“Essence Oil” – Part 1 of 5
Ever wonder why a good bowl of Ramen captures your attention the moment it’s placed in front of you?
The aroma oils are the key.
Come see how a single bowl of Ramen can morph into different experiences just from the oils you use.
Our Culinary Director George Kao, and expert noodle makers from Sun Noodles will walk you through this first part of a new 5 part series on Ramen.
Spend an evening at the Japanese Culinary Center and discover secrets to the booming Ramen scene in NYC.
We guarantee after you slurp up your noodles, you’ll walk out knowing more about Ramen than most chefs in the city.
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Date: Tuesday, November 29th, 2011
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Take note, these are the 5 elements of Ramen :
-Noodle (Straight, Curl, Gauge, Firm, Chew)
-Toppings (Chashu, Menma, Naruto, Egg, etc…)
-Soup - Body
-Tare - Taste (Sour, Sweet, Salt)
-Oil - Aroma
Examples of different types of Aroma Oil
Ma-Yu (sesame)
Chi-Yu (chicken)
Kaori-Abura (negi)
Ebi-Abura (ebi)
Come hungry, bring friends and see you at JCC.
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