Ramen Noodle Making & Chicken Stock



2 hours 4 to 10 label $88 or 4 payments of $22 Afterpay


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To reduce the spread of COVID-19, we recommend that you try one of our online classes instead

See online classes

If you still want to attend this class, please first consider government restrictions in NSW. If you are currently allowed to attend, but are later prevented from doing so, we will postpone your booking accordingly.

In this hands on Japanese cooking class you will expand your knowledge of ramen and learn how to make the best ramen chicken broth.

All ingredients are provided and this class is perfect for beginners. Under the guidance of your teacher you will prepare and make Chicken based soup or vegetarian soup.

Learn all the secrets for the perfect ramen stock to continue preparing it at home, and enjoy your delicious creations with like-minded people in a friendly setting.



Knowledge Required
Perfect for beginners!
 
What you'll get
All ingredients and delicious ramen.
 
What to bring
Please wear closed toe shoes and tie your hair if it long.
 
Suitable for

This class is a great indoor activity idea for a birthday, hens party, team building activity, corporate event, bucks party or Christmas party.

This would also be a great Mother's Day gift idea.

Location

369 Penshurst St, Chatswood NSW

Your teacher
Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (26)

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei.

After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California.

In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood.

Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School.

He is the author of several Japanese cooking books and cooking videos.

In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking.

In 2016 He was appointed as Goodwill Ambassador for Japanese Cuisine.

Verified reviews
5

• Feb 2020


Our sensei (teacher) was well prepared laying out all the ingredients, experienced and made the class easy to follow by explaining each step clearly! We ate the ramen afterwards for lunch together and very experienced a Japanese culture. I highly recommend this class!
5

• Feb 2020


Thank you for a very relaxed and informative class! We made our own ramen noodles from scratch and every step of the process was demonstrated including the stock making and the flavour combinations created by the toppings. We then enjoyed our own delicious bowl of ramen. The teacher was extremely knowledgeable and included snippets of information about ramen making in different regions of Japan.
5

• Jan 2020


Really enjoyed our class, and the ramen turned out great! Can't wait to have a go making this at home.
5

• Dec 2019


Overall a great experience. I was expecting a lot given Hideo San is a professional chef and teacher but the class even expected my high expectations. He was very knowledgeable and so walked away knowing I can definitely make ramen at home now. Lots of tips and techniques you learn in person. Also, we got to enjoy the food at the end of the class and it was the best ramen I’ve ever had!

Ramen Noodle Making & Chicken Stock review by Trissa Lopez Sydney
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