https://www.seattletimes...3-in-seattle-and-beyond/Yes, this is local newspaper article on restaurant food but I thought it was rather thought provoking regarding what our metro area cooks and eats.
1. rockfish banh mi
2. Normie Macdonald pizza (capicola, aged mozzarella, Grana Padano, burrata, hot honey)
3. focaccia from a fantastic small-town baker
4. Seattle dog mususbi (frankfurter, cream cheese, pickled Fresno pepper, caramelized onion, furikake)
5. anago (sea eel) nigiri and tamago
6. pak mor - filled rice-flour crepe-noodles
7. pork tamale
8. Lao beef jerky (tamari, ginger, lemongrass seasoned)
9. tempura prawns
10. roasted Brussels sprouts in mustard cream sauce
11. kinki nigiri (broadbanded thornyhead with pomelo, yuzu, shiso)
12. breakfast sandwich (bacon, cheese, egg ... yes we do do classics)
13. carrot soup (coconut milk, sweet potato, ginger, redcurry ....)
Note how far away this is from a European-centric cooking. There is a reason why our cooks rarely do well on cooking contests where they are constantly dinged for under seasoning - that's the way we like it. Why ruin a perfect taste with excess salt? We are definitely Pacific Rim cooking as are many of our top restaurants.