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.