Ramen Noodle and Chicken Stock Class

Learn how to make ramen noodle soup and a delicious chicken stock


Culinary Studio Dekura
Culinary Studio Dekura
4.9 (494)

2 hours Class size 5 to 10 guests

$150 (Afterpay available)

Sydney
•
Food and Drink
•
Cooking
•
Japanese Cooking
•
Japanese Culture
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 great for a team building activity, Christmas party or hens party.

Location

369 Penshurst St, Chatswood NSW

Ramen Noodle and Chicken Stock Class location
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Your teacher

Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (494)

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.
2024-11-29 15:00:00
V48I01Z33L 34c052b7f77f35dccea660a6ce51910d production Sydney NSW AU sydney