Browned the onion in a pot. The savory smell stir up my enthusiasm more than ever.’ Great! It will be delicious food’.
This is a starting scene of cooking JAPANESE CURRY in the early morning, that is one of our popular menus.
It is curry sauce with several kind of topping that are PORK KATSU, FRIED SALMON, FRIED PROWN, VEGITABLE, BEEF and SEAFOOF.
JAPANESE CURRY is similar to Stew. The sauce and these toppings give customers a feeling of satisfaction…I think…. I hope so.
When the clock’s hands were straight up, the office and other workers flood into our restaurant to buy the curry.
Clean out of CURRY! But nearly 2:00pm.
Almost sold out everyday.
This Curry originates from English food, which was introduced to Japan in the MAIJI period (1868 ~ 1912).
An English sailor wanted to cook Stew, but in those days couldn’t use milk due to easy to goes sour. At that they used the spices and stoke instead with the ingredients of Stew.
And this Curry became one of to the point of the National food in Japan.
At the off-campus activities, school lunch…and Sunday dinner at home, we have ate curry in the many kind of occasions.
Of all others, my mother used to cook it as Sunday dinner for family.
Early in the evening, savory smell comes through the house from the kitchen. At the same time a children’s TV program called “SAZAE-SAN” (www.fujitv.co.jp/sazaesan). That was a happy family’s story. Three generations have lived in the same house. What are more unique is all family members name are relate to sea- foods.
I had been wrapped in both, that was usual Sunday evening in my childhood.
My mother had made curry Roux herself.
Add flour and curry powder in to the melted butter little by little, and had stirred it carefully.
On the other side, the vegetables were simmering in the Stew pot, potato, carrot, onion, and pork. She had skim off the fat from the broth carefully. I vaguely remember that was as if she treats the ingredients kindly.
When I cook it, a delightful Sunday dinner with my mother’s cooking scene came across my mind.
And now, I have cooked the curry for many customers. That is added expert’s techniques in it more. But thinking the eaters the basis of my cooking is the same her mind. As often as I saw clean theirs curry plate and a broad smile suffuse their face I can have happiness hearty.
I have done same things every day, but I think that the taste is subtly different between yesterday. Because my idea of cooking delicious food has been rising day by day.
I trust the idea on the plate.