Sitting in the Irish Pub again, belly full of fish and chips and a pint of Guinness.
Malt vinegar is a vital addition to this most British of dishes. It should be applied liberally, to the extent that the food is transformed from crisp to soggy. It sounds revolting, but that’s how it should be.
As for the tomato ketchup, that’s a bad faux pas. Nobody in their right mind would ruin fish and chips with ketchup.
But then again, this is Japan, where some appalling culinary atrocities are committed. It is quite common, for example, to add tomato ketchup to pasta sauce or pizza.
Sixty million Italians grimace in disgust…
