I don't get it

What's so hot about a "melting pot" anyway? I just don't get it.

Consider sushi. Consider a nice piece of mackerel on rice. The rice appears white, pure, but is actually delicately flavored with vinegar and sugar. The mackerel is oily and lightly pickled, rich with the taste and smell of the sea. A smudge of hot, green wasabi paste between fish and rice surprises the palate and the brain, making you a tiny bit light-headed. A sprinkling of chopped, young green onions and yellow mustard paste on top adds a fresh note, like you have only just stopped for a picnic on the side of a sunlit country road.

Ocean and earth, meat and grain, taste and feel. Each different flavor and each different texture adds to the sensation.

Can you imagine the same ingredients all melted together? Blech.