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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 09 March 2024 / 10 March 2024
Class Session 2-day Class with 2 Sessions per Day
Class Hour Morning 08:30-12:30 / Afternoon 13:30-17:30
Total Hours 16 hours
Class Capacity 14 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
  • Noodle making
  • Tonkotsu ramen
  • Shoyu ramen
  • Miso ramen
  • Tsukemen
  • Salt ramen
  • Gyoza
  • Soups: Tonkotsu soup (Pork bone soup), Torigara soup (Chicken bone soup), Gyokai soup (Seafood soup), and Tori Paitan Soup (White chicken soup)
  • Toppings: Chashu pork, braised duck, seasoned egg, and bamboo shoot
  • Sauces: Shoyu sauce, salt sauce, and miso sauce
  • Oils: Scallion oil, chilli oil, and garlic black oil
Lecturers (Explore the Chefs biography below)
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