After only a short time in Japan, it can be understood why many Japanese find eating in Western countries a daunting or unappetising experience. A single dinner plate covered with a large slab of meat, surrounded by nondescript heaps of vegetables is as appealing to the Japanese as, well, a small plate of thinly sliced raw fish, grated white radish and edible leaf might be to a Western person. If the thought of this kind of spread, or other local delicacies, such as raw horse’s tongue, raw chicken organs and dishes made entirely from tofu aren’t entirely appealing, there’s yet no need to be … [Read more...]