TTT NEWS NETWORK
NEW DELHI | 26 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, conducted by Yamasa Corporation, a Japanese company established in 1645, and supported by Origami Dripbag Pvt. Ltd., Hasora Organic India Pvt. Ltd., and Daily Needs. The masterclass focused on introducing Japanese soy sauce to India’s HoReCa sector, highlighting its culinary applications in Paitan and Miso Ramen soups.
Led by Chef Hyodo, popularly known as ‘The Ramen Guru’ and Principal of the Professional Ramen School, the masterclass drew on his extensive experience in ramen education. He has conducted over 100 ramen classes around the world, including in Japan, China, the Philippines and the United States. The sessions offered participants an opportunity to explore the techniques, flavours and culinary traditions behind Japanese ramen through live demonstrations of five varieties, including vegetarian and non-vegetarian options. Each preparation was followed by a tasting session introducing participants to the ingredients, preparation techniques and distinctive flavour profiles of the dish. IICA students also assisted with the demonstrations, gaining hands-on experience in Japanese ramen preparation.
The initiative encouraged culinary learning and cultural exchange through an exploration of Japanese cuisine and its traditions. Chef Virender S. Datta, Founder and Chairman, IICA, said, “At IICA, we believe that culinary education goes beyond learning techniques; it is also about understanding the culture, traditions and philosophies behind different cuisines. This masterclass provided participants with an opportunity to learn from an expert like Chef Hyodo and experience the art of authentic Japanese ramen. Such international collaborations enrich the learning experience and broaden the culinary perspectives of aspiring chefs.”
The workshop brought together over 60 hospitality professionals and chefs, 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. The event was also attended by Mr. Junzo Moriyama, Director, Yamasa Corporation; Mr. Abhay Uniyal and Ms. Saori Itakura, Directors, Origami Dripbag Pvt. Ltd.; and Ms. Asuka Hatta and Ms. Mai Hatta, Directors, Hasora Organic India Pvt. Ltd. Certificates of participation were presented to attendees, and the dignitaries were felicitated on the occasion.
Speaking about the masterclass, Chef Hyodo said, “Ramen is much more than a dish; it is a reflection of Japanese culinary traditions, craftsmanship and attention to detail. Through this masterclass, I was delighted to share the techniques and flavours behind authentic Japanese ramen with the participants at IICA. I hope the experience inspires aspiring chefs to explore Japanese cuisine, appreciate its traditions and bring their own creativity to the culinary world.”
Mr. Junzo Moriyama, Director, Yamasa Corporation,said, “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. We look forward to strengthening our association and promoting Japanese culinary traditions in India.”
About YAMASA: Yamasa Corporation, Japan, is a renowned Japanese soy sauce and seasoning manufacturer with a heritage dating back to 1645. With a longstanding commitment to quality and traditional brewing craftsmanship, Yamasa brings authentic Japanese flavours and expertise to culinary professionals worldwide.
About IICA: Over the past 21 years, IICA has trained and prepared aspiring culinary professionals for careers across the hospitality industry, with more than 4,000 students graduating from the institute to date. Through its industry-led approach to education, IICA aims to equip students with the technical knowledge, practical experience and professional discipline required to build successful careers in India and overseas.Under the leadership of Chef Virender S. Datta, a hospitality veteran with over five decades of experience, and Mr. Arjun S. Datta, who has been instrumental in driving IICA’s international growth and strategic expansion, the institute has continued to strengthen its professional culinary education offerings.
Founded in 2005, IICA offers programmes in Culinary and Patisserie Arts that combine international culinary standards with India’s diverse food traditions. Recognised by the Tourism & Hospitality Skill Council of India, the institute’s affiliations with City & Guilds, UK; the World Association of Chefs’ Societies (WACS), Paris; and BSI Learning Australia support international learning and career pathways for students. In 2025, IICA was honoured with the FICCI Higher Education Excellence Awardfor “Excellence in Creating Employment & Entrepreneurship (Private)” and was named Best Culinary Institute in India at the Food Connoisseurs India Awards. IICA signed a landmark MoU 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.
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