A company in Yachiyo, Chiba Prefecture, has organized a series of workshops for aspiring chefs interested in opening ramen restaurants to teach them how to make noodles, manage their businesses and even design interiors.

Many of the participants are former company employees who lack experience or the expertise needed to make ramen or to run a restaurant, according to Shokuno Dojyo Co.

Shigekatsu Akimoto, 51, president of the company, said the number of participants at workshops is limited to around five each time so that training can be repeated as many times as needed until all participants thoroughly understand what they are getting into. Shokuno Dojyo, which literally means "food training hall," will refuse to accept applications beyond that limit.