Palate vs. Ancestry

My geneology may trace back to Scotland and Poland but my tastebuds were imported from Japan. Well, most of them at least. The parts that like salt, raw fish, umami.

Then I realize, there’s a part of my tongue from Italy…not the cheese part, that’s definitely the Japanese section my my tastebuds, but the french bread, butter, tomato, garlic, chocolate portion.

I made Soba Noodles in Dashi and as I was salivating over the ingredients of that, I grabbed a slice (well, 3 or 4 slices) of crusty, yummy Acme Bread Sweet Batard to munch on with butter and a little sprinkle of salt. Two perfect food worlds living simultaneously in my kitchen.