I 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 a

I 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…