re: #220 klys

Still trying to figure out what strong-flavored Japanese foods there are. That are actually Japanese and not imports (ours is not the only melting-pot culture when it comes to food).

Well, for example:

Takoyaki, umeboshi, tsukemono— really the whole ‘pickled’ family— goya, sunomono, bean-paste stuff, and they tend to prefer their seafood to have a much ‘fishier’ flavor than we in the US do.