Taking the 7-day Ramen Master Course at Tokyo Ramen Academy (Shoku no Dojo) has been an incredible experience that deepened my understanding of the science and spirit behind ramen.
From Chicken and Pork Chintan and Paitan, to Miso Ramen, Tsukemen, and Mazesoba — I learned to craft every element from scratch: creating soy and salt-based tare, blending flour types to shape noodle texture and aroma, and infusing oils with dried ingredients to enhance broth flavor. I also came to appreciate how even temperature and timing can define the soul of a perfect bowl.
I still remember the first time I tasted ramen — back in December 2005, right after landing at Narita Airport. My mom took me to a ramen shop in Sayama-shi, Saitama. I was instantly captivated by its flavor, and from that moment, I became an avid fan of ramen.
UMAMI HARMONY 塩ラーメン
For my graduation day, I chose to create something that reflects my curiosity and respect for balance — a Chicken Chintan Shio Ramen I named “UMAMI HARMONY Shio Ramen.”
A refined balance of land and sea — a clear chicken chintan broth enriched with the umami of sardines, shiitake, and kombu. Seasoned with a white-soy and shellfish shio tare, and finished with a mackerel-infused oil for aromatic depth.
Topped with pork belly and miso-marinated chicken chashu, ajitama, shiraga negi, and spinach.
A light yet deeply flavorful ramen that expresses the perfect harmony of Japanese umami.
