Motoki San! Thank you for all your hard work and the videos. This is probably my favorite video from you so far, please continue to work on videos from the restaurant perspective, I currently work at a ramen shop and will be cooking there full-time soon and this truly inspires me to work hard.
I'd love to try something like this at home, but obviously scaled down. I'm particularly interested in the percentages you used for the flour mix. You mentioned having a 38% hydration, but would it also be possible to list how much bread, whole wheat, and rye flours you used for this?
This video is so relaxing for me to watch, while also being so informational! Thank you so much for all that you do! Also, does anyone know the name of the piano song in the background??
That was really awesome seeing how it works for a restaurant! Do you notice a difference in the noodles when you make them using your small, manual noodle machine vs this big machine?
What a great discover your channel has been. I have a question: Are homemade noodles the general rule in Ramenyas? I was in japan for 15 days and ate ramen everyday, I could not always feel the noodles were homemade, I usually make homemade noodles at home and the texture was totally different sometimes, whereas others it was fresh and tasty.
Hello, I am a French cook, passionate about ramen, hand made noodles and other pasta. This is the first time I’ve seen a recipe with whole flour and rye flour; could I know the percentage of ingredients used? Thank you for your videos and sharing your knowledge
Hello Motoki ! Thanks for this video ! I have a small question, after seeing many and many videos on how to make ramen noodles, it seems that using only water + kansui is the norm, I managed to make egg ramen noodle, with 2 types of french flour (since we don't have clearly stated "cake and bread flour"), carbonate sodium, eggs, water and salt, it was very very good, and I am wondering why egg noodle aren't mostly used ? Maybe my taste is not the same as regular customers and other ramen addict
Hi! Thank you for watching! Very interesting question! In Japan, eggs are not added to the noodles for safety reasons (but egg powder can sometimes be added). A lot of people come to restaurants, so this is done to reduce the risk of food poisoning. I myself really love the noodles with eggs!! I think your taste is no different from ordinary customers. You may easily use eggs for homemade ramen. It's great that you've found the perfect recipe that suits for you! Amazing!
@@lanchinguyenvan2649 Hello ! I used 50/50 of T55 flour and T65 Flour, but feel free to try many compositions, I did it, and I also liked mixing T55 with T80 (actually I prefer this now), but I won't recommend using T55 + T110, it is good, but the noodles taste will overflow your ramen, making them stand out, making your broth less enjoyable
Fantastic video! I have a hard time making my noodles chewy. Most of my noodles taste dense like hakata noodles regardless of my hydration level. How can I make them more chewy? I have tried hydration levels from 30-40 with different protein flours and different amounts of potassium/sodium carbonate. Thank you!
@@motokiramenacademy5578 how would YOU make a noodle like soba for ramen?? ( what hydration % and sodium or potassium carbonate?) should i add gluten?
@@motokiramenacademy5578 any noodle low in natural gluten like buckwheat or rice. I guess my question is how important in gluten for ramen noodles? thank you for your responses
Motoki Ramen Academy thanks. I am in Australia? I would like to do Ramen. You have a nice work on UA-cam. I have learnt a lot. Thanks . By the way, is any chance to buy second hand machine on this brand? I prefer Japanese own products. Reliable and can run for long time. Thanks
Motoki San! Thank you for all your hard work and the videos. This is probably my favorite video from you so far, please continue to work on videos from the restaurant perspective, I currently work at a ramen shop and will be cooking there full-time soon and this truly inspires me to work hard.
I am glad you like this video.
thank you very much!!
This video is amazing! Thank you Motoki San!
You’re welcome!!
Thank you for using Yamato ramen machines! We really appreciate it!
Thank you very much!
Do you have a distributor in Indonesia ?
muhammad rifki Yes, please contact us so we can introduce you. matsunaga.epice@gmail.com
Hi. Dou you have distribuitor in México City?
Great video and beautiful machine...would love to own of these one day:) Motoki-san, you are true ramen master!
Thanks dude!!
So peaceful to watch. Fascinating seeing this made at scale
I'd love to try something like this at home, but obviously scaled down. I'm particularly interested in the percentages you used for the flour mix. You mentioned having a 38% hydration, but would it also be possible to list how much bread, whole wheat, and rye flours you used for this?
