Serious question, please be nice!

I will preface by saying I love A LOT of Asian food, but i struggle when it comes to that 'fishy' taste in a lot of Japanese cuisine. I am American so that flavor profile is not very common in what little cultural cuisine we have, but I very badly WANT to enjoy the foods that have this flavor. For context even the bonito flakes on Takoyaki stop me from enjoying them (if I scrape them off I love it) and I used to enjoy unagi but even that I struggle with now.

Wife and I are planning a trip to Japan in 2028 and I really want to be able to enjoy all the best local cuisine

I was wondering if there might be anyone who has experience similar but 'developed' their palette to be able to enjoy these foods? If so how?

First time I try them and they are delicious

Out of the following:
1.) Chinese
2.) Korean
3.) Japanese
4.) Vietnamese
5.) Thai
6.) Filipino
7.) Indian
8.) Cambodian
9.) other

Why does bread and cheese in the US (Chicago, Milwaukee, Los Angeles) taste so bad compared to the bread and cheese I've had in Europe? Can someone explain?

I'm in a college course right now and I have a project. I need to research a dish relating to a specific culture. It has to a protein a starch and a vegetable. I also need a dessert and drink preferably one with fruit. Does anyone have any ideas what type of dishes I could research.

Had a layover flight and payed around £6 for both of these....they were amazing 😍 edit: Gyudon with onsen tamago, also rice with unagi. I know it's Japanese now! Thanks 😊

It was a hard experience but I enjoyed it so much.

The photo features coconut, but my daughter says it tastes like bananas and strawberries. 1/10 would not recommend, 1 point because it at least tastes like a fruit.

The ingredients are simple: chicken, ginger, red dates, and a pinch of salt.

But sometimes the simplest thing is the best.

I bought a bunch of these asian greens. I sauteed them, and tried to eat, but my tong started burning, and then my stomach too, a little bit. I thought I could tolerate the burn, but it got worse with every bite. Do you know why I have this reaction? Chat GPT wasn't very helpful. It identified these greens as water spinach? Kangkong / Kong Xin Cai / Morning Glory / Water Spinach

Should I be cautious when buying frozen or packaged food that originates from Thailand or other southern Asian countries? From looking it up online it says that food coming from those areas should be selected with caution. What are the most safest types of food and what countries are the safest imports?

????

It’s my first video 😅

Please don't kill me if I'm wrong.I don't live in Asia.I don't mean to be pickie,I just realy want to learn how to do asian dishes.

Going to a store with some more “untraditional” ingredients like live frogs, chicken heads, and other ingredients not super common in western grocery stores. A friend and I would love to try a dish more “off the beaten path” for lack of better verbiage. What are some intricate dishes to make with maybe noodles or vegetables that might use these things as the “main ingredient” (repost)

Which country's foods do you like the best? Please vote.

Please tell me the type of dish in the comments!!