Comments by "jeffchan7" (@jeffchan7) on "What Owning a Ramen Restaurant in Japan is Like" video.

  1. He's poking a hole in the eggshell with a pin. This allows air to escape so the egg forms a uniform shape when hardboiling - instead of an air pocket. It also makes the shell easier to peel after cooking.
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  2. Typical
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  3. He's poking a hole in the eggshell with a pin. This allows air to escape so the egg forms a uniform shape when hardboiling - instead of an air pocket. It also makes the shell easier to peel after cooking.
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  4. Ingredients cost more and labor prices are higher. Rent probably is higher too. Those factor contribute into the pricing.
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  5. The restaurant information is listed in the video's description section.
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