Ramen Culture Is Finding Its Place on India’s Food Map

From comforting bowls of broth to the delicate balance of noodles, seasoning and toppings, Japanese ramen is winning over curious diners and inspiring chefs to explore a new culinary tradition.

A steaming bowl of ramen is an experience in itself. There is the aroma of a carefully prepared broth, the spring of the noodles, the depth of the seasoning and the little details that bring everything together.

Adding to this growing culinary exchange, the International Institute of Culinary Arts (IICA), New Delhi, recently hosted a two-day Japanese Ramen Masterclass. Conducted by Japanese soy sauce and seasoning maker Yamasa Corporation, with support from Origami Dripbag, Hasora Organic India and Daily Needs, the masterclass brought together chefs, hospitality professionals and culinary students to explore the art behind an authentic bowl of ramen.

Chef Hyodo, popularly known as ‘The Ramen Guru’ and Principal of the Professional Ramen School, led the sessions. With experience conducting over 100 ramen classes worldwide, he guided participants through the techniques and flavour profiles of five ramen varieties, including vegetarian and non-vegetarian preparations.

From Paitan, known for its rich, creamy broth, to Miso Ramen, distinguished by the savoury depth of fermented soybean paste, the demonstrations highlighted how ingredients, seasoning and preparation shape each bowl. Tastings gave participants a chance to understand these nuances, while IICA students gained hands-on exposure by assisting with the demonstrations.

Founded in 2005, IICA offers programmes in Culinary and Patisserie Arts that combine international culinary standards with India’s diverse food traditions.

The workshop drew over 60 hospitality professionals and chefs, including representatives from EBISU, Honda Kaihatsu India Hospitality, JETRO and Radisson, with participants travelling from Delhi and neighbouring states.

“Ramen is much more than a dish; it is a reflection of Japanese culinary traditions, craftsmanship and attention to detail,” said Chef Hyodo. For IICA, the initiative reflects the idea that culinary education extends beyond recipes to understanding the cultures and techniques that shape food. Founder and Chairman Chef Virender S. Datta emphasised the value of international collaborations in broadening students’ culinary perspectives.

The event was also attended by Junzo Moriyama, Director of Yamasa Corporation; Abhay Uniyal and Saori Itakura, Directors of Origami Dripbag Pvt. Ltd.; and Asuka Hatta and Mai Hatta, Directors of Hasora Organic India Pvt. Ltd.

Ramen Trivia

Ramen’s journey from Chinese-style noodle soups to a Japanese culinary icon is a story of cultural exchange and reinvention. It grew from humble beginnings in Japan’s port towns and street stalls into a beloved comfort food, with regional interpretations shaped by local ingredients and tastes. Today, from rich, creamy Paitan broths to savoury Miso Ramen, the dish continues to evolve worldwide, finding new audiences in India as diners explore Japanese flavours and food traditions.