Ramen 101: a definitive guide on Ramen Noodles and Ramen Dishes
Even those far detached from culinary, gastronomic or otherwise food-related circles have heard about Ramen: it is in our vocabulary, on shelves of grocery shops, convenience stores, supermarkets, it is on the menu of restaurants and food delivery services, in cooking books and even vending machines.
Ramen is ubiquitous, but like many other such things the term itself is used to denote a great variety of related phenomena which could be noodles on the one hand, or food products, including dishes, using such noodles on the other.
This uncertainty is amplified by the very ambiguity of the term meaning different things in different places to different people.
So, what IS ramen? A plenty of relevant information can be found on the Internet or in books, and speaking in general it is, of course, both noodles and dishes made with such noodles, but being a company that manufactures ramen making equipment and organizes professional Ramen Schools Yamato wanted to offer a comprehensive and definitive guide on the topic of ramen fundamentals with a special emphasis on implications for and application of this knowledge in food business settings.
On March 18, 2021, join Yamato for a free online class aiming to give a definitive guide on all things Ramen.
The content largely echoes with the curriculum of Yamato Ramen School, but even without delving into particular and intricate details of ramen cooking techniques, certain basic things may not necessarily be obvious for people eager to have a clear understanding of the subject – either for general education or as a starting point in their journeys for success in Ramen business.
So what questions you may have about Ramen noodles? Could those questions be similar to the ones below?
– Is there anything that makes ramen noodles different from other types of noodles like pasta?
– Are ramen noodles ‘healthy’?
– Should you make ramen noodles manually “hand-pulled” style, or factory-made dry noodles is the only option?
– What is craft ramen, and what is needed to make it?
– Is there only one variety of ramen noodles? And, if there are many, what makes them different?
– What are ramen machines, and how they are different from pasta machines?
– Can you use a ramen machine to produce dry noodles for sale?
– Are ramen noodles Chinese or Japanese?
– Are all Asian noodles ramen?
– Is ramen a part of Japanese cuisine?
– Are ramen noodle and wok noodles the same thing?
– Do all ramen noodles contain MSG?
– Are kansui and MSG the same thing?
– Do all ramen noodles contain eggs?
– Is meat always used to make ramen?
– How noodles used for instant ramen cups are different from those served in ramen bowls at ramen restaurants?
– Who decides what is ramen?
– Should ramen noodles always be served in / with soup?
– Are ramen recipes fixed, or have they changed with time?
– Is it possible to develop one’s own original ramen recipe?
– Can ramen be gluten free?
– Can ramen be used as a fine-dining food?
– Do you need to dedicate many years on training and learning to become a ramen master?
– What does it take to open a ramen shop?
– “Tonkotsu”, “Paitan”, “Shoyu” – what do all these terms mean, and are they mutually exclusive?
– Can you use local ingredients to make ramen?
For those ‘in the know’ all these things may appear to be a common sense stuff hardly deserving spending much time on explaining. However, it is obvious that especially outside Japan, even professional chefs and food business owners may lack a clear picture, which the class on March 18, 2021 is meant to provide.
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.
(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 |
| 4:00~4:05 (P.M.) | Introduction |
| 4:05 ~ 4:15 | Brief lecture on Ramen: history, noodles, dishes |
| 4:15 ~ 4:35 | Practical demo session: making fresh craft Ramen noodles |
| 4:35 ~5:05 | Practical examples of preparation and cooking techniques for Ramen dishes |
| 5:05 ~ 5:15 | Q&A session |
*March 18, 4:00 P.M. Japanese time will be:
March 17, 11:00 P.M. in Los Angeles;
March 18, 1:00 A.M. in Dallas;
February 18, 2:00 A.M. in New York;
February 18, 9:00 A.M. in Helsinki;
8:00 A.M. in Berlin;
7:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
—Start your Noodle business journey with this free online noodle class brought to you by the most experienced and qualified noodle professionals from Japan.
—Get a free chance to explore and experience the world of professional noodle making, including commercial noodle making equipment and professional culinary noodle schools
—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:
tested by time, endorsed by professionals
Learn about Yamato Noodle School!
How to register for the class
You will receive an email with instructions for how to log in to the Class 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.
COMPLETED
If you are interested in watching a recording of the class, please contact us to request a playback link.