We had an individual intensive Ramen class at our H.Q. on 12th and 13th Dec.
This time, the customer requested to use bran for Ramen noodles and Niboshi (dried sardines) for Ramen soups.
So, we made various types of Ramen noodles with different ingredients, recipes and sizes on the first day of the course.
On the following day, we made soups with Niboshi and Pork bones, flavoring sauces and oils and toppings, then created some original Ramen recipes at the end of the course.
Actually, there are lots of different types of Niboshi (dried sardines) in Japan.
They are classified by the size and the catch area etc., and also they have different flavor and aroma when making soup stock.
Generally, Japanese Ramen soup is made by combining Soup stock, Flavoring sauce and oil.
The taste can be varied even if the same soup stock is used, and so you can make various types of Ramen soup with one type of soup stock.
So, the customers were impressed with the tastes varied depending on the combination of soup stock, flavoring sauce and oil.
Our individual intensive class’s curriculum can be adjustable upon request, so you can concentrate on what you want to learn about Japanese noodles in a short period of time.