30 DAYS OPEN PURCHASEBroth Boy won the Gothenburg prize from city magazine Nöjesguiden in the restaurant category in 2024 without having a permanent address. Martin Bäckius started during the pandemic with an anonymous Instagram account, and when he finally served ramen for real, at a brewery pub in Majorna in 2023, he stayed up until five in the morning making noodles. Since then, queues for his temporary pop-ups have stretched to a hundred metres.
The book is a handbook to a single dish, divided into the components that build the bowl. The broth that simmers for hours, tare, the concentrated seasoning at the bottom of the bowl, aromatic oils, the noodles whose springiness determines the whole experience, and toppings such as chashu, braised pork, and ajitama, marinated eggs.
The recipes cover classic and modern versions of three styles: shoyu from Tokyo, built around soy sauce, miso from Sapporo and shio, meaning salt, from Hakodate. Bäckius spent more than five years researching and travelling in Japan, and his own bowls often feature fish from Sweden’s west coast and smoked pork from Gråbo.
It is a book for anyone who wants to understand why a bowl of ramen tastes the way it does, and then make it themselves.
Format: Hardback
Number of pages: 163
Number of recipes: Around 20
Illustrations: Amanda Åkerman
Publisher: Natur & Kultur
ISBN: 9789127193857
Language: Swedish
First published: 2026
