more accustomed to teaching foreigners and I noticed their tare recipes accounted for situations where ingredient substitutions may have to happen especially for living abroad.
They also take some cultural bits into account. For example, they offer MSG and no MSG recipes. They also traveled to bali for a kosher class, so they have that knowlegde, but I did not study a Kosher option.
Their approach to making a chintan and a paitan/tonkotsu was distinct. That is a personal preference, but I enjoyed seeing the different approaches to both the chintan and the paitan/tonkotsu. It gave me some courage to see thre is, in fact, grey area in the ramen world.
For two days out of the class they will open up the restaurant and you will serve ramen to Japanese people that come into eat. So, you have 2 days of serving during your class with them. That was enjoyable. I studied with another gentleman from France, so we took turns running the noodle station vs making the ramen bowls for the customers.
You will only really make the noodles in class for one day, but they teach you how to make kansui. I did not notice a difference in flavor between prepackaged kansui and the mixture we made ourselves. I bought the ingredients and packed them in my suitcase. Not a single issue bringing it back with me. This was liquid gold for me because baking soda leaves an ewww flavor on the noodles, so I wanted to avoid that at all cost.
Boss-san does not speak english, but I speak Japanese so I can confirm he is really nice and knowledgable. He makes delicious chashu, so I assumed he loves it. He does not! hahaha which is why is so meticulous with it. Chihiro-sensei will translate for those who do not speak Japanese.
Vegan I thought this vegan ramen was quite tasty and it send me on a spiritual deep dive on all the things that I could do with this base. It surprised me that I really enjoyed this flavor so much. This, I think, will also surprise you. I uploaded a picture of the vegan ramen. It has the mushrooms as toppings.
After the course I decided to take two additional 1 day courses in Japanese: Fish ramen and soba.
Fish Ramen
I think it is worth learning the fish ramen broth because it is a world that is just now really being explored. Ito sensei specializes in it, so he can teach things that only someone who is in the thick of it will know about. In five hours we learned 4 different styles and how to remove that fishy smell to give the soup a beautiful umami. It is a skill, however, that will need to be practiced with the fish you have locally. If this interests you please research your 5 most common type of fish so sensei can search for the fish that are similar to your area. If you use fresh swordfish in the class and live in the desert you may find it challenging to pull off that broth. Do that research and return with a solid base. I live in the desert. Poor me ;-)
Ito sensei is very knowledgable and Chihiro sensei will be there if you do not speak Japanese, so do not worry. Ito sensei is a personality and a half.
Udon and Soba
The soba class is in Hinode-cho in Akigawa Valley. I did not get to explore this city or the valley much, but it is a definite hiking and destination for Japanese people. I am going to come back and study soba more and hike in the future. I loved it so much. If you want to take this Chihiro sensei can help you schedule it. https://www.instagram.com/magicfood0075/
The dojo is a 40+ year dojo that has traditionally taught Japanese people, but the founder recently passed and his son, Koshinuma sensei, has taken over. He is very kind and he has a high level of skill. Making a soba noodle is much more involved than a ramen noodle. I made udon and soba. Udon is actually older than soba which shocked me because the udon was less involved to make than the soba. Sensei was nervous, bless his heart, because I was his first ever foreign student, but I thoroughly enjoyed the class. So if you see him please let him know Adrienne enjoyed the class haha. Plus he
I studied ramen at two ramen schools in Japan
About a year and a half ago I started researching where I could study ramen in Japan. It is an itch that just would not go away. I studied Japanese in university and lived there for 2 years in my early 20s, so I was cautiously optimistic I could suffer through a course in both english and Japanese. So the search began.
This is a long post and I am not a writer, so please don't fall alseep on me. ;-) I want to be as detailed as I can because these classes are a big investment in time, money, and energy. I wish I had someone to share this with me when I chose. I did not so I made the big investment of time, money, and intestinal fortitude for future learners. If you wanna follow my instagram I would not complain though! Kokumi Mendoza
Ok, back on track-
I found three main schools: Yamato Noodle, Shoku no Doko (Tokyo Ramen Academy), and Rajuku. I contacted all three, but I quickly steered away from Yamato because the person I spoke with didn't want to answer any questions. They were like "are you coming yes or no" after one email, so I was a no. That doesn't mean it is not a great school. It just means it wasn't my school, so please don't evaluate them off of this tiny experience of mine.
That left me with two options **Shoku no Dojo** and **Rajuku**
I will talk about Shoku no Dojo (SnD) first. I reserved SnD first because I wanted to study for two weeks in Japanese. I worked with Hashimoto Sensei to work out the time and what I wanted to learn. As a noob I makase'd everything to him (let him decide). He speaks english, so we did a mix of the two languages in the class. He got his english time and I got my Japanese time, so it was a win win. He is the only person who speaks English, but they are all nice.
