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Maybe I can help with some context. Broadly speaking, there is a Western style (French) and Eastern style. The big difference is that French cooking is very sys

Maybe I can help with some context. Broadly speaking, there is a Western style (French) and Eastern style. The big difference is that French cooking is very systematized, Escoffier took inspiration from his time in the army, as such, we have cooking “brigades”. In Eastern style, especially in Japanese/Sushi culinary world, you still julienne a veg similar to all other culinary cultures but Sushi requires special modification for each dish. It’s not saying it’s superior or whatnot, it’s just that sushi requires 5-7 different “types” of julienne, that all have a specific name, as an example. Some of those techniques are so specific, they aren’t translated or practiced outside of sushi preparation and may not have a “name”. At least that’s how I took that statement.

dmitriid 4y ago
> that all have a specific name, as an example. Are these "special names" like the "100 names of snow" and actually are literally "dice diagonally", "slice laterally", "make small cubes" etc.?
- bardworx 4y ago
  Yeah, you can think of it as condensing information. For example: in French terms, you’d have to explicitly say “julienne the scallions across and dump them in an ice bath”. For sushi, that’s an explicit technique. The cut, length, trim, and preparation can be conveyed in one word. So lots of terms but no ambiguity. Edit: “western” techniques do this too. Braising vs blenching X provides a lot of context that isn’t explicitly stated.