On June 25th, in 2014, Muku Zweite, a Japanese owned ramen restaurant in Frankfurt, Germany opened a second location in the Ramen Museum in Shinyokohama, Japan. Zweite is the German word for ‘two’ or ‘second’.
The owner of Muku, Yamamoto Shinichi formerly worked at a Japanese foodstuffs company, supplying restaurants and retailers. However, he decided to open his restaurant because he wanted to deliver joy through food directly to consumers. He opened the first Muku restaurant in Frankfurt in August, 2010. Muku (無垢) is a Japanese word which means innocence and purity. Yamamoto named the restaurant Muku because he wanted to create ramens with a pure heart. Yamamoto stated that he was able to create his original ramen in a foreign country, despite limitations in available ingredients.
He says that he is convinced that he could create his original recipes even in Africa using local foodstuffs.
To prove his statement, Muku offers an ingenious menu item, Muku Zweite Ramen. Muku Zweite Ramen is made with sauerkraut, sieben and pig backbone fat. The sauerkraut is boiled with wine for several hours which effectively takes away the sourness of sauerkraut. Sieben is a combination of several spices from The Netherlands.
What I found to be great about Muku Zweite Ramen is that it is not simply throwing German ingredients into a ramen, but rather the ramen and the ingredients blend perfectly together, creating a deliciously original ramen. It is very unique and extremely tasty. Muku Ramen is made using a stock of chicken and pig bones, leading to a very sophisticated flavor.
The noodles are made of a special blend of flours, including deramu semorena which is a flour usually used for pasta which creates a unique taste which perfectly matches the broth.
Muku Zweite Ramen
sauerkraut and bacon