Narita-san can help you order anything you need to get started from a tiny bowl or spoon to their large noodle machine. She is an expert in that.
Boss-san is the head teacher and he will pop in and out and teach you some cool recipes like Jira ramen and some spicy noodles.
Narita-san is another teacher who is very kind and I got to watch and listen to him teaching a few other Japanese students. SnD is a one on one teaching environment. It will be you and whomever your sensei is.
The school is in Yachiyo, Japan about an hour by train from Tokyo in Chiba-ken. I walked to school each day along the river, past lots of farms, and through a cemetary and a trail I call the obake (ghost) trail cause I had to walk through it at night and I have a vivid imagination. Yachiyo has a large amount of shrines there and there is a tourist thing you can do to visit 7 or 8 temples and receive stamps from them. I did it because I am a nerd, but to each their own.
Here was the plan:
1. Chicken Chintan
2. Pork Chintan
3. Chicken Paitan
4. Tonkotsu (Buta Paitan but nobody says that)
5. Tsukemen and Mazesoba (a few variations, but you will have basic rules)
6. Vegan
\--optional izakaya and gyoza class (I am a gyoza snob so I signed up for this one. I did not sign up for the izakaya class)
Sensei was not going to teach me how to make the eggs, so I requested it and he taught me with no issues.
There is a 1 week and 2 week course. Foreigners typically take the 1 week because the second week is practice and prepping for opening a tiny restaurant around back of the school and you need Japanese to engage with the customers, but this is always subject to change so don't be afraid if you do not speak Japanese. If you do not ask the answer will be no. If you do ask, it might be a yes.
SnD is 8am until 5 or 6pm each day with no days off for the weekends. I did the 14 day class so that I could open up a restaurant by myself for two days (about 30 people per day came).
When you study with Hashimoto sensei I recommend that you have a notebook and write down everything that he says and send yourself audio notes. You cannot take videos and I think
Blazing Yuzu Miso Ramen from Hakata Gensuke in Melbourne Australia
https://redd.it/1ifgrxo
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Chicken satay with peanut sauce inspired ramen
https://redd.it/1ife4vq
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Can’t find Menma anywhere. Is this close enough?
https://redd.it/1ifb13q
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First time trying ramen ᕕ( ᐛ )ᕗ
https://redd.it/1if59r4
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Leftover Wagyu brisket ramen | homemade
https://redd.it/1if2vnm
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ramen in my 2nd night in Shinjuku City, Japan~
https://redd.it/1iezuvx
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Had the most amazing ramen at Sapporo Ichikiro in Fudai station!
https://redd.it/1if0ffq
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Tonkotsu ramen from a local shop in my hometown
https://redd.it/1iew3x1
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A couple of years ago, I did this weird door for a ramen restaurant in FL.
https://redd.it/1iepfbj
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Thanks for the help everyone! Chicken chintan-shio ramen w/ chasu chicken
https://redd.it/1iegnpu
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made shrimp and vegetable tempura with the soba...who can complain about that?
I took this without Chihiro present, but if you want to take it I am sure it can be arranged. I would take it for a few days so it is not rushed and then go hiking and send me pictures since I missed out! Or come when I go again this coming January!
After a month and a half of ramen I welcomed the more subtle and less oily soba noodle. I actually love soba more than ramen, but it is not as well known outside of Japan, so I will give the people what they want and serve delicious ramen, but someday I will sneak in soba and have the people here fall in love with soba too! Goals.
\---also check out Kappabashi in Asakusa because they sell a lot of cooking items for restaurants there. I bought my soba knife there. Kappabashi
BUT WHICH ONE DO YOU CHOOSE?!
Each has their special character. It depends on what you want.
1. Take detailed notes: Record everything, including audio notes and photos, to ensure you capture all the information. This is key because you will forget. These two classes are both drinking from the fire hydrant, so summarize what you learned each day or you will forget the context.
2. Ask questions: Don't be afraid to ask questions to clarify any doubts.
3. Be prepared for challenges: Ramen-making can be physically demanding, so be prepared to work hard. You will break Genkotsu with a hammer. Lift heavy bowls of ramen. Clean up the kitchen every day, etc.
4. Respect the culture: Be mindful of Japanese customs and traditions, especially when interacting with senseis and other students.
