A long long time ago, I didn't like to eat raw food.
I didn't like to eat raw salmon/ tuna/ whatever.
Like why would anyone want to eat raw stuff when you could have them cooked?
Aren't raw stuff cold and clammy and potentially hazardous to your health?
This was when I was around 17 years old.
One day, I decided that I would learn how to enjoy raw food especially sashimi.
I knew it could be done. I've known for a long time that humans can get used to almost anything.
As long as there is sufficient exposure to the experience. Humans are always able to adapt.
Well, WHY would I want to even bother to try to learn to like sashimi?
Most people would just leave it as it is. Why bother right?
Ok. For me, I always believe in learning, in understanding why.
I want to understand why 126 million Japanese are able to appreciate such a product.
If there are so many people who like something, there MUST be some merits to it.
It IS possible that I never find any good in it for myself.
But I wanted to at least try to appreciate it.
So what did I do.
I previously did not mind going to Sakae Sushi.
When I was 17, the sushi there wasn't too bad.
(I never go to Sakae anymore. The sushi is of very poor quality. For the same price, I can easily find better sushi)
Well, anyway, I went to Sakae Sushi when I was very very hungry. And ordered some salmon sushi.
I would take a plate or 2. Then I would just continue to eat the normal cooked stuff.
Cos everything tastes better when you're hungrier. So that helped me to be able to eat the raw fish.
Naturally, the first few times I did this, I did not appreciate the raw fish very much.
But as time went on, after 5 attempts, 10 attempts, I started to appreciate raw fish.
It started out as, I did not mind it anymore, and soon, I began to like it and was willing to consume other types of raw fish.
From then on, I was able to appreciate the subtle sweetness of raw fish.
(Note, I did not go every day or every week, I went regularly enough and tried it sufficiently enough.)
More recently, around 4 years back, I decided to do something similar.
With the Korean wave and all that, I decided to overcome my reluctance to kimchi.
I don't take raw garlic very well. And I still don't.
Kimchi is made with garlic. Lots of it.
Similarly, the reason why I decided to do this was, if 50 million Koreans like it, there has to be something good about it.
I started out in the same way. There was this Korean restaurant near the place I used to work. I went