The words “elasticity” and “hardness” are often used when evaluating noodle quality. However, these words aren’t enough to make people fully understand what quality means when compared to actually tasting the noodles. Although we’ve explained many times what an “authentic Japanese noodle” is and why “noodle quality matters” in other topics, tasting the noodles is the best way to understand what we mean.
In Japan like elsewhere, artisans abound in various fields. Their skills are ineffable and the word “skilled” means guaranteed quality. Here in Japan, in the past the words te’uchi-men (noodles made by hand) and te’uchi shokunin (skilled noodle chef) were synonymous with the highest-quality products. But times have changed. The quality of ingredients are much better nowadays, and new ingredients and additives keep being developed and introduced to the noodle market. Furthermore, consumer preferences and demand continue to evolve. This means that even skilled noodle chefs need to update their skills and techniques to keep up with market trends and changes. If they cling to past glory and stop improving their skills, they won’t survive in today’s volatile business environment. Especially with noodle-making, the evolution of machine technology now enables even unexperienced people to make quality noodles better than those of skilled noodle chefs.
In Japan, one of the most popular textures right now is “elastic,” and now it applies not only to noodles, but also other foods such as bread, rice and so on. Generally, popular textures come and go with the times, but elastic texture has remained the most popular texture for years. As such, providing the quality noodles with an elastic texture could increase the success of your noodle business. It is difficult to explain in words what the best quality and texture is, so we always welcome you to visit us and find out for yourself. Once you experience it, you will understand why noodle quality is so important. In doing so, you’ll gain a far better understanding of what we mean by quality noodles. This will help to further clarify your business goals and boost your confidence in starting up a noodle business of your own.
Nowadays the words “tasty,” “bouncy” and “elastic” are expressions of high-quality noodles, indicating that these textures are key factors in leading your business to success. Again, the most important thing is that you try and experience top-quality noodles for yourself. Otherwise, you’ll lack confidence in your products, even though confidence is a fundamental of management.
Generally speaking, food consultants often point out that impressive presentation, nutritional value and competitive products are the secrets of success in for food-service business. They’re certainly not wrong, but there’s still no guarantee that a business will succeed. In addition, succeeding in today’s competitive noodle industry is not that easy, so you need to make the most of your own investigations and ideas for creating and selling your products with confidence. This can be a driving force behind your business success.
While there are other measures need to take for your business to succeed, noodle quality is a key factor for any type of noodle business in the same way, that the quality of the main ingredients would determine the success of tempura, tonkatsu (crumbled pork cutlet) and steak eateries.
Noodle quality can be drastically improved by our secret method and recipes, so please don’t hesitate to contact us if you’re interested in learning our secret techniques or want to experience it for yourself!