Chapter 0 "Our son is good with a knife." It was a compliment I heard from my mom when I was in my first year of middle school. Looking back now, I must have been incredibly clumsy, but as I was slicing napa cabbage kimchi, I got excited and wielded the knife even more diligently. It was three years later, when I was a first-year in hi...
Chapter 0 "Our son is good with a knife." It was a compliment I heard from my mom when I was in my first year of middle school. Looking back now, I must have been incredibly clumsy, but as I was slicing napa cabbage kimchi, I got excited and wielded the knife even more diligently. It was three years later, when I was a first-year in high school, that I sliced boiled pork. Around that time, my father told me I had a talent for cooking, that I was especially good with a knife, and suggested I learn Japanese cuisine. He said that Japanese food also had good profitability and prospects. But I didn't want to do that. "What are you talking about, I have to inherit the restaurant." My parents opposed my statement. Asking if I knew how hard and arduous the gukbap business was. They lamented that m
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