I’ll Make It Myself!: Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 5
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L.M. (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. Ze works in international student exchange; writes I’ll Make It Myself!, a blog about food culture in Japan and the US; curates The Rice Cooker Chronicles, a series of essays by JETs and JET alumni on the theme of cooking/eating and being alone in Japan; and admins The JET Alumni Culinary Group on LinkedIn.
Part 5 on a series about Stuart Griffin’s Japanese Food and Cooking (1956).
If sushi is the engagement, sashimi, or raw fish, is the wedding. Now is the time to stop dabbling an plunge bolding into what may be regarded as the pièce de résistance, in the accepted French sense, and what some may regard as just the piece to resist, other will regard as the one they cannot resist.
Raw fish, to many foreigners, spells trouble.
“Raw fish!” one can hear them scream, “how could anyone think of eating such a thing?” (36)
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