Xian Zhou, Pitt in Japan Summer 2024
Because our program was based in a hotel, I didn’t have many opportunities to cook. Instead, I typically ate at the school’s cafeteria, restaurants, and convenience stores. The current low exchange rate between the USD and Japanese Yen made eating out relatively affordable, with my average meal costing below five dollars. Even dining at a relatively good restaurant was around ten dollars. I tried many new foods, such as raw horse meat sashimi and okonomiyaki. I later discovered the origin and evolution of popular street foods like okonomiyaki and takoyaki, which originated in the aftermath of World War II. During this period, the United States provided Japan with large quantities of flour. With limited knowledge on how to use flour, the Japanese people creatively mixed it with various available ingredients, giving rise to these iconic foods.
Okonomiyaki, a savory pancake filled with vegetables, meat, or seafood, and takoyaki, delicious octopus-filled dough balls, became staples in Japanese cuisine. The foods I encountered reflect the unique culinary traditions of the region. In general, Kanto cuisine, which is around the Tokyo area, is richer, bolder, and saltier, whereas Kansai food, where I spent much of my time, is milder and sweeter. This regional distinction in flavors highlights the diversity within Japanese cuisine and showcases how local ingredients and historical influences shape food culture. Adapting to the local food culture was a delightful journey. While I couldn’t cook, I embraced the opportunity to try various local dishes. This experience not only expanded my palate but also deepened my appreciation for Japanese culinary traditions. The affordability and convenience of eating out allowed me to maintain a varied and balanced diet, despite the initial
challenge of adjusting to new flavors and textures. Overall, these experiences have enriched my understanding of food as a vital aspect of cultural exchange.
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