Mar 8

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 2 of a series on culinary cultural imperialism in Stuart Griffin’s Japanese Food and Cooking.

Yet, in the fifth paragraph, he goes right back into making the sort of judgments that put people off trying new foods:

Foreigners make wince at the first reading of the following paragraphs, but this a mistake correctable in the eating (1).

While he’s right that trying new foods prepared well is often the way to throw off squeamish assumptions about their perceived foreignness and potential unpleasantness, presenting these types of fish as “this is kinda gross but try it, you’ll like it!” a rather ineffectual way to go about it.

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