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In the western world, an itamae is often associated with sushi (also commonly referred to as "sushi chefs"). In Japan, becoming an itamae of sushi requires years of training and apprenticeship. After several years of training, an apprentice may be promoted to the position of "wakiita," which translates to "near the cutting board."
A part-time job is a form of employment that carries fewer hours per week than a full-time job. Workers are commonly considered to be part-time if they work fewer than 30 hours per week. [ 2 ] Their hours of work may be organised in shifts.
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At the end of the meal, it is good manners to return single-use chopsticks part way into their original paper wrapper; this covers the soiled sticks while indicating that the package has been used. In Japanese restaurants, customers are given a rolled hand towel called oshibori. It is considered rude to use the towel to wipe the face or neck ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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