What inspired me to start my ramen class- Japanese Home Cooking and Sweets Class in Tokyo
I lived in Aguascalientes, Mexico, for nearly four years due to my husband’s job transfer. At an altitude of 1,800 meters, a pressure cooker was essential for tenderizing meat and vegetables. When moving from Japan to Mexico, I even packed a heavy pressure cooker in my suitcase and flew with it—though at the time, I never imagined I’d end up making ramen.
Because I couldn’t find delicious ramen shops locally, I began making ramen from scratch, including the soup, again and again. This experience became the origin of my current Tomokita-style ramen class, built on the concept of “quick, delicious, and thick-cut chashu.”
Living abroad makes anyone who loves noodles—especially Asians—crave them deeply. In my class, I carefully recreate that bowl of ramen born from this longing, and we enjoy a heartwarming ramen experience by making it together.
What inspired me to start my ramen class- Japanese Home Cooking and Sweets Class in Tokyo
Why I offer ramen in my class
I offer ramen in my class because it is the most accessible and enjoyable way for guests to experience Japanese food culture. For international visitors, ramen symbolizes Japanese cuisine; making and tasting it themselves brings deeper understanding and satisfaction than simply eating it.
A family from Canada took my ramen and gyoza class- What inspired me to start my ramen class- Japanese Home Cooking and Sweets Class in Tokyo
What inspired me to start my ramen class- Japanese Home Cooking and Sweets Class in Tokyo
A pressure cooker- What inspired me to start my ramen class- Japanese Home Cooking and Sweets Class in Tokyo
Reasons for including ramen in the class
Ramen as a signature Japanese dish: Ramen is widely known overseas and directly meets the expectation of “I want to eat authentic ramen in Japan.” It is recognized as an important part of Japanese food culture and is even used in school and community food-education and hands-on programs.
Rich cooking experience: From soup, noodles(Store-bought noodles), and chashu to seasoned eggs and condiments, participants handle multiple steps. This naturally teaches fundamental Japanese home-cooking skills such as knife work, heat control, and seasoning adjustments.
Balanced timing and satisfaction: Handmade ramen delivers a strong sense of achievement—“I made this myself”—and allows everyone to enjoy a hot bowl on the spot, making it perfect as a class finale.
Conversation and cultural exchange: As a casual, approachable dish, ramen opens conversations about local food habits, key seasonings like soy sauce, sake, and mirin, and the Japanese concept of dashi.
Global appeal and learning combined: Ramen is popular worldwide and familiar to many international participants, yet learning how to make it at home and discovering Japan-specific ingredients and techniques offers fresh insights.
The ramen you learned in class is easy to make back in your home country.
Based on my experience living overseas, my class offers easy and delicious Japanese recipes using common ingredients available at local stores. my goal is for people worldwide to cook and enjoy various Japanese home-style dishes-not just ramen-in their own homes.
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I am delighted to share that a family who recently returned to Canada reached out to let me know they prepared ramen at home. It is a true privilege to receive such wonderful updates from so many of our guests.
Some of my guests hold a "Japanese Cooking Day" once a month, and seeing our guests reach out with photos of the dishes we created together in class is my greatest encouragement and joy. I would like to take this opportunity to extend my sincere gratitude to you all.
