Jiro Noodles
Jiro noodles are defined by a few main characteristics that are highly unorthodox for ramen making
Ingredients
Tools
Jiro noodles are almost entirely made with a specific brand of flour from Nisshin Seifun Group called "Ooshon", a higher mineral flour with high protein content. Chances are you can't get this flour, so we'll use bread flour with a high ash content. King Arthur’s High Gluten flour is a good option for this. The resulting noodles will be a light tan hue.
Jiri noodles are low hydration, typically 33%, and thick. As I mentioned earlier, anything lower than 36% is often too difficult to work with at home. I found 36% made the dough easier to work with without impacting texture. Add more water as desired. The noodles will be extremely firm, and they will take a long time to cook.
Jiro noodles are cut oblong, typically rolling the dough wider than the openings of the cutters, in a technique called “Reverse cut.” This creates a frayed effect on the exterior of the noodle that is good at picking up soup (but bad for the cutters, so don't do this often!)