A COLLABORATION WITH MASTERING RAMEN and RAMEN-ISM
Join us on 24 & 25 August at Yamato Noodles Europe for an exclusive demonstration on one of Japan’s richest and most celebrated ramen styles.
✔️ Noukou Gyokai broth
✔️ Thick handmade Tsukemen noodles
✔️ Halal adaptations
✔️ Kodawari meat techniques
✔️ Tare, Ma-yu & Gyofun
WORKSHOP DAY
- August 24 (Mon) – August 25 (Tue)
- Time: 10:00–15:00
- Price: €50
Almost two decades ago, Japan saw the emergence of what would become one of its most influential ramen styles: Gyokai-kotsu. As discussed before, the amalgamation of kotteri tonkotsu and noukou gyokai doro-kei created one of the richest and most flavourful bowls ever developed. Both are dense, thick soup styles that combine a rich, creamy bone broth with an intense seafood profile.
Probably the most famous example is Tomita’s Tsukemen, a multiple Tokyo Ramen of the Year winner and a Michelin-recognized ramen shop for several consecutive years. Their legendary Tokusei Tsukemen became famous not only for its exceptionally rich broth, but also for its different thick cuts of meat and uncompromising kodawari craftsmanship.
WHY ATTEND THIS EVENT?
Traditionally, this style uses a viscous, creamy bone broth, usually made from pork bones, to which dried fish such as sababushi are incorporated, creating an immense umami impact. The thick and creamy stock delivers an incredibly smooth mouthfeel, while the combination with some heavy, funky—but never overpowering—fish flavours is, so to speak, a match made in heaven. It perfectly illustrates the tonkotsu-gyokai phenomenon.
MASTERING RAMEN, RAMEN-ISM & YAMATO
Special Workshop with Mike Boon and Atsushi
MIKE BOON
As a shortcoming of finding authentic ramen in the Netherlands around 15 years ago but also because there weren’t much vegan and halal options Mike put himself to the task of becoming a student of the making of ramen himself. After ten years of studying, writing a ramen book, selling ramen on festivals, running a Ramen web shop and offering training/consultancy on ramen Mike is now delighted to offer the workshop from his recipe of his book Mastering Ramen: unveiling its secrecies and establishing a ground breaking, comprehensive framework for home schooled ramen fanatics at Yamato to fellow ramen heads and alike!
KYOHEI & ATSUSHI
One of the former Hong Kong- and Tokyo-based chefs from Ramen-ISM will share his expertise in creating gastronomic kodawari-style meat cuts that are fully halal, responding to the growing demand for premium halal ramen without compromising on authenticity or quality.
KNOW MORE ABOUT OUR MACHINES
Check out our machines and if you have any questions, contact us and we will be happy to help you!
RAMEN NOODLE MACHINES
RAMEN NOODLE MACHINES
UDON NOODLE MACHINES
