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.
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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
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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.
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Every course includes a downloadable recipe book
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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.