Chef de Cuisine and Owner at Chuka

John Husby

What's included?

  • 1h 40 min of HD video
  • 2 recipes
  • 28 lessons
  • Recipe book
  • Course certificate
  • Complementary material

English (VO)English, Spanish, Italian, French, German, Portuguese.

Watch Intro Video

In a culture known for its adherence to tradition, ramen has shown the ability to innovate and create its own story

Ramen is the Japanese version of Chinese noodle soup. It came to Japan from the island of Okinawa in the south west that belonged to China until Japan took over it. It then made its way from China to central Japan when the country reopened its borders during the Meiji Restoration at the end of the 19th century. This fusion dish is relatively modern in its history and continues to evolve based on various regional differences and individual touches.

Today the kodawari or artisanal movement dominates the world of ramen in which chefs bring vanguard cuisine concepts to ramen, taking care of important details such as modern techniques, producing all the elements in their own kitchen, or obtaining products from certain areas of domination of Japanese origin.

The success of ramen both inside and outside of Japan is due to its relatively short existence in Japanese cuisine. In a culture known for its adherence to tradition, ramen has offered Japanese cooks the ability to innovate and create their own history.

What you'll learn

One bowl, five elements: noodles, broth, tare, toppings, and aromatic oils

Learn how to make the most typical ramen noodles from scratch, using Kansui, the alkaline mineral water that gives it flavor, elasticity and a unique yellow color.

The broth is usually a mix of pork, poultry, seafood, and vegetables, with everyone making their own version. In this online course you will understand the difference between the chaitan and paitan methods, so that you can then design your own broths.

You will get to know the tare, which is the component that classifies the ramen (shoyu, miso, shio). You will also see a wide variety of toppings and presentations to impress the eye and the palate. From pork cooked in the traditional way, or with the sous-vide technique, to marinated ajitama eggs and fresh vegetables, you will find countless options to delight.

Who is it for?

This course is directed towards culinary professionals and foodies alike.

What you'll need

  • Chopping boards
  • 1 Pasta cooker or tall pot with basket
  • 1 ceramic glass
  • 3 large pots
  • 3 medium pots
  • 3 small pots
  • Strainers, Spiders
  • Italian pasta machine
  • Grill or plancha
  • Trays
  • Weighing scales
  • Measuring cups
  • Saucepans
  • Timers
  • Fishing line
  • Portioning ladels
  • Thread
  • Ice


Chef de Cuisine and Owner at Chuka

John Husby

John Husby is a progressive culinary professional with 15+ years experience in the United States and Europe, who has a strong combination of culinary, business and personnel management skills. John is creative and focused in the kitchen, and passionate about high standards. He is proficient in multiple culinary disciplines- traditional and contemporary, technique and market driven with emphasis on Asian, Mediterranean, and American cuisines. John has been Chef and Co-Owner of Chuka Ramen Bar and Chuka Sando in Madrid, Spain since 2014. His passion for ramen started in the kitchens of Momofuku in NYC and led him to travel on several occasions from the top to the bottom of Japan seeking out the best and newest techniques for hand crafted artisanal ramen.

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This Course is included in the Scoolinary Subscription

Frequently Asked Questions

  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.

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