Cultural Gastronomy: Lessons in Raw Fish and Melted Cheese
Nearly 40 years ago, while living in Britain, I was once asked an intriguing question by a Swiss friend: "Japanese eat raw fish, don't they?" When I confirmed this, the response was swift and unfiltered: "That's disgusting." The phrase "raw fish" conjures up visceral, almost grotesque imagery—the notion of biting into a fish, freshly plucked from a stream, scales and all. To clarify, I explained that what we eat in Japan is akin to Italian carpaccio—thinly sliced fresh fish served with soy sauce rather than olive oil and balsamic vinegar. My friend appeared somewhat reassured, if still perplexed, by this cultural culinary nuance. Curiously, the term "raw fish" persists today in articles about Japan, especially those catering to Western audiences. While such descriptions aim to demystify sashimi, they inadvertently evoke a sense of barbarism, fostering reactions like the one I encountered: "disgusting.&