Sep 18, 2017
Pizza in Japan...
After seeing edthethe's post about goya (bitter melon) and being reminded of how Japan uses it on pizzas (whyyyyyyy?!) it got me thinking about some of Japan's other interesting additions to one of my favorite foods. One of the first that came to mind is mentaiko - or roe. It's one of those additions that could be easy enough to mistake for your normal red/marinara sauce since it's that kind of color from a distance...do any expats actually like it?
Then there's the addition of corn on everything. I don't mind corn at all on it's own, but on pizza it just seems so unusual to me.
I've also heard of shirako (cod fish sperm) being used here as a pizza topping, but I thank my lucky stars everyday that I've never actually encountered it on a menu.
Are there any unique pizza toppings you've stumbled across during your time in Japan that are in no way what you'd get back home? Any that you've liked? Hated? Were horrified by?!
After spending the last several years in the beating heart of Tokyo, I will be spending the next three in the countryside of Japan. I adore this country and all it has to offer - and I'm always learning more and more about life here as I go along! I try to update my blog daily - and my husband also writes on City Cost as "genkidesuka"!
Oh, mentaiko is disgusting. I don't care what anyone says. The partner often orders mentaiko pasta when we go out for Italian - culinary bankruptcy if you ask me.
@Tomuu definitely not a fan either. I loooove pizza but some of the sneaky additions here have me thinking that some Italians would be rolling around in their graves!