Video Lesson on Slurping

I can not stress the importance of this enough! When you try to appreciate the noodles and soup, the eater must utilize all senses. Japanese have been doing it naturally for centuries. Same with French with wine.


PS Did you find the photo of Taro’s in the film clip!?


7 Responses to Video Lesson on Slurping

  1. Michelle says:

    Haha, love the crash course in slurping – I will have to start soon!
    ps: Spotted Taro’s at 0:33 🙂

  2. Michelle says:

    I can only speak for the Malaysian Chinese, but for the younger generation and females, generally, no
    Which is not to say you won’t see a Malaysian Chinese uncle slurping up his wonton noodles (tossed in dark soy sauce and lard) with vigor at his local kopitiam 🙂

    I am not sure if it has to do with the types of noodles we favour, and their ‘slurpability’
    We have egg noodles, but also vermicelli, thick yellow noodles (like those found in mee goreng), flat rice noodles (as in char koay teow), and the oddly-named rice-based ‘rats tails noodles’/ 老鼠粉 (cooked in a claypot with dark soy sauce) as well
    I am guessing the egg noodles are ‘slurpable’, but perhaps not the rest, due to their shape and length

    Some of our noodle dishes might not be broth-based either, hence no slurping
    And even when they are, the soup might be sour/ spicy and probably not advisable to slurp down 😀

  3. Well, I’ll be back in Japan for almost a month from mid-November, so I need to get some practice in. A regular large tonkotsu from Taro’s should do the trick!

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