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>which is on the order of calling dashi a UPF because of the kombu

when you use a comparison like this, you choose an example that people will understand so they can then, by analogy, extend that understanding to the point you are trying to make...

like the kombu in the dashi, you say? dash-it-all, that's a combunation I hadn't considered!



If you don't do a lot of cooking, just think "this is a definition that suggests virtually all traditional Japanese cooking is UPF".


I found it a helpful analogy. Cooking almost any Japanese food will quickly introduce you to dashi and kombu, and I didn't know what carrageenan was.


Yeah to go to Japanese cuisine with words we don’t use otherwise in English is quite funny.




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