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‘Electric’ chopsticks that make food seem more salty

theguardian.com

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Re: ‘Electric’ chopsticks that make food seem more salty

#91

Post by srvmshr »

mmastrac wrote: post #74
srvmshr wrote: post #41

I am a Japanese resident. I am not sure how the local people will react to it commercially. So much of the homestyled food goes with traditional cookware. People always are curious to try out things like this - but fall back to age-old practices. I won't be surprised if people continue using their wooden or ceramic chopsticks and this thing becomes a novelty item in upscale department stores. Consider smoked and deep…

> sashimi I'm cherry picking one thing from your great comment, but is it really risky? If properly frozen, fish is perfectly safe to consume.

Sashimi is a bit risky if the fish has been sliced for a while, and the temperature isn't as low as it should be. It quickly loses its texture. I personally avoid it in such cases & hence only use a handful of brick & mortar joints who I know personally. Good quality, fresh sashimi can be very expensive. I had few pieces (2-4) of bluefin tuna last week & it set me back by ~$70. Issues are few but then the majority of worms & food poisoning cases are from the chain sushi/sashimi joints, where the items are just placed-replaced several times on the conveyor or the fish has been in the open to quickly serve incoming orders. They are affordable to have regularly but I will not recommend. Japan is generally very safe about food quality, but sometimes dark pockets do exist in food industry nevertheless.

(P.S: If any of you are traveling to Tokyo in future, I will be happy to recommend specific places which might interest your tastes. My email is in my bio)

Re: ‘Electric’ chopsticks that make food seem more salty

#92

Post by OJFord »

postingposts wrote: post #84
ineedasername wrote: post #77

Earlier quoted context omitted.

There are many thousands of universities. They can't all be familiar. Those that most consistently produce quality research (or have the best PR) will be well known. Getting there? That's a bit of a chicken or the egg problem: Media outlets aren't going to want to bog down a headline with unrecognizable names-- fewer clicks. Arguably worse for the research too since. When it is noticed, it will be linked better to th…

There are thousands of sodas, and you know what Coca-Cola is.

And I'm familiar with many universities in my own country as well as a handful of the most prominent ones abroad, so..?

Re: ‘Electric’ chopsticks that make food seem more salty

#93

Post by 01100011 »

srvmshr wrote: post #41

I am a Japanese resident. I am not sure how the local people will react to it commercially. So much of the homestyled food goes with traditional cookware. People always are curious to try out things like this - but fall back to age-old practices. I won't be surprised if people continue using their wooden or ceramic chopsticks and this thing becomes a novelty item in upscale department stores. Consider smoked and deep…

Exactly. I just posted this in another thread. It's a study on the link between high sodium intake(i.e. pickled foods like kimchi) and stomach cancer(5th most common cancer):

https://www.frontiersin.org/articles/10.3389/fnut.2021.80122...

I don't expect Koreans to stop eating kimchi anytime soon.

Re: ‘Electric’ chopsticks that make food seem more salty

#95

Post by Johnny555 »

srvmshr wrote: post #41

I am a Japanese resident. I am not sure how the local people will react to it commercially. So much of the homestyled food goes with traditional cookware. People always are curious to try out things like this - but fall back to age-old practices. I won't be surprised if people continue using their wooden or ceramic chopsticks and this thing becomes a novelty item in upscale department stores. Consider smoked and deep…

Consider smoked and deep fried food items. Universally, we have evidence they are connected to cardiovascular diseases and cancers. Or that raw uncooked meat could be risky. Yet, the sashimi, basashi, tempura, and various grilled item food industry is going strong. Educated Japanese understand the risks but it is their way of life... Such risks from sodium get downplayed easily

I'm not sure that anyone really understands the risks, and certainly not my 84 year old Japanese mother in law that's healthy, walks to the market every day and lives on her own in a 3 story house so she's walking up and down stairs all the time.

Fried food is a regular part of her diet, yet it doesn't seem to have impacted her negatively.

Re: ‘Electric’ chopsticks that make food seem more salty

#96

Post by powersnail »

yellow_lead wrote: post #70

> They said participants given reduced-salt miso soup had commented on the improved “richness, sweetness and overall tastiness” of the dish. Maybe I misunderstand, but how did participants eat miso soup using these chopsticks?

Typically, a bowl of soup is "eaten" by bringing the bowl to the lips, tilting to flow the liquid, and stirring the solid bits into your mouth with the chopsticks.

Re: ‘Electric’ chopsticks that make food seem more salty

#97

Post by postingposts »

OJFord wrote: post #92
postingposts wrote: post #84

Earlier quoted context omitted.

There are thousands of sodas, and you know what Coca-Cola is.

And I'm familiar with many universities in my own country as well as a handful of the most prominent ones abroad, so..?

I think we’re in agreement, haha.

Re: ‘Electric’ chopsticks that make food seem more salty

#98

Post by srvmshr »

Johnny555 wrote: post #95
srvmshr wrote: post #41

I am a Japanese resident. I am not sure how the local people will react to it commercially. So much of the homestyled food goes with traditional cookware. People always are curious to try out things like this - but fall back to age-old practices. I won't be surprised if people continue using their wooden or ceramic chopsticks and this thing becomes a novelty item in upscale department stores. Consider smoked and deep…

Consider smoked and deep fried food items. Universally, we have evidence they are connected to cardiovascular diseases and cancers. Or that raw uncooked meat could be risky. Yet, the sashimi, basashi, tempura, and various grilled item food industry is going strong. Educated Japanese understand the risks but it is their way of life... Such risks from sodium get downplayed easily I'm not sure that anyone really underst…

Glad to hear she's doing fine for her age. Surely we understand there are statistical variations, and she's on the healthier side luckily. But fried & smoked diets have very strong correlation to cancers in general, and these are validated by studies over last 2 decades. If I remember correctly, after prostrate, stomach cancer is the next common carcinoma in East Asia. (I could be a bit wrong on relative orders as this information was from my college time in 2000s).

Each of us have different tolerances in our biological make-up. I wish people like her more years of good health.

Re: ‘Electric’ chopsticks that make food seem more salty

#99

Post by ryanbrunner »

gambiting wrote: post #80
jjulius wrote: post #75

Earlier quoted context omitted.

>If properly frozen... That's the important part - there's risk if the fish isn't processed or handled correctly.

Isn't that true of literally everything though? Raw vegetables are not safe to eat unless washed properly, cooked meat isn't safe to eat unless cooked properly, raw meat isn't safe to eat unless handled properly, damn even something as simple as garlic oil isn't safe to eat unless you know exactly how it was prepared and stored. I have no idea if the risk with sashimi is any greater than with other things, but I'd gu…

Sushi (with fish) and sashimi are usually on the list of foods to avoid for high risk people along with raw meats, cold deli meats, runny or raw eggs, etc. Those are usually a little overcautious, but I think it's safe to say there's more risk with fish than with eating a raw vegetable.
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