with other participants to
enrich their learning experi-
ence and further expand
their culinary horizon.
Yamato Udon School curriculum
is based on learning fundamental
principles of Udon cuisine, and using
this knowledge to develop one’s
original recipes based on principles of
digital cooking.
Yamato Udon School curriculum gives equal
emphasis both to traditional and novel
varieties of Udon dishes.
However, regardless of whether the recipes
students learn are old or new - they are
based on using only natural ingredients
and seasonings.
5 DAYS INTENSIVE UDON COURSE
Professional Udon cuisine course
Yamato Udon School is located in Kagawa Prefecture,
Japan, which is also known as "Udon Prefecture". It
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.
Udon cuisine has already achieved much popularity
around the world with many famous Udon restaurants
in different countries. The knowledge, skills, expertise
and experience one can gain at Yamato Udon school
would allow them to fully capitalize on the great
business potential of Udon cuisine anywhere in the
world.
Make yourself
a true Udon master in
just 5 days!
Day 1: Udon noodle making / Management lecture
Studying everything about Udon noodles: ingredients
(water, flour, etc.), Udon making equipment, Udon making
methods.
Day 2: Soup / broth making
Learning how to prepare various types of “Dashi” (Udon
broth), seasonings, and how to properly boil Udon noodles.
Day 3: Tempura and other Udon side dishes
Tempura is the most commonly used Udon side dish:
learn how to make batter, select, prepare and cook ingre-
dients in different styles.
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.
| UDON SCHOOL CURRICULUM
YAMATO NOODLE SCHOOL
UDON SCHOOL
NOODLE MAKING DASHI
SIDE DISHES GRADUATION DISH
MOCKUP RESTAURANT
PLANTING
TEMPURA

While headquartered in Japan, Yamato is a multinational company with a network of local
branches across the world, and a multilingual staff speaking Japanese, English, Chinese, Korean,
Spanish, Vietnamese, Russian, Hindu, Dutch, Burmese, Thai, Bangla, and Malay.
F.A.Q.
1
After sale service / Customer support
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
Yamato. After the warranty ends Yamato supports customers with spare parts and all necessary technical infor-
mation required to solve any technical issue.
2
Power supply specifications
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.
3
Equipment service life
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.
4
How long will it take to receive the machine after purchase
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-EUROPE
BOLSTOEN 2 E (BGG) 1046 AT
Amsterdam, Netherlands
Our distributors in different countries
Yamato Global sales Track Record
57 Warren Street, New York, NY 10007
United States - Korin Japanese Trading Corp
#201-6741 Cariboo Rd, Burnaby V3N 4A3
Canada
Canada - PureRange Enterprises Ltd.
北京市朝阳区顺南大街16号,嘉美中心写字楼1101
China - 华珊尚国际商贸有限公司
11 bis rue Moulin David, 17540 Le Gue D’Allere
France - Sushi Robots
Km. 19, East Service Road, Barangay San Martin
de Porres, Paranaque, 1700 Metro
Philippines - JCG Marketing Group, Inc.
Jl. Gandaria I, No. 330, Kebayoran Baru, Jakarta
Selatan
Indonesia - PT. Gastro Gizi Sarana
Teuku Cik Ditiro 16 Jakarta, 10350. Indonesia
Indonesia - Rotaryana Prima, PT
408台中市南屯區工業區21路41-1號
Taiwan - 苗林行 Miaolin Foods
Germany 53604 Bad Honnef Berck-sur-Mer-Str. 9
Germany - ALGO GMBH
Russia 129337 Moscow, Krasnaya Sosna St.
20/1, 2F. 23/1
Russia - Svoi Proekt LLC
HEADQUARTERS OF YAMATO IN JAPAN
37-4 Hamasanbanchō, Utazu-chō, Ayauta-
gun, Kagawa-ken, 769-0203
Throughout history we have supplied our equipment to customers from more than 60 countries across the world
YAMATO DREAM STUDIO IN SEOUL
40-13, Garak-dong, Songpa-gu, Seoul 138-
160, Korea +82-2-3412-3661
MAKE THE BEST NOODLES WITH YAMATO
NOODLE MAKING EQUIPMENT
NOODLE MAKING SCHOOLS
NOODLE BUSINESS CONSULTING
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
positioned to ensure your success in noodle business.
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
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.
Yamato MFG offices

YAMATO MFG.CO.,Ltd.
+81 (877) 85 6168
contact@yamatomfg.com
37-4 Hamasanbancho,Utazu-cho,Ayauta-
gun,Kawaga-ken,Japan
yamatonoodle.com

YAMATO MACHINES

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