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Titled "Traditional Cultural Skills In Disappearance," one of Tzeng's gold-winning photos shows his 90-year-old mother using an old sewing machine, and other people preparing traditional food, weaving, and giving a facial treatment that uses threads.
https://focustaiwan.tw/culture/202107060023
Amazing Roti Jala Making Machine first in Malaysia! Only in BGR Restaurant at Bangi Golf Resort Ramadan Buffet 2018!
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This is so fun to watch as the Roti Jala machine is so precise just like weaving a doily crochet. (y) (y) (y)
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Read More About Bangi Gold Resort Ramadan Buffet 2018 here>>
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http://bit.ly/RamadhanBuffet2018BangiGolfResort
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#FollowMeToEatLa
#BangiGolfResort
#bgrbuffetramadhan18
#f8buzzxbgr
#f8buzzmakan
Amazing Automated Roti Jala Making Machine first in Malaysia! Only in BGR Restaurant at Bangi Golf Resort Ramadan Buffet 2018!
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This is so fun to watch as the Roti Jala Machine is so precise just like weaving a doily crochet. (y) (y) (y)
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Read More About Bangi Gold Resort Ramadan Buffet 2018 here>>
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http://bit.ly/RamadhanBuffet2018BangiGolfResort
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#FollowMeToEatLa
#BangiGolfResort
#bgrbuffetramadhan18
#f8buzzxbgr
#f8buzzmakan
ĐỪNG QUÊN "ĐĂNG KÝ" VÀ "THÍCH" ĐỂ XEM THÊM NHIỀU VIDEO TỪ TOOZI NHÉ!
Nếu các bạn hứng thú với những game điện thoại ĐƠN GIẢN - THÚ VỊ - GAY CẤN thì hãy theo dõi kênh chuyên về game của Toozi nhé
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Ta da, lâu rồi không đụng tới cái máy đan len này, không xài nó đóng bụi mất. Dạo này trời cũng se se lạnh rồi, và khi Toozi làm video này thì ngày mai là Valentine. Một chiếc khăn quàng cổ rất thích hợp đem đi tặng đúng không? Cùng Toozi bắt tay vào làm nhé!
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I teach you Japanese Amazing Culture.
Ramen Jiro is of course technically ramen, but it is somewhat different from any other ramen in Japan.
It is tonkotsu broth with shoyu added, but the broth is more like a thinner (but very rich) pork gravy and in most branches it has a large amount of suspended fat (abura).
The noodles are (typically) very thick and chewy but not quite as eggy or yellow as regular ramen noodles, and many of the branches make their own, if you see a big green or blue machine that looks like a weaving loom and has flour all over it somewhere in the shop, that's what they make them with.
The pork is a very rough cut, usually from the tenderloin but sometimes from some less recognizable part of the pig, and occasionally will be mostly fat.
The veggies are usually cabbage or moyashi (bean sprouts), and each branch has its own ratio of the two.
Add to this a large amount of chopped garlic (if you want it), usually fresh but not always, and then a few individual stores have optional toppings such as eggs (raw/"nama", 生 or boiled/yude, ゆで), cheese, curry or extra fat from the soup pot, and then curry powder or black pepper on the counter.
Many Jiros do not have tissues to wipe your mouth with, or spoons for the broth.
Ramen Jiro is certainly not for those who are health conscious, and those of weaker constitutions can feel a bit queasy after eating there for the first time, especially if they force themselves to finish the whole bowl. The general recommendation that I have heard from Ramen Jiro customers is that on the day you go to Ramen Jiro, you should eat a pear ("nashi" or 梨 in Japanese) for breakfast or lunch that day, and nothing else. If you can't find a pear then perhaps an apple. My personal advice is that you should not force yourself to finish the bowl, this business about ramen shop chefs getting insulted when you leave some soup in your bowl is generally not true, I'm sure they would prefer to get "insulted" by you leaving some in your bowl rather than get insulted by you getting sick all over their shop floor. Also a yogurt drink, available from any conbini, helps soothe the stomach afterwards.
The overall taste is not like any other ramen available in Japan. It's hard to explain on paper or to understand how the flavors all come together without actually tasting it. Ramen Jiro has achieved something of a cult status in Japan, especially among young men - there's only been one or two times out of the 40-50 times I've visited Ramen Jiro branches that there has not been a line of at least 5-10 people (sometimes more than 30) waiting to get in, and 95% of the customers are men (admittedly a non-scientific survey at best). Lines typically start to form 30 minutes or so before each store opens. There is no talking or lingering at Ramen Jiro branches, just eating. Generally I find that a good rule of thumb is that each person on line means on average a 3 minute wait, e.g. 10 people on line in front of you means 30 minutes before you can sit down. Then it may be another 5-10 mins before you actually have a bowl in front of you.
As of this writing (January 2010), there are 33 Jiro branches in Tokyo and the surrounding areas of Yokohama, Chiba, Ibaraki and Tochigi. Most of them are in Tokyo. There are no other Jiro branches in any other regions AFAIK. I have eaten at 32 of them and I plan to finish all of them by early next year. Some of them are in more remote areas of Tokyo (1-1.5 hours from the Yamanote-sen train loop and then some walking) so it's not always easy to get to them, especially when you have a real day job.
I believe Ramen Jiro is more like a franchise than a chain. The original store is the Mita Hon Ten 三田本店, from which almost all of today's Ramen Jiros are descended, typically by a staff member who goes on to start his own shop. I am currently researching the lineage of the different stores and will update this page when I have more info.
☆過去の「2016年度 けつがバター醤油」動画
https://www.youtube.com/playlist?list=PLMgfk05jIdQdrn62HIn7lZCb76aFDyEtM
★IKKO'S FILMSチャンネル
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☆Facebook（品川イッコー用）
https://www.facebook.com/ikko.shinagawa
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★Twitter
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これでアロハシャツ作ったらカッコイイのが出来そうなんですけどね
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