An
egg on piping-hot Japanese rice with a drop of soy sauce on it. Easy and really
simple.
That
was the first time I did any cooking, and if I remember correctly I must have
been about 3 or 4 years old.
I
spent a lot of time with my grandma who loved cooking and was perhaps the best
cook in the family. She just knew so much about cooking. I would have learnt to
cook by just following her example, but I learnt to cook with all my heart. I
often think back at her techniques and am today still amazed by her age-old
wisdom.
However,
my first steps in cooking didn’t require any of those techniques. This wasn’t
cooking as such; it was more of an exercise in simplicity. Just crack open an
egg and put it on the rice.
The
point was that it felt like cooking and made me feel like a grown-up girl. That
made me happy.
This
kind of food is called TAMOGO KAKE GOHAN and is a standard breakfast for
Japanese kids at home then, and they love it.
This
simple dish is just so iconic, rustic and real.
It
gives me such great memories to be instantly transported back to my Grandma’s
warmth and my first steps at becoming a cook!
