Why did a Japanese chef carve this chain from a radish? Because he was bored.
Here’s how Japanese Twitter responded:
“It’s called a wachigai (“linked-ring”) daikon. It’s in this Edo-period cookbook.”
“What happened to the part of the daikon that was cut away?”
“The daikon was going to be thrown out, so the part that was cut away was probably disposed of.”
“He did it because he was bored? How much free time does he have?”
While I’m not usually a fan of people sarcastically mocking impressive feats with “Wow, you must have a lot of free time,” in this case it kind of makes sense. Shouldn’t the head chef at a restaurant be kind of… busy? The fact that he had the free time to make this has me worried about the health of the restaurant; they need more customers!
(just a little filler while I finish my Big Chris Wolverine review.)