Lesson 1Broth fundamentals: stocks (pork, chicken, seafood, vegetable), collagen extraction, emulsification, and mouthfeelThis section covers broth foundations: selecting bones and aromatics, extracting collagen, and controlling clarity or emulsification. You will compare pork, chicken, seafood, and vegetable stocks and tune mouthfeel for 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 texturesYou will learn how to choose and prepare toppings that complement broth and noodles. We cover chashu, ajitama, menma, negi, nori, and pickles, focusing on cooking methods, seasoning, texture contrast, and 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 impactsThis section explores noodle formulation: wheat selection, protein and ash levels, and kansui effects on colour, bite, and flavour. You will compare thickness, shape, and hydration to match noodles to broth styles and serving temperatures.
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, flavoured oils (garlic, sesame, chilli), and timing of additionHere we focus on aroma oils and fats, from choosing base fats to managing smoke points and infusion temperatures. You will create garlic, sesame, chilli, and other flavoured oils, and learn when and how to add them 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 bowlsThis section trains your palate using structured tasting protocols. You will learn to evaluate salt, acid, fat, umami, aroma, and texture, then translate impressions into precise adjustments 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 will learn how broth, tare, noodles, aroma oil, and toppings interact in the bowl. We map each component’s role in flavour, aroma, and texture so you can diagnose flaws and design bowls with 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 umamiThis section breaks down classic tare styles, their base ingredients, and how concentration affects salinity and umami. You will learn to design, blend, and adjust shoyu, shio, miso, and hybrid tares for different broths and noodle styles.
Core components of shoyu tareBuilding clean, bright shio tareDesigning layered miso tareHybrid tare for complex profilesManaging salinity and umami balance
