How to make Tonkotsu and other thick varieties of ramen base stock cheaper and better
Many ramen restaurants struggle with production of stock for thick (i.e. concentrated or so called “Paitan”) varieties of soup.
These types of base stock are notoriously time consuming and labor-intensive. But because they are actually used for the most sought for and popular types of ramen soup, many ramen shop owners go through all the trouble and hassle to make and serve them.
But if you are related to this line of business you may have asked yourself at least once, “isn’t there a better and more efficient way to make them?”.
This is because usually the production of such base stock varieties usually requires putting in significant amounts of time, labor, and energy/money.
At Yamato, we have conducted professional ramen training courses over the past 20 years. Through experiencing first-hand how labor-intensive and time-consuming ramen soup production is during the classes conducted every month, we’ve developed ways to streamline and reduce the resources one needs to put into such production.
When making thick varieties of ramen soup base stock there are certain things that we can and cannot control to achieve a particular result in terms of product’s overall quality and its characteristics.
What we cannot control is, for example, the type of ingredients necessary for this or that variety of stock (it may sound too obvious but you can’t make pork stock from chicken), or our target density (if your customers are hooked on soup made from density 8 stock, we would need to aim for that number), or the very way we cook our stock (e.g. you really-really need to skim the scums coming out of it!).
However, the relative success of our ramen business will to a large degree depend on how well we address the variables that are under our control: from water properties and its amount, to treatment of ingredients and the sequence of cooking them, to cooking time and temperature, to what we do with the stock once it has been cooked.
On September 8, 2022, join Yamato for a free online class dedicated to tips and advice on how to minimize the cost and maximize the quality of thick base stock production in food business settings.
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 characteristics of and production methods for thick varieties of ramen base stock (Tonkotsu etc.) |
| 4:50 ~ 5:20 | Practical demonstration of how to cook and process thick varieties of ramen base stock for maximum efficiency, yield and taste |
| 5:20 ~ 5:30 | Practical demonstration of base stock processing equipment |
| 5:30 ~ 5:35 | Q&A |
*September 8, 4:30 P.M. Japanese time will be:
September 8, 00:30 A.M. in Los Angeles;
September 8, 2:30 A.M. in Dallas;
September 8, 3:30 A.M. in New York;
September 8, 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
