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There’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 pla
by bobthepanda 4y ago
There’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…