Professional Ramen: Pork-Free & Alcohol-Free
Designed for culinary professionals and aspiring ramen shop owners, this intensive 3-day course provides an authentic foundation in pork-free and alcohol-free ramen, taught by a Japanese sensei from the prestigious Tsuji Culinary Institute. With a focus on traditional techniques, participants will learn how to prepare rich, flavourful ramen broths (both chicken-based and plant-based), tare (seasoning sauces), flavoured oils, handmade noodles, and delicious vegetarian-friendly options. This hands-on course, taught in the authentic Japanese style, offers an in-depth understanding of ramen craftsmanship, rooted in real-world ramen shop practices from Japan.
Course Schedule
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Class Date26-28 May 2025
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Class Hour09:00 - 16:00
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Total Hour18 Hours
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Class Capacity9 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | Japanese with translation |
| Suitable For | Upskilled and professional Chefs |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
- Craft Authentic Japanese Broths & Tare – Learn how to prepare rich, pork-free ramen broths and traditional Shoyu and Shio tare without alcohol, following professional Japanese methods.
- Produce Handmade Noodles with Precision – Use pasta machines to create standard, egg, and chili noodles with control over texture and consistency, as taught by Tsuji instructors.
- Create Ramen Oils and Toppings – Develop essential ramen oils and a variety of flavourful toppings suitable for pork-free offerings.
- Assemble Complete Ramen Dishes – Execute full ramen bowls, including vegetarian-friendly options, with authentic balance and presentation.
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- Ramen soup (Chicken-based & Plant-based Broth)
- ‘TARE’ or sauce. (Shoyu, Shio)
- Different ramen oils
- Noodle making (Standard, Egg, and Chili Noodles)
- Toppings
- Vegetarian-friendly ramen
Lecturers
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