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IICA hosts Japanese Ramen Masterclass for HoReCa professionals
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Friday, 30 October, 2026, 13 : 00 PM [IST]
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Our Bureau, Mumbai
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The International Institute of Culinary Arts (IICA), New Delhi, hosted a two-day Japanese Ramen Masterclass at its Hauz Khas campus on October 22 and 23, 2026, in collaboration with Yamasa Corporation, a Japanese company established in 1645. Supported by Origami Dripbag Pvt. Ltd., Hasora Organic India Pvt. Ltd. and Daily Needs, the masterclass focused on introducing Japanese soy sauce and its culinary applications to India’s hospitality sector, particularly in Paitan and Miso Ramen preparations.
The masterclass was led by Chef Hyodo, popularly known as ‘The Ramen Guru’ and Principal of the Professional Ramen School. With experience conducting more than 100 ramen classes across Japan, China, the Philippines, the United States and other markets, Chef Hyodo demonstrated the techniques and culinary traditions behind authentic Japanese ramen.
The sessions featured live demonstrations of five ramen varieties, including vegetarian and non-vegetarian preparations. Each demonstration was followed by a tasting session, allowing participants to explore the ingredients, preparation methods and distinctive flavour profiles of the dishes. IICA students also assisted during the demonstrations, gaining practical exposure to Japanese cooking techniques.
The workshop brought together more than 60 hospitality professionals and chefs, including representatives from EBISU, Honda Kaihatsu India Hospitality Pvt. Ltd., JETRO and Radisson. Participants attended from Delhi and other regions, including Uttar Pradesh, Punjab, Uttarakhand and Haryana. The event was also attended by Junzo Moriyama, Director, Yamasa Corporation; Abhay Uniyal and Saori Itakura, Directors, Origami Dripbag Pvt. Ltd.; and Asuka Hatta and Mai Hatta, Directors, Hasora Organic India Pvt. Ltd. Certificates were presented to participants, while the dignitaries were felicitated during the programme.
Speaking on the initiative, Chef Virender S. Datta, Founder and Chairman, IICA, said the masterclass provided participants with an opportunity to understand the cultural traditions and culinary philosophies behind Japanese cuisine. He added that international collaborations help enrich culinary education, expose aspiring chefs to diverse cooking techniques and broaden their professional perspectives.
Chef Hyodo said ramen represents Japanese culinary traditions, craftsmanship and attention to detail. He expressed hope that the masterclass would encourage aspiring chefs to explore Japanese cuisine, appreciate its heritage and incorporate their own creativity into their culinary practice.
Junzo Moriyama, Director, Yamasa Corporation, said the enthusiasm of the HoReCa community and the hospitality extended by IICA made the event memorable. He added that Yamasa looks forward to strengthening its association with IICA and promoting Japanese culinary traditions in India.
The masterclass formed part of IICA’s Industry Support Initiative, which seeks to encourage culinary learning, industry engagement and cultural exchange through exposure to international cuisines and cooking practices.
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