I’ve written a new post at the Waku Waku +NYC blog, about how ketchup is treated as a versatile ingredient in Japanese food in contrast to its reputation in the US as a one-note, non-exciting condiment.
What do you think of ketchup? Is it worthy of respect, or another example of people having no taste?
OGIUE MANIAX 
I think it’s quite tasty but not haute cuisine. The Japanese might have gotten pretty creative with it, I imagine.
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Home-made ketchup is one of the best spices you can put into food. The commercial version is pretty one-note, yes, but so is commercial everything I guess.
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I used to think that ketchup was something one should only use on burgers and sausages, but then I had OmuRice and I have to say I was positively surprised with the flavour. Still don’t think I’d go to the same extent as they seem to do in Japan (or at least young people from what I gather).
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