Name: 5 Ramen Bowls Every Food Lover Will Enjoy | The Classics
Uploaded: 2025-11-17T17:15:56.000Z
Duration: 20 min
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From ramen delivered in a bucket to the spiciest dishes you'll ever see.

These are some of the world's most unique ramen dishes.

This is black ramen, and this dish in particular is a five time national champion.

But its origins came from a restaurant a few paces down the road here.

Toyama is a coastal city in the northeast of Japan.

It is known worldwide for one thing in particular, and that is its signature Toyama black ramen.

The recipe originated back in 1947 from one man.

Traditionally, ramen broth is made from pork or miso.

When these were not available, Mr. Aoki looked to what was around and that was soy sauce.

If you want to try Toyama black ramen, you have to go to Toyama.

And one of those is ramen Iroha, whose black ramen, as we said earlier, is often heralded as the best ramen in the.

This signature dish of the region draws in crowds from around the country and the world.

And the claim of best ramen in Japan makes the draw that much more intense.

There are hundreds of different ramen all over the world.

Miso ramen, shoyu ramen, ramyon ramen, Sukhmen ramen, and many, many.

Meet Christopher, proprietor of one of the most unique ramen joints in Berlin.

He's mastering the Japanese craft of ramen from the comfort of his flat.

First time I ever had ramen was as instant ramen in high school.

then when I tasted it for the first time, it really blew my mind immediately, even though it was just this plain instant ramen in that case.

But it was really something I'd never tasted before.

In 2006, Christopher traveled to Japan as a student and got his first taste of authentic Japanese ramen.

It was really like I imagined it to be extremely flavorful and surprising at the same time, which kind of impressed me so much that I always dreamt of cooking ramen myself.

Obsessed with all things Japanese cuisine, Christopher spent the next 20 years eating, cooking and developing his own ramen recipes.

I had like a social media account, Instagram account, for which I documented how I cooked Japanese style and often experimented with different ramen recipes, documenting how I was cooking each component and how it tasted.

I couldn't work in my main job, so I had a lot of time and people were asking me whether they could have a taste of my ramen.

Since I'm living in the second floor and I didn't want anyone to walk through our building.

I had the idea of using a red bucket to lower it from my living room to the customers waiting downstairs at the pavement.

The inspiration for the red bucket actually came from a very famous ramen shop in Fukuoka, Japan, who uses a blue bucket as a sign outside of the door to show whenever it's out, the ramen shop is open.

The bucket is red, since I wanted to buy a blue one, but

So praised for his mix of German and Japanese flavors, Christopher's ramen became loved by German foodies.

So much so he has launched Food Technique Berlin, which sells pre packed ramen kits that ship worldwide for you to make at home.

The Japanese ramen differs from the one that I have from the ingredients used, so it's mostly using a lot of different dried fish that you rarely find outside of Japan.

And since it's mostly made with this type of ingredient, it really was something which I wanted to bring to Germany to let other people taste it.

How do you begin to make your ramen, Christopher?

First step when making ramen is the noodles, because they need the longest and I like to age them for two to three days, which makes them a bit better from the texture side.

The second step is the soup which I make, which takes roughly a day and then the freshest.

And the last ingredients that I prepare are the toppings, which are the ones that you find on top of the ramen.

So the meat, the egg and the different types of vegetables.

My favorite ramen variety is mostly made with chicken bones and pork bones.

And since I love seafood, I also add mussels, which is like this double broth, which is also often used in Japan and which you rarely find in Germany.

Making ramen really takes quite a long time, so often four to five days.

So my neighbors and my family were quite happy when I started to move certain steps to an outside kitchen.

Will you keep the red bucket now that the pandemic is over, I still love using the red bucket.

It's exciting to see how happy it makes the customers, and it's kind of what I enjoy most.

And then it's also a good way to interact with the customers, asking them for feedback.

So it really has become a key cornerstone of the whole ramen business that I'm running.

There are so many new varieties I don't know about.

And so many new techniques I could learn.

using those techniques to make those different components a little bit better makes the whole thing that exciting.

There's a ramen shop on Rishiri island, off the northern tip of Japan.

To get there from Tokyo, fly two hours to Sapporo.

From there, take the train to Wakane, the northernmost city in Japan.

You then catch a ferry to Rishiri Island.

Make your way to the western part of the island, and once.

Once you're there, let's hope you're on time.

It's only open two and a half hours a day, but

the trip is worth it because the place is said to have some of the best ramen in all of Japan.

When it comes to ramen in Japan, there are a few places whose names will draw people from all around the world.

And visitors come for this special charred soy ramen made with local kombu seaweed broth.

The question, of course, why do you think people come all this way?

Some people associate instant noodles with broke college students.

But instant ramen wasn't created for a bunch of hungry 20 year olds.

The man who invented them was much more ambitious.

He set out to solve a hunger crisis in Japan.

After World War II, food shortages plagued Japanese cities.

So the US supplied wheat flour and encouraged the Japanese to make bread.

One man named Momofuku Andu didn't understand why his people would make bread instead of noodles, something that was already part of their culture.

Andou decided to take matters into his own hands and create a new ramen made to last.

He spent a year trying to figure out how to preserve the noodles.

He needed a non perishable, tasty and easy recipe.

But it was a challenge to maintain the robust flavors and unique texture that most people were accustomed to.

It wasn't until his wife was making dinner one night and he threw some noodles in a bowl of hot tempura oil that he realized flash frying the noodles was the answer he had been looking for.

This method not only dehydrated them, it left small perforations that allowed the noodles to recook quickly.

Instant ramen noodles became an instant success.

Andou's products gained notoriety when he introduced the packaged ramen in the 1950s and later cup noodles.

In 1978, his company began selling upwards of 40 billion units every year.

And Momofuku Ondo became a culinary icon in Japan.

So the next time you heat up a cup of instant noodles, remember you're slurping down a little piece of history.

In post war Korea, amidst hardship, emerged an unlikely hero, a humble bowl of noodles.

Introduced in the 1950s by Japan, it quickly became a symbol of resilience, offering comfort and unity.

From college students to office workers, ramen transcended social divides, becoming a staple in Korean culture.

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5 Ramen Bowls Every Food Lover Will Enjoy | The Classics

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