He also takes a stand on the “umami seasoning” issue! Why does “Eric South” Shunsuke Inada continue to solve food problems day after day?

Shunsuke Inada, Executive Chef of Eric South, a restaurant specializing in South Indian cuisine, is also the subject of a collaboration with 7-Eleven…

Shunsuke Inada. He is the executive chef and restaurant producer of Eric South, a restaurant specializing in South Indian cuisine. He is also well known for his recent collaboration with 7-Eleven.

While his “day job” is probably more than enough to keep him busy, he also writes an inordinately large number of articles on his blog, SNS updates, serialized essays, recipe books, and so on.

In addition to the taste and appearance of the food, the written information also gives us a sense of the charm of the cuisine.

In addition, Mr. Inada is well known for the frequency with which he responds to questions and concerns about food on the Internet.

The tone of his answers is also very friendly, and he is always ready to face and answer even those questions that may be considered “trivial,” such as junk or embarrassing food obsessions.

Sometimes, the answers may be a bit of a joke or a reckless question, but the range of Inada’s curiosity about food may be quite wide, and he answers them with great sincerity, sometimes with a touch of humor, and sometimes from an “oblique” angle, all in a light-hearted manner that has become very popular. The questions and answers have been carefully selected.

A selection of these questions and answers has been compiled and published in a book titled “The Foodie’s Concerns” (Little More).

When I said “spaghetti” to a young girl, she laughed at me.

• Do you need Naruto in your ramen?”
• Why can’t Famichiki be a side dish?”
• How should I deal with the white spaghetti under my bento?
• My husband’s cooking doesn’t taste very good.
• What do you think about the phrase, “It’s okay like this?”

Just by picking up a lineup of questions and concerns such as “How should I deal with white spaghetti?

How do you respond to them? For example, ” What is the coolest seasoning for you, Mr. Inada? He replied, “I think Tabasco is the coolest, because it’s catchy without being flirtatious, and it has its own unique worldview.

He added, “When I said ‘spaghetti’ to a young girl, she laughed at me. I don’t think you can be popular in that sense, but I’m going to keep saying it.” To his concern, he said, “It’s very important to keep saying spaghetti, so please keep up the good work.” He then added, “Motivation is an energy of the heart, but we all eventually replace it with renewable energy that does not depend on an external supply. He also gave some advice on “popularity” from a somewhat grandiose (?) perspective, saying that “popularity is an energy of the heart, but we will all eventually have to replace it with renewable energy that does not depend on external supplies. He also gives advice on “popularity” from a somewhat grandiose (?) point of view (* excerpts from the book are summarized below). The 64 Q&As in this book sometimes seem “trivial” and sometimes seem to philosophically approach the root of the very existence of “food.

Why does Mr. Inada continue to answer questions and concerns on a daily basis? When we asked Mr. Inada himself, he told us that answering these questions itself seems to lead to a variety of thoughts and actions within him.

I found that as I answered people’s questions and concerns, I seemed to enjoy answering people’s questions (laughs). (Laughs.) I woke up in the morning, got into bed, and started doing it on my phone as a warm-up routine, and that’s how I got a lot of these questions.

Is it possible to suddenly write?

I think it’s because I’m a person who is always thinking about something, and most of that thinking is about food, and that’s the way it’s supposed to be.

And strangely enough, I write faster when I am answering questions (laughs).

For example, for a 3,000-word essay, it takes me about half a day to think about what to write, but I can write three answers to a question in about an hour while lying on my phone typing with the flick of a finger.

Sadao Tokaibayashi was an influence on him.

However, even if we talk about “food” in one word, I feel that the thought process of menu planning and answering a question, for example, are different.

On the surface, I think it is a totally different lineage. However, I feel that deep down in our thinking, they are all connected by a kind of underground water vein, and they influence each other. That is why I believe that business is business and books are books, and that they will never be completely separate.

Books are the result of his pursuit of fun. Therefore, there are “almost no hardships.

It may turn out to be like a subject for a comic dialogue or a Zen-like question and answer session,

I always have a desire to make people laugh somewhere. I always want to make people laugh, but not in a gleeful way, but in a muffled way (laughs). (laughs) So I think that kind of feeling comes out a little bit.

The text on the obi of this book was contributed by manga artist and essayist Sadao Tokaibayashi. Yes, Mr. Inada’s wry and aloof writing style and his serious attitude toward “trivial” food questions seem to be exactly as they are in the world of Tokaibayashi’s essays. In fact, the impact of his essays is,

“It’s nothing compared to how big it is,” he says.

He says.

It’s the part where he tries to make us laugh with his simple strokes. He dares to use hard expressions such as two-character idioms and four-character idioms, while at the same time introducing familiar and trivial topics. I want to make people think that I am joking or serious, to smoke them out.

Mr. Inada’s daily response to problems and questions also brings him face to face with values that he does not have.

I think it is rude to deny or try to change various values in the world, so I take everything positively and absorb it. I think there are so many people who are potentially thinking about things that would normally be considered unimportant or trivial.

In my case, my fundamental intention is to accept vectors that differ from my own, and I think this makes it easier for listeners to hear what I have to say.

This attitude of accepting anything and everything is probably at the root of Inada’s approach. Since his childhood, Inada has had a strong curiosity about food, and he has encountered a wide variety of foods and has continued to accept them. How is it that he ended up with South Indian cuisine?

I had eaten many different kinds of food in the culinary business, and I thought I had a logical understanding of what is considered delicious in the world, and why it is delicious.

But when it came to South Indian food, I had no idea. I didn’t even know if it was good or not, but I was certain that it was good.

So I made up my mind that I would absolutely love it and understand it, and after eating it several times, there was a moment when it suddenly became clear to me. By the time it felt right, I was completely hooked on the world of South Indian cuisine.

We asked her about her editorial “problem!

We asked Ms. Inada about two of the “problems” of being the editor in charge of FRIDAY Digital.

First.

＜First, I sometimes cannot enjoy cooking when I taste the so-called “umami seasoning. Can this sensation be reset? > “This is, yes.

I think this is because I have a preconceived notion that umami seasoning is a bad thing.

Umami seasoning is just one of the seasonings. It is already wonderful to be able to sense that glutamate is contained, just as you sense that salt is contained or sugar is contained. You should be proud of your tongue.

Try to get rid of your preconceptions and see it as something that is there.

Secondly, let’s look at the second point.

＜Secondly, I sometimes feel that Kanto style seasoning is too sweet.

I am also from Kansai, so I have the same feeling at the base. “I am also from Kansai, so I have the same feeling.

Whether it is Thai or Indian cuisine, as you learn the backbone of why it was made to taste that way, you will feel romanticism in it.

Dishes that have been around since the Edo period, such as eel and soba noodles, have a very high level of perfection when viewed as ethnic cuisine. If you approach these dishes with that kind of cultural and romantic premise in mind, you will find ways to enjoy them, and I am sure you will get along well with them.

In the afterword of this book, ＜In the afterword to this book, he writes, “Delicious food always has romance, and even if you don’t find it delicious at the time, it also has romance. I am always thinking about this and that. ＞I am always thinking about this and that. I am always thinking about what is and isn’t romantic.

Eating is a lot of fun, but unfortunately, eating makes you full. But I can think endlessly about eating. This is a book that tells you over and over again that eating is fun, and it tells you this through questions and answers.