Jiro glossary

Words you will hear and see at Ramen Jiro. Usage can differ a little from shop to shop.

The shops

Chokkei (直系): An official Ramen Jiro shop. Every one traces back to the Mita shop, and most were opened by people who trained at another Jiro.
Inspire / Jiro-kei (インスパイア・二郎系): Other shops that serve Jiro-style ramen. They do not use the Ramen Jiro name.
Mita Honten (三田本店): The original shop that all the others come from, near Keio University in Mita, Tokyo.
Soui (総帥): Fans’ nickname for Takumi Yamada, owner of the Mita shop.
Joshu (助手): The staff who work in the kitchen alongside the owner.
Jirorian (ジロリアン): A dedicated Jiro fan.
The yellow sign: The look of most Jiro shops: a yellow sign with “ラーメン” in red and “二郎” in black.

Shokken (食券): The meal ticket you buy from the machine by the door.
Sho / Dai (小・大): Small and large. A small bowl already has about twice the noodles of a normal ramen shop.
Buta (豚): The thick braised pork. “Buta-iri” or “buta double” means extra pork.
Men sukuname / Men hanbun (麺少なめ・麺半分): Fewer noodles / half noodles. Say it when you put your ticket down or when asked.
Shiru-nashi (汁なし): A soupless bowl mixed with the seasoning. Only some shops serve it.
Tsukemen (つけ麺): Noodles with a separate dipping soup. Some shops serve it in summer.
Nama tamago (生卵): A raw egg sold at some shops, for dipping noodles like sukiyaki.
Mochikaeri buta (持ち帰り豚): A block of pork to take home, sold at some shops.

Call (コール): Telling staff which free toppings you want. Wait for them to ask “Ninniku iremasu ka?”.
Ninniku (ニンニク): Chopped raw garlic.
Yasai (ヤサイ): Boiled bean sprouts and cabbage.
Abura (アブラ): Pork back fat.
Karame (カラメ): Extra kaeshi (seasoning) for a stronger taste.
Mashi (マシ): More of a topping, as in “yasai mashi”.
Mashi-mashi (マシマシ): Even more. Not accepted at every shop.
Zen-mashi (全マシ): Mashi on all four toppings.
Sukoshi / Nuki (すこし・抜き): A little / none, as in “ninniku sukoshi” or “yasai nuki”.
Sono mama de (そのままで): No extra toppings.

Lot (ロット): A batch of bowls made together. It helps if everyone in a lot finishes at a similar pace.
Tenchi-gaeshi (天地返し): Pulling noodles up from the bottom and flipping them over the vegetables so they stay firm.
Nyuka / Hi-nyuka (乳化・非乳化): Emulsified (cloudy, rich) or non-emulsified (clearer, soy-forward) soup. It can change from day to day at the same shop.
Senkoku (宣告): When the shop closes the queue for the day, usually by telling or handing a card to the last person in line.
Men-gire (麺切れ): The noodles have run out and the shop is done for the day.

Kaeshi (カエシ): The soy-sauce-based seasoning put in the bowl before the soup. Jiro’s kaeshi also carries the flavor of the pork.
Kaneshi (カネシ): Fans’ name for the soy sauce at the base of Jiro’s kaeshi. It came from the name of the original seller.
Kacho (化調): Short for kagaku chomiryo, “chemical seasoning”: umami seasoning (MSG), also called “guru”. A spoonful goes into each bowl along with the kaeshi and is a key part of the Jiro taste.
Oshon (オーション): The brand of strong bread flour Jiro noodles are known for.