Ramen
This course will turn you from a novice ramen fan into a noodle superstar.
Chef de Cuisine and Owner at Chuka
In a culture known for its adherence to tradition, ramen has shown the ability to innovate and create its own story
Ramen is the Japanese version of Chinese noodle soup. It came to Japan from the island of Okinawa in the south west that belonged to China until Japan took over it. It then made its way from China to central Japan when the country reopened its borders during the Meiji Restoration at the end of the 19th century. This fusion dish is relatively modern in its history and continues to evolve based on various regional differences and individual touches.
Today the kodawari or artisanal movement dominates the world of ramen in which chefs bring vanguard cuisine concepts to ramen, taking care of important details such as modern techniques, producing all the elements in their own kitchen, or obtaining products from certain areas of domination of Japanese origin.
The success of ramen both inside and outside of Japan is due to its relatively short existence in Japanese cuisine. In a culture known for its adherence to tradition, ramen has offered Japanese cooks the ability to innovate and create their own history.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
Chapter 2 - All about Ramen
Chapter 3 - Noodles
Chapter 4 - Broth and Soup
Chapter 5 - Tare and Soup
Chapter 6 - Toppings
Chapter 7 - Flavored Oils
Chapter 8 - Tonkotsu Ramen
Chapter 9 - Shoyu Ramen
Before you go
One bowl, five elements: noodles, broth, tare, toppings, and aromatic oils
What you'll learn
Learn how to make the most typical ramen noodles from scratch, using Kansui, the alkaline mineral water that gives it flavor, elasticity and a unique yellow color.
The broth is usually a mix of pork, poultry, seafood, and vegetables, with everyone making their own version. In this online course you will understand the difference between the chaitan and paitan methods, so that you can then design your own broths.
You will get to know the tare, which is the component that classifies the ramen (shoyu, miso, shio). You will also see a wide variety of toppings and presentations to impress the eye and the palate. From pork cooked in the traditional way, or with the sous-vide technique, to marinated ajitama eggs and fresh vegetables, you will find countless options to delight.
Who is it for?
This course is directed towards culinary professionals and foodies alike.
What you’ll need
- Chopping boards
- 1 Pasta cooker or tall pot with basket
- 1 ceramic glass
- 3 large pots
- 3 medium pots
- 3 small pots
- Strainers, Spiders
- Italian pasta machine
- Grill or plancha
- Trays
- Weighing scales
- Measuring cups
- Saucepans
- Timers
- Fishing line
- Portioning ladels
- Thread
- Ice
Course recipes
In this course you will learn
See what our Members are saying
Meet your Instructor
Chef de Cuisine and Owner at Chuka
Culinary professional with more than 15 years of experience in the United States and Europe. His creative and focused side in the kitchen drives him to the highest of standards.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.
With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.
All people must enter with the same user email (whoever purchased the Membership)
Login
Don’t have an account?
Signup
Wonderfully thorough, but not overwhelming!
Really loved the way this course made me understand the art of Ramen, from its history through the building blocks to plating, while radiating respect towards the traditions, but also showing examples of the more modern approaches and techniques.