Chef Hyodo Hosts Japanese Ramen Masterclass at IICA Delhi
New Delhi, October 2026: The International Institute of Culinary Arts (IICA), New Delhi, hosted a two-day Japanese Ramen Masterclass on October 22 and 23, 2026, led by Chef Hyodo, popularly known as “The Ramen Guru.” Organised by Yamasa Corporation and supported by Origami Dripbag Pvt. Ltd., Hasora Organic India Pvt. Ltd., and Daily Needs, the workshop brought authentic Japanese ramen techniques and culinary traditions to India’s hospitality and food service industry.
Held at IICA’s Hauz Khas campus, the Japanese Ramen Masterclass in New Delhi focused on the culinary applications of Japanese soy sauce in Paitan and Miso Ramen soups. The event brought together more than 60 hospitality professionals, chefs, and culinary students for live demonstrations, tastings, and an exploration of Japanese cuisine.
Chef Hyodo, The Ramen Guru, Leads Japanese Ramen Masterclass at IICA
Chef Hyodo, Principal of the Professional Ramen School, led the masterclass by sharing his expertise in ramen preparation and education. With experience conducting more than 100 ramen classes worldwide, including in Japan, China, the Philippines, and the United States, he introduced participants to the techniques and flavour profiles 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 attendees to explore the ingredients, preparation methods, and distinctive flavours of each dish.
IICA students also participated in the demonstrations, gaining practical exposure to Japanese ramen preparation and learning about the techniques used to develop balanced flavours and distinctive soup bases.
The workshop provided culinary professionals with an opportunity to understand ramen beyond its finished presentation, highlighting the importance of ingredient selection, preparation methods, and attention to detail in Japanese cooking.
Japanese Ramen Workshop in New Delhi Highlights Yamasa Soy Sauce
A key focus of the Japanese Ramen Masterclass at IICA was the use of Japanese soy sauce in professional food preparation. Organised by Yamasa Corporation, the programme introduced participants to its culinary applications, particularly in Paitan and Miso Ramen soups.
Japanese soy sauce is an important ingredient in many Japanese dishes, contributing savoury depth, aroma, colour, and flavour balance. Understanding its applications can help chefs explore different approaches to soup preparation and develop a deeper appreciation of Japanese culinary traditions.
Through demonstrations and guided tastings, the workshop highlighted how ingredients and preparation techniques work together to shape the final flavour of ramen.
The initiative also created an opportunity for India’s HoReCa sector—hotels, restaurants, and catering businesses—to explore Japanese ingredients and culinary methods for professional kitchen applications.
IICA Promotes International Culinary Learning and Cultural Exchange
The Japanese Ramen Masterclass formed part of IICA’s Industry Support Initiative, which encourages industry engagement, practical learning, and exposure to international culinary traditions.
Speaking about the workshop, Chef Virender S. Datta, Founder and Chairman of IICA, emphasised the importance of understanding the culture, traditions, and philosophies behind different cuisines as part of professional culinary education.
He noted that learning from an expert such as Chef Hyodo provides participants with an opportunity to experience authentic Japanese ramen techniques while broadening their culinary perspectives.
The initiative reflects the role of international collaborations in culinary education, enabling students and working professionals to engage with global cooking traditions and learn directly from experienced practitioners.
More Than 60 Hospitality Professionals Participate in the Masterclass
The two-day ramen workshop brought together over 60 chefs and hospitality professionals, including representatives from EBISU, Honda Kaihatsu India Hospitality Pvt. Ltd., JETRO, and Radisson.
Participants travelled from Delhi and other regions, including Uttar Pradesh, Punjab, Uttarakhand, and Haryana, reflecting interest in specialised culinary training and Japanese cuisine.
The event was also attended by industry representatives and dignitaries, including Mr. Junzo Moriyama, Director of Yamasa Corporation; Mr. Abhay Uniyal and Ms. Saori Itakura, Directors of Origami Dripbag Pvt. Ltd.; and Ms. Asuka Hatta and Ms. Mai Hatta, Directors of Hasora Organic India Pvt. Ltd.
Certificates of participation were presented to attendees, while the dignitaries were felicitated during the programme.
The participation of hospitality professionals and industry representatives helped create a platform for culinary knowledge-sharing, professional interaction, and cultural exchange.
Chef Hyodo on the Art of Authentic Japanese Ramen
Speaking about the masterclass, Chef Hyodo highlighted ramen as an expression of Japanese culinary traditions, craftsmanship, and attention to detail.
He shared his enthusiasm for introducing participants at IICA to the techniques and flavours associated with authentic Japanese ramen, expressing hope that the experience would inspire aspiring chefs to explore Japanese cuisine and develop their own culinary creativity.
The masterclass offered participants an opportunity to learn about the principles behind ramen preparation while appreciating the traditions that have shaped the dish’s place in Japanese food culture.
Yamasa Corporation’s Role in Promoting Japanese Culinary Traditions
Founded in 1645, Yamasa Corporation is a Japanese manufacturer of soy sauce and seasonings with a longstanding heritage of traditional brewing craftsmanship.
The company focuses on quality and Japanese flavour traditions, bringing its products and expertise to culinary professionals. Through the ramen masterclass at IICA New Delhi, Yamasa Corporation engaged with India’s HoReCa community and demonstrated the applications of Japanese soy sauce in ramen preparation.
The collaboration highlighted how ingredient-focused workshops can help culinary professionals explore international food traditions and understand the role of specialised ingredients in professional kitchens.
About IICA New Delhi
Founded in 2005, the International Institute of Culinary Arts (IICA) is a culinary education institution in New Delhi offering programmes in Culinary Arts and Patisserie Arts. The institute combines practical training with professional culinary standards and exposure to diverse food traditions.
Over the past 21 years, IICA has trained aspiring culinary professionals for careers across the hospitality industry, with more than 4,000 graduates to date, according to the institute’s profile.
Under the leadership of Chef Virender S. Datta and Mr. Arjun S. Datta, IICA continues to develop its culinary education programmes and international collaborations.
The institute’s affiliations include City & Guilds, UK; the World Association of Chefs’ Societies (WACS), Paris; and BSI Learning Australia. In 2025, IICA received the FICCI Higher Education Excellence Award for “Excellence in Creating Employment & Entrepreneurship (Private)” and was named Best Culinary Institute in India at the Food Connoisseurs India Awards, as stated in its institutional profile.
IICA has also signed a memorandum of understanding with Japan’s Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College, operated by Taiwa Gakuen Educational Corporation, to strengthen international culinary education and cultural exchange.
Conclusion
The Japanese Ramen Masterclass at IICA New Delhi brought together culinary education, international expertise, and Japanese food traditions through a two-day programme led by Chef Hyodo, The Ramen Guru.
Organised by Yamasa Corporation with support from its industry partners, the workshop explored authentic ramen preparation, Japanese soy sauce applications, and professional culinary techniques. With participation from more than 60 hospitality professionals and chefs, the initiative highlighted the value of international collaboration in developing culinary knowledge and encouraging cultural exchange.
Through programmes such as this Japanese Ramen Masterclass, IICA continues to create opportunities for students and industry professionals to engage with global cuisines and expand their understanding of the culinary arts.
