The raw food that is best eaten in Japan and only in Japan is raw eggs. This is because of Japan's safety standards when it comes to eggs. Everywhere else, even if it tastes just as good, it might not be safe because of salmonela. As for raw fish, japan has the advantage in terms of freshness. Because the fish markets are so much closer to the restaurants. In other places, especially in large large countries like America, where the coast is so so far away, a lot of fish get freezer damage and just does not have that same quality. That is why american sushi has so many other toppings and flavourings on it. To cover the fish smell for those who don't like fish, and to cover the lack of freshness for those who do like fish.
