As a child who was regularly exposed to both western and Asian foods, I was never afraid to taste something new and different and, by the time I was a teenager, my parents had introduced me to a wide range of authentic national and regional cuisines of the world such as the classical French, Italian, Russian, Scandinavian, Indian (korma style,) Szechuan and Ashkenazi Jewish at various Tokyo restaurants owned by foreign residents or innovative Japanese chefs who had trained overseas.
I remember meeting my dad frequently for an afternoon snack at a little house of a restaurant called Ann Dinkin's in the Roppongi neighborhood where I had my first blueberry blintzes and a delicious cheesecake made from cottage cheese by the proprietor herself. She served good hot cocoa as well. I don't recall having pastrami there but I think she served corned beef directly imported from New York. I've also been to an event at Tokyo's Jewish Cultural Center where I tasted carp and other interesting dishes served at a buffet.
I remember getting in line and placing an order-to-go for my first pastrami sandwich at a popular fastfood place in Honolulu the week I turned nineteen years old and, several years later, ordering my first to-go falafel in pita bread at an equally popular fastfood place in Paris where people lined up along the sidewalk of rue des Rosiers waiting for their turn. I also remember going to a small Jewish restaurant in the Belleville neighborhood in Paris where I had my first glass of cold Borcht as first course followed by a carp dish and a delicious fromage blanc cheesecake for dessert.
It's too bad Goldenberg Deli (where I had stopped by on several occasions looking for interesting prepared foods to take home and try) in Paris had to close, but I would like to think that, as long as traditional Jewish delis serve quality corned beef, pastrami, and cream cheese bagel http://en.wikipedia.org/wiki/Bagel and lox, blintzes and potato latkes, they should not have to go out of business.
Apparently, pastrami is so popular in America that if there is one thing that can save Jewish delis, it is beef pastrami. http://community.seattletimes.nwsource.com/archive/?date=19980920&slug=2...
Can corned beef and pastrami be made from grassfed beef?
Is there a future for wholesome homemade sustainable Jewish traditional food?