Japanese version of chunky versus creamy debate

I made peanut-butter jelly sandwiches for a bunch of my students a while back, since none of them had had one before. I added that in the U.S. people often have strong preferences for either chunky or creamy peanut butter. It is, as one student said, like tsubu-an and koshi-an, two types of anko (bean paste). Tsubu-an has bean skins so it is more textured while koshi-an doesn't so it's smoother. At bakeries here, it isn't uncommon to find two types of bean buns at a bakery, tsubu-an ones and koshi-an ones.

I also introduced students to root-beer (Village Vanguard) and microwave popcorn (the stove top kind is much more common, I got my microwave kind at a foreign foods specialty store).