(Replying to PARENT post)

There are tons of examples of this in Japanese food. A friend who spent most of a year in Japan said that they love sauerkraut over there because it has the sour, fermented taste that's emblematic of some of their fine cuisine. Corn (native to North America) is a common topper for ramen. Many Japanese broths and sauces now integrate peanuts (also native to North America).
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(Replying to PARENT post)

I am from Brazil, we have largest amount of Japanese when not counting Japan itself. One of the most popular "Japanese" dishes is Tempura that is actually a Portuguese dish seemly introduced in Japan in 1600s or so...

Theory is that Tempura is just corruption of word "Tempero"

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(Replying to PARENT post)

Curry is a huge comfort food in Japan. You see it in every anime.

They reportedly got it from the British Navy, and it has evolved into something distinctively Japanese. The British of course brought it from India.

Japanese curry is sweeter, and has cocoa in it.

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(Replying to PARENT post)

And how about cheese fondue in South Korea! :) Though apparently they've been making their own cheese since 1959, so at what point may it be considered part of their culture? https://history.stackexchange.com/questions/22701/when-did-c...
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