I still think a good Shirasu pizza is the answer for the discerning palate though.
Of course that brings into question the Italian vs. the Japanese position in the pecking order to which earlier reference was made.
If it helps, whilst clearing out a cupboard the other day I used nagaimo to make an okonomiyaki style dish with fistfuls of crumbled Calbee Pizza potato chips (the kind flavoured with snotty gobs of processed cheese). Another fine, and rather exciting, example to add to the expansive range of fusion cooking classics currently revitalising these tired, derivative 'underdog' cuisines.
