Kenmin Employees Teach "Tips for Vermicelli Dishes" Learnable at Home - First Ever Kenmin Kitchen Online Cooking Class Held
Kenmin Foods, the No.1 vermicelli share holder, will hold its first "Kenmin Kitchen Online Cooking Class" on May 22, 2026. This online class allows more people to learn cooking tips at home, expanding on their popular in-person classes previously held at their Kobe headquarters.
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- 📰 Published: May 13, 2026 at 20:00
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Kenmin Foods Co., Ltd. (Kobe, Hyogo Prefecture; President: Yuki Takamura), the No. 1 shareholder in vermicelli (as of customs statistics for vermicelli products from January to December 2025, 43.6% share), will hold its first "Kenmin Kitchen Online Cooking Class" for customers nationwide on Friday, May 22, 2026. This project, which has been previously conducted in person at their Kobe headquarters and has been held approximately 100 times over 10 years with a total of 754 participants, is a popular initiative. It has been made online to allow easier participation for those who found it difficult to attend due to distance, or those who have difficulty securing time for outings due to childcare or dual-income households.
In this cooking class, participants can freely join in cooking while watching demonstrations by employee instructors, or simply participate by "viewing only." Furthermore, by conducting a pre-event questionnaire for participants, each session will be customized to address individual concerns, ensuring a tailored class every time. Additionally, a chat function will be provided to allow participants to easily ask detailed questions that might be difficult to ask in person, ensuring that "tips for foolproof cooking" that are hard to convey through recipes alone can be communicated effectively.
*1: Customs statistics for vermicelli products, January-December 2025, 43.6% share.
[Background of Kenmin Cooking Class]
Kenmin Foods began its cooking classes at its Kobe headquarters in 2016, marking its 10th year this year.
These classes are characterized by not just introducing recipes but also by having employee developers directly explain "why that procedure" and "how to avoid failure" regarding vermicelli cooking tips. Participants have highly praised them as "practical and easy to understand" because they can learn through demonstrations at points where they often stumble when trying to reproduce dishes at home, such as "when the noodles loosen," "how to think about water content," and "the order of adding ingredients." On the other hand, the challenge was that attendance was geographically and temporally limited, as the classes were held in Kobe and only on weekday mornings.
[Background of Online Transition]
In recent years, cooking at home has increased due to the pandemic, and with the expansion of dual-income and child-rearing households, there's a growing need for "dishes that can be made quickly and without failure." Also, against the backdrop of rising food prices, interest in cooking skills that utilize ingredients without waste has increased. Amidst this, many voices were received for our cooking classes saying, "I want to participate, but it's difficult due to distance," or "I can't go out at a fixed time." Meanwhile, with the spread of online environments, an environment for learning beyond the constraints of location and time has been established, leading to the decision to make the classes online to allow more people to participate easily.
[Event Outline]
"1st Kenmin Kitchen Online Cooking Class"
* Date & Time: Friday, May 22, 2026, 10:00-11:00
* Format: Online (participation possible from anywhere nationwide)
* Theme: Practical tips for deliciously finishing the long-selling "Kenmin Yakibifun" at home without failure.
* Application Method: Apply via our official website, SNS (X, Instagram) (Applications start May 13)
* Scheduled to be held once a month in the future.
[Features]
1. Significantly reduced participation barriers (can participate from anywhere nationwide, from home)
* Eliminates constraints of distance and time, making it easier for those who couldn't participate before.
2. Optimized content (reflects pre-event questionnaires)
* Programs are adjusted each time to match the real concerns of consumers.
3. Improved ease of asking questions (chat format)
* Allows easy asking of detailed questions that might be difficult to ask in person.
4. Freed up participation style
* Can choose according to lifestyle, such as "cook together" or "view only."
Kenmin Foods Co., Ltd.
