As we make associations we are able to compare, contrast and substitute. Mitsuba is known as and to taste like Japanese parsley and Japanese chervil. These references give us a familiar starting point to work with. Unfortunately having a starting point, a preconcieved notion of how something is supposed to be prevents us from seeing and tasting for the first time. Our taste memory is already guided by what we know rather than being able to freely connect the dots. Sometimes we need to be blind to see.
April 19, 2006