Japanese man makes his mark through his cooking skills

In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes twined with their paths in life.

He used to work as a company employee, but he is making his mark on social media by introducing fuss-free recipes.

The experience of living on his own while working in sales at a manufacturing company has led to his present time-saving recipes.

After graduating from university, he joined a company with a corporate culture that is often described as a taikukai-kei university athletic club type where hierarchy and guts are valued.

He was mentally exhausted after he was confronted with a one-on-one human relationship with a tough superior.

He continued to cook for himself. He's been involved in the kitchen since childhood thanks to his experience of helping in the kitchen.

He recalls that simply moving my hands to prepare dishes without having to think too much was relaxing in my busy life.

He made it a point to fix dinner quickly after coming home from work. A popular choice was to add his own touches to instant noodles. When he re-created a bowl at a well-known ramen noodle shop in the neighborhood, it turned out fantastic when he topped it with grilled pork belly slices.

Pasta made by cooking dry noodles in the microwave appeared often on the dinner table. Since the noodles stuck together when he tried the recipe posted online, he added his own twist such as pouring some olive oil to prevent the sticking.

He reached the limit in coping with the work-related stress and was unable to get up one morning. He quit his job and started working with food.

There is a scene that comes to mind.

During his paid days, he would get off the train at his station in Tokyo late at night and see a crowd of suits file into a convenience store. They would line up in front of the cash register with a blank look and tired eyes holding instant fried noodles or boxed meals.

After arriving home, there was little difference between boiling water to fix instant fried noodles or microwave pasta.

Just as cooking was a relief, he hopes that his recipes will lower the hurdle of cooking so that working people can start to enjoy it. Joe-san was born in 1988 in Yokohama and is a cooking expert. After working at a food planning firm that creates recipes, he ventured out on his own as a cooking expert. 100 gram spaghetti, Ingredient A 200 ml water, 100 ml unsalted tomato juice, 2 tsp olive oil, 2 tsp granulated soup stock 1 cm grated garlic in tube, 1 tsp grated cheese, a dash of parsley to taste 1. Break spaghetti in half and place in a heat-resistant container. After microwaving at 600 W for 4 minutes, remove the container and mix as if turning from the bottom and loosening the noodles from one another.

The microwave and heat container on the microwave for the time shown on the spaghetti bag.

Serve and sprinkle with grated cheese and parsley.

About 500 kcal and 2.8 grams salt per portion are estimated to be approximately 500 kcal and 2.8 grams salt per portion.

Nutrients Calculation by the Nutrition Clinic of Kagawa Nutrition University Since water boils in the microwave, the heat-resistant container should be sufficiently deep and large with a capacity of about 1,100 ml.

When you add ingredients, such as bacon and sausage, do so after the first heating.