Chapter 26 Light Kansai (west of Kangahara) flavors

Book fans who love Haruki Murakami will never miss this gorgeous feast in which they get in touch with the most essential part of the author's heart in the most personal emotional way. Japanese writers are food lovers.In "After the Banquet", Yukio Mishima designed several exquisite menus for the hostess of Xuehouan, including appetizers, sauces, boiled, grilled dishes, soups, etc.Watanabe Junichi was always worried that his hero would be caught in an affair, so he specially arranged for them to take their lovers to search for delicious food hidden in the deep alleys, and he took the trouble to introduce what they ate, what wine they paired with, how it tasted, how they felt, etc. Wait.In comparison, the dishes written by Haruki Murakami seem simple and homely, more in line with the spirit of DIY, so there is such a book "Haruki Murakami's Gourmet Kitchen" which is said to be written by "Haruki Murakami Gourmet Book Club". ".Murakami fans can follow the gourd, cook a few of Murakami's private dishes, and spend a charming night with your close lover to the singing of BEACHBOY, if your close lover is not on a diet.

Readers who have seen it must still remember Midoriko Kobayashi's appearance.She shaved her hair super short, and sat at Watanabe's dining table to talk to him, "It looks delicious." "It's delicious, this is shiitake mushroom meat roll and pea salad." Watanabe replied honestly.Midori was looking for something to say, seeing Watanabe drinking black coffee was different after all.Watanabe felt a little embarrassed.Drinking coffee without sugar is probably Murakami's own habit. "Haruki Murakami's Gourmet Kitchen" said that he never adds sugar to his cooking, and he doesn't even like refined rice with high sugar content.Midori Kobayashi is a good cook.She invited Watanabe to her house for dinner. The meal was very rich, including pickled horse mackerel, thick sliced ​​egg skin, stewed eggplant, vegetable soup, and rice mushrooms sprinkled with sesame seeds and dried yellow radish.The pure Kansai flavor makes Watanabe eat with gusto.

The light taste of Kansai (west of Guanyuan) is Murakami's favorite. Even after living in Europe for several years, he still insists on making refreshing and plain private dishes: try to use fresh, unprocessed raw materials, and make salads with only Lemon, olive oil and salt, simple and healthy, in line with modern food ideals.He went to the open-air market on the outskirts of Rome to buy salmon to make Christmas delicacies, waited for the fishing boats to return in the Greek seaport, made the freshest squid into sushi, and asked the farmer in Greece how to cook kigi fish rice. According to Murakami's gourmet book club, Murakami was keen on making "radish set meals" in his early years.At that time, he had just married and had not yet become famous. His wife went out to work and earned a meager income. He became a "househusband" and cooked some cheap dishes in the kitchen without a refrigerator: white radish sauce soup , white radish stew, and small sardine puree. I don’t know when my wife will come back, and I don’t even have a phone call, so I have to wait foolishly alone.While waiting, he started writing and DIYed some simple delicacies with the protagonist of the novel-Murakami's private kitchen.Careful book clubs will compile the delicacies scattered in his novels and essays into a book. After each dish, there is a detailed introduction to the recipe, what raw materials to choose, steps to make, things to pay attention to, and some difficulties are also attached. The pictures are for reference, so that Murakami fans can experience the pleasure of taste buds after enjoying the pleasure of words.