This is great video about ramen. thanks forsharing
I worked 3 years on Udon making machine of this company, this is first time see ramen machine
Tks u 💪
Wow! Amazing! Thank you!
This was a really interesting video. Thank you very much for your time making it!
You’re welcome!!
Simply incredible. Mesmerizing even.
Thank You for sharing this and all the videos! Interesting and well made.
Learning so much in your channel. You’re awesome :)
Thank you so much!!
Holy crap, this is amazing
Thank you so much Motoki san.
i love everything about this video! made me subscribe immediately, great content! 💜
Thank you for watching the video!!
This video is so relaxing for me to watch, while also being so informational! Thank you so much for all that you do!
Also, does anyone know the name of the piano song in the background??
Amazing work ! Thx u very much.
I am so glad I found this channel!
Thank you! I`m glad too!
Excellent video!
What a great video! Interesting and relaxing. Thank very much 🙏
You’re welcome 😉
Really nice video! Congrats, Motoki-san!
Thank you very much!
Thank you so much Mr. Motoki for this video
Wow the ultimate noodles machine
The machine costs as much as 20,000 dollars...
Thank you sir
That was really awesome seeing how it works for a restaurant! Do you notice a difference in the noodles when you make them using your small, manual noodle machine vs this big machine?
The big machine used this time can apply more pressure to the dough than the noodle machine used at home, so we can make more chewy noodles.
very relaxing and interresting video,thx a lot mate
You’re welcome!!
Wow this is amazing, really labor of love
Thank you!
That was amazing.... Nice video motoki
Thank you very much!!
@@motokiramenacademy5578 please keep making video, I love your videos motoki
Soothing and patient work.
✌🤎🧡❤
I'm long overdue for a proper ramen fix... 🤗
Alright , I'm ready to pack and move wherever you are 😊
Do you provide training on making noodles ramen and where we can buy that machine and how much the cost
What a great discover your channel has been. I have a question:
Are homemade noodles the general rule in Ramenyas? I was in japan for 15 days and ate ramen everyday, I could not always feel the noodles were homemade, I usually make homemade noodles at home and the texture was totally different sometimes, whereas others it was fresh and tasty.
If you don't mind me asking, what is the hydration level of the dough for the noodles you guys are making in THIS video?
loved the video...it was so pleasantly relaxing. Could you tell me what song this is ?
If I buy the machine you will teach me the noodle recipe?
Amazing video !!! Can you give us the recipe of the noodles? Please ?
Seiko , thanks you
Hello, I am a French cook, passionate about ramen, hand made noodles and other pasta. This is the first time I’ve seen a recipe with whole flour and rye flour; could I know the percentage of ingredients used? Thank you for your videos and sharing your knowledge
Can u share exact measurements
I need this machine for my business,Pls how much Will it cost me to buy it ???
Whst is the price this noodles making machine
Want to know ABT the machine
What kind of machine is that :D ? could you give us some info how much it costs? How much noodles can it make? Where could we purchase it?
How much is a correct portion of noodle for one large dinner sized serving? I make about 100grams. but feel i am shorting myself. sometimes.
How many percent kansui put into water ??
Location of this ?
How much does it cost including the shipping to the US? Thank you!
Interesting to see you didn't rest the dough just after mixing. any perticular reason to skip the first resting period and only rest on the roller?
Hi! Thank you for watching! It`s enough just to rest the dough after the rolling.
Sorry sir, I want to ask how many grams of kansui and salt did you use ? thank you..
Hello Motoki ! Thanks for this video ! I have a small question, after seeing many and many videos on how to make ramen noodles, it seems that using only water + kansui is the norm, I managed to make egg ramen noodle, with 2 types of french flour (since we don't have clearly stated "cake and bread flour"), carbonate sodium, eggs, water and salt, it was very very good, and I am wondering why egg noodle aren't mostly used ? Maybe my taste is not the same as regular customers and other ramen addict
Hi! Thank you for watching! Very interesting question! In Japan, eggs are not added to the noodles for safety reasons (but egg powder can sometimes be added). A lot of people come to restaurants, so this is done to reduce the risk of food poisoning. I myself really love the noodles with eggs!! I think your taste is no different from ordinary customers. You may easily use eggs for homemade ramen. It's great that you've found the perfect recipe that suits for you! Amazing!
