Tokyo Restaurant Uses Uncleaned Sauce Jar, Sparks Debate

 

Abe-chan, a popular meat skewer restaurant in Tokyo, Japan, has sparked controversy for claiming to dip its delicious meat skewers in a sauce jar that has not been cleaned in over half a century.

The restaurant's owner claims that the uncleaned sauce jar is one of the secrets to the restaurant's success, and that it contributes to the rich taste of the sauce. Instead of cleaning the sauce jar every day, the staff at Abe-chan simply pours more sauce over the leftovers of the day, which only amplifies its aroma.

Experts have weighed in on the potential hygiene hazards of this practice, and one expert has said that if the sauce is heat-treated long enough, there shouldn't be any danger of bacterial contamination. However, others have expressed concerns about the deformed-looking sauce jar and the potential for hygiene problems.

Abe-chan is not alone in its use of uncleaned pots and pans. A few years ago, another Japanese restaurant was featured in the news for using the same broth for 65 years. And in Thailand, Wattana Panich noodle soup has been cooked in the same uncleaned pot for 45 years.