This class looks at the four main styles of Japanese Ramen soup and their differences: Shio, Miso, Shoyu and Tonkotsu
Class attendees will be treated to Chef Robyne Low’s delicious taster of Shoyu (pork bone and soy sauce based) Ramen before engaging in a workshop focused completely on creating the perfect bowl of Shio Ramen. From elements such as Katsuobushi Salt to the creation of clear pork fat and Menma, every element of the perfect bowl of Shio Ramen will be explained and tasted before everyone sits down to the ultimate bowl of Shio Ramen complete with Rye noodles and cured egg.
In our unique hands on learning environment everyone is broken into small teams and everyone makes a different dish under the guidance of the instructor. You then sit down at the end and share the food in a massive feast.