Japanese Ramen Guru Hyodo Brings Authentic Noodle-Making Techniques 

NEW DELHI: The art of preparing authentic Japanese ramen came alive in the national capital as renowned Japanese ramen specialist Mr. Hyodo conducted a live cooking masterclass at the International Institute of Culinary Arts (IICA), Hauz Khas, introducing Indian chefs and culinary professionals to the techniques, ingredients and flavours that make ramen one of Japan’s most celebrated dishes.

The session, held on October 22 as part of a two-day Japanese Ramen Masterclass scheduled for October 22–23, offered participants an opportunity to observe the preparation of different ramen varieties, understand the delicate balance between noodles and broth, and experience authentic Japanese flavours through tasting.

Organised by Yamasa Corporation of Japan, in association with Origami Dripbag Pvt Ltd, Hasora Organic India Pvt Ltd and Daily Needs, the programme aimed to strengthen Japanese culinary expertise among India’s growing community of chefs, restaurateurs, hoteliers and food professionals.

During the interactive demonstration, Hyodo showcased the techniques involved in preparing ramen, focusing on the relationship between noodles, soup bases, seasonings, toppings and final presentation. The masterclass introduced participants to five distinct Japanese ramen styles, highlighting how variations in broth preparation, seasoning and ingredients create different textures, aromas and flavours.

Particular attention was given to Japanese soup bases, including paitan and miso ramen, which represent two distinct approaches to achieving rich and balanced flavours.

While paitan is known for its creamy, opaque broth, miso ramen derives its characteristic depth from fermented soybean paste. The live demonstration was accompanied by tasting opportunities, enabling participants to appreciate the differences between ramen preparations and understand the importance of consistency and ingredient selection.

Hyodo, who has more than 13 years of experience in ramen education, has reportedly been associated with over 100 ramen schools and the training of more than 1,000 graduates.

His expertise offered Indian culinary professionals an opportunity to learn techniques developed within Japan’s specialised ramen-training tradition.

The event was particularly relevant as Japanese cuisine continues to expand its presence across India’s hospitality industry, moving beyond familiar dishes such as sushi and teppanyaki to include ramen, donburi, yakitori and other regional specialities.

For Indian restaurants, such specialised training can help develop more authentic Japanese menus while enhancing culinary skills and understanding of traditional preparation methods.

The Delhi masterclass also reflected the growing importance of food as a bridge between Japanese and Indian cultures, creating opportunities for professional exchanges and a deeper appreciation of Japan’s culinary heritage.

By bringing Japanese culinary expertise directly to Indian kitchens, the initiative contributed to expanding the skills needed to meet the growing demand for authentic Japanese dining experiences in India.