Respect the Technique

This was an amazing experience and best tasting Ramen we’ve had in Calgary! The class enabled us to have all that in our own home. Great chef and great guy! Can’t wait for them to have a restaurant 🤞 we’re equipped and excited to replicate on our own

Excellent!!!! We had such an amazing evening, Kaede joined us in our home for the most comprehensive, thorough ramen class. We learned so much, enjoyed an amazing meal, and created a wonderful memory.

The elk tantanmen by Shane Rut was super delicious!! Big props to the team for this creative Albertan take on ramen. Looking forward to trying other ramen kits from here!

カルガリーでRTTの細麺や豚骨スープのおかげさまで、お家にお好みのトッピング合わせながら、簡単で本物の博多ラーメンを作れています！感動深いです！ Respect The Technique's Hakata-style thin, straight ramen noodles and tonkotsu broth are as authentic as you can get in Calgary, to the classic Hakata-style ramen that hails from Fukuoka. With the exception of the beginning of COVID, having been to Japan at least yearly since 2007, I would miss Hakata-style ramen when I came home. During COVID when tourists weren't allowed into Japan, I especially craved bowls of ramen from the small places I happened across while in Fukuoka as well as more well-known chains like Ichiran or Ippudo. There just really wasn't any ramen restaurant in Calgary that made what I was craving. Thanks to Kaede and Jonny at Respect The Technique, I can make my own bowl of classic Hakata-style tonkotsu ramen at home! Jonny's recipe for fresh Hakata-style ramen noodles is amazing. Perfect in thinness and length. Cooked for 1 minute in boiling water at Calgary's elevation, was the exact, just-cooked texture I was looking for. The right amount of spring, but not overly chewy. If you like your noodles 固め (katame = harder) or やわめ (yawame = softer), then you can adjust the cooking time. Kaede's tonkotsu broth, is all umami. Taste the broth before seasoning it with 塩 (shio = salt), 醬油 (shoyu = soy sauce) or 味噌 (miso = fermented soybean). It's an incredibly clean, creamy pork flavour. A good tonkotsu broth needs a lot of fat, but personally I dislike an oily aftertaste. Kaede's broth is precisely that, it's すっきり (sukkiri = clean/refreshing) in taste, leaving umami on the tongue but it's not cloying or oily. A 1 L container is enough soup for 3 portions of their noodles. Their Thicc Cut Red Miso Bacon, is also fantastic. I'm not a huge fan of miso sauces like miso katsu from Nagoya, but curing in red miso gives it a salty umami taste, savoury but not overpowering in miso. Pleasantly surprised by this bacon! Their delivery option straight to my house is really convenient! My only regret is that I wish I had ordered from them sooner. Looking forward to being able to fill my freezer with more of RTT's products!

Kaeda came to our home and created a personalized experinece and taught us how to make ramen from scratch. The class was informative and and the ramen at the end was delicious. Johnny's and Kaeda attention to detail is absolutely amazing. We loved everything from the instructions to actual making of the broth, tare and the eggs. I highly recommend this class to anyone interested in both the history and the making of ramen. Thank you again gentlemen.

We made the most amazing ramen using the tonkotsu broth, ramen noodles, red miso bacon and Jonny's rayu. All purchased from Respect the Technique. Excellent customer service and quality ingredients all delivered right to your door. Highly recommend!

RTT's Ramen 101 class was incredible. Kaide taught us how to make Ramen broth, chashu, two kinds of tare and several toppings loaded with umami! He's a wonderful chef and teacher and I would encourage anyone who loves Ramen to take his class and find out just how much work and knowledge goes into every bowl! We had a wonderful evening and now a freezer full of hearty, delicious broth. Thanks, Kaide and RTT!

Amazing noodles. By far the best that can be bought in Calgary.