Teachers' blog


【A taste of home】*要点説明あり

(Contributed by Gary)
In England, where I’m from, there are many types of spread that can be put on sandwiches. This is hardly surprising, as England invented the sandwich. It was created by the Earl of Sandwich in the eighteenth century, as a convenient snack that could be eaten whilst playing cards. Sandwiches are now popular over the world, similar to onigiries (rice balls), providing a hearty snack that can be eaten almost anywhere, with no need of utensils.
However, whilst the sandwich has been described as the biggest contribution to gastronomy from Britain, one sandwich spread in particular has developed a reputation similar to Japanese natto (fermented soy beans), which I actually quite like, in terms of difficulty in getting used to. Like natto, it seems to be unique to its own country, and although cherished by locals, tends to be treated with caution by new comers. It is also very healthy too, and was used as a supply of much needed vitamins for people, especially during food shortages.
In the UK the spread, first marketed in 1902 and made from yeast extract, actually thrives on its polarizing reputation, to be loved or hated in equal measure, and whilst it has detractors its popularity has not waned much. However, in Japan it remains almost unfindable. Trawling foreign food markets and outlet malls has met with no success, so I usually stock up on it when I’m back in England.
When I taste it spread very finely over thick hot white toast with melted butter, it feels a little bit like the taste of home, and gives me a nostalgic sensation. Despite its detractors, my wife and brothers among them, I do not think I will ever stop loving it, and hope that like natto with a bit of time and patience other will come to love it too.










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