The renowned Japanese fried chicken restaurant Wakatori has not changed its cooking oil in 66 years. This establishment, which recently won a gold medal at the Japan Fried Chicken Grand Prix, shared its secret to success during an interview with the owner.
The owner of Wakatori, Yoshihiro Tsuchiya, a third-generation family representative, revealed that the key to the restaurant’s distinctive chicken flavor is a secret ingredient—oil that has been reused since the restaurant opened in 1960. According to him, the frying oil has never been completely discarded since then. This aged oil is said to impart a complex aroma and unique flavor to Wakatori‘s chicken that cannot be replicated with fresh oil, giving the restaurant a significant edge over its competitors, according to Odditycentral.
Tsuchiya’s revelation sparked considerable discussion on social media, with many users expressing concern that Wakatori is endangering customers by frying chicken in 66-year-old oil.
Restaurant’s explanation and dangers
In response to the backlash, the award-winning restaurant explained its process. Each evening, the staff at Wakatori carefully filters the oil to remove meat residues and impurities, retaining only a small amount of the original oil as a flavor base. This small quantity is then blended with a new batch of fresh frying oil, according to Odditycentral.
Thus, the restaurant does not use the exact same oil as 66 years ago, but technically, molecules from that original batch may still be present in the current oil mixture at Wakatori. Nevertheless, this practice is still considered risky.
Comparison with broths and expert warnings
By retaining a portion of the used frying oil and mixing it with fresh oil, Wakatori employs a technique similar to that used by some restaurants with their broths, according to Odditycentral. For instance, the oldest known oden soup is served at the famous Tokyo restaurant Otafuku, where the same broth has been in use for over 70 years. Similarly, a restaurant in the Ekkamai district of Bangkok has been serving the same soup for over 50 years.
However, nutrition experts caution that oil is not the same as broth. Repeated frying in oil can lead to the formation of harmful and carcinogenic substances, such as trans fatty acids and acrylamide. Even daily dilution with fresh oil cannot entirely prevent the long-term accumulation of these substances.
Source: Clarín