Noodles for Shoyu Ramen
After Ramen was brought from China to Japan more than 100 years ago, the first indigenous variety of it to appear in the land of the Rising Sun was the one where soup was heavily seasoned with the most ubiquitous of all condiments used in Japan – soy sauce, or “shoyu” as it is called in Japanese language.
Soy sauce permeates all nooks and crannies of Japanese cuisines, sometimes being featured openly with bravado and gusto culinary art is only capable of, and sometimes almost surreptitiously as if an agent on a secret mission to make a generic food into a genuinely Japanese one.
Thus, it was only natural that this newcomer into the Japanese cuisine repertoire was first re-interpreted by adding what most Japanese can’t live without – soy sauce.
Even now soy sauce Ramen (aka “Shoyu Ramen”) remains one of the most archetypal Ramen varieties loved both in Japan and other countries where Ramen has spread throughout its history.
But as with all other particular Ramen varieties, making good Shoyu Ramen requires paying attention to many details, including what noodles to use.
Here we can distinguish certain properties that need to be controlled to make noodles best suited for Shoyu Ramen:
size (thickness / length), hardness, texture, color
All this and much more will be featured in detail during a free online class dedicated to the topic of noodles for Shoyu Ramen, scheduled for April 1, 2022.
In particular we will focus on such aspects as choosing the right ingredients and equipment for production of Shoyu Ramen noodles, as well as introduce noodle boiling and dish plating techniques.
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 | An lecture on Shoyu Ramen history and role in Ramen cuisine, as well on noodles best suited to make it with |
| 4:50 ~ 5:20 | Practical demonstration of production techniques to make noodles (several varieties) for Shoyu Ramen |
| 5:20 ~ 5:30 | Cooking and plating session |
| 5:30 ~ 5:35 | Q&A |
*April 1, 4:30 P.M. Japanese time will be:
April 1, 00:30 A.M. in Los Angeles;
April 1, 2:30 A.M. in Dallas;
April 1, 3:30 A.M. in New York;
April 1, 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.
Featured in the class
