These days you can find a sushi bar or a (more or less authentic) Japanese restaurant in every neighborhood of every large city in the world. So we think we have a pretty good idea of what Japanese cuisine is all about. And yet it is probably still one of the least explored aspects of the Land of the rising Sun.
We tend to think of Japanese food essentially in the limited terms of sushi, due to its international success, which became a trend in the 1980s thanks to diet-crazed supermodels. We are less likely to think of sushi and sashimi in terms of their actual cultural status, which is a far cry from the fast food it has become. Now any seafood restaurant worth its salt will have fish “carpaccio” on the menu, but if it weren’t for sushi the idea of eating raw fish would never have been accepted in the West. Just a few decades ago the whole idea of eating uncooked fish was not only unthinkable but completely revolting. Sushi introduced the Western palate to the taste of raw fish.