It was a big surprise for me that such a widely known, prominent English teacher, at least in some corner of an English education world exclusively in Japan, is writing an essay-in-Japanese sort of article about *cabbage* in *Japanese*.
Oh my my.... I don't know who are the target readers of the blog, but I bet the writer might have been thinking that many of the blog readers are *Japanese* English teachers, thus he shouldn't burden them too much with his superb English writing when the readers, *Japanese* English teachers, have to read lots of English materials every day and every night for their lessons.
I'm quite impressed with his mindfulness and I acknowledged again that it must be the reason of his popularity among *Japanese* English teachers; to not write any blog articles never ever in English?!... Well, I don't know I'm guessing right or not, but anyway the article gave me an inspiration for writing, so I'm going to do some free-writing time now with a topic of cooking.
I'm originally from the area where the writer is living and working, so when I see a word cabbage, my mind can't stop thinking about some dishes; it's Okonomiyaki especially with Sujikon. Yeah!
The dishes with Suji are very popular in Kansai area, I think, and I often boil a chunk of Suji at one time, freeze, and keep it for the latter use. You can make Oden, Okonomiyaki, Nikujyaga, Korokke and many more meals with Suji. Suji is beef, so it's not particularly cheap in Japan compared to other meat like chicken and pork, but still it makes a cost-friendly ingredient. So, I was thinking that dishes with Suji were popular all over Japan.
But it was not. Suji is not that popular as I expected in Tokyo and one of my friends said she had no idea what to do with it. Seriously? I explained to her how to cook Suji, but she didn't seem like particularly being interested in making some dishes with it. I should invite her to my house or an Okonomiyaki restaurant based on Osaka and let her try the exquisite taste of Suji with various kinds of dishes.
In winter, Suji makes a good ingredient for Oden. I honestly don't know how you can cook delicious Oden without putting Suji and boiled octopus in it. How sorrowful and disappointing it could be if I have to make Oden with no Suji or boiled octopus.
It was a free-writing about cooking today and I thought I need to read more articles about cooking if I want to write about dishes. I'm not sure how to say 料理、具材 or how to describe different, various tastes of the dishes. well well...
(BTW, in case you're a new reader of this blog, please be reminded that I was totally in the mood of mockery and being sarcastic when writing up to around the half of the post. ^^;)