Lesson 1Broth fundamentals: stocks (pork, chicken, seafood, vegetable), collagen extraction, emulsification, and mouthfeelDis section cover broth base: choosing bones and aromatics, pulling out collagen, and controlling clearness or mixing. You go compare pork, chicken, seafood, and vegetable stocks and adjust mouthfeel for each kind.
Selecting and prepping bonesSimmering vs rolling boil controlCollagen extraction and gelatin setClear vs emulsified broth decisionsAdjusting body, richness, and finishLesson 2Topping selection and preparation techniques: chashu, ajitama, menma, negi, nori, pickles — grilling, braising, curing, and balancing texturesYou go learn how to choose and prepare toppings dat complement broth and noodles. We cover chashu, ajitama, menma, negi, nori, and pickles, focusing on cooking ways, seasoning, texture contrast, and quick service prep.
Selecting pork cuts for chashuAjitama marinating and donenessPreparing and seasoning menmaUsing negi, nori, and fresh herbsPickles for acidity and crunchLesson 3Noodle science: wheat types, kansui (alkaline water) effects, thickness/shape/texture choices, and hydration/aging impactsDis section look into noodle making: wheat choice, protein and ash levels, and kansui effects on colour, bite, and flavour. You go compare thickness, shape, and hydration to match noodles to broth kinds and serving heat.
Flour protein, ash, and noodle structureKansui ratios and alkaline effectsThickness, curl, and broth adhesionHydration levels and bite qualityAging dough for aroma and elasticityLesson 4Aroma oils and fats: smoke point, infusion techniques, flavored oils (garlic, sesame, chili), and timing of additionHere we focus on aroma oils and fats, from choosing base fats to handling smoke points and infusion heat. You go make garlic, sesame, chili, and other flavored oils, and learn when and how to add dem to bowls.
Choosing base fats for styleSmoke point and heat managementGarlic and allium oil techniquesSesame, chili, and spice infusionsTiming oil addition during serviceLesson 5Sensory evaluation: tasting protocols to judge salt, acid, fat, umami, aroma, and texture for consistent bowlsDis section train your taste using structured tasting ways. You go learn to check salt, acid, fat, umami, aroma, and texture, den translate feelings into exact changes for tare, broth, oil, and toppings.
Setting up blind tasting sessionsRating salt, acid, fat, and umamiAssessing aroma and aftertasteEvaluating noodle and topping textureTurning notes into recipe adjustmentsLesson 6Anatomy of ramen: broth, tare, noodles, aroma oil, toppings and their functionsHere you go learn how broth, tare, noodles, aroma oil, and toppings work together in di bowl. We map each part’s role in flavour, aroma, and texture so you can find faults and design bowls with clear, planned structure.
Functional role of broth baseHow tare defines seasoning profileNoodles as texture and flavor carrierAroma oil as final flavor driverToppings as contrast and garnishLesson 7Tare fundamentals: shoyu, shio, miso, and hybrid tars — composition, concentration, and balancing saltiness and umamiDis section break down classic tare kinds, dem base ingredients, and how strength affect salt and umami. You go learn to design, mix, and adjust shoyu, shio, miso, and hybrid tares for different broths and noodle kinds.
Core components of shoyu tareBuilding clean, bright shio tareDesigning layered miso tareHybrid tare for complex profilesManaging salinity and umami balance