A vermicelli specialist manufacturer founded in Kobe in 1950. Holds the No. 1 share in the domestic vermicelli market, approximately 43%. Named after its founder, Kenmin Takamura, it holds the philosophy of providing health (健 - Ken) to everyone (民 - Min). Its flagship product, "Kenmin Yakibifun," was the world's first instant vermicelli, created in 1960, and certified by Guinness World Records™ as the "longest selling instant yakibifun brand." In addition to vermicelli, it is a specialized company manufacturing processed foods made from rice, such as pho, rice pasta, and rice paper. In 2020, it developed authentic rice flour Chinese noodles with the concept of "Ramen for Everyone!" and launched "GF RAMEN LAB." In 2025, it opened a permanent gluten-free ramen specialty store at the Osaka-Kansai Expo, achieving over 90,000 visitors. Recognized as a Regional Future Driving Company in 2018 and a Hyogo Only One Company in 2020. Since 2019, it has been an official partner of the Meiji Yasuda J1 League Vissel Kobe.
In this cooking class, participants can freely join in cooking while watching demonstrations by employee instructors, or simply participate by "viewing only." Furthermore, by conducting a pre-event questionnaire for participants, each session will be customized to address individual concerns, ensuring a tailored class every time. Additionally, a chat function will be provided to allow participants to easily ask detailed questions that might be difficult to ask in person, ensuring that "tips for foolproof cooking" that are hard to convey through recipes alone can be communicated effectively.
*1: Customs statistics for vermicelli products, January-December 2025, 43.6% share.
[Background of Kenmin Cooking Class]
Kenmin Foods began its cooking classes at its Kobe headquarters in 2016, marking its 10th year this year.
These classes are characterized by not just introducing recipes but also by having employee developers directly explain "why that procedure" and "how to avoid failure" regarding vermicelli cooking tips. Participants have highly praised them as "practical and easy to understand" because they can learn through demonstrations at points where they often stumble when trying to reproduce dishes at home, such as "when the noodles loosen," "how to think about water content," and "the order of adding ingredients." On the other hand, the challenge was that attendance was geographically and temporally limited, as the classes were held in Kobe and only on weekday mornings.
[Background of Online Transition]
In recent years, cooking at home has increased due to the pandemic, and with the expansion of dual-income and child-rearing households, there's a growing need for "dishes that can be made quickly and without failure." Also, against the backdrop of rising food prices, interest in cooking skills that utilize ingredients without waste has increased. Amidst this, many voices were received for our cooking classes saying, "I want to participate, but it's difficult due to distance," or "I can't go out at a fixed time." Meanwhile, with the spread of online environments, an environment for learning beyond the constraints of location and time has been established, leading to the decision to make the classes online to allow more people to participate easily.
[Event Outline]
"1st Kenmin Kitchen Online Cooking Class"
* Date & Time: Friday, May 22, 2026, 10:00-11:00
* Format: Online (participation possible from anywhere nationwide)
* Theme: Practical tips for deliciously finishing the long-selling "Kenmin Yakibifun" at home without failure.
* Application Method: Apply via our official website, SNS (X, Instagram) (Applications start May 13)
* Scheduled to be held once a month in the future.
[Features]
1. Significantly reduced participation barriers (can participate from anywhere nationwide, from home)
* Eliminates constraints of distance and time, making it easier for those who couldn't participate before.
2. Optimized content (reflects pre-event questionnaires)
* Programs are adjusted each time to match the real concerns of consumers.
3. Improved ease of asking questions (chat format)
* Allows easy asking of detailed questions that might be difficult to ask in person.
4. Freed up participation style
* Can choose according to lifestyle, such as "cook together" or "view only."
Kenmin Foods Co., Ltd.
A vermicelli specialist manufacturer founded in Kobe in 1950. Holds the No. 1 share in the domestic vermicelli market, approximately 43%. Named after its founder, Kenmin Takamura, it holds the philosophy of providing health (健 - Ken) to everyone (民 - Min). Its flagship product, "Kenmin Yakibifun," was the world's first instant vermicelli, created in 1960, and certified by Guinness World Records™ as the "longest selling instant yakibifun brand." In addition to vermicelli, it is a specialized company manufacturing processed foods made from rice, such as pho, rice pasta, and rice paper. In 2020, it developed authentic rice flour Chinese noodles with the concept of "Ramen for Everyone!" and launched "GF RAMEN LAB." In 2025, it opened a permanent gluten-free ramen specialty store at the Osaka-Kansai Expo, achieving over 90,000 visitors. Recognized as a Regional Future Driving Company in 2018 and a Hyogo Only One Company in 2020. Since 2019, it has been an official partner of the Meiji Yasuda J1 League Vissel Kobe.