Anna Matsushita

It must have been about twenty-five years ago. I had just graduated from university and landed jobs at a small travel agency. The company, which specialised in Europe, Africa, and the Middle East, immersed us thoroughly in the geography, history, tourist attractions, and diverse cuisines of Europe as part of our work. Among our team were those who, during their student days, had embarked on budget travels abroad, boldly exploring various countries. We exchanged experiences, learning from one another, and absorbed knowledge like sponges from our seniors as we navigated our daily routines. At the time, my role involved researching travel ideas for sales by gathering information from overseas branches. Domestically available information required my personal effort to research, compile, and organise. Despite the economic bubble having burst five or six years earlier, Japan still had a thriving appetite for information on luxury cuisine, fine wines, and high-end resorts. In the pre-internet...

Many years ago, during my stay in the UK, I became aware that pubs offered cidre , known as "cider" in English. However, for reasons I didn’t quite understand, my British acquaintances strongly discouraged me from ordering it. They claimed it was not something young people should drink, that it wouldn’t suit Japanese taste buds, and that Japanese people weren’t accustomed to strong alcohol, which they believed cider to be. Their insistence that "it doesn’t suit Japanese palates" left me puzzled. Despite their claimed familiarity with Japan, they seemed determined to dissuade me from trying cider. Looking back, I wonder if they had a negative experience recommending it to a Japanese person in the past and were simply trying to avoid disappointing me. Several decades later, I finally had the opportunity to savour British-made apple cider. A Tokyo-based restaurant featured about eight varieties of cider on its menu. Remembering my earlier encounter in the UK, I was det...