Ramen aficionados, here is a chance to make your own springy ramen at home. Sayonara to Cup Ramen! In this workshop, Sonoko Sakai will teach you how to make ramen noodles, using a blend of rye, wheat and spelt flours. Sonoko will prepare a umami rich ramen soup made with pork neck bones, chicken backs and dashi stock. Yakibuta pork belly, marinated eggs, greens and herbs will be used for toppings.
Sonoko will be talking about the culture of ramen in Japan, which has evolved into one of the most popular fast foods in the world. You will also learn about the various kinds of ramen by region and why most people in Japan don’t attempt to make them at home. She will be assisted by Sharon Alpert and Mutsuko Soma.
Sonoko is a Los Angeles based Japanese cooking teacher and noodle maker, with an obsession for soba noodles. She is the author of Rice Craft (Chronicle Books) and The Poetical Pursuit of Food: Japanese Recipes for American Cooks (Potter). Her stories and recipes have appeared in the Los Angeles Times, San Francisco Chronicle, Chicago Tribune, The New York Times, Saveur and Lucky Peach. She is currently working on her third cookbook on Japanese home cooking which will be published by Roost Books in 2019.