奇速英语

Abe-chan, a famous pork skewer restaurant in Tokyo’s Azabu Juban shopping district, was recently featured on a popular Japanese television show where it was revealed that one of the secrets to its success was a jar covered in a gelatinous (胶状的) mass. The dark brown mass around the jar is the sauce that spilled over and hardened over sixty years. According to the third-generation owner of Abe-chan, the jar has never been cleaned in the last six decades, which apparently contributes to the rich taste of the sauce. Instead of cleaning the sauce jar every day, after closing, the staff at Abe-chan simply pours more sauce over the leftovers of the day.

Abe-chan was reportedly founded in 1933 by the grandfather of the current owner, and the sauce jar has been around since those early days. The tradition of adding to the sauce without actually cleaning the container has been respected by all three generations, and the current owner is convinced that it contributed to the success of the family business.

During the television show, experts were asked about the potential hygiene hazards of simply adding new sauce in a container that hasn’t been cleaned in several decades. One of them said that if the sauce is heat-treated long enough, there shouldn’t be any danger of bacterial pollution. Also, an experiment where clean water was added to a container full of black water 365 times showed that most of the original contents didn’t even exist by the end. So it’s not like the sauce jar actually contains sauce from 60 years ago.

The television program sparked controversy online, and while some Abe-chan fans defended the restaurant, claiming they had been eating there for years and had never experienced any health problems because of the food, others claimed that the sauce jar posed some serious hygiene concerns.