VEGAN Tan Tan Men - Ramen Level 1
VEGAN Tan Tan Men - Ramen Level 1
Tan Tan Men is a Japanese take on Sichuan Dan Dan noodles. In this VEGAN version, yummy ramen noodles are swimming in a deliciously rich and nutty soy milk and sesame seeds based soup enriched with the umami extracted from kombu and shiitake mushrooms. After the umami extraction, you will make shiitake ragu to top up the ramen with the scatter of an intoxicating garlic and spring onion aroma oil.
Akemi will take you through the art of ramen making from the beginning to the end, ensuring that you will get a delicious bowl of ramen at the end of the class.
You will learn:
*How to extract umami from kombu and shiitake mushrooms
*How to make tan tan men soup
*How to make shiitake mushroom ragu
*How to make spring onion and garlic aroma oil
*How to cook and present ramen
You need the following for the class:
INGREDIENTS
Japanese Kombu
Dried shiitake mushrooms
Soy milk
Soy sauce
Black vinegar
Rice vinegar
Mirin
Tahini or sesame paste
Garlic
Shaoxing wine
Rapeseed oil
Spring onions, finely chopped
Chili oil
Beansprouts
If you have any queries about the class, please contact the instructor Akemi on akemi@sozai.co.uk
Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep knowledge of Japanese food provenance stems from her father’s influence, having grown up foraging and fishing across the island of Hokkaido during her childhood.
As Principal of Sozai Cooking School, she leads acclaimed Japanese cookery classes, earning praise from UK national media. Her expertise has also been featured on major TV and radio programs, including Channel 4’s Sunday Brunch, CBBC’s Saturday Mash-Up, and BBC Radio 4’s Front Row. Most recently, she appeared on Channel 5's Faking It as a panel judge to spot the fake sushi chef.
In addition to teaching, she is a sought-after private chef, known for creating authentic and refined Japanese dining experiences.
A passionate advocate for Japanese food culture, Akemi frequently collaborates with Japanese government-related organisations and projects to promote washoku and sake across the UK and Europe. Her culinary expertise extends to Japanese fermentation, crafting a variety of miso at home and exploring traditional preservation techniques.
With a unique ability to blend historical knowledge, technical skill, and engaging storytelling, Akemi is a dynamic force in the world of Japanese cuisine, ensuring its traditions continue to thrive on an international stage.
Member of Japanese Culinary Academy, UK
Certified miso sommelier, Japan
Certified koji making instructor, The Koji Academy, Japan
International Wine Challenge Sake Judge
British Sake Association Culinary Committee
This was the second Sozai cooking class I have done with Akemi. Both were brilliant. Akemi is extremely knowledgeable about Japanese food, and I left both classes with lots of new information about Japanese food.
We made loads of delicious food, most of which we ate at the end of the class but we also got additional to take home. I would definitely recommend this class. The recipes are very approachable but still tasty, and I'm excited to try and replicate them at home. In three hours we managed to cook five dishes, which was really impressive.
I used to love sushi before going to class, but now I'm fully obsessed. I learnt a lot of new ways to prepare sushi. And the teacher was incredibly polite and helpful, explaining everything with great commitment. It was unthinkable that you couldn't understand something! If you don't know what to give for your close friends or family, this is the greatest gift to attend the roll & roll sushi class.
Cooking Ramen with Akemi was brilliant! We loved the insights and the final Ramen we cooked was delicious. The class size and atmosphere was perfect.