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I have previously studied in a different ramen school, but they were not explaining the reasons why you should cook ramen soup exactly the way they were teaching, so I am still struggling with getting the quality of my soups to a satisfactory level. Can you teach me not only hows but also whys of ramen soup making?

We do actually have many students who have previously attended other schools. What distinguishes Yamato Ramen School is that our curriculum emphasizes providing clear explanation of all the fundamentals of ramen cuisine (the whys), does not use any artificial ingredients and taste enhancers, as well as does not rely purely on intuition but uses digital cooking approach allowing for numerical representation of recipes so any person no matter where in the world they came from is able to learn and replicate them.

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