In a conversation with a friend, I got a very vivid oral memory:
After leaving home, curry almost became a necessary dish for me to save time in my studies. Any ingredients, as long as they are blanched and stir-fried, then cooked with curry, can be quickly served. The most commonly bought by my mother when she was young was Badia, which was the only one available at that time. She strictly followed the cooking steps on the box. At that time, eating curry was considered a significant and ceremonial activity. However, it was an activity exclusive to me and my mother; my father would not eat this kind of "thirteen-spice peppercorn rice."
Curry, seaweed-wrapped rice, hamburgers, and the like were all made by my mother for me. Some were heard from others, and some were demanded by me. She had a high acceptance of new things and was dedicated to making them part of the family recipe. My father disliked it. In his eyes, these were not considered proper meals, but rather "random eating." So every time, a separate meal had to be made for him. Because of this, I rarely ate these when he was at home for meals, and the whole family mainly followed his taste.
This article is synchronized updated by Mix Space to xLog. The original link is https://nishikori.tech/notes/7