Normal white rice
>OH MY GOD! ITS DELICIOUS! THE FLAVOR OF THE SLIGHTLY SALTED RICE, ITS TEXTURE WHEN ON MY TONGUE, IT'S LIKE IT'S MELTING IN MY MOUTH. THIS RICE WAS COOKED IN PERFECTLY BOILING WATER AND WAS REMOVED JUST ON TIME SO THAT IT'S NOT TOO SOFT NOR TO HARD. ONLY A TRUE EXPERT CAN COOK SUCH RICE!
Normal meat with some normal broth
>T-THIS IS IMPOSSIBLE. SUCH TENDER TEXTURE OF THE MEAT, SUCH DENSE BROTH, SUCH RICH FLAVOR. IT GOES PERFECTLY WITH THE RICE. WHAT IS THIS? N-NO WAY! THE CHEF USED PEPPER TO GIVE IT A SLIGHT SPICINESS, YET THE NATURAL FAT OF THE MEAT PROTECTS MY TONGUE AND PREVENTS THE SPICINESS FROM BEING TO STRONG. W-WAIT, WHAT IS THIS? WHAT ARE THOSE SMALL PI- NO WAY. P-PARSLEY IN THE BROTH? A MASTER PIECE!
Some raw fish on rice
*slaps a piece of raw fish on rice*
>*brushes it sθy sauce*
>looks at you sternly
>"DAT BE FIVE HUNDRED DORRA PRUS TIP PRUS TAX I HAVE TO PAY MY APPRENTICE DAT BOIL RICE FOR 30 YEAR 100 YEN AN HOUR"
>Stares menacingly as you chew
>Must smile and say "UMAI, TAISHO!" or lose every ounce of honor for both of you

soy isn't filtered on the cooking board, tourist retard