Brilliant! Loved it. And if you can slurp, you are good Japanese noodle eater. It’s necessary way of eating them, but with chopsticks. Thanks for the good start of the day.
I didn't dare opine on chopstick etiquette! I'm terrible. What I do is try to get a hold of the noodles and then pile them into the big spoon and then hurriedly get them into my mouth.
Yes, you are terrible. But I know you will surprise us again with stupendous point of view of something els. Btw, we say we taste "soba" when noodle pass through your throat. Real soba eaters don't chew, or just few chewing then swallow them with air. You can smell and taste flavour of soba. Trust me, and try it but when you are in Japan in Autumn. It's not homework for you but wonder who invented chop sticks?
Absolutely the slurp for noodles in Nippon. Not so loud and "slurrrpy" though - from Japanese women - who learn to do it delicately and with a softness. I did my best - though my slurps were likely to lead to the soba flicking the "soup" over my shirt as it finished its run into my mouth...
True, how young lady can slurp in the public!! I couldn't. That is the reason I didn't like Ramen when I was young. I do like now. Thanks for aging lol
Spoon all the way here. In fact I think spaghetti is one of the few things for which I actually prefer a fork. And I don’t often use a knife unless I have to, firm meat and the like. A spoon cuts everything else just fine. Obviously this is all at home, outside is a different matter.
I learnt the fork twirling against the spoon style with spaghetti in Japan - later reading or being told by an Italian that this was NOT the way to do - so BRB - seems like using just the fork - vous avez de la raison! Félicitations!
As creative and brilliant as ever. You appear to have overlooked the spork however… or is it foon 😊? I believe the posh add-on to further confuse the historical record was (is?) to cut just one piece of meet before transferring the fork to the other hand and laying down the knife, and repeat as often as there are pieces to eat. The larger cultural cloth from which this has been lifted is a fascinating subject in its own own right and I look forward to more lights shining on our different variations of “that’s just the way things are.”
Ryan: Acquaintance with North American styles of eating noted many decades ago when visiting - in 1976. Not so the awareness of the knife held and being waved about as a conversation enhancer! And here I am in North America as I write - though dining out last night it was an Asian fusion-contemporary restaurant - Tuna Bar - in Philadelphia's Race Street (originally Sassafras St - I guess abbreviated to "~ras" which in turn became Race) we waved around our o-hashi/chopsticks instead. And a thought about the "tines" on a fork - could the origin be from Byzan-tine?
A mix of the US and Canada... proportions: US 5 weeks - Canada 3 weeks. Much to engage us - history, First Nations - those of African and out-of-slavery backgrounds - and all the other ethnicities from around the world represented here. Spanish being spoken by teachers and tiny-tots linked together emerging from a park excursion earlier this afternoon. Some French with Valérie from the 7th arrondissement in Paris who spent from age six months to seven y.o. living in Azabu in Tōkyō with her family in the 1970s. We were visiting the Independence Hall here in Philadelphia the first capital of the newly formed Estados Unidos de America...someone from Houston, no one from Rhode Island - the latter the point of a joke by our excellent guide because at the first convention of the 13 initial states - Rhode Island did NOT turn up - eventually caving in to "peer" pressure, however.
Brilliant! Loved it. And if you can slurp, you are good Japanese noodle eater. It’s necessary way of eating them, but with chopsticks. Thanks for the good start of the day.
I didn't dare opine on chopstick etiquette! I'm terrible. What I do is try to get a hold of the noodles and then pile them into the big spoon and then hurriedly get them into my mouth.
Yes, you are terrible. But I know you will surprise us again with stupendous point of view of something els. Btw, we say we taste "soba" when noodle pass through your throat. Real soba eaters don't chew, or just few chewing then swallow them with air. You can smell and taste flavour of soba. Trust me, and try it but when you are in Japan in Autumn. It's not homework for you but wonder who invented chop sticks?
Absolutely the slurp for noodles in Nippon. Not so loud and "slurrrpy" though - from Japanese women - who learn to do it delicately and with a softness. I did my best - though my slurps were likely to lead to the soba flicking the "soup" over my shirt as it finished its run into my mouth...
True, how young lady can slurp in the public!! I couldn't. That is the reason I didn't like Ramen when I was young. I do like now. Thanks for aging lol
Spoon all the way here. In fact I think spaghetti is one of the few things for which I actually prefer a fork. And I don’t often use a knife unless I have to, firm meat and the like. A spoon cuts everything else just fine. Obviously this is all at home, outside is a different matter.
There is a restaurant in the Buenos Aires suburb of San Telmo where they serve and portion the steak with a spoon, so tender is it.
I learnt the fork twirling against the spoon style with spaghetti in Japan - later reading or being told by an Italian that this was NOT the way to do - so BRB - seems like using just the fork - vous avez de la raison! Félicitations!
You need a "spork" Ryan!
I draw the line at Sporks!
As creative and brilliant as ever. You appear to have overlooked the spork however… or is it foon 😊? I believe the posh add-on to further confuse the historical record was (is?) to cut just one piece of meet before transferring the fork to the other hand and laying down the knife, and repeat as often as there are pieces to eat. The larger cultural cloth from which this has been lifted is a fascinating subject in its own own right and I look forward to more lights shining on our different variations of “that’s just the way things are.”
I think you're right...I actually found quite a few US variations of knife and fork use. I think you have one all of your own in Texas.
Ryan: Acquaintance with North American styles of eating noted many decades ago when visiting - in 1976. Not so the awareness of the knife held and being waved about as a conversation enhancer! And here I am in North America as I write - though dining out last night it was an Asian fusion-contemporary restaurant - Tuna Bar - in Philadelphia's Race Street (originally Sassafras St - I guess abbreviated to "~ras" which in turn became Race) we waved around our o-hashi/chopsticks instead. And a thought about the "tines" on a fork - could the origin be from Byzan-tine?
While I was writing this I did wonder if there was a connection between tine and Byzantine... as you'll note from my photo caption. Enjoy the States!
A mix of the US and Canada... proportions: US 5 weeks - Canada 3 weeks. Much to engage us - history, First Nations - those of African and out-of-slavery backgrounds - and all the other ethnicities from around the world represented here. Spanish being spoken by teachers and tiny-tots linked together emerging from a park excursion earlier this afternoon. Some French with Valérie from the 7th arrondissement in Paris who spent from age six months to seven y.o. living in Azabu in Tōkyō with her family in the 1970s. We were visiting the Independence Hall here in Philadelphia the first capital of the newly formed Estados Unidos de America...someone from Houston, no one from Rhode Island - the latter the point of a joke by our excellent guide because at the first convention of the 13 initial states - Rhode Island did NOT turn up - eventually caving in to "peer" pressure, however.
Loved this Ryan, great to have you back. Always puts a smile on my face and encourages a few moments of thinking.