Cooking class experience — learning Ramen properly

I took a cooking class specifically to learn how to make Ramen correctly. The instructor explained why dashi stock is used the way it is — something I'd never understood from just eating it. The subtly sweet and salty result when you make it yourself is different.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. We learned how a ramen shop at lunchtime shapes the way this dish is eaten. The class ended with the meal and a glass of green tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.