>>80643414I have way more thoughts on this than I expected.
I think it depends how faithfully they manage to create it. They need to get the spice mix right, and a true gumbo starts with a roux, and contains okra. I know Japan has decent access to okra, but I'm curious how they approach the roux.
It might still be tasty, and simply not be real gumbo. Like 80% of the flavors, 80% of the texture, so close enough?
Fuck, now I really want some etouffee and okra, or a grilled shrimp po boy.