Thanks for suffering through this long post and I hope this helps in your ramen adventures. If this did help please follow me, Kokumi Mendoza, and keep me posted on your ramen adventures!
https://preview.redd.it/h3m9qbbnamge1.jpg?width=1536&format=pjpg&auto=webp&s=cb30959fd2aabfc5c464d2fbdfe317c8749da07a
https://preview.redd.it/q6pnn6soamge1.jpg?width=1200&format=pjpg&auto=webp&s=261fdeefaf701137256c7922ae177e71e5de17e9
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https://preview.redd.it/02vnentoamge1.jpg?width=1600&format=pjpg&auto=webp&s=96579f7dc322ee7b7ff791e0d267aba4b1f17e8d
https://redd.it/1ifjieo
@r_ramen
videos are key which makes it a challenge. You can, however, take photos. He will not give you any handouts and will write some things on a whiteboard. notes, notes, notes. And ask questions. There is no shame in asking to understand.
This is key for you to understand: You will go through the full ramen making process each day, so you will start a soup and mid-process make dough and let it sit. Make a tare or an oil, etc. He is bringing you through the flow of preparation. It took me two days to understand that. You are going through the flow of preparation of how a day of ramen prep goes. It is a multi day process. So it will seem hectic at first, but pay attention because you only make each type of ramen once.
Also, do not ever get nervous like I did and add water to a chintan. That is a shankable offense and yours truly still has some stitches after that offense. Nah, but never add water to chintan after it reaches the desired temp. We don't talk about fight club and we don't add water to chintan after it reaches temp! Remember that.
Ok,
The noodle machine will be daunting at first. Watch him use the machine. Bring all the dials to 0. Then pay attention to the noodle sizes and how you have to turn the dials, then make the rough into two rolls, then combine, etc. Observe that the first day, but do not try to understand it because you need to see it a few more times. DO pay attention to how he turns his left hand outward and uses his index finger and thumb from high right hand to pick up and lay noodles into the wooden box. Hold your left hand straight out in front of you facing outward like you are going to give a high five. Turn your wrist to the left which will have your four fingers pointing to the left and your thumb facing upwards. Watch this movement. It makes the noodles look beautiful in the wood box and easy to remove when you are about to cook them.
You will go through all of the types of ramen soup bases I mentioned above and you will make tons of different variations based off of Shio, Shoyu, Miso, Tantan, Jira, etc.
You will also learn lots of oils. If you have one you want to learn ask him to teach you. Hashimoto Sensei will tell you that the person who controls the oil controls the ramen, so really hone in on how those oils are made.
Those details you will discover in the class. For graduation, you will have a graduation ramen that you make from start to finish. You will make: soup, oil, tare, noodles, etc. all from scratch. You get to choose which ramen and then serve it to sensei, other teachers, and any friends you may have in Japan who want the adventure. You do the full process yourself, so really have fun with it.
If you stay for the second week you will be prepping to open your omise (restaurant) which means deciding your ramen, prepping it, preparing the flyer, delivering hundreds of flyers to the neighborhood next to the school, and seeing who shows up.
When you complete that you receive your master ramen certificate.
\--------------------------------------------
Now let's look at Rajuku. Rajuku is in Fussa which is near Yokoto Air Base in Tokyo. Walking home a few times I heard military trumpets, but only because I was out taking photos and having some tiny adventures. I did not see any military personnel in the 2 weeks I was there. That is just a side note.
Chihiro and Boss-san are your teachers here and the class is a one-week course. It is a group course with up to 5 students I think. After 15 days of one on one I really enjoyed the group aspect. Also, it let me listen to questions that other students had. Great for perspective.
Chihiro-sensei, like Narita-san, can help you order everything from a tiny bowl to a large noodle machine. They have catalogues to help you.
Here was the plan:
1. Chicken Chintan
2. Pork Chintan
3. Chicken Paitan
4. Tonkotsu (Buta Paitan but nobody says that)
5. Vegan
6. Chashu Bowl
\--optional izakaya. I did not take this one.
You start out making the soups and they write everything out on the boards for you to copy down. They are
Made this for 6 grown ups and 5 kids. Big success!
https://redd.it/1ifgxdy
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Made miso ramen for the first time.
https://redd.it/1iffhib
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This is how you eat tsukemen
https://redd.it/1if4sey
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Ramen birthday cake my girlfriend made for my birthday this weekend.
https://redd.it/1if33jx
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Grilled pork belly ramen at Shugetsu in Hongkong
https://redd.it/1if0mda
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Just had a perfect bowl of ramen at Harapecooh in Omori, Tokyo
https://redd.it/1if03n4
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Special soy sauce rahnoodles as a cure for my hangover 🤯
https://redd.it/1ieie0f
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Local ramen event, Nagoya Japan
https://redd.it/1iec35q
@r_ramen
