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I’m currently running a ramen business, and would want to develop some original and creative recipes but am unable to do it due various constraints related to issues of time / location / budget / personnel. Will I be able to achieve my professional goals at your school?

The ratio of ramen business newcomers and established ramen professionals in Yamato Ramen School is about 50/50. Moreover, some of our students choose to enroll in our ramen course multiple times to perfect their skills, and use it as a venue for development of new menus and creation of new recipes.

Below are the most prominent characteristics of our Ramen cooking school:

  1. Students can study at any of the three school branches:
    1. Our Headquarters in Kagawa prefecture (Japan)
    2. Yamato MFG Tokyo office (Japan)
    3. Office in Singapore

    The ramen schools in Japan are mainly taught in Japanese (English interpreting is available upon a special request), and classes at the ramen school in Singapore are conducted mainly in English and Chinese.

  2. Working with a great variety of ingredients:
    1. A wide choice of soup stock types to learn and practice on:
      1. Thick (saturated) animal-base soup stock:
        • Hakata tonkotsu
        • Thick stock from pork thigh bones
        • Thick stock from pork back bones
        • Toripaitan (either from chicken carcasses or whole chickens)
        • Beef paitan (upon a special request)
      2. Light (clear) animal-base soup stock:
        • Light stock from pork thigh bones
        • Light stock from pork back bones
        • Light stock from whole chickens
        • Light stock from chicken carcasses
        • Beef chintan (upon a special request)
      3. Variety of fish- and other sea food-base soup stocks:
        • Kelp
        • Dried sardines
        • Mackerel
        • Round herring
        • Sea bream, Oysters other types of clams (upon a special request)
      4. Vegetable-base soup stock:
        • Radish
        • Pumpkin
        • Tomato
        • Carrot
        • Onion
        • Garlic
        • Celery
      5. Fruit-base soup stock:
        • Apple
        • Pineapple
        • Coconut milk, etc.

        Yamato Ramen School also always tries to accommodate special requests from its students regarding the ingredients they want to use.
        Also available are ‘clear-rich’ types of chintan stock characterized by translucency on the one hand and saturated texture on the other (achieved by a method of “two-step boiling”), as well as very light (clear) types of soup stock.

    2. A wide choice of Motodare base sauces prepared on salt, soy sauce and miso base (more than 50 different types)
    3. A wide choice of flavored oils – both animal and vegetable (more than 20 different types)
  3. Using only natural ingredients (no artificial additives / chemical taste enhancers)
    Additionally available are vegan and halal options.
  4. Digital cooking approach
    Preparation of even the most difficult to cook soup types is taught using a digital cooking method, so understanding and learning it is easy wherever in the world a student had come from or wherever they plan to use their knowledge and skills. We also use data-oriented approach when offering free consultations to our graduates.
  5. Highly experienced teaching staff will help you to achieve the desired quality of soup.
    Yamato Ramen School instructors make sure our students are able to fully develop the recipes they wanted to create.
  6. Ability to come for an observation tour before enrollment
    If you do not feel confident to apply at the moment, you can always come for a study tour, and decide after.
  7. Stellar track record
    A great number of famous ramen chefs have graduated from Yamato Ramen School throughout its history, and restaurants run by our former students constantly earn highest ratings both in Japan and abroad.
  8. After-graduation support
    Yamato Ramen School strives to provide its students with continuous help even after their graduation (special alumni groups and free consultation help-desks are available)
  9. Kitchen settings thoroughly equipped with cutting-edge cooking appliances
    Yamato Ramen School uses only induction heating devices (which emit no heat by themselves) making it easier to stay in kitchen during culinary practice. So, the cooking approaches students learn are optimized for current labor-market circumstances when people are becoming more reluctant to work in the food industry.
  10. Business counselling sessions to ensure long-term commercial success
    On a business lecture part of the course, students are taught management concepts and approaches to help them build successful businesses, emphasizing long-term oriented strategies instead of short-term profit seeking.
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