The unique ramen Menya Jiro presents to NEW YORK CITY is a careful of traditions and innovations. The broth is enriched with the combining both tonkotsu and chicken.
Though have been commonly used in making bouillon, adding the fried onions and garlic just before serving the ramen refines the flavor and helps bringing out “umami” while drinking the broth.
The topping Char Siu is the word for well-seasoned pork belly. The way which is produced has been registered as an intangible cultural heritage.