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.
