Ramen Professional Course
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.
<What is Ramen?>
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 meat, 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.
<Flavors of Ramen>
In general, Ramen are categorized into 4 flavors: shio (salt-based ramen), shoyu (soy sauce-based ramen), miso (soybean paste-flavored ramen), and tonkotsu (pork bone broth ramen). Nowadays, as the Muslim tourist population in Japan grows, there is a steady increase in the number of Ramen restaurants offering Halal ramen, which is made with only halal meat and seafood stock for its broth. Moreover, although most Ramen are made with meat-based stock, some restaurants offer options for vegans, such as a Ramen which is made with 100% vegetable based broth, and wheat noodle blended with lotus root (no egg).
Ramen Curriculum at JCI
Through our Ramen course, you will learn this unique cuisine, from basic Ramen making skills including noodle making, different types of broth, ingredients and flavors, under the guidance of the instructor who is a professional Ramen chef at one of the most popular Ramen restaurants in Japan. We can also organize special lessons for those who are interested in halal Ramen or Vegan Ramen making on request. Moreover, our Ramen course offers visits to famous Ramen restaurants. Explore the deep world of Ramen in Japan! We recommend students to take both Basic and Professional course together to compliment each other.
Professional Ramen Course 1-week
・History of ramen, types and characteristics: Pork bamboo ramen · soy sauce ramen· salt ramen · miso ramen · dried fish ramen·
・Types of soup: Ramen soup, Pork bone, Chicken soup, Vegetable, Seafood, Fish soup.
・Types of noodle - handmade needles, flat noodles, thick noodles, etc.
・Preparation of basic ramen
・Side menu - Chashu, Egg, and vegetable
Also included in the curriculum are how to choose ingredients, noodle factory tour, eating at popular shops.
Ramen Restaurant training&management Course 1-week
In this course, students aim to acquire general menus of ramen shops, knowledge and expertise useful for actually open a ramen shop, and how to manage it. Also included in the curriculum are how to create original menus.
Preparation of advanced types of ramen
Making original soup
How to preserve ingredients
Preparation of side menu: dumplings · roasted pork · fried rice etc.
Menu study and attractive ramen topping that complement ramen
You will learn the charm of various kinds of ramen only in one day. It is ideal for who want to make their own ramen for personal interest, to know more about the process of making ramen.
You will make one of ramen from Pork bamboo ramen · Soy sauce ramen · Salt ramen · Miso ramen・Spicy ramen (or others), and taste it after making.
Introduction to Ramen
Making of Soup (Soup stock)
Making topping for the ramen