Ramen, Udon, Gyoza, Omurice, Okonomiyaki, karaage and other popular Japanese cooking workshops

Een Miso Ramen workshop bij mij thuis is mogelijk. Normaal gesproken wordt authentieke Ramen bouillon gemaakt van Tonkotsu (varkensbotten) of Torigara (kippenbotten), Koks in Ramen restaurants laten de botten sudderen in grote pannen voor 8 uur of langer. Maar met mijn Miso Ramen Workshop is het mogelijk om de restaurant kwaliteit bouillon thuis te reproduceren met behulp van unieke technieken en met gebruik van lokale ingrediënten.  
- Maximaal 4 personen. 
- De prijs is voor de keuze van hetzelfde ramen.
- Als je geen varkensvlees te willen, is een miso ramen workshop niet mogelijk, omdat deze valkensvlees bevat. Maar er is wel een Tanmen workshop of Chicken ramen beschikbaar, zie ook: Tanmen workshop en Chicken ramen workshop.
- Als je vegetariër bent is een miso ramen workshop niet mogelijk, omdat deze valkensvlees bevat. Maar er is wel een vegetarische ramen workshop beschikbaar, zie ook: Vegetarian Ramen workshop .
- Deze workshop op uw locatie is op dit moment helaas niet beschikbaar.

Usually to make authentic ramen bouillon made from Tonkotsu (pork bones) or Torigara (chicken bones), chefs at ramen restaurants simmer those bones 5 to 8 hours in large pots. However about Miso ramen, it is possible to reproduce the restaurant qualitied bouillon at home applying unique techniques with using local ingredients. At authentic miso ramen, pork is a very important ingredient, and replacement of other meats are not available. If you don't want pork, please choose Tanmen or Chicken ramen or vegetarian ramen workshop. 

Do not forget Japanese traditional noodles, Udon or Soba. Ramen was originally from China then adapted in Japanese style mainly after WW2.

At this workshop not only bouillon but we also make homemade noodles using with noodle machine. 

Dumplings topped on the ramen. Wonton is a type of dumplings like gyoza, and wonton noodles are also popular in Japan. At this workshop we make both noodles and wonton toppings. 

If you watch Korean drama, you already saw this noodle dish. Jajangmyeon or jjajangmyeon is a popular Korean noodle dish topped with a thick sauce made of chunjang (Korean dark soybean paste) and some ingredients. At this workshop you can learn how to make this dish at home. 

This ramen soup is made by chicken. Highly recommended if you don't like pork. At this workshop not only bouillon but we also make homemade noodles using with noodle machine. 

Meeste Gyoza in Japan wordt bereidt met varkensvlees. Gyoza met kip of rundvlees zijn niet typische Japanse Gyoza. De Japanse kookworkshops die ik verzorg zijn typische Japanse “home cooking”.

Making Gyoza is bit time consuming work. However homemade Gyoza is really tasty. In Japan, we make lots of Gyoza at home, and we eat 6 to 10 or more pieces per person in general. At ramen restaurants in Japan, Japanese businessmen or workers sometimes order 1 or 2 plates of gyoza and 1 or 2 beers after work. This combination so called Gyo-Bi (ギョービ. gyoza and beer) in Japanese slang. Gyoza as beer’s snack is main concept at this style. They sometimes don’t order ramen together with Gyoza. After you learned Gyoza at the workshop, you will can make authentic Gyoza at home as much as you want. At my place, not only gyoza filling but we also make gyoza sheets by ourselves (refer my instagram). Due to making homemade gyoza sheets, the numbers of gyoza will be an average of 15 or 16  pieces per person. Then you will enjoy the Japanese eating style "Gyo-bi".
In Japan, standard Gyoza consists of ground pork. I teach Gyoza in Japanese standard. However if you want other ingredients instead of pork, chicken or vegetarian is possible. Please mention when you apply this workshop.
Until 10 persons max. More than 10 persons, see Gyoza workshop on locaiton. Besides workshop fee, preparation fee and travel expenses are required for the workshop on location.

Duration: 2.5 to 3 hours (duration changes depend on numbers of participants and individual dexterity of making gyoza skins)

- Important: Please Cut your Nails. Long nails cause many troubles. Piercing the gyoza skin all the time and it's impossible to wrap fillings properly.

Karaage is a popular fried chicken dish in Japanese style. Marinated chicken in special sauce then deep-fried. Each Japanese mothers have own recipes and good to make Karaage at home. After this workshop, you can make and eat lots of authentic Karaage at home as much as you want. Until 4 person max.

Tanmen is one of typical ramen style mainly in Kanto area (east Japan incl. Tokyo), Japan. Consisting of stir-fried vegetables and pork, served in chicken based soup. At authentic Tanmen, pork is a important ingredient, however chicken is possible. If you don't want pork, please mention "chicken". If you don't like both chicken and pork, please choose vegetarian ramen workshop. 

So called Taiwan ramen however Japanese food. Popular Ramen in Japan  originated by a Taiwanese Chef who run restaurant in Nagoya, Japan in 1970s. Taiwan ramen became one of Nagoya local cuisine, then spread to another Japanese cities. In Taiwan, this ramen seems to be called Nagoya Ramen. Very spicy meat sauce flavored with a lot of garlic, Place them on the top of noodle soup, together with Chinese chives. Spicy and garlicky but yummy.
Taiwan ramen consists of ground pork with chicken soup. However if you want other ground meat instead of pork, chicken is possible. Please mention when you apply this workshop. Price is same with noodle workshops but until 4 person max. 

See Okonomiyaki page.

See Takoyaki page

See curry page

See curry page

See Omu rice (Japanese omelet rice) page

Izakaya is a tapas bar in Japanese style. Japanese workers go to Izakaya mainly after their work. You can order various small dishes with alcohol drinks. Mostly beer, sour (typical Japanese Izakaya cocktail), and sake. There are numerous numbers of dishes in Izakaya in Japan. At the workshop you learn 4 types of Izakaya dishes and 1 sour, a typical Japanese izakaya cocktail. You also learn how to make this Izakaya drink. But if you come by car, may be offered a soft-drink or a non-alcohol beer. Workshop price is same however soft drink or Izakaya cocktail. Staple food is not included in standard izakaya workshop. You can add 1 Onigiri (Japanese rice ball) with extra costs.

Hiyashi chūka is a popular Japanese dish consisting of chilled ramen noodles with various toppings served in the summer. Price is same with noodle workshops but until 4 person max. 

Yakisoba (Japanse bami) is a poplar Japanese dish consisting of fried ramen noodles that flavoured with Japanese Worcestershire sauce. Price is same with noodle workshops but until 4 person max. 

Tsukemen is a  is a popular Japanese dish consisting of ramen noodles which are eaten after being dipped in a separate bowl of broth. Price is same with noodle workshops but until 4 person max. 

Teba Gyoza is a populer Japanese dish consisting of chicken wings filled with gyoza stuffing in. Price is same with noodle workshops but until 6 person max.

Abura soba is a popular Japanese dish consisting of ramen noodle dressed with special bouillons and sesame oil. Price is same with noodle workshops but until 4 person max. 

Ankake Yakisoba is a poplar Japanese dish consisting of fried ramen noodles and stir-fried vegetables & meats in starchy sauce on the top. Price is same with noodle workshops but until 4 person max. 

Taiwan Mazesoba. However Japanese food that is derived from Taiwan ramen. Originated in Nagoya but now booming ramen in Japan. Spicy minced meat topped on ramen noodles together with Chinese chives, Nori, spring onions, garlic, fish powder and egg york. Mix them when eating.  Until 4 person max.