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Delete unrelated trivia sections found in articles. Please review
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WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
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Note: These lists are
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Did you know nomination
The following is an archived discussion of the DYK nomination of the article below. Please do not modify this page. Subsequent comments should be made on the appropriate discussion page (such as
this nomination's talk page,
the article's talk page or
Wikipedia talk:Did you know), unless there is consensus to re-open the discussion at this page. No further edits should be made to this page.
... that in order to make kanzuri, a Japanese chili paste, pickled peppers need to be laid out on snow to dry during the coldest part of the year? Source: Source:
[1] (かんずりの仕込みは、大寒(1月20日前後)に、塩漬けにした唐辛子を一度雪の上にさらして天日干しにする「寒ざらし」からおこなわれる。別名「雪さらし」ともいわれ、真っ白な雪の上にあざやかな赤色の唐辛子がきれいに並べられる。)
ALT1: ... that kanzuri is often used as a "great supporting actor" and even "secret ingredient" by Japanese chefs and restaurateurs? Source: Source:
[2] (「香辛料は必ずしもなければならないものではないけれど、使うことで料理がより深い味になります。つまり『かんずり』は、料理をさりげなく引き立てる“名バイプレイヤー(脇役)”。特に、脂っぽい料理は中和されてさっぱりと食べられると評判ですし、料理の隠し味としても使われています」と邦昭さん。とある高級料理店からは「うちで隠し味に使っているので、近隣の料理店には卸さないでほしい」と直談判されたエピソードもあるとか。)
ALT2: ... that the traditional method of drying out peppers used in the making of kanzuri in the snow is a popular tourist attraction in
Niigata Prefecture? Source: Source:
[3] (有限会社かんずりでは、毎年1月20日前後の大寒の日を「雪さらし(仕事)はじめ」とし、3月上旬まで15回ほど「雪さらし」が行われます。雪の白と唐辛子の赤、そして晴れた日の青空のコントラストが美しいと、いつ頃からかアマチュアカメラマンをはじめとする見学者が集まるようになり、今ではこの地の冬の風物詩として多くの人に親しまれています)
Adequate sourcing: -
this source mentions that kanzarashi and yukisarashi are the same process, yet the ==Production== section describes them as two different processes.
Overall: Interesting article and subject. A few sources are blog-like in nature, but they appear reliable based on the credentials of the author or the fact that the publisher is reliable, and the information used have been written in a neutral manner. In
this oldid, citation 10 is a press release, and citation 12 is an anonymous blog, but their usage for referencing is minimal. If
WP:RS is an issue, the two citations could be removed, and it would not impact the reliability of the article. @
CurryTime7-24: Note that there are instances where "kanzuri" is misspelled as "kanzari". —Arsonal (talk + contribs)—
04:53, 19 December 2022 (UTC)reply
Thank you for reviewing my DYK! Please give me until tomorrow to fix the shortcomings you pointed out. I've been short on free time the last week since it's Christmastide. But will have more time starting tomorrow (PST). —
CurryTime7-24 (
talk)
04:37, 22 December 2022 (UTC)reply
Sorry. Been short on time on account of Christmastide/New Year's. What little time I've had available for editing was spent tripling the size of the article for
Galina Pisarenko in order to salvage its attendant DYK nomination. Will get back to work on kanzuri later today or tomorrow—promise! —
CurryTime7-24 (
talk)
18:12, 1 January 2023 (UTC)reply
Thank you very kindly for your patience. It's been a very busy month for me and have not had any time to work on this DYK. I've amended the article according to your requests. I've not yet removed the two sources you listed as I'm still looking for better replacements. However, please feel free to drop them if you like. Please let me know if any further changes are needed. Again, thank you very much for waiting. —
CurryTime7-24 (
talk)
23:00, 25 January 2023 (UTC)reply
Thanks for the updates,
CurryTime7-24. I think the MAFF source also needs to be used to cite "traditional process known as kanzarashi or yukisarashi" so that the statement doesn't violate
WP:SYNTH since neither the Satoyama Library nor the Yukiguni citation after that sentence specifically mentions kanzarashi. Also, looking at the hooks again, I think ALT1 needs be struck since it's directly based on a statement by the president of the product's maker. It's fine within the article, but using it as a hook doesn't meet
WP:NOTADVERT in my opinion. —Arsonal (talk + contribs)—
04:53, 26 January 2023 (UTC)reply
I think we've probably reached the end of the rope on this nom; while there's clearly been a good-faith effort from
CurryTime7-24 to push the article across the finish line, it's probably best if we take it off of theirs and everyone else's plate.
theleekycauldron (
talk •
contribs) (she/her)
21:09, 6 February 2023 (UTC)reply
This article is within the scope of WikiProject Japan, a collaborative effort to improve the coverage of Japan-related articles on Wikipedia. If you would like to
participate, please visit the
project page, where you can join the project, participate in
relevant discussions, and see
lists of open tasks. Current time in Japan: 17:16, July 26, 2024 (
JST,
Reiwa 6) (Refresh)JapanWikipedia:WikiProject JapanTemplate:WikiProject JapanJapan-related articles
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of
food and
drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join
the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review
WP:Trivia and
WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
select here.
