Hello.
This is Tayama from the quality control department.
It's been exactly two years since I joined Monosus.
I changed jobs from a restaurant, and now I handle the checking work that I was clumsy at due to my lack of experience with ease every day.
Checking requires a lot of concentration, so it's important to have the energy to do so.
I supplement that energy through food.
I like cooking and eating.
My previous job was in the food and beverage industry, so on my days off I like to search for restaurants on Instagram, go there, eat, and take photos.
Sorry for being such a fangirl. (laughs)
These are my favorite photos of the restaurants I've been to so far. I want to eat them again and again.
When I'm eating something delicious, I feel so blissful that I can't stop grinning.
In addition, it instantly relieves the fatigue from work and also releases a lot of happy hormones, which helps relieve stress.
Eating something delicious on the weekend will give you the energy to work hard next week!
Why I fell in love with cooking
When I was in elementary school, my mother worked at a restaurant run by her older sister and her husband.
During summer vacation, I would go to the pool across from the restaurant with my sister, then walk back to the restaurant and wait at the edge of the kitchen for my mother to finish.
I remember that at that time, I would secretly receive leftover fried chicken and French fries and eat them.
(Maybe this is where my unrivaled love of fried chicken started...?)
I went to this restaurant with my family several times a year, and it was a very special and happy time for me. (I especially loved the diced steak and strawberry soda.)
Unfortunately, the restaurant closed a few years ago, but I clearly remember the kitchen and the smells of the food back then, and I still think about it from time to time.
The crisp sound of fried potatoes or fried chicken being fried.
The sizzling sound made when hot sauce is poured onto steak or hamburger on a hot plate.
I was still in elementary school at the time, so frying something and splashing sauce on it was terrifying, but before I knew it, I started to get interested in it, wondering if I could do it too.
Then, when I actually started cooking, I was in junior high school, and the first thing I made was minestrone soup for Mother's Day (I still make it often).
In the winter, I would make chiffon cakes and chocolate gateau to give to my father and friends on Valentine's Day.
I think I came to love cooking because the kitchen equipment was so close by and I was able to see people cooking up close.
I tried cooking with Monosas
My love of cooking grew so much that when I started living on my own, I began attending culinary school.
By learning a full range of Japanese, Western, and Chinese cuisine, as well as confectionery and bread making, I was able to prepare a wide variety of dishes and broadened my horizons during these two years.
However, even if I wanted to cook, my kitchen at home was small and cramped, making it very inconvenient.
Because I'm not perfect, I find it hard to take the plunge and cook.
Monosus has facilities that seem to be saying to me, "Use them!"
It's a convection oven.
~What is a convection oven?~
This type of oven uses heaters located above and below the oven chamber to create a gentle hot air convection current using a built-in fan, allowing food to be cooked slowly.
The hot air circulates to keep the temperature inside the oven constant, which helps to reduce uneven baking.
I don't use my Monosus convection oven often, so it usually just sits there unused...
I thought it would be a waste to let it go, so I took this opportunity to use it!
Autumn is the season for appetites! Making pumpkin quiche
This time I made a quiche using pumpkin, one of the flavors of autumn.
What is quiche?
Originally a home-cooked dish from the Alsace-Lorraine region of France, it is made by filling a pâté brisée (a savory tart dough) with batter (a mixture of eggs and milk) and ingredients such as bacon and onions, then sprinkling cheese on top and baking it.
Here are the ingredients.
I forgot to take a picture of the milk. Lol
～How to make～
1. Spread the dough into a mold, press it out, and then chill in the refrigerator.
*Pique: Poke holes in the dough with a fork or something similar to prevent it from rising or cooking unevenly.
2 Cut the ingredients.
3 After frying the onions and bacon, cool them and place them in a mold.
4 After pouring in the batter, add the remaining ingredients (pumpkin, tomato).
5. Add cheese and put in the oven!
The mold was deep so it took an hour to bake.
Mr. Oyabu from the Creative Department, who used to bake quiches at a restaurant, checked the doneness of the quiches.
And finally it's finished!
We have completed an extra-large size that gives off a Ultimate Ayers Rock vibe.
Thank you to everyone who tried the samples!
It's a bit nerve-wracking when someone eats it, but it's also nice when they say "It's delicious!" and are pleased with it.
If I have the opportunity, I would like to cook with Monosas again.
The thing I regret this time is the saltiness. Ugh, it was a little too bland...
What I think about cooking
For me, cooking is the best way to relax.
While cooking, I can forget about everything around me and get immersed in my own world. I can turn up the volume on music and sing along while I absentmindedly chop ingredients and stir fry, and for some reason, by the time I've finished, I feel refreshed.
And when it tastes even better, it's incredibly satisfying.
Nowadays, when you go to the supermarket, you can see the place of origin and the name of the producer written on the product, and there are many pesticide-free vegetables and additive-free foods.
These ingredients that are made with the eater in mind seem to have some power in themselves, and when I eat them I feel overwhelmed with energy compared to other foods.
"Don't neglect choosing ingredients and cooking."
These are my rules.
I would like to continue to gain more knowledge so that I can continue to select quality ingredients and be able to discern fresh produce.
I wonder what I should make this weekend.
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