FRONTIER ZIPANG
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FRONTIER ZIPANG

Ramen Course

Course Details

Overview

In our ramen course, you will learn to prepare an exclusive, original ramen developed specifically for our program. This comprehensive course covers not only the fundamentals but also advanced ramen techniques to help you attain culinary excellence. Additionally, you will have the chance to explore essential side dishes commonly enjoyed at ramen restaurants. What's more, upon successfully completing the ramen course, our school will provide support for you to establish your own business. This venture will feature a unique ramen style known as 'aburasoba,' and we will assist you in sourcing the necessary ingredients through a contract with our school-affiliated restaurant.

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Instructors

Experienced chefs from real restaurants will personally instruct you in practical culinary techniques and skills.

Kenichi Irokawa

Meet Kenichi Irokawa

Age: 44

Experience: 22 years

Kenichi Irokawa is a highly accomplished ramen chef renowned for his establishment of a popular ramen restaurant in Tokyo, Kouraku. With over a decade of apprenticeship in ramen kitchens, Chef Irokawa brings more than 11 years of experience since the start of his own ramen restaurant.

His repertoire spans from traditional to avant- garde ramen creations, showcasing his deep understanding of contemporary tastes. Chef Irokawa's culinary journey is enriched by his diverse interests in cooking, music, traveling, and personal development, all of which contribute to refining his culinary sensibility.

He continuously explores ingredients such as umami, spices from around the world, and various citrus fruits to craft dishes that excite all the senses. In addition to his expertise in ramen, Chef Irokawa has also delved into mastering gyoza, a popular side dish at ramen restaurants. His exceptional mastery of gyoza led him to open a gyoza specialty restaurant. Chef Irokawa's influence is extensive, inspiring numerous other chefs to embark on their own ventures.

Course Curriculum

  1. Orientation
  2. Preparation of soup (Tonkotsu or pork bone soup)
  3. Kaeshi or sauce to be mixed with ramen soup
  4. Preparation of chashu (Japanese braised pork)
  5. Preparation of toppings
  6. Making ramen with the soup you have prepared
  7. Side dish 1
  8. Tsukemen or noodles served with a separate soup to dip them in
  9. Side dish 2
  10. Aburasoba or

Curriculum Part 1

Orientation

Explanation about the restaurant, kitchen equipment, and overall plan of the course.

Professional appearance and grooming. (How to wear a washoku chef uniform stylishly)

Orientation

Curriculum Part 2

Preparation of soup (Tonkotsu or pork bone soup)

Cleaning pork bones, use of vegetables to remove odors, and cutting gingers and onions → Boiling the pork bones and vegetables.

Preparation of soup (Tonkotsu or pork bone soup)

Preparation of soup (Tonkotsu or pork bone soup)

Curriculum Part 3

Kaeshi or sauce to be mixed with ramen soup

Two types of kaeshi: soy sauce flavored and salt flavored.

Kaeshi or sauce to be mixed with ramen soup

Curriculum Part 4

Preparation of chashu (Japanese braised pork)

Pork belly, pork shoulder, and so on.

Preparation of chashu (Japanese braised pork)

Preparation of chashu (Japanese braised pork)

Preparation of chashu (Japanese braised pork)

Curriculum Part 5

Preparation of toppings

Eggs (soft-boiled egg served in a broth and seasoned boiled egg), green onions, and so on.

Preparation of toppings

Curriculum Part 6

Making ramen with the soup you have prepared

Making ramen with the soup you have prepared

Making ramen with the soup you have prepared

Making ramen with the soup you have prepared

Curriculum Part 7

Side dish 1

Gyoza (Chinese-style dumpling stuffed with ground pork and vegetables and fried):

Cutting cabbage, Chinese chives, ginger, garlic, and so on to prepare filling.

Stuffing a gyoza skin with the filling → Pan-frying gyoza → Tasting

Side dish 1

Curriculum Part 8

Tsukemen or noodles served with a separate soup to dip them in

Tsukemen or noodles served with a separate soup to dip them in

Curriculum Part 9

Side dish 2

Fried rice.

Side dish 2

Curriculum Part 10

Aburasoba or

On-the-training on serving aburasoba and fried rice as a set at the actual restaurant.

*The school will help you set up your own business bearing the name of its affiliated aburasoba restaurant.

link https://tombo-soba.com

*In the course of 2 weeks or longer, we are planning to give you a lesson on fish-based soup as well as an opportunity to experience noodle making.

Aburasoba or

Aburasoba or

Aburasoba or

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