From its humble origins in Japan's Yokohama Chinatown in the early 20th century, ramen has become a global culinary and cultural phenomenon. Starting in the post-war period, ramen stands and shops began popping up across Japan, adapting Chinese wheat noodle soups for regional variations across Japan as the dish became a ubiquitous and popular street food.

Asia Society Texas will host an immersive experience celebrating the world of ramen as Sushic Director Robert Gondo and Sun Noodle President Kenshiro Uki, in a conversation moderated by Kuriko Wong, share the elegant and meticulous craftsmanship required to make the noodles from scratch. Tsujita Artisan Noodle Chef Yuino Kunamoto will present a demonstration on preparing a bowl of ramen and serve Tsujita's signature dish tsukemen (dipping ramen), while guests enjoy a bowl of ramen prepared onsite by Killer Noodle.

Each ticket includes one bowl of tsukemen noodles prepared onsite and a take-home ramen kit courtesy of Sun Noodle. The tsukemen dish contains pork, shrimp, and gluten. No substitutions are available.