Hello Bruno which type of french flour did u used ? Thx
@@lanchinguyenvan2649 Hello ! I used 50/50 of T55 flour and T65 Flour, but feel free to try many compositions, I did it, and I also liked mixing T55 with T80 (actually I prefer this now), but I won't recommend using T55 + T110, it is good, but the noodles taste will overflow your ramen, making them stand out, making your broth less enjoyable
@@brunorodrigues1911 thx u very much
Hello Again Bruno !! Which carbonate de sodium do u used for . Can u share recette how to make ramen pls thx
matoki san, why combining 2 layer of dough together?
What brand of machine you are usingy friend?
Fantastic! What brand of unit do you use?
This time we used a noodle machine of the brand YAMATO.
Is there any online tutorial for this? I'm interested
sir...how much the machine price🙂thank you
Where can this noodle machine order and what is actual cost and what about transportation.
What is the contact number.
Motoki-san, may I ask the name of the noddle machine and where to buy it?
Hi 百合san!!
It is a machine of the brand YAMATO. I can introduce you if need.
Hiii sir when am making noodles is ok but then eat why my noodles is soft plz reply me
Fantastic video! I have a hard time making my noodles chewy. Most of my noodles taste dense like hakata noodles regardless of my hydration level. How can I make them more chewy? I have tried hydration levels from 30-40 with different protein flours and different amounts of potassium/sodium carbonate. Thank you!
Thanks for watching the video!!
You can make chewy noodles by flattening dough several times.
@@motokiramenacademy5578 Thank you!!
Correction: Motoki aka MoreTurkey
How much did that machine cost?
Loved the video
I want to buy a machine
How much whole wheat flour should I put in?
Can you share the ratio of noodle blend for this Receipe. Thanks
Also for the flour, what are the gluten content % of each flour
i love the artistic blends of flour for flavor and contrasting textures, kind of reminds me of a soba hybrid. what hydration % are you using?
Thanks for wathing the video!! This time the noodles are 38%
@@motokiramenacademy5578 how would YOU make a noodle like soba for ramen?? ( what hydration % and sodium or potassium carbonate?) should i add gluten?
You mean thin noodles??
@@motokiramenacademy5578 any noodle low in natural gluten like buckwheat or rice. I guess my question is how important in gluten for ramen noodles? thank you for your responses
What is the brand of the noodle machine? Can you tell me and let me know the machine is good or not? thanks very much
Hi! The brand is "Yamato". Their machines are really good. I plan to help people purchase noodle machines during this year.
Motoki Ramen Academy thanks. I am in Australia? I would like to do Ramen. You have a nice work on UA-cam. I have learnt a lot. Thanks . By the way, is any chance to buy second hand machine on this brand? I prefer Japanese own products. Reliable and can run for long time. Thanks
@@Getzland There are new ones but no second hand. If you are interested please contact me. Thank you. matsunaga.epice@gmail.com
THIS....is my kind of ASMR
Where to buy the noolde macher and how much?
Thank you for watching the video!!
This is a Noodle machine called Yamato for about $ 20,000.
I can introduce you if you need.
@@motokiramenacademy5578 add another 10,000 for shipping and taxes
Can I ask how long that we can keep the noodle? How to keep it?
Hey! Thanks for watching! You may store it for one week in a fridge.
Motoki Ramen Academy thank you
Do you use different flours for your different kinds of noodles?
Also, how long does the process take using this machine from start to finish?
Thank you for watching the video!!
Yes, we use different flours depending on the type of noodles. It takes about an hour to make 100 meals.
@@motokiramenacademy5578 and thank you for posting this informative video!
How much is the yamato machine ? Please tell us dose of each flour
It costs about $ 25,000 plus shipping.
And the first flour is Kitano Kaori, the second whole grain is super fine, and the last rye is Brocken.
@@motokiramenacademy5578 i mean how many grams each flour ? Do you sell the machine ?
Each amount is 8.5kg, 1kg, 500g. Yes, I can introduce YAMATO. Please contact here.
matsunaga.epice@gmail.com
这机器慢啊
Great video!
Thanks!!!