The 20th anniversary of the popular ramen shop, Menya Musashi, "Kinno Musashi". Special ramen has been offered once a month for a year at each store. Finally the 12th, the last cup. The last piece is the "Kuma Bone" from Bukotsu / Okachimachi.

It's a rough name, but how does it taste?

◆ Bear meat is the leading role

This time, the leading ingredient is "bear". Eat plenty of nuts and greasy black bear meat (from Aomori and Kyoto) is settled in the center. The amount is about 100g (3.53oz)! Perhaps this alone exceeds the offer price of 2,000 yen.


The thinly sliced meat, which has a moderate texture but is not too hard, exudes umami the more you chew it. I thought it tasted like sukiyaki, but apparently it was completely misunderstood. It seems that the "bear soup" described later was just a quick hot water. So, is it the bear Abra that felt like sweetness? Bear, amazing.

This "bear oil" has a low melting point and melts quickly even at human body temperature. It is said that it is useful as a hand cream among the matagi (hunting group that hunts bears etc.) from the sieve. I actually had Katamari put on my hand, but it melted in a blink of an eye and turned into a smooth oil. About half of the fat of the topping meat has melted into the soup.


By the way, you can basically eat brown bears or black bears in Japan. It is said that the black bear has less habit and is more elegant than the brown bear, which has a strong personality.

In my vague memory, the roasted brown bear had a pretty beast-like impression. I heard that it was a bear this time as well, but in a sense, I didn't disappoint! And the overflowing umami. The image of bear meat has changed dramatically. However, if you eat brown bears in a pot, it might be completely different.

◆ Soup that was difficult to deliver

Of course, bears play the leading role in soup. "Kuma soup" is a blend of "Ichiban soup", which is roasted bones and cooked over high heat, and "Second soup", which is taken again from the bones, and finally, "Kuma soup" is made by adding umami with bear thigh meat.

The hardest part was making this soup. Musashi staff said that he had a lot of experience with pork bone soup, but he was new to bear bones (that's right ...). The temperature range and cooking time are quite different from those of pork bones, so he repeated tasting many times.

Miso is the perfect complement to the soup. "Natural brewed miso" from Saburoemon Kouya (Nerima, Tokyo) is used.


Stir-fry garlic etc. with bear abra, add honey from Wakayama prefecture soyogo to caramelize (caramelize), add miso and 5 kinds of crushed nuts, pine nuts, polished sesame and knead it, and add bear soup I'm matching.

A mellow and rich umami that gently insists from the back. There is no animal odor, and it is in a state of "I don't know, but it has a mess of umami." This is probably the "taste" of bear bones. Bear, amazing.

◆ I want to eat in the middle of the snow field

The noodles are Musashi's original "Musashi noodles". The thick noodles are crispy and crispy because they are made from strong flour, and they haven't changed much since the store opened. It entwines the soup firmly.




By the time I finished eating, it was warm and warm from my body, and it was a cup that made me want to eat while trembling in the middle of the snow field.

… But that's not the end. Rice is added to the remaining soup as a “shime”. There was no reason to go wrong, and it was already a supreme bite. Actually, the noodles weigh 180g (6.35oz), but please be sure to eat them even if you are full. Bear, amazing.


"Kuma Ramen" or "Kuma Bone" will be available from December 28th to 31st. Limited to 10 cups a day, the price is 2,000 yen. It seems that the first day with relatively few customers is recommended.

◆ One cup to finish the year

This is the finish of "Kinno Musashi", which has been provided over a year. The price was 2,000 yen per cup, which was a high price for ramen, but it was a series of "Do you want to make this ramen !?" such as how to make soup, ingredients to choose, cooking method, etc.

I've been reporting many times while almost forgetting the main business of Musashi staff (!). Since it is summarized on the special page, please have a delusional look.


What kind of "ra-noodles" will appear next year? Maybe there is a cup that will be resurrected from Kinno Musashi?