{"id":203017,"date":"2023-08-16T13:09:44","date_gmt":"2023-08-16T11:09:44","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/el-ramen-mas-secreto-de-berlin-se-sirve-desde-una-ventana-en-un-cubo-rojo\/"},"modified":"2023-08-16T13:33:53","modified_gmt":"2023-08-16T11:33:53","slug":"berlins-most-secret-ramen-served-from-a-window-in-a-red-bucket","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/berlins-most-secret-ramen-served-from-a-window-in-a-red-bucket\/","title":{"rendered":"Served from a window in a bucket: this is the most secret ramen in Berlin"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

In one of the streets of Berlin-Mitte<\/strong>, the city’s nerve district, a red cube with a rope already seems to be part of the fa\u00e7ade of a building that has become a fascinating gastronomic enclave for visitors or locals.<\/p>\n\n\n\n

Food Technique Berlin<\/strong> is the ramen brand behind all this, in which Christopher Selig <\/strong>reflects his experimentation of the Japanese technique through elaborations that have hypnotized both celebrities and Internet users for their taste, but above all, for their delivery format. The chef uses a bucket to deliver ramen to his customers from the window of his apartment.<\/p>\n\n\n\n

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It all started about two years ago, during pandemic times, when Selig began pursuing his passion for cooking and documented his progress via Instagram. The ramen dish captivated him. ‘A noodle soup that can be turned into a completely different taste experience by rotating the individual components.’ His recipe achieved success in a very short time.<\/p>\n\n\n\n

Today, he transfers all that knowledge into ramen kits<\/strong> that he offers from his window to heat up from home, in a number of variants such as ‘Chicken Shoyu Ramen’ or ‘Ramen Tantanmen’ that are made up of, among other things, chicken broth, spices, homemade noodles, a marinated egg and various vegetables. All components are elaborately prepared with high-end ingredients such as Katsuobushi, Kombu, Niboshi, dried Shiitake mushrooms or morels.<\/p>\n\n\n\n

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A post shared by GastroBerlin (@gastroberlin)<\/a><\/p><\/div><\/blockquote>