Essential Ramen Class
Essential Ramen Class
If you love ramen and would like to learn how to make an authentic bowl completely from scratch, this class is for you.
In this hands-on class, you will discover the essential techniques and principles behind one of Japan's most iconic dishes. From preparing rich, flavourful broth to making fresh ramen noodles, you will gain the skills and confidence to recreate authentic ramen in your own kitchen.
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Guided by Japanese chef Akemi Yokoyama, you will be taken through every stage of ramen making, learning professional techniques and practical tips developed through years of experience.
You will also discover how to prepare key components in advance, making it easy to enjoy homemade ramen without spending an entire day in the kitchen every time.
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By the end of the class, you will have the skills and confidence to recreate an authentic bowl of ramen from scratch in your own kitchen.
You will also discover how to prepare key components in advance, making it easy to enjoy homemade ramen without spending an entire day in the kitchen every time.
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During the class, you will learn how to:
• Make a classic shoyu (soy sauce) ramen broth using chicken bones, vegetables and kombu
• Make fresh ramen noodles from scratch
• Prepare perfectly marinated ramen eggs
• Cook tender, melt-in-the-mouth pork chashu
• Cook, assemble and present a beautiful bowl of authentic ramen
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At the end of the class, you will enjoy the bowl of Shoyu Ramen you have created, accompanied by a glass of refreshment.
You will also take home a portion of freshly made ramen noodles to cook in your own kitchen.
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DIETARY REQUIREMENTS & ALLERGIES
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We are happy to accommodate the following dietary requirements, provided we receive at least 14 days' notice before the class.
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Meat-Free
Unfortunately, we are unable to offer a meat-free alternative for this class.
If you are looking for a vegetarian or vegan ramen experience, we recommend our Vegan Tan Tan Men Ramen Class.
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Pork Alternative
During the class, participants prepare pork chashu. However, we can provide chicken chashu as an alternative topping for the bowl of ramen served at the end of the class.
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Eggs
Our ramen eggs are normally marinated in the sauce used to prepare the pork chashu. On request, we can prepare the eggs separately using a simple soy sauce-based marinade without pork.
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Gluten-Free
During the class, all participants make traditional ramen noodles using wheat flour. If you are comfortable handling wheat flour during this process, we can provide gluten-free noodles for the bowl of ramen served at the end of the class.
We can also use gluten-free seasonings throughout the class. However, as wheat flour is used extensively in the kitchen, we cannot guarantee that cross-contamination will not occur. For this reason, the class is not suitable for people with coeliac disease.
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Other Dietary Requirements
If you have any questions regarding allergies or other dietary requirements, please don't hesitate to get in touch before booking.
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The beautiful ramen bowls used in this class are kindly provided by **MUSUBI KILN**, specialists in handcrafted Japanese tableware.
Visit their collection of donburi bowls here:
https://musubikiln.com/collections/donburi-bowl?ref=kequ0ytxmi
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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.
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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.
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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.
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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.
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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
We loved the workshop and are already looking into booking another. Part was demonstration and part was hands on, so it was not intimidating to join in as someone who is not confident in the kitchen. We really enjoyed the small group setting and the friendly, casual atmosphere. It felt effortless and we learnt a lot! Highly recommended.
Such a lovely evening learning to make tofu! A wonderful atmosphere and a fantastic teacher. I left inspired and eager to try it at home.
I really enjoyed attending the Sozai - Essential Ramen Course yesterday. Akemi is a great teacher - learning how to make delicious food in a relaxed atmosphere was a lovely way to spend a Sunday morning and lunchtime.
Highly recommended.