Experience Japanese Ramen Class Sunshine Coast – The Charm of Japanese Hot Pot Culture and Bone Broth Ramen

In Buderim, Sunshine Coast, Australia, I hosted a special cooking class called “Japanese Ramen Class Sunshine Coast,” where participants could experience the tradition of Japanese hot pot cooking. We used an authentic donabe pot and explored the health benefits of bone broth from the perspective of molecular nutrition, creating a bone broth ramen flavored with miso and tahini.

This class was not simply a cooking demonstration. It was a community experience where everyone gathered around the pot and worked together to prepare the meal. Recreating the Japanese tradition of gathering around the table, participants quickly formed connections with each other, and it was inspiring to watch.

The class was held in the bright, green surroundings of St Mark’s Anglican Church kitchen. A large donabe was placed in the center of the table, and everyone helped to prepare the soup, cook the noodles, and arrange the toppings.

Many people imagine a Japanese cooking class as everyone doing the same steps individually. Instead, we shared responsibilities and completed one dish as a team. This approach sparked natural conversations, laughter, and a sense of unity among the participants.

Several people commented that they wanted to try this style of cooking at home with their friends. It showed me again how powerful it is to gather around a shared meal.

The donabe we used releases far-infrared heat that draws out the flavor and richness of ingredients. In Japan, this style of cooking is a symbol of warmth and togetherness, especially during winter. Though it is less familiar in Australia, once people experience it, they immediately appreciate its charm.

Cooking in this way transforms preparation from a chore into a shared joy. Everyone naturally found their role, offering to watch the heat, stir the soup, or serve others. It was wonderful to see everyone engaged.

At the center of this experience was the bone broth ramen. Slow-simmered bones release amino acids, minerals, and collagen, which support digestion, gut health, and immunity. From a molecular nutrition perspective, bone broth is an ideal food to fill the nutritional gaps often seen in modern diets.

In this class, we combined bone broth with white miso and tahini, creating a creamy, gently flavored broth inspired by tantanmen. Participants commented that it was the most comforting ramen they had tasted—rich in flavor but light on the stomach.

My cooking class logo features my mother’s family crest, the Kyuyosei (Kuyoboshi). This crest depicts nine stars arranged in a circle with one star shining in the center. Traditionally, it symbolizes protection, good fortune, and the balance of the universe.

For me, it represents my desire to create spaces where people gather in a circle, share food, and connect with each other. Every time I see participants sitting around the donabe, this vision comes to life. Cooking is more than eating—it is an energy that brings people together.

The recipe we used was designed to be easy to recreate at home. We focused on ingredients you can find in any local supermarket. The broth was made by slowly simmering chicken bones to extract collagen and minerals. We then mixed in white miso and tahini to create a deep, smooth flavor.

For noodles, we used fresh ones available at local shops. Toppings were kept simple: seasonal vegetables, green onions, and a boiled egg. To finish, a sprinkle of shichimi chili powder added a final aromatic touch.

This recipe is simple yet authentic and can be part of a healthy lifestyle, even for busy people. Many participants said they were excited to try it at home.

At the end of the class, everyone served each other bowls of ramen. As people exchanged phrases like “please enjoy” and “thank you,” the room filled with warmth and friendship. Several attendees shared that cooking together had brought them closer and created new friendships.

Cooking has the power to open hearts and create opportunities to work toward a shared purpose. Whether for team building at work or a family gathering, this hot pot style of cooking is something I highly recommend.

In future Japanese Ramen Classes Sunshine Coast, I will continue exploring different seasonal ingredients and sharing the joy of Japanese cooking. For the latest updates or to make a reservation, please visit our website and social media pages.

I look forward to welcoming you to experience the spirit of Kyuyosei and the richness of Japanese culinary culture together.