Yesterday I took my wife out to my favorite Mexican restaurant in San Diego. While she scarfed down the refried beans she said, “This is delicious. I guess I’m not Japanese anymore.” She was referring to the fact that virtually every Japanese detests Mexican style beans, and the mark of a Japanese person who’s lived in the U.S. for some time is that they can eat all types of Mexican beans. I’ve got a theory that both beans and pickles are at the heart of each culture, and it always takes time to learn to appreciate the differences in one place if you come from another. And sure enough, I love nothing more than a crunchy Vlassic dill spear, while Japanese usually hate American pickles, much happier to eat traditional Japanese versions like pickled eggplant, daikon radish, or — I swear I am not making this up — fish intestines, all of which I can’t stand. Incidentally, you can try Kyoto-style Japanese pickles with our popular Traditional Food Drops candies.
It’s usual for Japanese people to hate Mexican style beans.
