Lesson 1Broth fundamentals: stocks (pork, chicken, seafood, vegetable), collagen extraction, emulsification, and mouthfeelDis section cover broth foundation: choosin bone an aromatic, extractin collagen, an controllin clarity or emulsification. Yuh wi compare pork, chicken, seafood, an vegetable stock an tune mouthfeel fi each style.
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 texturesYuh wi learn how fi choose an prepare topping dat complement broth an noodle. We cover chashu, ajitama, menma, negi, nori, an pickle, focusin pon cookin method, seasonin, texture contrast, an efficient 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 explore noodle formulation: wheat selection, protein an ash level, an kansui effect pon colour, bite, an flavour. Yuh wi compare thickness, shape, an hydration fi match noodle to broth style an servin temperature.
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 pon aroma oil an fat, from choosin base fat to managin smoke point an infusion temperature. Yuh wi create garlic, sesame, chili, an other flavoured oil, an learn when an how fi add dem to bowl.
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 yuh palate usin structured tastin protocol. Yuh wi learn fi evaluate salt, acid, fat, umami, aroma, an texture, den translate impression into precise adjustment fi tare, broth, oil, an topping.
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 yuh wi learn how broth, tare, noodle, aroma oil, an topping interact in di bowl. We map each component role in flavour, aroma, an texture so yuh can diagnose flaw an design bowl wid clear, intentional 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 style, dem base ingredient, an how concentration affect salinity an umami. Yuh wi learn fi design, blend, an adjust shoyu, shio, miso, an hybrid tare fi different broth an noodle style.
Core components of shoyu tareBuilding clean, bright shio tareDesigning layered miso tareHybrid tare for complex profilesManaging salinity and umami balance
