TY - JOUR
AB - Food-Processing Machines Revolutionize Traditional Japanese Cooking One thousand rice balls an hour. Green onions finely chopped in the blink of an eye. In both the local noodle shop and the western-style restaurant, food processing machines are taking over. As dining out becomes more popular among Japanese, restaurants have become a major leisure industry. Machinery manufacturers have moved into the food machine line with claims that what the food machines turn out 1s “better than hand-made.” The labor shortage and rising wages for kitchen staff have forced restaurants to rationalize, but with an uncertain impact on culinary craftsmanship. Behind the counter of a shop near Tokyo’s Ginza, a place known for its delicious noodles, there is a revolving noodle boiler. Individual portions of noodles are put into net-like containers and automatically lowered into the boiling water. Ninety seconds later the noodles are finished. During the noon rush, when every one of the forty seats is taken, the boiler runs at full capacity. A cook says, “One machine does the work of three people.” Many inexpensive Chinese restaurants make their pork dumplings by machine. An electric drill-like blade slices a day’s supply of big Chinese cabbages in five minutes, and another 
TI - Food‐Processing Machines Revolutionize Traditional Japanese Cooking
JF - The Journal of Popular Culture
DO - 10.1111/j.0022-3840.1983.1701_141.x
DA - 1983-01-01
UR - https://www.deepdyve.com/lp/wiley/food-processing-machines-revolutionize-traditional-japanese-cooking-UGtmuefEvf
SP - 141
EP - 142
VL - XVII
IS - 1
DP - DeepDyve
ER -