Ramen Lecture Demonstration Presented at George Brown College
2020/3/24
A ramen lecture demonstration presented at George Brown College in Toronto.
On Feb. 18, Mr. TAKAHASHI Ryuichiro, the owner-chef of his own ramen restaurants in Toronto, gave a lecture demonstration on the popular noodle dish in a seminar room at George Brown College. Of the five components that make up ramen (noodles, soup, toppings, infused oil and sauce) Chef Takahashi focused on the soup in his presentation. He introduced such Japanese dried ingredients as shiitake mushrooms, kelp, bonito and sardines which produce the “umami” flavor that is the foundation of ramen. “Combining dashi (broth) made from a variety of ingredients can really expand a dish. If you find Japanese ingredients that fits your purposes, please make a point of using them,” he said.
As there are ramen that reflect the various regional food cultures of Japan, Consul-General of Japan ITO Takako urged audience members to tour the country and try the different kinds of ramen available.
Chef TAKAHASHI Ryuichiro says combinations of the soup with the infused oils can bring out various distinct characteristics of ramen.
Audience members try the various flavours produced by different ingredients for “dashi” (broth).
A demonstration on how different combinations of dashi and infused oils result in distinct flavours.