Taking Japanese cuisine to the next level, these machines not only help restaurant owners achieve efficiency but also maintain quality culinary standards that Japan is world-renowned for.
A Great Knead
Traditionally, Japanese craftsmen would hand-make Ramen with the help of bamboo poles – the craftsmen would sit on the bamboo poles and move them along the dough to knead it. While the texture of handmade Ramen is said to be firmer, the procedure can be backbreaking – figuratively and, sometimes, literally.
Good thing for the big shiny machines rolled out just by companies like Sanuki Menki, which has been leading the noodle-making industry for more than a century, manufacturing noodle- machines that replicate the ancient techniques of Japanese craftsmen.
Sanuki Menki’s machines create all kinds of noodles, not just Ramen – through precise control of width and texture, the machines produce consistently up-to-standard Ramen, Udon, Soba and pasta.
SUPER MIXER (High-speed stirring type)
he high-speed Super Mixer ensures precise water control, helping you achieve the ideal dough mixture.
SETO TS-1P
This compact machine has an amazing cutting capacity of 150 to 250 servings per hour. Suitable for both wavy and straight noodles.
Sanuki Menki Co. Ltd. www.menki.co.jp
(Text Tan Lili)
Slice of Life
Mention quality meat, and Japan would most likely be one of the countries that come to mind. But the popularity of meat commenced only from the Meiji period. During the Kamakura era (1185–1333), the shedding of animal blood was considered offensive, thus the wholesale ban on meat. Locals relied mainly on rice, seafood and vegetables. Post-modernisation, however, led to the gradual demand of meat.
Today, Japan is famed for prized meats such as Wagyu beef and Kurobuta pork – though pork originated from the English county of Berkshire, England. While the type of meat and cooking methods play top roles in the taste department, one of the more overlooked areas is the way the meat is cut. The angle at which it’s sliced – whether you cut it against or along the grain – can determine if the meat ends up tender or with a
rubbery texture.
Nantsune introduced the first-ever meat slicer in Japan in 1929. Besides ensuring precision cutting and chopping techniques, Nantsune’s state-of-the-art slicing machines also consistently deliver in terms of quantity, hygiene, and speed.
NAS-330S HERMES S
Waterproof and heat-resistant, the High Clean Meat Slicer operates at 75 slices per minute and can be easily dismantled and reassembled for cleaning.
NYL-165 V2
Set at ultra-high speed, the Barbecue Meat Slicer with stainless-steel cutters can slice at up to 250 slices per minute. Operation is made easy too, thanks to its colour touch panel display, which allows you to customise your preferred cut option including thickness and speed. Suitable for a wide range of meat products such as barbecue, Shabu Shabu, cutlet and steak.
Nantsune Co. Ltd. www.nantsune.co.jp/en/
Cook Up A Storm
A specialist in the apparel manufacturing and laundry industries, Naomoto applies their innovation and technology onto epoch-making cooking appliances. By using super heated steam, they are able to roast food to more than 300°C.
When it comes to Japanese cuisine, there are typically four traditional cooking methods: boiling, steaming, grilling and deep-frying. Timing is the most important quality of Japanese cooking – locals pride themselves on their ability to time and cook their food to delectable perfection.
But when serving in large quantities, time is a luxury many restaurant owners do not have. This is where reliable food equipment from Naomoto come in.
Si-Pronto Grande QF-56M
Steaming is one of the preferred cooking methods in Japan, no doubt due to several benefits. It requires a shorter cooking time, and the food is healthier and tastier – the last of which is because shorter cooking time means that the food is more likely to retain its flavour and nutrients.
Cost- and time-efficient, this high-quality steamer takes only 20 seconds to defrost frozen pasta, and boasts a 35-percent reduction in running costs (electricity and water charges).
LAO QF-9213G-Y
It’s not uncommon to order a plate of grilled Gyoza when you’re eating at a Japanese restaurant. What’s rare, however, is finding Gyoza that’s just the right amount of crispy on the outside, and juicy on the inside. This grill, which has the capabilities of grilling 12 frozen dumplings in five minutes, might just be your answer. Not only does it consume 25 percent less energy than a normal gas stove, it grills the surface of the Gyoza to crisp perfection, while retaining the juice of the meat inside. This grill is also suitable for other dishes like patties, pancakes and fried noodles.
Naomoto Corporation www.naomoto.com