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This Japanese Restaurant Has Been Using the Same Broth for Nearly 65 Years

Otafuku, one of the oldest oden restaurants in japan, has been heating up the same batch of broth every day since 1945, only adding more water to it as it evaporates. It may sound gross to most westerners, but it apparently makes oden stew taste amazing.

Oden is a traditional Japanese stew that is simmered in broth until served. It’s enjoyed by vegetable and meat lovers alike, as it can contain all kinds of ingredients, from from eggs, tofu and vegetables to shark meat, beef, fish balls and whale tongue, but the secret to its deliciousness is the broth. Many Japanese restaurants rely on master stock – a broth that has been repeatedly reused to poach or braise meats – to give their oden a rich flavor, but none have been using the same batch for longer than Otafuku, a Tokyo based eatery that has been reheating the same oden broth since the previous batch was lost in 1945.

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