Recently wife’s avocation with Japanese language and culture has expanded into making traditional Japanese meals. And, as both a loving husband and someone who enjoys good food, I have been supporting this in two ways.
First, by using my experience of cooking to suggest tweaks to the recipe. Second, and more importantly, by adding some Japan-themed humour to my dinner wit.
I obviously can’t assist all of you with adjusting to the nuances of your palate and cooker, but I can share two of the least groanworthy jokes:
What do you call okonomiyaki with shaved truffle on top?
What do you call an onsen that caters to gangsters?