Ramen 101 at Daikaya DC

There’s always so much to learn in the world of food and drink. Daikaya’s Ramen 101 classes, held on scheduled Saturday mornings, are the perfect start to learn about the big world of ramen. I attended this class recently, and came away with a whole new appreciation and understanding of this intricate dish.  

Daikaya ramen ingredients

Daikaya ramen ingredients

First off, the Ramen 101 is not a cooking class. It is an interactive demo/talk/tasting experience conducted by Daikaya partner Daisuke Utagawa and Chef Katsuya. You will not personally be making any ramen. As Daisuke said, even the Japanese people do not attempt to make ramen at home – they go to ramen shops for it!

sit around the action

sit around the action

We started off with learning about the broth and the importance of the broth. To sum it up, for a good ramen, it’s ALL about the broth. Daikaya features a Sapporo style ramen (only), but I learned that there are over 30 regional varieties of ramen styles! Also, fun fact, Daikaya’s broth takes 18 hours to make, and they use a “mother” broth - adding a bit of the current broth to the new batch. The flavors develops constantly – Daikaya’s broth has been evolving for 3 years now!

chef katsuya talking about the ingredients in the ramen broth

chef katsuya talking about the ingredients in the ramen broth

In addition to learning about the ingredients and styles of broths, we tasted it before and after the addition of salt, and then the addition of “tare” or the sauces. Tasting each stage in the process was eye opening –I could actually taste the evolving flavors and pay attention to what I was tasting. 

The noodles are equally important, and Daikaya takes them very seriously. They are imported from Japan and then aged for up to a week before use at the shop.  Getting the right balance of chewiness, springiness and flavor is dependent on a lot of factors (the flour, the water, the methods) and Daikaya’s are perfect!

mmmmmm noodles

mmmmmm noodles

Finally come the toppings – learn about the role of the toppings and taste them individually. Everyone has their favorites, and mine is definitely the soft marinated egg (give me that egg everyday!) and the crunchy bamboo shoot.

The class ends with slurping down a big bowl of ramen (after learning how to eat it, of course!).

slurping a bowl of noodles at the end of the class

slurping a bowl of noodles at the end of the class

Classes are held on Saturday mornings from 10am -11am with a maximum of 10 attendees. The cost of each class is $28, which is a steal, in my opinion, for an hour very well spent.

Upcoming dates: Nov 14th, Dec 12th, and Dec 19th.

Tickets SELL OUT FAST though, so get your tickets now by calling Daikaya. 

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