Nippon Trends Food Services Inc

They’re very passionate about serving great ramen to the customers. Also they spend a lot of time thinking and trying to create a new type of ramen for people to enjoy!

I got the chance to learn one on one teaching how to make professional ramen. It took me one week to study with Mr. Kumao (Master of making Ramen) in very detail. I learned not only ramen soup and noodle preparation, but also how to make ramen noodle from the scratch. The school is actually Ramen factory and supply the ramen noodle most of the Ramen shops in Bay area. I can impress my family and friends the art of Ramen after the school. They like my Ramen very much. This is the only authentic Japanese Ramen school in Bay area. I highly recommended if someone wants to learn the professional ramen to start the business.

Learning how to prepare ramen with Yamachan Ramen School was such an informative and fun experience. Chef Kuma conducted the class in an organized and professional manner. During the five day training, Chef Kuma took the class on various field trips to sample foods from popular ramen shops in San Jose and vicinity. I strongly believe that these trips were essential not only did I gain practical training, but more importantly, I also gained a better understanding of how to successfully operate a ramen business.Chef Kuma was patient and kind when teaching students how to make ramen like professionals. Chef Kumao was knowledgeable about each and every ingredient and explained everything in detail, while also making sure to answer any questions that came up along the way. During the first two days of this course, I learned how to master making the soup base from scratch. Then, I began preparing the base sauce and flavored oil to create the structure of ramen soup. With all 3 components prepared, I learned how to mix these components together in the perfect ratio to develop a complex broth that forms the basis of a great bowl of ramen. Next, I learned how to make noodles from scratch by studying the ingredients (flour, water, salt, egg, etc) and recipes. I also learned how to pair each type of noodle with the best soup bases. Last, but not least, every great bowl of ramen must be accompanied with toppings! Some of the toppings I learned how to make from scratch included chashu (pork slices), ajitsuke eggs (marinated soft boiled eggs), menma (bamboo shoots), and many more. I highly, highly recommend Yamachan Ramen School to anyone looking to perfect the art of making a delicious bowl of ramen.