Core Viewpoint - The article highlights the cultural significance and culinary traditions associated with the preparation of fried snacks, particularly during the New Year celebrations in a fishing village, emphasizing the historical and social aspects of these practices. Group 1: Culinary Traditions - The preparation of fried snacks, referred to as "泡唧," is a significant culinary event during the New Year, characterized by the sounds and aromas of cooking, which create a festive atmosphere [1][2]. - Key ingredients for "泡唧" include fish such as ribbonfish and eel, which are prepared using specific techniques to achieve a desirable texture and flavor [2]. - The use of different types of flour for frying affects the texture of the snacks, with rice flour producing a crispy texture that hardens when cooled, while wheat flour results in a softer, fluffier product [2]. Group 2: Historical Context - The term "鼎" (ding) has evolved from a cooking vessel in ancient times to a common term for pots in the Minnan dialect, reflecting the cultural heritage of the region [1]. - The cooking technique known as "炮" (pao), which includes frying, has historical roots in ancient Chinese culinary practices, showcasing the evolution of cooking methods over time [3]. - The migration of people and the transmission of culinary traditions have played a crucial role in shaping the local food culture, linking past and present practices [4]. Group 3: Modern Relevance - Nostalgic flavors from traditional fried foods have become more accessible, transforming from seasonal delicacies to everyday items in local markets [5]. - The resurgence of interest in traditional fried snacks reflects a broader trend of valuing cultural heritage and culinary history in contemporary society [5].

Group 1 - The Osaka-Kansai Expo is showcasing numerous exhibitions and activities related to "food," reflecting on the impact of the 1970 Osaka Expo, which marked a turning point in Japan's dining culture and is referred to as the "year of eating out" [1] - The introduction of fast food culture in Japan, including fried chicken, French fries, and donuts, was significantly influenced by the 1970 Expo, leading to a dramatic increase in the consumption of fried foods [1] - The per capita annual supply of cooking oil in Japan has doubled from 6.8 kg in 1970 to 13.9 kg in 2019, with approximately 500,000 tons of waste cooking oil generated annually [1] Group 2 - The president of Hamada Chemical, Okano Yoshichi, stated that "oil is a mirror of society," highlighting the shift in waste oil sources due to changing consumer habits, such as the increase in waste oil from supermarket prepared foods and the decrease from supermarkets when convenience stores began frying food on-site [2] - Okano noted that the rising prices of food have led to an increase in the proportion of dark oil used, as consumers attempt to save costs by maximizing oil usage [2] - Okano's childhood experiences in the polluted Hanshin industrial area have shaped his perspective on ecological cycles, emphasizing the hard work behind seemingly beautiful environmental efforts [2]