Ramen in Japan is serious cuisine, with each region preferring its own artisanal spin. In this class Tracy Matsue Loeffelholz will teach you all about tori paitan, the lighter and leaner chicken-based cousin of the famous tonkotsu pork broth. You’ll learn to make your own broth, as well as two types of tare, the concentrated flavor that makes the broth sing. You’ll make noodles the traditional way — by stomping — and then you’ll top your dish with chashu braised pork belly), ajitama (marinated eggs), narutomaki kamaboko swirls (fish cake), and more.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.