Essential Ramen Class
Essential Ramen Class
Authentic Ramen Making Class
----------------------------------------------------------------------------------------
If you love ramen and would like to learn how to make authentic ramen from scratch at home, this class is for you. You will learn the essential techniques and core principles of authentic ramen making in a fun and hands-on environment!
----------------------------------------------------------------------------------------
You will be guided through the art of ramen making from beginning to end, sharing tips and techniques developed through years of experience, so that you can recreate delicious ramen in your own kitchen with confidence.
You will also learn practical ways to prepare components in advance, making it easy to enjoy homemade ramen regularly without having to make everything from scratch every time.
----------------------------------------------------------------------------------------
In this class, you will learn:
* How to make a classic soy sauce-based 'Shoyu Ramen' soup using chicken bones, vegetables and kombu.
* How to make fresh ramen noodles from scratch.
* How to make delicious ramen eggs.
* How to make tender, melt-in-the-mouth pork chashu.
* How to cook, assemble and serve a beautiful bowl of authentic ramen.
----------------------------------------------------------------------------------------
Dietary Requirements and Allergies
----------------------------------------------------------------------------------------
We can cater for the following dietary requirements and allergies on request, provided that we are notified at least '14 days' before the class commencement.
----------------------------------------------------------------------------------------
Meat-free Alternative
We are unable to offer a meat-free alternative for this class. If you are looking for a vegetarian or vegan option, please consider our 'Tan Tan Men Class', which is specifically designed as a vegan/vegetarian ramen class.
----------------------------------------------------------------------------------------
Pork Alternative
During the class, participants prepare and cook pork chashu. However, we can offer chicken chashu as an alternative topping for the bowl of ramen served at the end of the class.
----------------------------------------------------------------------------------------
Eggs
Our ramen eggs are usually marinated in the sauce used for the pork chashu. On request, we can prepare the eggs separately using a simple soy sauce-based marinade without pork.
----------------------------------------------------------------------------------------
Gluten-free
During the class, participants make traditional ramen noodles using wheat flour. As long as you are comfortable handling wheat flour during this process, we can provide gluten-free noodles as an alternative for the bowl of ramen served at the end of the class.
We can also use gluten-free seasonings throughout the class. However, please note that wheat flour is used in the kitchen environment, so we cannot guarantee the absence of cross-contamination.
If you have any questions regarding other dietary requirements, please do not hesitate to contact us.
----------------------------------------------------------------------------------------
The ramen bowls used in this class are kindly provided by MUSUBI KILN, a specialist in beautifully crafted Japanese tableware.
Visit their collection of donburi bowls here: https://musubikiln.com/collections/donburi-bowl?ref=kequ0ytxmi
Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
---
As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
---
A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
---
Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
---
Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
I had such a fantastic experience at this ramen cooking class. Akemi is an amazing chef and teacher — clearly incredibly knowledgeable, but also genuinely brilliant at sharing that knowledge and making everything feel accessible.
She makes ramen-making look almost effortless, which obviously comes from a huge amount of skill and experience, and guides you through making your own ramen in a way that feels surprisingly achievable even for a first-timer.
The class itself is extremely well thought out and prepared. Everything happens at exactly the right time and for a reason, so there’s no standing around or wasted time, but equally it never feels rushed. The whole thing just flows.
The ingredients were excellent, the atmosphere was lovely, and Akemi’s explanations were thorough throughout. I particularly enjoyed learning not just how to make the ramen in front of us, but also about the wider world of ramen — the different styles, techniques, ingredients and possibilities. You really get a sense of just how much depth there is to it.
Akemi was also simply a joy to talk to. Her knowledge and enthusiasm really come across, and I could happily have listened to her talk about ramen for much longer!
A fantastic class for anyone who wants to understand ramen and learn how to make it at home. Highly recommended.
The masterclass is excellent in so many ways I don't know where to start! A maximum of 5 or 6 students in an informal kitchen setting means it is very personal, with lots of time to ask questions and get help; a fantastic chef who guides you through every step of filleting fish, making the all-important rice, slicing the fish, preparing condiments and assembling each piece; plus an abundance of background knowledge, experience and culture.
All in all, a fantastic course for beginners like me, or experienced chefs looking to expand their horizons.
Akemi was fantastic - thank you for a great afternoon!!
A really brilliant class with Akemi - learnt to so much through hands on experience and expert tuition. Highly recommended!