Many Americans think Japanese fusion is a dining craze from the 1980s
The main idea of the text is that fusion cuisine is not a recent phenomenon, but rather a centuries-old tradition in Japan where cooks have adapted foreign influences into dishes that are uniquely Japanese.
The article uses the example of Sonoko Sakai's Japanese Italian Wedding Soup to illustrate how Japanese cooks have been incorporating foreign ingredients and techniques into their cooking, often subtly, for generations. This concept is further highlighted through the explanation of "wafu" cooking and the Japanese tradition of "kakushiaji" (secret flavor).
The main idea of the text is that fusion cuisine is not a recent phenomenon, but rather a centuries-old tradition in Japan where cooks have adapted foreign influences into dishes that are uniquely Japanese. The article uses the example of Sonoko Sakai's Japanese Italian Wedding Soup to illustrate how Japanese cooks have been incorporating foreign ingredients and techniques into their cooking, often subtly, for generations. This concept is further highlighted through the explanation of "wafu" cooking and the Japanese tradition of "kakushiaji" (secret flavor).
