>>2254410Japanese "foreign food" is a weird fucked up thing, but it's not exclusive to japan by any stretch. Basically any Asian country fucks up western food to a bizarre extent, but Japan is the only one to straight up ignore ingredients and replace them with their own. Onions sauce on pizza is one thing, but curry and tempura spaghetti is a whole new beast especially when they refer to it as "curry shrimp scampi." In europe there are a ton of "american" restaurants that sell shit like "american pizza" and it's got fuckin baked beans and tuna on it. Or "American BBQ" and it's just fried pork chops with a bunch of bearnaise sauce. In korea they're fucking obsessed with low moisture mozzarella on everything and "american" to them usually means "cheap ground chuck with a bunch of beef suet added and topped with a fried egg." SEA has a fish and chips chain that stuffs everything with cheese. The "american fish and chips" has parmesan in it, the "japanese fish and chips" has mozzarella. They also have no clue what tomato sauce actually is, they think it's a soup sometimes. In particular Korea and Japan both actually got a ton of pastry and baking techniques from Europe that they've actually adapted extremely well, but the actual food is fucked up for some reason. Stuff like curry spaghetti or hamburg steak is viewed by them in a similar vein that americans view midwestern "cooking" where everything comes from a can and is just a mash of random shit. It's "comfort food" for the uninformed. Japan also has absurd import costs for some reason, so they don't get a lot of stuff from overseas which is why they often use their own ingredients. In direct comparison, America imports a fuck ton of food from all over the world so we have a lot wider of a selection to use. You can't really get real bacon in japan, balsamic vinegar is retardedly hard to find, they have a super limited selection of any cheese or dairy products, and good fucking luck finding anything even close to a western butcher.
