Japanese Ramen Guru Brings Noodle-Making Masterclass to New Delhi

New Delhi: As Japanese cuisine gains an increasingly visible place in India’s restaurant and hospitality landscape, food professionals in the capital will get an opportunity to move beyond simply serving ramen and learn the techniques behind creating it authentically.

Japanese ramen specialist Mr Hyodo will conduct a two-day Japanese Ramen Masterclass at the International Institute of Culinary Arts (IICA), Hauz Khas, New Delhi, on October 22 and 23, 2026.

Scheduled from 1 p.m. to 3 p.m. on both days, the masterclass will feature live demonstrations and tasting of five varieties of authentic Japanese ramen. The programme is being presented by Yamasa and is intended particularly for chefs, food and beverage professionals, hoteliers, restaurateurs and culinary professionals.

The masterclass is significant at a time when Japanese food in India is expanding beyond sushi and teppanyaki to include ramen, donburi, yakitori and other dishes that require specialised preparation and a deeper understanding of ingredients.

Ramen, despite its seemingly simple combination of noodles and soup, is one of Japan’s most technically demanding and regionally diverse foods. Its final character depends on the relationship between the broth, seasoning base, noodles, aromatic oils and toppings. Differences in ingredients, preparation time and finishing methods can produce dramatically different flavours and textures.

The New Delhi programme will seek to provide participants with an understanding of this complete process rather than presenting ramen merely as a ready-to-serve dish.

According to the event announcement, Mr Hyodo will demonstrate the preparation of five different styles of Japanese ramen, covering the process from noodles and soup to seasoning and final presentation. Participants will be able to observe the techniques, discover the flavours and taste all five varieties prepared during the sessions.

Mr Hyodo is being introduced as a leading Japanese ramen expert with more than 13 years of experience in ramen education. The programme material credits him with involvement in over 100 ramen schools and the training of more than 1,000 graduates.

His visit offers Indian culinary professionals access to expertise developed within Japan’s specialised ramen-training ecosystem. Such exposure can be particularly valuable for restaurants seeking to introduce Japanese dishes without diluting their essential flavours or relying entirely on standardised interpretations.

The masterclass will also highlight ingredients used to build the foundation of ramen. The event poster features Yamasa’s paitan and miso ramen soup products, pointing to two distinctly different flavour profiles.

Paitan generally refers to a rich, opaque and creamy broth created through intensive cooking, while miso ramen derives much of its depth from fermented soybean paste. Understanding how such soup bases interact with noodles, seasonings, vegetables, meat, eggs and seaweed is central to preparing a balanced bowl.

For India’s hospitality sector, the masterclass has relevance beyond a single Japanese dish. Growing travel, business and cultural interaction between India and Japan has created demand for more accurate and diverse Japanese dining experiences.

Indian consumers are also becoming more informed about Asian cuisines through international travel, digital content, anime, films and food-focused social media. As expectations rise, restaurants must increasingly offer dishes that reflect original techniques while still responding intelligently to local preferences.

Professional training can help bridge that gap. Chefs who understand the foundations of ramen are better placed to adapt flavours without losing the structure and identity of the dish. The knowledge can also support menu development, kitchen planning, ingredient selection and consistency in commercial food operations.

Holding the programme at IICA places the initiative within a professional culinary-learning environment. Live preparation will allow participants to observe details that are often difficult to understand from written recipes alone, including timing, texture, temperature, ingredient sequencing and finishing.

The tasting component will enable attendees to compare the five ramen styles and understand how individual choices influence the final result.

The programme may also contribute to a more substantial exchange of culinary knowledge between India and Japan. Food has become an important and highly accessible channel of cultural engagement, but authentic cuisine depends on trained professionals who understand the traditions and techniques behind it.

By bringing a Japanese specialist directly into an Indian culinary institution, the initiative shifts the conversation from the popularity of Japanese food to the transfer of practical skills.

Participation in the masterclass is complimentary, but seats are limited and advance registration is mandatory. Applicants must register through the QR code provided on the event poster and select either October 22 or October 23 while completing the form.

The programme is supported by several organisations whose logos appear on the announcement, including the International Institute of Culinary Arts, Daily Need, Origami, Hasora and Ramen Guru.

For professionals hoping to enter or expand within the Japanese-food segment, the masterclass promises something more valuable than a tasting session: direct exposure to the techniques, discipline and flavour-building processes that turn a bowl of noodles into authentic Japanese ramen.