On February 10th, Japan corridor hosted a cooking night and we made delicious Japanese-style curry and rice. Preparing this dish is quite straightforward. We started by chopping up carrots, potatoes, and onions into small pieces. Then, we added water to the pan and let it come to a boil. Next, we added the curry cubes to the pan and waited for them to melt. Finally, we boiled everything one last time and voila! The finished dish was a hit with the students, many of whom went back for seconds or even thirds. Personally, I have a fondness for curry and rice that goes back to my childhood. As a TA, it was a joy to see the students participate in the cooking and savor the flavors of my childhood.
