食べ物

Ramen Jiro, affectionately known as "Jiro," is a legendary ramen shop founded in 1968. Its signature dish is a hearty bowl of tonkotsu shoyu (pork bone soy sauce) ramen featuring incredibly thick noodles, a mountain of bean sprouts and cabbage, and thick, fatty slices of chashu pork. There are over 40 locations across Japan, primarily "direct" branches, and each has its own unique flavor and rules. Jiro is famous for its distinct "call" system, which can seem daunting to newcomers, but with the right knowledge, you can enjoy the experience. Rules vary by location, so it's best to check the official social media or websites like Tabelog beforehand. Here is a general guide for first-timers.

A smoke point is the temperature at which an oil begins to produce a continuous bluish smoke. Exceeding this temperature can cause the oil's components to break down, damaging its flavor and nutritional value while potentially creating harmful substances.

Cooking oils are said to double their oxidation rate for every 10℃ increase in temperature. Oxidation accelerates rapidly at high temperatures of 160℃ or more, which are common for deep-frying, causing the oil to degrade quickly.