Fusion food

tonite i cooked fusion japanese food.its soba salad of cabbage,bell pepper n grilled chicken fillet in a peanut butter,soya sauce,lime juice n chilli sauce.the sauce is umami and i had second helpings.who is genius creative cook who invented the tecipe.tomorrow i cook udon in miso soup.im in a japanese food craze.i miss eating the raindrop jelly but cant afford to dine put now.so im learning to cook japanese meals.for dessert i deepfry sweetpotato balls.tomorrow i buy mochi my research shows that the japanese spicy peanut butter soba noodle is a copycat version of a fujian delicacy from Shaxian Snack.its a street food called ban mian and uses wantan noodle n scallion.its associated with president xi jin pings stint as deputy governor in Fujian in which he encouraged local officials to boost income of rural workers by diversification into home industries of Shaxian. snacks and moved into restaurants like chinese fast food chain with a red pac man logo,then later into frozen food manufacturing ,centralised kitchen for standardization of quality to using technology apps for marketing of products.A successful food entrepreneurfrom Shaxian. attributed his success venturing into food business due to a visit to his home by deputy governor Xi who encouraged him to diversify his income by venturing into food business.he statted a restaurant in Beijing and from thefe opened many franchises.the rest is history. so i never can understand why agrobusiness in malaysia is slacking when i cant find harum manis mango or fragrant like heaven quinin local mango in the supermarkets in Petaling Street there is a long queue of diners putside a restaurant selling hand pulled noodles or Mi Tarik.the Lanzhou (not the swear word Lan ch@#&)La Mian originated as a Hui Muslim delicacy with spicy beef broth and chewy noodles.i think spicy food gets acceptance by Malaysians from fiery hot Mala hotpot Szachuan cuisine to fiery spicy Indian curries.i remembered old Chinese aunties who smuggled tiny bird chilli or chilli api to spice up the bland food we ate in Beijing restaurants.how we craved for pickled green chilli to eat with wanton noodles sambal belacan or chilli garlic sauce with steamed white chicken or sambal hijau even.to Malaysian Chinese chilli is the spice of life and pedas kaw kaw gives us a kick. .