wasabi mac: now that’s what i call using your noodle.

in today’s rapidly globalizing society, it seems like you can find at least one restaurant of almost any major country’s cuisine regardless of where you go.  there are french restaurants in china, chinese restaurants in the united states, japanese restaurants in canada, and italian restaurants in japan.  you get the idea.

i think some people (incorrectly) assume that these cuisines make it across borders and oceans relatively intact.  when a country imports the food of another nation, it tends to insert a its own local flair.  a chinese person eating at a chinese restaurant in america would, more than likely, be very confused as to why the food is audaciously titled “chinese food,” seeing as it bears almost no resemblance to the cuisine they ate growing up.  conversely, many chinese people i have met in japan insist that the food served in chinese restaurants in japan is better tasting and more authentic than the food served in chinese restaurants in china.

but i digress.  this post isn’t about how nations get foreign cuisine all wrong.

this post is about the world’s most misunderstood condiment.

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japan and pizza: you can’t miss what you never had.

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holy bejeesus, pizza is amazing.

sure, a lot of the stuff you can get from delivery chains in the usa is absolutely terrible quality.  not to mention frozen pizzas, which are (on the whole) nasty and super shady.  it has become a lazy man’s food in the states because it is cheap, delivered directly to your house or place of work, and requires no utensils to consume.  even elementary schools use it as the default school lunch because no kid can refuse greasy bread and melted cheese garnished with meat and (god willing) a few slices of vegetables.

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