Updated: May 27, 2022
Ramen, a noodle soup dish is one of the most popular Japanese foods around the world. Originated in China, ramen has evolved distinctively in Japan over time and ramen restaurants can be found anywhere in Japan and each area has its own unique regional variations.
Ramen consists of three main elements: noodles, broth and toppings. Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui, a type of alkaline mineral water. The broth is the base of ramen and is usually made with either chicken or pork bone, as well as other ingredients such as seaweed, dried bonito, dried sardines, vegetables and sometimes seafood or other ingredients. For toppings, each restaurant chooses its favorites, but normally we can find cha-siu or roast pork, dried seaweed, green onion, pickled bamboo stems and boiled egg.
Through our Ramen course, the students will learn this unique cuisine, from basic ramen making skills including noodle making, different types of dashi broth, toppings and flavors, under the guidance of the instructor who is a professional ramen chef.
Professional Ramen Course was held from October - November 2019!
This course was specially organized for the student who is an owner-chef at his ramen restaurant in Russia, with a goal to learn making noodles, various types of soups and tare sauce. Besides, he wished to add tantan ramen to his restaurant menu. Therefore, a concentrated hands-on training program at several ramen restaurants was provided in a short term.
1-Week Professional Ramen Course included:
-How to make noodles both by hand and machine
-How to make Chintan soup (clear soup) and Paitan soup (cloudy soup)
-How to prepare tare sauce such as salt, soy sauce miso flavors
-How to make tantan ramen and tsukemen (ramen with dipping sauce)
-Visits to Yokohama Ramen Museum and the ramen-related events in Tokyo
Furthermore, we can offer Eating Ramen Tour, Kitchen Tools Purchasing Tour in Kappabashi(Tokyo) or Visit to the store run by a chicken farm upon request!
At the end of the course, after many hours of training in the kitchen, he got the course certificate!