Back sometime in early summer, I went out for dinner with my co-workers. I don’t usually do that because of the habit of cooking for myself that I picked up during my poor university years. Of course when there is a chance that I can get full and better even, for free, then I have no reason to decline.
That time I had sweet and sour pork, that many might be familiar with from Chinese cuisine, but it’s found its way into Japan and is just as established as ramen (which is also Chinese). I really liked it, and decided to make it for myself.
