ART OF BUILDING
A TASTE

Imagine being able to make a bowl of ramen so good that it makes everyone say "wow!" That's what you can do with this super cool book, "ART OF BUILDING A TASTE," all for just $48. It's like a treasure map that shows you how to mix flavors like a pro chef, making your ramen stand out.

  • Rocky Fujii

  • １ Ebooks

YOU'LL LOVE THIS BOOK

IF YOU DREAM OF BECOME A RAMEN CHEF

This book is like your best friend teaching you secret handshakes. It shows you how to mix tastes to make your ramen bowl tell a story, making everyone want more.

IF YOU'RE ALREADY COOKING LOTS

Even if you know your way around the kitchen, this book has new tricks. It's like learning new skateboard moves that make you go,
"Whoa, I didn't know I could do that!"

IF YOU JUST ARE A
RAMEN LOVER

Maybe you're not cooking yet but love eating ramen. This book is like a guide to discovering hidden treasures in flavors, making you a ramen wizard.

INSIDE THE BOOK

Learn about the magic behind sweet, sour, salty, bitter, and umami (that's a fancy word for super yummy taste).

Find out how making your soup hot or cold changes how it tastes, like a magic trick for your mouth.

Discover the secret sauce of mixing things right to make your ramen taste like it's from your favorite restaurant.

Uncover the power of umami, making everything taste richer and awesome, like turning up the volume on your favorite song.

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MAKE YOUR DREAMS
COME TRUE

This book isn't just about making ramen. It's about becoming a flavor ninja, learning to mix and match tastes to create something amazing. It's about showing the world what you can do, one bowl of ramen at a time.

For just $48, you're not just buying a book; you're unlocking the secrets to becoming a ramen hero. It's your ticket to showing everyone the magic you can whip up in the kitchen.

Let's Make Some Ramen Magic Happen!
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Base Stock course

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Course overview
Ramen soup consists of three main components: 
Base stock, Motodare and Flavor oils

Base stock comprises the largest part of Ramen soup by volume, and is usually made from a particular animal or plant-based source by dissolving its taste and nutrients in water through boiling. The Base stock Course presents the results of decades of experimentation and practice accumulated in Ramen industry in a concise and easy to understand manner using lectures and practical videos to explain various aspects of Base stock making and processing.

Rocky Fujii

We always try to approach things in a holistic and comprehensive manner, paying special attention to their essence and fundamentals: this Philosophy permeates all our work, allowing us to know the past, understand the present, and have a proper vision of the future of Ramen industry. Throughout our long history we have accumulated a vast amount of experience and expertise on Ramen making and Ramen business which we are pleased and proud to share with our students – now, with students of our Online Ramen School as well. Being at the leading edge of Ramen cuisine practice and research ourselves, we are also open to new approaches, trends and styles constantly emerging in the Ramen world – always striving the keep our curriculum up to date with new recipes, cooking techniques, serving patterns, and Ramen business management know-hows. 
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