Essential Ramen - Ramen Level 1
Essential Ramen - Ramen Level 1
Authentic Ramen Making Class
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If you love ramen and would like to learn how to make authentic ramen from scratch at home, this class is for you. You will learn the essential techniques and core principles of authentic ramen making in a fun and hands-on environment!
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You will be guided through the art of ramen making from beginning to end, sharing tips and techniques developed through years of experience, so that you can recreate delicious ramen in your own kitchen with confidence.
You will also learn practical ways to prepare components in advance, making it easy to enjoy homemade ramen regularly without having to make everything from scratch every time.
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In this class, you will learn:
* How to make a classic soy sauce-based 'Shoyu Ramen' soup using chicken bones, vegetables and kombu.
* How to make fresh ramen noodles from scratch.
* How to make delicious ramen eggs.
* How to make tender, melt-in-the-mouth pork chashu.
* How to cook, assemble and serve a beautiful bowl of authentic ramen.
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Dietary Requirements and Allergies
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We can cater for the following dietary requirements and allergies on request, provided that we are notified at least '14 days' before the class commencement.
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Meat-free Alternative
We are unable to offer a meat-free alternative for this class. If you are looking for a vegetarian or vegan option, please consider our 'Tan Tan Men Class', which is specifically designed as a vegan/vegetarian ramen class.
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Pork Alternative
During the class, participants prepare and cook pork chashu. However, we can offer chicken chashu as an alternative topping for the bowl of ramen served at the end of the class.
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Eggs
Our ramen eggs are usually marinated in the sauce used for the pork chashu. On request, we can prepare the eggs separately using a simple soy sauce-based marinade without pork.
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Gluten-free
During the class, participants make traditional ramen noodles using wheat flour. As long as you are comfortable handling wheat flour during this process, we can provide gluten-free noodles as an alternative for the bowl of ramen served at the end of the class.
We can also use gluten-free seasonings throughout the class. However, please note that wheat flour is used in the kitchen environment, so we cannot guarantee the absence of cross-contamination.
If you have any questions regarding other dietary requirements, please do not hesitate to contact us.
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The ramen bowls used in this class are kindly provided by MUSUBI KILN, a specialist in beautifully crafted Japanese tableware.
Visit their collection of donburi bowls here: https://musubikiln.com/collections/donburi-bowl?ref=kequ0ytxmi
Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep knowledge of Japanese food provenance stems from her father’s influence, having grown up foraging and fishing across the island of Hokkaido during her childhood.
As Principal of Sozai Cooking School, she leads acclaimed Japanese cookery classes, earning praise from UK national media. Her expertise has also been featured on major TV and radio programs, including Channel 4’s Sunday Brunch, CBBC’s Saturday Mash-Up, and BBC Radio 4’s Front Row. Most recently, she appeared on Channel 5's Faking It as a panel judge to spot the fake sushi chef.
In addition to teaching, she is a sought-after private chef, known for creating authentic and refined Japanese dining experiences.
A passionate advocate for Japanese food culture, Akemi frequently collaborates with Japanese government-related organisations and projects to promote washoku and sake across the UK and Europe. Her culinary expertise extends to Japanese fermentation, crafting a variety of miso at home and exploring traditional preservation techniques.
With a unique ability to blend historical knowledge, technical skill, and engaging storytelling, Akemi is a dynamic force in the world of Japanese cuisine, ensuring its traditions continue to thrive on an international stage.
Member of Japanese Culinary Academy, UK
Certified miso sommelier, Japan
Certified koji making instructor, The Koji Academy, Japan
International Wine Challenge Sake Judge
British Sake Association Culinary Committee
Akemi was a great teacher - very patient and welcoming. Her kitchen is a great space to hold the class - we all sat around a huge island so there was plenty of room for everyone to work. We covered all the steps for making nerikiri including preparing the dough, shaping it, adding red bean paste as a filling, and decorating. Then we tried one of our creations with a drink. I would love to try one of her other classes.
Thank you. An amazing introduction to ramen making. And a delicious result!
Myself and my partner really enjoyed this class! It was well presented, enjoyably interactive and a very enjoyable evening. We can’t wait to cook more ramen from scratch with everything we learnt. Thank you so much Akemi!