love 'em 
I love them too! Anchovy can be used in its own right as an ingredient on pizzas etc. But they can also be used to flavour sauces. In many cases, used judicially the overall taste won't be 'fishy' but they will add that umami flavour. And people who claim they hate anchovies will say how much they like your dish! Believe me, I've tried this tactic out on a few relatives.
Don't you get Worcestershire Sauce? I know its used quite a lot in the US.
I do. I have it in the cupboard and like to use it in my stews although I must confess that I have not used it in a while with my mad rushes. When I read you post I was surprise to learn that anchovies and Worcestershire are related. I remember back in the day living at with my mom that was a must have and a must use. At present mine is just sitting in the cupboard probably going bad.
Totally with you on that. My wife makes the best Caesar salad dressing I have ever tasted - about half a jar of anchovy fillets (10-12 fillets) plus oil from the jar and several cloves of garlic. And that's just for the two of us . Also use them in bolognese sauce and in palmiers, they also go well with egg.
You have to be careful when buying pizza in Japan if you are not interested in experimenting. My friend has some extraordinary tastes with toppings on her pizza and she says that its normal there. Don't get me wrong, she has some great ones but there are definitely some that are different for my tastes. Cheese and honey, seafood, anchovy potato, avocado shrimp, tuna and mayo. They seem to love mayo and regularly add it on pizza as well!
Both mayo and corn on pizza sounds wrong. It is odd, how Japan which has the most refined and delicate of cuisines embraces such 'crass' versions of what is essentially an Italian dish.
