The feature of Jiro Inspired Ramen, Jiro Style Ramen
Ramen Style
Jiro Style Ramen is a unique branch of ramen originating from "Ramen Jiro" located in Mita, Tokyo. The most distinctive features of Jiro style ramen are its overwhelming portion sizes and the unique flavor created by the collaboration of Tonkotsu, pork bone, broth and extremely thick noodles. This unforgettable ramen has become popular among ramen enthusiasts, creating a dedicated fan base known as "Jirorian."
In this article, we will delve into the characteristics of Jiro style ramen, which originated from Ramen Jiro, and explore the reasons behind its popularity.
What is Ramen Jiro?
Ramen Jiro was founded by Takumi Yamada in 1968 in Mita, Tokyo. Initially, it was a typical ramen shop, but over time, it evolved into its current distinctive style. Afterward, Yamada's apprentices opened independent stores across various locations, spreading the unique Ramen Jiro style nationwide. The features of Ramen Jiro are characterized by the following elements:
Massive Portions
Ramen Jiro is renowned for its enormous servings compared to other ramen shops. The bowls are filled to the brim with a mountain of bean sprouts and cabbage, thick slices of pork (chashu), and thick, chewy noodles that almost overflow.
In regular ramen, the portion of noodles is usually around 5.3oz (150g) per bowl. In contrast, at Ramen Jiro, even the "mini" size is considered to be 10.6oz (300g), which is double the amount of a typical serving.
Rich Broth
The broth is a rich soy sauce base made from pork bones, heavily infused with garlic. This creates a robust flavor that perfectly complements the thick noodles, resulting in a deep, satisfying taste.
Customization Freedom
One of the main attractions of Ramen Jiro is the ability to customize your bowl to your liking. Not only can you adjust the amount of garlic and fat, but you can also tweak the spiciness and flavor intensity, making each visit a unique experience.
Abundant Toppings
A staple question when ordering is, "Would you like garlic?" This is the beginning of the customization process, where you can add garlic, vegetables, fat, and spiciness. Using unique terms like "extra vegetables" (yasai mashi mashi) or "more fat" (abura karame), you can enjoy a bowl tailored to your preferences.
Jiro Glossary
Volume
- Mashi = Extra
- Mashi Mashi = Extra and Extra = Maximum
- Karame = Strong soy sauce base
How to use?
- Yasai Mashi = Extra Vegetable
- Yasai Mashi Mashi = Extra and Extra Vegetable
- Ninniku Mashi Mashi = Extra and Extra Garlic
- Abura Mashi Mashi = Extra and Extra Fat
- Abura Karame = Stronger Soy Sauce Base
The Evolution of Jiro style Ramen
In recent years, Jiro style ramen has gained popularity not only in Japan but also overseas. Cities like New York and Los Angeles have seen a rise in restaurants offering Jiro style ramen, attracting many local fans. Additionally, new restaurants inspired by Jiro style, known as "Jiro-inspired," are continually emerging, reflecting the ongoing evolution of this unique ramen style.
Jiro style Ramen Restaurants in North America
In North America, the influence of Jiro style ramen has led to the opening of various restaurants that cater to this specific taste. These establishments strive to replicate the signature features of Jiro style ramen: large portions, rich broth, and customizable toppings.
Jiro Style Ramen Specs
Noodles:
- Noodle Cutter Blade: #14-16
- Noodle Hydration Ratio: High
- Gluten Content: High
Soup:
- Tonkotsu Shoyu
Yamachan Ramen Wholesale Products:
- Tonkotsu Ramen Soup Base
- Shoyu Ramen Soup Base
- Lard Flavor Oil
