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.