Culinary Arts
Ramen Workshop: Noodles to Broth
Dive into the five layers of a classic bowl of ramen — noodles, broth, tare, toppings, and finishing oils.
Member$130.00 (any noted materials fee included) |
Guest$158.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sun, 10/26/2025 2:00 PM - 6:00 PM
Sun, 10/26/2025
About
Ramen is its own religion in Japan — with each region committed to its artisanal spin, from Fukuoka’s creamy tonkotsu to the unique shio flavors of the Seto Inland Sea and Hokkaido’s miso broth. We’ll introduce the five distinct layers of flavor that comprise a bowl of ramen and together create a classic version that you can launch from to make your own artisanal mark.
Learn about silky paitan, the richest of all ramen broths, dense with umami. Usually it’s made with pork bones for tonkotsu, but we’ll be making a unique tori paitan with a method you can “whip up” your broth in one day rather than several days.
While broth is the backbone, the tare is what makes a ramen bowl sing and gives it its unique signature, balancing sweet and savory notes with just the right salinity. We'll create two: a classic Tokyo-style Shoyu Tare as well as a unique Shimanami Citrus Shio Tare, popular around the Seto Inland Sea where 100 varieties of citrus are available throughout the year.
The big focus will be on noodles, because there are so many secrets to learn! Ramen gets both its aroma and bounce from some fancy alchemy, excruciatingly low hydration, plus a dash of toasty rye (the ramen world thanks you, Chef Ivan Orkin!). We’ll be foot stomping the traditional Japanese way, before rolling and cutting.
Our toppings will be classic – chashu (rolled and braised pork belly), ajitama (marinated eggs), narutomaki kamaboko swirls (fish cake), green onions, and nori.
Finally, the aroma oil is the chef’s kiss. We’ll make two kinds – mayu (black garlic oil) and rayu (sesame chili oil).
On the menu
- Ramen noodles: A mix of flours, salt, water, and kansui magic.
- Tori Paitan: A long-simmering chicken bone broth.
- Two traditional seasonings: Tokyo Shoyu Tare and Shimanami Citrus Shio Tare.
- Chashu: Rolled pork belly, braised and marinated.
- Traditional toppings: Ajitama (marinated jammy eggs), Narutomaki swirls, green onions, roasted nori.
- Two finishing oils: Mayu (black garlic) and Rayu (sesame chili oil).
Details
- We'll enjoy our bowls of ramen together and take home recipes for everything on the menu (plus an extra serving of noodles for the freezer).
- Registration includes occasional free Focused Open Studios to make batches of ramen noodles together!
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses eggs, fish, wheat, soybeans, and sesame.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
Class Policies
- Ages 14 and up are welcome.
- Closed-toe shoes are required in the studio.
- Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Tracy Matsue Loeffelholz
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