Though plastic sushi grass is a modern development, the idea behind it has been around for centuries. Flowers, leaves, fruits and branches have been used to line vessels in Japanese cuisine for over a millennium, according to Nancy Singleton Hachisu, a James Beard Award–winning food journalist and an expert in authentic Japanese cuisine.
The use of leaves to separate food, however, became common during the Edo period (1603–1864). “Originally, the Kanto region (around Tokyo) used sasanoha [leaves from the bamboo plant], while the Kansai region (around Kyoto) used haran.”
It’s so you get your daily dose of microplastics, obviously.
Excuse me, some of us like our microplastics wrapped in macroplastics!
Found the Lego connoisseur.
A good building block of a nutritional diet!
you mean to get your 12th daily dose of microplastics?
jokes aside, i hate when my sashimi touches the ginger for take-out. the spots denature (is that the correct term in english?) as itf it was cooked. i sure wish they used more shredded raddish.
As a native English speaker, I’m not entirely sure if ‘denature’ is or is not the best word, but I totally understand what you mean.
And honestly, off the top of my head, I can’t even think of a better word, so denature(d) works I guess.
Still, what’s wrong with bamboo leaves or other natural things? Why plastic now?
Money. Plastic is cheaper, easier to store, doesn’t spoil, etc
I’ve literally seen cotton paper money that’s older and still more durable than the dryrotted plastic slides at our city park.
Please don’t feed me a line of shit by trying to say plastic ‘doesn’t spoil’
Paper money left in wet conditions rots.
Plastic out in the sun and weather conditions breaks down a lot faster than in a storage room.
You know what’s funny about the plastic cards? They come with an expiration date, often just a mere 4 years after you got the card.
Yet you can still spend a cotton paper bill from 50 years ago, assuming you weren’t stupid enough to store it in a swamp or a rat infested basement…