Professional Ramen
Embark on a culinary adventure with our new 2-day Ramen Short Course by Tsuji Culinary Institute. Discover the art of crafting the perfect bowl of ramen, from noodle mastery to rich broth preparation. Elevate your skills and savour the authentic flavours of this beloved Japanese comfort food. Join us for a transformative experience in the world of ramen.
Course Schedule
| Class Date | 08 February 2025 / 09 February 2025 |
| Class Session | 2-day Class with 2 Sessions per Day |
| Class Hour | 09:00 - 16:00 |
| Total Hours | 12 hours |
| Class Capacity | 15 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | Japanese with translation |
| Suitable For | Amateur, reskillers, and Japanese food lovers |
| Accomplishment | Certificate of attendance by The Food School and Tsuji |
What you will learn :
- How to cook ramen following authentic methods
- Basic broths, ingredients, and sauces of Japanese Ramen
- The making of toppings as chashu pork, Japanese-style boiled egg, and menma
Professional Ramen recipes by Tsuji
- Fresh ramen noodle making
- Ramen: Tonkotsu, Shoyu, Shio, Miso, and Tsukemen
- Broths: Tonkotsu soup (pork bone soup), Torigara soup (chicken bone soup), Gyokai soup (seafood soup), and Tori Paitan soup (white chicken soup)
- Toppings: Chashu pork, seasoned eggs, and bamboo shoots)
- Sauces: Shoyu sauce, salt sauce, and miso sauce
- Oils: Scallion oil, chilli oil, and garlic black oil
- Gyoza
Lecturers (Explore the Chefs biography below)
Booking Deadline
1 February 2025
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