Award-Winning Fried Chicken Restaurant’s Secret Turned Out to Be 66-Year-Old Oil
Wakatori, a fried chicken restaurant nestled in the Shizuoka region of Japan, has made headlines not for an award it received, but for a revelation made by its owner. Yoshihiro Tsuchiya, the third-generation proprietor of the eatery, disclosed that the secret to the establishment's renowned taste lies in the frying oil, which has remained unchanged since the 1960s.
The secret to the award-winning restaurant turned out to be a 66-year-old oil.
Wakatori, a restaurant that has made its mark in Japan with an award for fried chicken, has managed to outshine its own accolade with a surprising revelation from its owner. Tsuchiya, the proprietor, credits the success of their family business largely to their long-preserved frying oil.
According to the restaurant, this 'matured oil' imparts a unique flavor and a richness to the chicken that simply can't be achieved with fresh oil. Consequently, rather than completely replacing the oil and starting from scratch, the establishment has chosen to maintain the same flavor foundation for years.
At first blush, this claim might sound rather peculiar. After all, when most people think of frying oil, they envision a substance that needs to be regularly replaced.
Responding to the backlash, the restaurant released a statement.
As the restaurant's statement quickly spread on social media, many people started to question whether this method could pose a health risk. Some users argued that the frying oil, which has been used for years, could potentially be harmful to human health, while the restaurant insisted that the situation was not as it seemed.
According to Wakatori, the oil is cleaned daily, filtered, and the meat particles and sediments are separated. The establishment emphasizes that not all of the old oil is used; only a small amount is preserved for flavor and added to the new frying oil. Thus, technically, traces of oil from 1960 might still be present in the mixture, but this does not mean that the chickens are entirely fried in the same oil for 66 years.
This method is likened to some restaurants' practice of using the same soup or sauce base for years, supplementing it with fresh ingredients. However, experts point out that oil is different from soup water, and harmful substances can form in frying oils that are heated repeatedly.
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