The thing I have realized since returning to the U.S. is that years of eating Japanese food have left my taste buds relatively sensitive to certain things. One of those things is sugar. I find it very hard to bear a lot of sweets in the U.S. because they are overbearingly sugary. Sugar and salt here obliterate the flavor depth of many of the packaged foods I might try. The truth is that, though I said I wouldn't miss them, I do miss those pretty, but bland pastries. They weren't very sweet, but at least I could taste the flavors that were in them because they weren't "flavor-blasted" out of existence.