Ohayou Gozaimasu/Konnichiwa/Kobonwa, Good morning, hello, and good evening folks and this blog post we are heading to Japan. Growing up as a kid I remember watching the Japanese cooking show Iron Chef then years later Iron Chef America with the same chef Masaharu Morimoto. Watching Morimoto cook his food was absolutely stunning, but yet so simple.
Over the course of studying Japanese for 8 years I got to learn more about the culture and food and best of all I got a wonderful pen pal out of it. During my first year of Japanese in college we had exchange students come visit the IUPUI campus. Our Sensei (teacher) told us our homework assignment was to talk to the exchange students and have a conversation with them. There was a girl that was sitting by herself that I decided to have a conversation with. We talked about anime, food, and our hobbies. I felt like my Japanese was very rusty and bad, but she reassured me that it was very good and polite. Which is a big thing in the Japanese language to be very polite. When she went back to Japan we promised to keep in touch and over time we would exchange gifts, letters, and postcards. Best of all I would write to her in Japanese to practice and get better. She would write to me in English. Then one day I asked her on how to make Katsudon. I requested her to do in Japanese. I will admit it was tricky, but fortunately she had visual pictures that helped me out. Each time I made this dish it definitely has gotten better and better. And I just admire how simple this meal is. Well, after talking your head off let’s get cooking shall we?