As we make associations, we are able to compare, contrast, and substitute. Mitsuba is known 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 preconceived 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.
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