Flying with the Colonel

Flying with the Colonel - Imgur

 Kentucky Fried Chicken is so popular in Japan. I don't know why since their own chicken Katsu is superior.

Fish as a Surprise Ingredient

The earliest recipes for soy sauce (fermented, salted soy beans) also included salted fish – and some recipes still do. Fish sauce is still the cornerstone of Southeast Asian cuisine such as Vietnamese and Thai.
Most Worcestershire sauce brands contain a significant percentage of anchovies as the major source of salt. Whole, salted anchovies (heads, bones, guts, and all) are slowly broken down by the vinegar and become completely dissolved in the sauce before bottling.
It is easy to understand why salted fish was so important in the days before refrigeration, but why does it continue to play an important role in modern cooking? The answer lies in a byproduct of cured fish – Glutamate. This is the so-called fifth taste named Umami and known to Japanese chefs for over 1,000 years. Umami is what gives meat its meatiness, roasts their roastiness, and cheese its cheesiness. Unknown to most restaurant patrons, chefs everywhere sneak Umami into their recipes with the careful addition of anchovies, fish sauce, Worcestershire sauce, dried shrimp, and dashi (dried, flaked bonito).