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Food Technique Berlin

Food and cooking techniques for making better Ramen! Weekly sale of Ramen Kits.
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15/02/2026

I travel to Japan every year for ramen research, and there is exactly one shop I visit every single time: Housenka (鳳仙花) in Shinjuku — with no long wait and located right by the metro station (only a few minutes’ walk). The broth for the ramen here is something truly special. It’s made from kinmedai, known as alfonsino in English, one of the most intense and delicious fish in Japan. It also works incredibly well in the tsukemen version, when the noodles are dipped portion by portion into this light yet unbelievably flavorful broth.

That’s why it’s an absolute recommendation for anyone who loves truly unique yet incredibly delicious ramen. However, my favorite item on the menu is the regular ramen with the ochazuke set — which means you get rice to enjoy with the remaining ramen broth.

01/01/2026

Since 2020, I’ve been selling my homemade Ramem kits from my living room window in Berlin, and now I finally got to do my very first pop-up in Tokyo with these two legends right here. During my last ramen research trip, invited me to his ramen shop , where we teamed up with from to serve a very special Ramen menu. For me, it was an incredible honor to offer my Ramen here. The noodles you see here, extra thin, came straight from Mizuhara-San‘s noodle company. The broth was prepared by Iyama-San, mainly using chicken and quail. For aroma, pork fat with sardines was added, while I brought the tare — the seasoning — all the way from Berlin. As a topping, there was something truly special: this one right here from Berlin, which Iyama-San specifically asked me to bring. And that’s how the menu for our pop-up came together …

26/12/2025

These Ramen here with a crab broth really took me by surprise! On my annual ramen research trip, I met up with … together we visited Crab Typhoon (crab 台風) in Kamata, Tokyo. They offer a unique specialty: Ramen with a double broth made from creamy tonkotsu and crab stock. The very first spoonful is truly impressive - clear, bold crab flavor, yet not overpowering. It’s reminiscent of a fine lobster bisque and perfectly balanced with the toppings.

Toward the middle of the bowl, you can add fresh garlic or niboshi vinegar to the broth to give the Ramen a new boost of flavor. To finish, there’s Aedama with Kani Miso, that is, extra noodles served with a creamy paste made from crab innards, which you first eat on its own and then with the remaining ramen broth. This creates yet another unforgettable and complex flavor experience, perfected by Ramen shops in Japan.

23/12/2025

A short Sushi break during my yearly Ramen research trip through Tokyo at one of the many sushi bars in town. Of course the quality was incredible, even though this was just some random, average sushi place (so nothing fancy at all). The Hokkaido-set was a pretty cool composition of three different Nigiri - scallop, snow crab leg and salmon roe - for only ¥990, so under €6!!

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