Ramen soup fundamentals:
the black box of a Ramen bowl
There are many things that may look rather simple on the surface, but unless you are privy to all the ins and outs involved in their creation and functioning, you would not be able to grasp how complex they may actually be, nor replicate them should you try to do or make them yourself.
This may also apply to the operational side of things as well — wherein a lack of detailed first-hand knowledge and experience may significantly decrease your chances for success in this or that particular endeavor.
Ramen is oftenly described as a “Universe in a bowl”, but, if we stick to astronomical metaphors, for the uninitiated that proverbial bowl, and by extension Ramen shops where it is usually served, alike can turn into a total Black hole once you begin thinking of starting and running your own food business based on them.
Japanese Ramen in general, and its soup in particular, have gone through a long history of evolution from light animal-based stock seasoned in a simple manner to highly complicated and complex ensembles of taste designed to captivate and satiate diners, and make them crave more.
The same goes for organizational side of running a Ramen business which has evolved from small individual stalls operated by one or several persons to large-scale restaurants or restaurant chains where even small details in terms of efficiency or lack of it can substantially affect the bottom line.
How to get from raw ingredients to a finished and ready-to-serve bowl of Ramen?
What would you need to have, know and be able to do not only to create Ramen bowls, but to do it in a financially profitable and sound manner in professional food business settings?
This and more will be explored and discussed in detail during a free online class scheduled for June 24, 2022.
In particular we will focus on such specific practical aspects of Ramen soup making as
- ingredient selection and handling
- ingredient ratio
- boiling time
- finished stock processing methods
- Ramen soup combination techniques
- tips and advice on Ramen shop operation.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
IMPORTANT:
a link to the class’s livestream will be sent to your email address 30 minutes before the start
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
Time schedule
| Time (Japanese time) | Contents |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35 ~ 4:50 | A lecture on various aspects of practical Ramen soup making, storing and serving |
| 4:50 ~ 5:20 | Practical demonstration of Ramen soup making, storing and serving |
| 5:30 ~ 5:35 | Q&A |
*June 24, 4:30 P.M. Japanese time will be:
June 24, 00:30 A.M. in Los Angeles;
June 24, 2:30 A.M. in Dallas;
June 24, 3:30 A.M. in New York;
June 24, 10:30 A.M. in Helsinki;
9:30 A.M. in Berlin;
8:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in English
How to register for the class
You will receive an email with instructions for how to log in to the class’s livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the class.