PRIVATE Ramen Class Osaka

People in the West may think of small packages of dried noodles with little packets of seasoning as ramen. Genuine Japanese ramen is superior in taste and texture when compared to instant noodles. Packaged noodles are still tasty but freshly made is an even better experience. Ramen is a combination of delicious broth mixed with noodles. The broth is usually created with meat or fish base and may contain vegetables. The noodles are made from wheat by a centuries-old technique. The early history is much of a mystery. Ramen may have originated in China. Today ramen is considered Japanese. The taste for ramen has encompassed the globe. Ramen noodles can be found nearly anywhere in the world.

• Ramen noodles are a delicious staple of the Japanese diet.

• Savory broth and handmade noodles are combined to make ramen.

• Ramen noodles are made with a centuries-old technique.

• Thinner than spaghetti the noodles make excellent snacks.

Ramen Noodle Recipe

1 ½ cups all-purpose flour

1 egg

2 Tbsp. water

1/12 Tsp. salt

Add the dry ingredients and mix. Then beat the water and eggs together in the center of the flour mixture. Combine all ingredients. Put the dough on a counter or table and start to knead. You will know the dough is ready when it does not stick to your hands. If the dough is too sticky add a bit of flour and knead it into the mix. In order for the noodles to be the right consistency, the dough needs a chance to rest. Wrap the dough in a damp towel for a minimum of 30 minutes. Please note the time for the dough to rest during the winter will increase to 2 – 3 hours. Roll out the ramen dough until it is approximately 1/8 inch high. Fold over twice and use a sharp knife to cut very thin strips of noodles. Continue using a dusting of flour to keep your noodles from sticking to each other. After cutting the ramen is ready to boil for eating right away or the noodles can be refrigerated for use the next day or dried for future use. Serves 2.