Made Better in Japan

Veldig fascinerende om ett veldig japansk fenomen!

"It used be that the Japanese offered idiosyncratic takes on foreign things. White bread was transformed into shokupan, a Platonic ideal of fluffiness, aerated and feather-light in a way that made Wonder Bread seem dense. Pasta was almost always spaghetti, perfectly cooked al dente, but typically doused with cream sauce and often served with spicy codfish roe. Foreign imports here took on a life of their own, becoming something completely different and utterly Japanese."

Made Better in Japan

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