Consider joining this project's
Assessment task force. List any project ideas in this section
Note: These lists are
transcluded from the project's tasks pages.
Did you know nomination
The following is an archived discussion of the DYK nomination of the article below. Please do not modify this page. Subsequent comments should be made on the appropriate discussion page (such as
this nomination's talk page,
the article's talk page or
Wikipedia talk:Did you know), unless there is consensus to re-open the discussion at this page. No further edits should be made to this page.
... that in order to make kanzuri, a Japanese chili paste, pickled peppers need to be laid out on snow to dry during the coldest part of the year? Source: Source:
[1] (かんずりの仕込みは、大寒(1月20日前後)に、塩漬けにした唐辛子を一度雪の上にさらして天日干しにする「寒ざらし」からおこなわれる。別名「雪さらし」ともいわれ、真っ白な雪の上にあざやかな赤色の唐辛子がきれいに並べられる。)
ALT1: ... that kanzuri is often used as a "great supporting actor" and even "secret ingredient" by Japanese chefs and restaurateurs? Source: Source:
[2] (「香辛料は必ずしもなければならないものではないけれど、使うことで料理がより深い味になります。つまり『かんずり』は、料理をさりげなく引き立てる“名バイプレイヤー(脇役)”。特に、脂っぽい料理は中和されてさっぱりと食べられると評判ですし、料理の隠し味としても使われています」と邦昭さん。とある高級料理店からは「うちで隠し味に使っているので、近隣の料理店には卸さないでほしい」と直談判されたエピソードもあるとか。)
ALT2: ... that the traditional method of drying out peppers used in the making of kanzuri in the snow is a popular tourist attraction in
Niigata Prefecture? Source: Source:
[3] (有限会社かんずりでは、毎年1月20日前後の大寒の日を「雪さらし(仕事)はじめ」とし、3月上旬まで15回ほど「雪さらし」が行われます。雪の白と唐辛子の赤、そして晴れた日の青空のコントラストが美しいと、いつ頃からかアマチュアカメラマンをはじめとする見学者が集まるようになり、今ではこの地の冬の風物詩として多くの人に親しまれています)
Adequate sourcing: -
this source mentions that kanzarashi and yukisarashi are the same process, yet the ==Production== section describes them as two different processes.
Overall: Interesting article and subject. A few sources are blog-like in nature, but they appear reliable based on the credentials of the author or the fact that the publisher is reliable, and the information used have been written in a neutral manner. In
this oldid, citation 10 is a press release, and citation 12 is an anonymous blog, but their usage for referencing is minimal. If
WP:RS is an issue, the two citations could be removed, and it would not impact the reliability of the article. @
CurryTime7-24: Note that there are instances where "kanzuri" is misspelled as "kanzari". —Arsonal (talk + contribs)—
04:53, 19 December 2022 (UTC)reply
Thank you for reviewing my DYK! Please give me until tomorrow to fix the shortcomings you pointed out. I've been short on free time the last week since it's Christmastide. But will have more time starting tomorrow (PST). —
CurryTime7-24 (
talk)
04:37, 22 December 2022 (UTC)reply
Sorry. Been short on time on account of Christmastide/New Year's. What little time I've had available for editing was spent tripling the size of the article for
Galina Pisarenko in order to salvage its attendant DYK nomination. Will get back to work on kanzuri later today or tomorrow—promise! —
CurryTime7-24 (
talk)
18:12, 1 January 2023 (UTC)reply
Thank you very kindly for your patience. It's been a very busy month for me and have not had any time to work on this DYK. I've amended the article according to your requests. I've not yet removed the two sources you listed as I'm still looking for better replacements. However, please feel free to drop them if you like. Please let me know if any further changes are needed. Again, thank you very much for waiting. —
CurryTime7-24 (
talk)
23:00, 25 January 2023 (UTC)reply
Thanks for the updates,
CurryTime7-24. I think the MAFF source also needs to be used to cite "traditional process known as kanzarashi or yukisarashi" so that the statement doesn't violate
WP:SYNTH since neither the Satoyama Library nor the Yukiguni citation after that sentence specifically mentions kanzarashi. Also, looking at the hooks again, I think ALT1 needs be struck since it's directly based on a statement by the president of the product's maker. It's fine within the article, but using it as a hook doesn't meet
WP:NOTADVERT in my opinion. —Arsonal (talk + contribs)—
04:53, 26 January 2023 (UTC)reply
I think we've probably reached the end of the rope on this nom; while there's clearly been a good-faith effort from
CurryTime7-24 to push the article across the finish line, it's probably best if we take it off of theirs and everyone else's plate.
theleekycauldron (
talk •
contribs) (she/her)
21:09, 6 February 2023 (UTC)reply