Ramen Class
Ramen Class
If you love ramen and want to learn how to make one from scratch at home, this class is for you.
Ramen making consists of 3 components; noodle, broth and toppings. There are 4 types of basic broth; soy sauce, salt, miso and tonkotsu.
In this class, the instructor will demonstrate how to make the basic soy sauce broth with chicken and vegetables, as well as how to make two of the most popular toppings; egg and pork chashu.
During the class the cooking time is cut short by using the pressure cooker.
The instructor will also briefly explain how to make the other types of broth.
You will make your own ramen noodle, cook and taste the freshly made hot bowl of ramen with a choice of your drink.
You will learn:
how to make and cook ramen noodle
how to make pork chashu
how to make ramen egg
how to make soy sauce broth with chicken and vegetables
where to source the ingredients
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
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!