Dreaming of mastering the art of authentic Japanese noodle soup?
Then you have come to the right place.
This course offers a unique opportunity to learn how to prepare classic Japanese ramen and udon noodle soups entirely from scratch, using original ingredients and techniques used by professional chefs in Tokyo.
Whether you are aiming to perfect a rich miso ramen with its signature umami flavor or master the silky-smooth udon soup with crisp vegetables and carefully selected proteins, the course is designed to fit seamlessly into a busy schedule.
Led by an experienced sushi chef trained in Japan, the course is based on authentic recipes and traditional Japanese cooking methods. You will be guided through the rich world of flavors and techniques that have made Japanese noodle soup a global sensation.
Will we be learning how to make the kind of ramen served in noodle bars in Copenhagen?
No, and that is entirely intentional.
Instead, you will learn to make ramen the way it is prepared in authentic Japanese restaurants in Tokyo. The flavor is slightly different because we use original Japanese ingredients that are perfectly suited for this style of soup. We also follow traditional Japanese cooking techniques, which greatly influence both taste and texture.
And of course, ramen is not the only soup you will be learning to make. We will also explore the art of crafting udon noodle soup a delightful dish with its own unique flavor profile.
Are you ready to embark on a culinary journey to the heart of Japan?
What do you learn at the course?
You will get an introduction to Japanese food culture and Japan’s favorite eating as noodle soups.
You get an introduction to the fish stock dashi which is the focal point of Japanese noodle soups.
You work with various Japanese ingredients such as kombu, bonito flakes and miso paste.
You learn to handle the different steeps of the fish stock dashi as Japanese sushi chefs do.
You learn to use different types of Japanese soy sauce as soy sauce is considered a spice in Japan.
You learn about classic noodles and which noodles are best suited to the different soups.
You work with different Japanese cutting techniques and cut different vegetables, meat and soy products.
Step by step, you make 2 different tasty and healthy noodles made entirely from the bottom with the fish stock dashi.
As an attendance in the class, you get the tools and techniques needed to make the Japanese’s favorite fast food noodle soups as they are served in restaurants in Tokyo.
Once you have attended the course, you know exactly what the difference is between different types of noodles, soy sauce and miso paste. You will with a safe hand buy the “right” ingredients for your noodle soup in one Asian store.
What are you getting?
2 hours of intensive teaching.
You learn to make 2 different tasty Japanese noodle soups. Dishes you bring home.
You will of course be given the recipes.
One week before the course, you will receive an email with practical information.
About the instructor
The course is held by the Japanese educated Sushi chef & sake sommelier Zoë Escher.
About the class
There are small exclusive teams with max. 10 attendants.
The attendances get their own work station. There will be plenty of space in between the individual attendance.
The class is not bigger than that there is time for Zoë to provide personal feedback.
The course is also aimed at families and adults who come with a child.
Price
645 DKK per person
When and where?
Saturday 17 May 2025 at 15.00-17.30, ManVision, Bernhard Bangs Alle 25, 2000 Frederiksberg, Denmark.
Registration Deadline: Tuesday 13 May 2025. 8 spots left
Price per person 645 DKK.
For booking please send an email to info@sakana.dk
The class can be held in other countries feel free to contact me on info@sakana.dk