Nagahama ramen got its start at the yatai (street food stalls) of Fukuoka.

While similar to Hakata-style, another type of tonkotsu ramen from the same region, Nagahama’s pork bone broth is slightly lighter, and the noodles are often served very firm.

In this cooking class, you’ll step inside a popular ramen chain’s Nagoya shop to learn how to make a delicious bowl of Nagahama ramen yourself.

The founder of the chain trained extensively in the Hakata area, making Nagahama ramen under the guidance of a yatai chef before opening shops to bring this unique style of ramen to people across Japan.

Start by learning about ramen-making tools and ingredients from a trained ramen chef while your host, Yuka, provides English support.

Then, customize your experience by choosing from three types of ramen: white tonkotsu with a creamy white broth, black tonkotsu with a garlic oil-infused broth and kara miso tonkotsu with a spicy miso broth.

After choosing your flavor, it’s time to make your bowl of ramen. You’ll learn how to boil the noodles as you master the art of getting just the right firmness, one of the most important aspects of Nagahama ramen. Next, you’ll pour your noodles into the rich and flavorful piping hot soup.

Add seasonings and toppings to make it not just more delicious but also more photogenic. Make sure to take some pictures when your bowl is complete. With your hard work finished, dig in and enjoy the delightful flavors of the tonkotsu broth and the satisfying firmness of the noodles.

You’ll leave with a certificate of completion, a wonderful memento to commemorate your experience and certify your ramen-making abilities.