No Ramen, No Life | Making Ramen from Scratch in Japan

In Kyoto, Japan, we spent the afternoon learning how to make authentic Japanese ramen from scratch at the Ramen Factory—and it quickly became one of our favorite cultural experiences in Japan.

Led by our instructor Kazuki, we discovered that ramen is more than a meal—it’s a language of connection. From tying and simmering the chicken in homemade teriyaki sauce, to kneading, punching, rolling, and cutting fresh noodles by hand, every step was intentional, hands-on, and beginner friendly. As Kazuki reminded us, “No ramen, no life.”

Along the way, we learned how ramen brings people together—how a simple process can turn strangers into a shared experience. We finished by torching the chicken for added flavor, choosing our broths, adding miso and soy, boiling noodles for just 50 seconds, and topping our bowls with oils and traditional garnishes. Everly had the first bite—and she approved.

The experience concluded with an official Ramen Certification, a photo, a recipe to take home, and a souvenir to remember the day. This was the art of presence, hospitality, and culture—served in a bowl.

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