A trip to a Japanese supermarket is quite the adventure. The aisles are filled with unknown products. I feel especially overwhelmed when standing in front of the sauce stand. Any Japanese supermarket will have up to three aisles that are filled with nothing but sauce.
There are so many different kinds: a wide variety of soy sauce (dark, light, low salt, …), salad sauce, sauce with orange aroma, sesame sauce, sake derivates like mirin, … The list is endless. Liquids and sauces are the main condiments in Japan (as opposed to the West where we mostly use herbs). And of course I have no idea how to use most of these sauces. Even if you have come prepared and looked up a recipe beforehand, finding the sauce that the recipe requires can be quite a challenge, as most of the labels are written in kanji (chinese characters). To sum things up, facing this wall of sauce is both awe-inspiring and daunting at the same time.
After returning to Belgium last month and seeing the selection of cheese in Belgian supermarkets, I imagine Japanese people living in Belgium must experience a similar sensation when being confronted with this vast array of cheese for the first time. How would they know the difference between young and aged gouda, or that camembert is actually supposed to smell like that. Some cheese is for cooking, other cheese is to put on bread. There is Italian cheese, French cheese, Dutch cheese, … There are so many options, while most Japanese supermarkets only offer one kind of cheese: a very soft, synthetic cheese, with every slice in its individual plastic wrapper.
If you see a confused looking foreigner in the supermarket, desperately staring at the cheese stand (in Belgium) or at the sauce stand (in Japan), please rescue them! They need your help!