Japanese Ramen Techniques Take Centre Stage as Chef Hyodo Leads Masterclass at IICA New Delhi

Chef Hyodo, Principal, Professional Ramen School; Chef Virender S. Datta, Founder and Chairman, IICA; and Junzo Moriyama, Director, Yamasa Corporation, highlight Japanese culinary traditions as more than 60 hospitality professionals attend the two day programme.

Japanese Ramen Techniques Take Centre Stage as Chef Hyodo Leads Masterclass at IICA New Delhi
New Delhi, October 2026: 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, bringing together more than 60 hospitality professionals and chefs.
Conducted by Yamasa Corporation, a Japanese soy sauce and seasoning manufacturer established in 1645, the programme received support from Origami Dripbag Pvt. Ltd., Hasora Organic India Pvt. Ltd. and Daily Needs.
The masterclass focused on introducing Japanese soy sauce to India’s hotel, restaurant and catering sector, commonly known as HoReCa, with particular attention to its use in Paitan and Miso Ramen soups.

CHEF HYODO DEMONSTRATES FIVE RAMEN VARIETIES
The sessions were led by Chef Hyodo, popularly known as The Ramen Guru and Principal of the Professional Ramen School.
Chef Hyodo has conducted more than 100 ramen classes internationally, including sessions in Japan, China, the Philippines and the United States.
During the programme, he demonstrated five ramen varieties, including vegetarian and nonvegetarian preparations.
Each demonstration was followed by a tasting session, allowing participants to examine ingredients, preparation methods and the flavour profiles associated with different ramen styles.
IICA students assisted with the demonstrations and gained practical experience in Japanese ramen preparation.

CULINARY EDUCATION AND CULTURAL EXCHANGE
The workshop was organised as part of IICA’s Industry Support Initiative, which connects culinary education with professional industry practices.
Chef Virender S. Datta, Founder and Chairman, IICA, said the programme provided students and hospitality professionals with exposure to Japanese culinary traditions.
“At IICA, we believe that culinary education goes beyond learning techniques; it is also about understanding the culture, traditions and philosophies behind different cuisines.”

He added that learning from international culinary specialists helps aspiring chefs develop a broader understanding of food preparation and cultural practices.
Chef Hyodo also discussed the importance of understanding the traditions associated with ramen.
“Ramen is much more than a dish; it is a reflection of Japanese culinary traditions, craftsmanship and attention to detail.”
He said the masterclass allowed him to share Japanese ramen techniques and flavours with participants at IICA.

HOSPITALITY PROFESSIONALS FROM MULTIPLE REGIONS ATTEND
The workshop attracted more than 60 chefs and hospitality professionals, including representatives from EBISU, Honda Kaihatsu India Hospitality Pvt. Ltd., JETRO and Radisson.
Participants attended from Delhi, 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 of participation were presented to attendees, while the dignitaries were felicitated during the programme.

Junzo Moriyama, Director, Yamasa Corporation, expressed appreciation for the participation of India’s hospitality community.
“It was a wonderful experience to conduct the Japanese Ramen Masterclass at IICA, New Delhi. The enthusiasm of the HoReCa community and the excellent hospitality extended by IICA made the event truly memorable.”
He also expressed interest in continuing the association and promoting Japanese culinary traditions in India.

IICA’S INTERNATIONAL CULINARY EDUCATION INITIATIVES
Founded in 2005, IICA offers programmes in Culinary and Patisserie Arts and has trained more than 4,000 graduates over 21 years.
The institute operates under the leadership of Chef Virender S. Datta, who has more than five decades of hospitality experience, with Arjun S. Datta contributing to its international development.
IICA maintains affiliations with City & Guilds, UK; the World Association of Chefs’ Societies (WACS), Paris; and BSI Learning Australia.
In 2025, the institute 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.

IICA has also signed a memorandum of understanding with Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College, operated by Taiwa Gakuen Educational Corporation, to support international culinary education and cultural exchange.
The Japanese Ramen Masterclass formed part of the institute’s continuing efforts to connect professional culinary training with international cooking traditions and industry participation.

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