Commons:Categories for discussion/2020/10/Category:Dishes using parsley of Japan
Is there a special parsley called "Parsley of Japan"? E4024 (talk) 02:17, 27 October 2020 (UTC)
- Very obviously, this is about dishes of Japan that use parsley. Andy Dingley (talk) 02:54, 27 October 2020 (UTC)
Agree Thanks. I'll leave it to you. --Benzoyl (talk) 01:23, 5 November 2020 (UTC)
- @E4024 and Andy Dingley: category phrase "Dishes using ..." is rather unique in Commons (the other being Category:Dishes using tarragon). Maybe we don't need this new category scheme?--Estopedist1 (talk) 09:17, 18 November 2021 (UTC)
- Maybe. Do you mean "we don't need categorization for parsley" or "we don't need categorization for ingredients"? Parsley is (IMHE) used mostly as a garnish, rarely as an essential flavouring. So its presence is rarely defining, it's often added to dishes simply because that's easy to do, not because it's needed. But at the same time, it's also highly visible and Commons is mostly a visual environment.
- Parsley is not perilla or shiso. Now there's an ingredient which does have a defining role in some Japanese dishes: Category:Shiso-based food
- I would keep these. If they hang around for a long time and don't fill with any usefully illustrative examples, then talk about deleting them then. But it would be a very weak deletion. Andy Dingley (talk) 11:01, 18 November 2021 (UTC)