Ramen is a Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso (Traditional Japanese seasoning), and uses topping such as sliced pork, dried seaweed and green onions. Nearly every region in Japan has its own variation of ramen, from the pork bone broth ramen of south region to the miso ramen of north region. A history of ramen is not so long, but now it became the most popular food in Japan. Even abroad, it is becoming very popular. 

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Chef Ohashi was born in the place for ramen noodles: Tokyo, where more than 3000 ramen restaurants continue to engage in fierce competition.He personally visited thousands of ramen restaurants all over the world as a fan.  Then Ohashi started to think about making his own ideal ramen noodle...

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A general way to learn how to cook ramen is to work at ramen restaurants. However, since most of the ramen restaurants buy noodles from noodle factories, most do not know how to make noodles and can teach only one kind of ramen noodle; keeping the important part of the recipe a secret.   Therefore, in order to learn many kinds of ramen properly from scratch, Chef Ohashi joined a ramen school run by the most famous ramen critic in Japan. Ramen school is relatively new concept for the ramen industry. The school recruited many ramen chefs from the best ramen restaurants as instructors. The school teaches not only how to cook many kinds of ramen of the best ramen restaurants, but also how to develop an original ramen with locally grown ingredients. Chef Ohashi graduated from this school with brilliant records.