I know that corn pizza was not invented in Japan, but this is a story of how food continuously travels the world and changes its stripes.  Fusion cuisine has been arround since long before the term got coined, so let me tell you about the food that has found its way to one of the most rural, out-of-the-way corners of southern Japan (including corn pizza)... 

On balmy summer Saturdays in Japan's rural south, I usually packed up my towel and a book and headed for the beach. The glare of sun off the yellow sand was almost blinding and surrounded by tall, jungle-covered cliffs. Big, brown kites (birds) as large as turkeys circled about hunting for small animals in the bushes and carrying on elaborate aerial battles. Crows the size of chickens followed them, scavenging for leftovers. Often, the crows would pick through things left on the beach and make off with whatever they could carry. From me, they stole two oranges, a sock, and a large bag of cheese puffs. Even if they weren't in a thieving mood, the crows would hop around on unattended beach blankets, inspecting them and spreading as much sand around as possible.

That was life as usual in the remote island fishing village in Japan that I called home for three years, population 17,000 people plus wildlife and me, the resident English teacher. Many of the local residents there had never seen a non-Japanese person before. At first glance, it looked quite homogeneous and not much like a multicultural place, unless you know where to look. It’s difficult to get any more isolated within Japan than where I lived. And yet, the wonders of foreign civilizations found their way there predominantly though food.

For example, my Japanese island chain used to feature a tiny yet fabulous Italian bistro. The chef, Mr. Inoue, studied his art in Tokyo and Rome before returning home and opening La Moto (meaning “The Movement”). Combining imported olive oil, wine, and pasta with local fresh fish and meats (and French deserts), he created a culinary experience that defied the rural Japanese surroundings. I used to thoroughly lose myself in the magic that was his creme brulee.

From the penne to the Pavarotti issuing from small speakers on the wall, La Moto is obviously an Italian restaurant, but some popular Japanese foods aren’t so easy to distinguish. Once, while I was eating lunch with my students, the conversation turned to food (not much of a stretch, since we were eating). They asked about my favorite Japanese food. Trying to think of something that was undoubtedly Japanese, I replied “maguro maki sushi” (tuna rolls). When I then asked about their favorite Japanese foods, one boy said, “ramen!” Ramen noodles come from China and are served in every Chinese restaurant in Japan. Incidentally, I lived next door to a Chinese restaurant/ramen shop that is run by a Japanese family. The eldest son spent some time in Hong Kong learning how to cook all of the items on their menu. Kimchee (vegetables treated with red pepper) can be found on several menus around town and hails from Korea. Many Korean dishes have gained popularity all over Japan. While my old Japanese island home has only has about 17,000 residents and falling, it boasts three Korean-style BBQ shops.

Western-derived items such as macaroni au gratin, thin-crust pizza, finger sandwiches, and fries are standard menu items at many “Japanese” restaurants. They are not always segregated or labeled as “western food”, and appear on the menus right next to curry-rice and tofu with soy sauce and fish flakes. The beverage list generally includes iced coffee, green tea, and Chinese Jasmine tea. My Japanese friends enjoy eating cocktail wieners and croquettes along with their more traditional fish and rice.

Of course, the rice originally came from China. It is widely believed that the famous Italian pasta was originally brought from China, so I have to wonder: how long does a food have to reside in a particular country before it gains citizenship and becomes “traditional”? Even the favorite Japanese “tempura” was once introduced from Portugal. Ikura, the Japanese word for salmon roe, is reputedly of Russian origin.

Anyway, as can be found anywhere in the world, imported items are gradually combined and adapted to suit local tastes and available ingredients, creating a natural and ongoing form of fusion cuisine. I can buy a spaghetti sandwich, or a potato salad sandwich and a melon soda at almost any convenience store when I'm in Japan. I like to be as open as possible to the wide variety of dining experiences to be found everywhere, but I think I was the only person in my island in Japan who simply refused to accept corn as a viable pizza topping (ostensibly an American creation, although new to me). Of course, my local grocery store achieved CONfusion cuisine by selling curry powder in a box marked “Indian Curry” with an image of a headdress-clad Native American on the label. Woops! I wish I had taken a photo of that.

I now live in California and love the abundant and obvious multiculturalism here, but the whole world is a wonderfully diverse place. Humans have been wandering the planet for ages, toting their favorite recipes with them and fending off air-born would-be thieves, I'm sure. As a result, there are tasty surprises to be found in even the most remote corners of the world. So wherever you are and wherever you go, I wish you Bon Appetite!