The winter in New Zealand is cold and rainy, which is truly depressing. There are many people who have moved here from the UK, and the  overwhelming majority of them say that the climate here is great. I haven’t been to the UK yet, but from what my daughter and others have  told me, it rains a lot, the sky is always gray, it’s cold, and the food is not good. They say they really wouldn’t want to live there. Yet, many  British people enjoy the climate here, so it must be quite bad over there. If the food is good here, there’s nothing more to ask for. However, this is exactly the same in Australia and Canada — we shouldn’t expect much from food in British cultural circles.

I think I’ve written about this before on this blog, but I believe that white people are less sensitive to taste compared to people of color. The 25 years I spent living in Brazil were in a melting pot of races, with people from all over the world mixed together. Among them, the influence of African culture is apparent in the cuisine, which has a distinct flavor, especially the use of various herbs for seasoning. 

Originally, this began with the Portuguese bringing slaves from Africa, but the African cuisine that the slaves prepared was clearly much  better than the Portuguese cuisine. In other words, the slaves were eating much better food than their masters. Typically, masters would  not use certain parts of the animal, so for example, when pigs were butchered on coffee plantations, the slaves would get the hooves,  snout, ears, face, tail, internal organs, skin fat, and reproductive organs, and they would prepare incredibly delicious dishes with  their own methods of seasoning. Good food is something that everyone who eats it can appreciate and enjoy.

Eventually, the masters were captivated by the superior taste of these dishes and began incorporating them into their daily meals. This became  established as Brazilian cuisine. The seasoning, in many ways, is closer to Japanese Kansai cuisine, often characterized by milder flavors.  At first, this might feel a bit strange, but as one gets used to it, it becomes clear that the subtle flavors highlight the unique characteristics of each ingredient. As I mentioned earlier, even with pork dishes, the cuts considered premium, such as the loin, are easier to cook and are safe choices, but  they are by no means the tastiest. The methods of preparation are also quite simple.

On the other hand, the leftover cuts that the servants received were a treasure trove of various umami components, and depending on the  cooking method, they could be far more delicious than premium meats like loin. Behind this, there is a food culture passed down from  parent to child, one that understands the characteristics of these ingredients. Considering these aspects, it becomes clear that every country  and region has its own unique food culture. By understanding these, different ethnic groups can come to recognize and respect each other,  forming the foundation for coexistence and mutual prosperity. Food culture is truly an important heritage of humanity.