The majority of foreigners we polled chose seaweed as their top rice sidekick. Riding on the global sushi wave, seaweed is gaining recognition. It's well known that decades ago, due to its "mysterious" black color, nori was tucked inside the sushi rice, giving birth to the California roll. But to see it so highly regarded today? It's quite a revelation!

When asked why they favored it:

"Seasoned seaweed isn't overly salty, making it a perfect match for rice." (20s, Female, Taiwan)

"It doesn't leave a lingering taste in the mouth and its refreshing nature complements rice." (40s, Male, UK)

"It's a traditional Japanese dish and it's not difficult to eat." (20s, Male, France)

"It's very healthy, and I love its taste. The crisp texture is also great!" (20s, Female, Germany)

Truth be told, the international embrace of seaweed is a recent phenomenon. Prior to this, there was a theory, published in the academic journal "Nature", suggesting that the Japanese, due to their genetics, could digest seaweed easier than people from other countries. Consequently, it was an ingredient unfamiliar to many overseas.

It seems that, particularly among young women and vegetarians, seaweed is emerging as a healthy food movement.

Surprisingly, a significant number of foreigners also cited 'natto' (fermented soybeans) as a favorite rice accompaniment. Previously, it was a challenging dish for many, often described with reactions like, "It smells!" or "Why would anyone eat rotten beans?" It was considered the number one Japanese dish that foreigners found difficult to embrace.

"I like it because it's a healthy and gentle-on-the-body Japanese dish." (40s, Male, USA)

"I've heard that natto is very nutritious. It's good for health, so I want to incorporate it into my diet actively." (20s, Male, South Korea)

"Breakfast with natto and roasted seaweed is the best!" (50s, Male, USA)

This inclination towards natto appears to be linked to the recent global trend of fermented foods, celebrated for their health benefits. Beyond natto, some also mentioned pickles, another fermented product. With the seaweed trend mentioned earlier, it seems the preferences for Japanese food among foreigners have considerably shifted in the past 2-3 years.

Moreover, we received comments like:

"I often eat natto. My brother-in-law mixes it with kimchi, and I find that quite tasty too." (30s, Male, South Korea)

"I love natto! It's not just good with rice; I even put it on toast. Top it with some cheese, give it a quick toast, and it's superb!" (20s, Male, USA)

It appears that those who have lived in Japan for an extended period often enjoy experimenting and adapting familiar dishes in creative ways.

Some participants presented us with their own special rice side dishes:

"A special sauce made by mixing mayonnaise with chicken! Back in France, we used to dip our fried potatoes in it." (20s, Male, France)

While mayo rice has found its place among Japanese diners, this twist sounds scrumptiously delightful!

"Wasabi. Just a little on rice makes a good spice." (30s, Female, Taiwan)

Certainly, wasabi is synonymous with sushi and is indispensable in ochazuke (rice in green tea), representing Japan's signature condiments. However, having plain rice seasoned only with the sharpness of wasabi? Now, that's quite innovative!

And then, there was an unexpected answer from a foreigner who claimed not to need any rice accompaniment at all!

"When I eat rice, I stick to plain white rice!" (20s, Female, Canada)

She must really love her white rice. Interestingly, when asked about her least favorite rice side dishes, her answer was, "All of them." To completely deny all rice accompaniments? Now that's a perspective we hadn't considered!

When we flipped the script and asked foreigners about rice accompaniments they disliked, the traditional Japanese pickled plum "umeboshi" took the top spot by a wide margin.

"I can't eat umeboshi with rice." (30s, Female, Taiwan)

"It's a no-go for me. The taste... I wouldn't mind going my whole life without eating it. It's a different kind of sourness compared to Korean cuisine." (30s, Male, Korea)

"I don't like umeboshi! Too sour for me!" (30s, Female, USA)

"It's so sour that I can't swallow it. I don't understand how the majority of Japanese people can eat it..." (20s, Female, USA)

For the Japanese, umeboshi is an essential filling for rice balls (onigiri). Many Japanese believe the marriage between the sourness of umeboshi and the sweetness of white rice is impeccable. However, even in the midst of the fermented food trend, the extreme sourness of umeboshi might be a hard flavor to embrace for some.

However, there were a few who provided insights that revealed a more acquired taste.

"While living in Japan, I've grown to like umeboshi. But, I only like the ones infused with honey. Not a fan of the ones with shiso (perilla) leaves though." (40s, Male, USA)

It seems those accustomed to the sweetness of honey, like Americans, prefer their umeboshi with a touch of honey. Perhaps if they tried a variety of umeboshi flavors, they might find one they truly enjoy!

Besides umeboshi, there were also a number of respondents who still couldn't come to terms with natto, the fermented soybeans known for its strong aroma and sticky consistency. Furthermore, this aversion wasn't limited to just natto; there were those who expressed a general dislike for foods with a slimy or "neba-neba" (a Japanese term to describe a sticky, gooey texture) consistency.

"Anything too 'neba-neba' just doesn't sit well with me. For instance, yamaimo (mountain yam), okra, and mozuku seaweed." (40s, Male, USA)

The aversion to natto might not solely be due to its distinctive aroma. The slimy texture seems to be another significant deterrent for many. However, for fans of these dishes, this unique texture is exactly what draws them in. Overcoming this particular food hurdle might be a challenging feat for some!

One gentleman overflowed with love for Japanese food and its accompaniments, sharing:

"I believe every Japanese dish goes perfectly with plain rice; there's nothing I dislike." (50s, Male, USA)

It's heartwarming to know that there are people who find everything about Japanese cuisine delightful. Meanwhile, another individual had a slightly unique perspective.

"What I don't like are the heavier meat dishes, like nikujaga (meat and potatoes) or shigureni (a type of simmered dish). The reason is that when combined with rice, I end up eating too much, and it doesn't feel healthy." (20s, Male, France)

From a caloric standpoint, this perspective does have merit. But when considering dishes like shigureni, one might argue that moderation is key to enjoying it healthily. Perhaps he finds it too irresistibly delicious to limit himself?

The term "Washoku" (Japanese cuisine) was inscribed on the UNESCO Intangible Cultural Heritage list in 2013. Since then, there seems to be a noticeable shift in how foreigners approach and appreciate Japanese food. Who could have predicted a few decades ago that foods like natto and nori, which might have once been met with skepticism, would gradually find a foothold among international audiences? The preferences of foreigners regarding "rice accompaniments" seem poised to continue expanding in the future.

Note: This article has been re-edited from its original version.