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I don’t understand the intense negativity of comments on this post. What is fascinating is that the Japanese has systematised cutting to the degree where things
by chris_wot 4y ago
I don’t understand the intense negativity of comments on this post. What is fascinating is that the Japanese has systematised cutting to the degree where things become more specialised the more conplicated the cut.
I did find this very interesting. Not trying to shame the critics, but there are interesting things in this article and whilst it may not be in testing to you, that’s ok just move along?
- bobthepanda 4y agoThere’s a raw nerve around a specific kind of exoticism found in writings about Japan, where they’re so weird and different and secret. I do think the intro plays into that. Nothing here is super different from most cutting except maybe the decorative cuts, and annoyingly that’s actually the shortest part of the article.
- chris_wot 4y agoI have to say, this surprised me. I had to reread the intro again, because I didn’t see the author refer to any of that, and I thought I must have misread the article. But no, he neither says they are secret, weird or even different. He literally writes “ In this article, we will take a look at some of the common vegetable cutting techniques used in Japanese cooking.” How does the intro play into any of these things? Japanese culture seems to have been using these cuts for an extraordinarily long time, and the techniques appear to have been developed in isolation to the development of western cuts. I don’t see people complaining about articles on French-style cuts not noting that these cuts are the same as Japanese cuts…