I'm not sure that being a "foodie" - especially a western "foodie" - has anything to do with understanding or liking Japanese cuisine - or cuisines in other Asian cultures. I'm also not sure I agree with 5khours about dining on mats as being an essential part of the experience (especially if one can't physically "get down" on one of those mats).

But - for example - texture plays a much more important role in Japanese and Chinese food than it does in most western foods. I don't know how long it would take me to appreciate "texture" in the cuisine of a particular culture. All I know is it's probably more time than I will ever spend consuming the cuisine of that culture. Still - when I get a chance to explore texture oriented dishes - I will. At least a little. And say to myself - maybe next time I'll "get it". Robyn