Nagashi-somen, or "flowing noodles," is a bizarre food tradition for a country as obsessed with hygiene as Japan.
A sort of primitive forerunner to kaiten (conveyor belt) sushi, nagashi-somen is a summertime cold noodle dish that is served in an unusual way: Boiled in a pot, then dumped in clumps into a long bamboo track filled with flowing spring water to cool the noodles. The track flows, like a Hot Wheels course, throughout the entire restaurant.
Diners along the route stick their chopsticks into the track to capture a batch, that they then transfer to their individual cup or bowl of broth.
I just don't know how, from a hygiene perspective, you could be happy being the last guy at the end of the track, eating only whatever noodles slipped through other peoples' chopsticks.
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So the formula is like seven articles on diversity and representation and then one article on the "bizarre" customs of other countries with less than zero research put in to the origins of said customs. Maybe if you had picked burusera shops or something else that is universally frowned upon instead of completely normal people eating completely normal food this would make more sense, but it still wouldn't have anything to do with design.