Noodles for Tonkotsu Ramen
“What is ramen”?
An answer to this question will depend on the way we interpret the very word “ramen”: taken in its broad and common meaning, ramen refers to the whole dish – usually a bowl – viewed in its culinary entirety. On the other hand, in its narrow sense, ramen may refer only to noodles themselves – their type, characteristics and properties.
But even within the context of its broad definition – ramen as a dish – there can be a room for debate as to what constitutes the most important part of it, and whether above all it might be the noodles.
Of course, as the saying goes “Ramen is a universe in a bowl” where all components are arranged and combined in a sublime harmony of ingredient quality, taste and appearance. And yet it can indeed be argued that no matter how tasty the soup or garnishes may be, or how deliciously attractive they may look, it is the quality of noodles that ultimately define the overall impression one gets from the dish.
You may think of noodles being similar to air – you can consciously enjoy it if it is clean and refreshing, or not notice it all all if there is nothing special about it, but you will definitely dislike it if there is something wrong with it.
On September 16, 2021, join Yamato for a free online noodle making workshop dedicated to the topic of how to make the best fresh artisan noodles for Tonkotsu Ramen dishes – perhaps, one of the most famous and popular variety of Ramen cuisine both in Japan and other countries across the world.
The workshop is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
a link to the workshop’s livestream will be sent to your email address 30 minutes before the start of 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 (Japanese time)||Contents|
|4:35 ~ 4:45||A brief lecture on what is Tonkotsu Ramen, and what kind of noodles are most suited and usually used for Tonkotsu Ramen|
|4:45 ~ 5:05||Hands-on demonstration of production process and techniques to make noodles for Tonkotsu Ramen|
|5:05 ~ 5:10||Q&A|
*September 16, 4:30 P.M. Japanese time will be:
September 16, 00:30 A.M. in Los Angeles;
September 16, 2:30 A.M. in Dallas;
September 16, 3:30 A.M. in New York;
September 16, 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 workshop
You will receive an email with instructions for how to log in to the workshop’s livestream.
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the workshop.