Tonight’s dinner looked so good that I instantly asked myself why I was trying so hard to be a finance blogger when I could have made use of her cooking and become a food blogger instead.     I mean, I dare say it takes a Japanese lady’s aesthetic sensibilities to make raw vegetables and pumpkin look so palatable on the plate.  

True to her culture’s spirit of kaizen (continuous improvement), she made enoki tempura upon finding out that this dish was currently trending in Japan.   The nuggets that were served beside the raw vegetables and pumpkin were handmade from scratch using chicken and tofu. Apparently, no preservatives were used in the process.  

The devil is in the details. One thing I like about Japanese cooking is how sauces are used to great effect, not just to provide a visual feast, but also to yield subtleties of flavour for the palate. Thoughtfully and tastefully executed.  

I’m lucky that she elevates a mundane dinner affair to some kind of culinary adventure. I should start exploring a plethora of topics and stop writing about crypto and not be a one-dimensional pony!