Incompany Training

In-Company Training

We train your team on-site (or at our kitchen lab) in the craft and science of ramen — from techniques and recipes to production lines, workflow observations and actionable recommendations. In-Company often runs alongside Consultancy and is fully tailored to your goals.

Hands-on Techniques Recipe & Umami Science Production Lines & SOPs On-site Audits & Recommendations

Book an In-Company Combine with Consultancy

What Your Team Will Learn

Ramen Fundamentals

Flavor Architecture & Separation

Tare and aroma oils: balance salt, acid, sweet, umami and bitterness while preserving volatile aromatics
Five-element discipline: keep broth, tare, oil, noodles and toppings separate until assembly
Emulsion control: fat vs water-soluble phases; stable emulsions for consistent mouthfeel
Caramelisation, Maillard and guided fermentation for layered depth

Assembly, Presentation & Service

Assembly choreography: tare → oil → broth → noodles → toppings
Colour contrast, garnish logic and selecting the right bowl
Temperature and timing from pass to table

Food Science

Broth Clarity & Umami Extraction

Chintan and Paitan targets: viscosity, clarity and protein handling
Clear-liquid methods: freeze–thaw clarification and agar gel clarification
Osmosis and diffusion via myoglobin; balancing glutamate and inosinate ratios
Heat/hold profiles that preserve aroma and body

Umami Engineering

Noodle Hydration & Texture

Hydration curves and kansui ratios; sheet thickness and cut for bite/snap
Na/K balance: water activity and sodium–potassium ratios → elasticity vs stretch
Boil, rinse and reheat protocols for service consistency

Mise en Place & Planning

Station layout, batch plans, par levels and labelling
Daily and weekly prep schedules and pacing methods
Continuous improvement with SOPs and training loops

Production Lines & SOPs

On-Site Observations & Action Plan

Operations, Production Lines & SOPs

Batch production, HACCP and shelf-life optimisation
Line setup with noodle machines (Yamato) and tooling integration
Throughput, portioning and mise-en-place for peak service
Documentation: SOPs, QA checks and training guides
On-site workflow audit and bottleneck analysis; menu fit, pacing and cost/margin quick scan
Team coaching during live service; actionable recommendations within 48 hours

Training Formats

Format	Focus (linked modules)	Typical Duration	Deliverables
🍜 Ramen Fundamentals
On-Site Intensive	Service choreography, presentation, live coaching Modules: 1, 4, 5, 6	1–3 days	On-site audit and action plan, station map, par sheets, timing standards
🔬 Food Science
Kitchen Lab Session	Broth clarity and umami extraction; noodle texture tuning Modules: 2, 3, 5	1–2 days	Test batches (freeze–thaw/agar), Na/K hydration matrix, validated cook-times and SOPs
⚙️ Umami Engineering
Concept Sprint (Add-on)	Rapid prototyping of a signature bowl and plating Modules: 1, 2, 4	½–1 day	Signature spec (tare/oil/broth/noodle/toppings), plating guide, cost & margin snapshot
🏭 Production Lines & SOPs
Operations Deep-Dive	Production lines, HACCP and scale-up QA Modules: 6, 5	1–2 days	Throughput model, HACCP checklist, shelf-life ladder, weekly prep calendar

Our Methodology

A structured, insight-driven approach to transform kitchens, teams and concepts — from initial scan to lasting performance.

1️⃣ Discovery & Problem Mapping

Strategic audit of kitchen, menu and operational flow
Identify bottlenecks, sensory gaps and workflow inefficiencies
Define KPIs: taste, timing, throughput, brand alignment

2️⃣ Targeted Training & Application

Tailored hands-on modules focused on your core pain points
“Focus–practice–refine” loop with measurable sensory/operational metrics
From noodle texture mapping to umami diffusion — learn by doing

3️⃣ Observation, Analytics & Fine-Tuning

Live observation of implemented changes during service/production
Performance tracked via consistency benchmarks (yield, viscosity, prep time, flavour stability)
Post-training impact report with improvements and scalable next steps

This cyclical model enables continuous improvement: each stage informs the next — elevating taste, process and team performance.

On-Site Cases

Maruki — Shio for Halal Japanese Restaurant

Yamato — Plant Based Noodle Machine Training

Testimonials

Subtle, honest feedback from our training & workshop partners.

By far the best ramen we had from the workshops until now.

Ayub Kurban Yamato Europe • Workshop Partner

I didn’t experience authentic ingredients could elevate a shio this much.

Xu Dong Sun Maruki Restaurant • On-Site Training

Selected Partners & Collaborations

Why Choose Mastering Ramen

Authentic & scalable: Japanese craftsmanship with European market insight
Practical & transparent: actionable playbooks from theory to SOP to consistent performance
R&D-driven: access to test kitchens, noodle machines and supplier networks
International expertise: multilingual consultants, sales experts, chefs and educators

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Incompany Training

In-Company Training