The meaning of Otaku cuisine -Cultural understanding Otaku views on food that marks Hot Pot for Winter, Vegetables for Spring, Fried Meats for Fall, Refreshing Fruits for Summer. All foods that are designed with keeping the warmth of the home and considerations for times that are hot by having a cooling element. Otaku cuisine is based around the idea of family and home comfort in eating and design.
The attention to different types of seasons, ingredients, and cooking techniques are a mixture of Japanese cuisine, Western-Japanese Cuisine, and Home Style Cuisine from international inspirations. When all of these things come together it creates something completely new, which is Takushoku (home food) that is sometimes called Otakushoku (otaku food), or Otaku Ryori (otaku food). Many dishes look Japanese, however they have been developed mostly from those on the internet from various countries. The Urban Cultures have many attractions and in Otaku Culture this might be hobby specializations, revered locations, group ideologies, but what tends to often times bring them together is the cuisine of special dishes, and what makes them feel apart of the culture is through foods of daily eating. Most notably the dishes that attract many people who are interested or adventurous in Otaku foods are: (1) Omufurai Rice, (2) Apple Curry, (3) Nabe, (4) Shokudon, (5) Otaku Donburi, and (6) Daikazoku Dango. The personality of the cuisine comes from the ideal of the home with the people who live in it, the space that is provided with its environment, and the time of the meal during the year and during the day. Questioning the warmth of the meeting and eating of the food, understanding family is important in the values of the food, and mentoring through sempai kouhai teaching to make sure other otaku grow to understand home cooking. The ingredients take a stance on stretching starches, the warmth of soup, while maximizing hiding vegetables in dishes. There is also a wide selection of sea foods with an interest in shellfish and meat to accompany the dish. Pantries are the kings and Freezer units are the queens of the possibilities of the length of life of ingredients in Takushoku for its longevity and easy accessibility. When compared to traditional washoku it has more meat and egg like yoshoku, however takushoku has more stir fried vegetables and dumplings with a more pronounced flavor from shoyu with oyster sauce. The servings are in multiple dishes in washoku, and several supporting plates for yoshoku, but takushoku has many dishes served in the form of donburis or a single plate. What they all have in common is that the rice is the central part of the meal and sides are chosen to go well with the rice. When protecting the concepts that have been set is to think of them in a way of expansion of possibly innovation. There are many people who are anonymous thanks to the internet for the development in takushoku, so not all figures are given proper credit in its creation, but in a way everyone who cooks takushoku has had their hand in contributing to its elevation to where it is today. The movement into takushoku maybe a step into a revolution, another step by someone or a group of other people maybe the step to familiarity, and the further step might be a second coming of foresite for adaptation to the modern. Since Takushoku uses rice as a stable food as do many other cuisines in Japan, it has a presence in its way of life as do the nearby vending machines and comfort foods near homes and maid cafes that made noodles and convenience to be key features to the otaku diet. Yuki Morisaki that helped with Shokugeki no soma’s recipes that had a wide variety of inspirations from around the world, but it made a point from the culinary world that when it comes to feeding people in the family that there are family concerns of balanced diets of other family members. Vegetables, starches, seafood, and minimal meats were balanced in how recipes were perceived and the lesson of otaku who ignored these lessons of home would risk becoming unhealthy from over indulgence of meat and starches. With the adaptation of Takushoku and influence of Japanese Food it made changes that made effected how people chose to select their meals. With the coming of the Totsuki Academy Challenge Plate: Shokugeki no Soma Official Recipe Book there was a chance for more cooking techniques to spread amongst otaku. With this capability many Otaku would make what they loved from the maid cafe in their homes, but many of them didnt have alot money to spend on food from their high expenses of their hobbies, so foods that stretch like starches would be a key element in making takushoku so tasty and easily shared. Fans of the cooking animanga series were set on trying to popularize the cuisine, however most if not all had little to no training in a real kitchen. It seemed almost like it was a unattainable dream, however silently more and more people did their own reserach on takushoku to expand their knowledge of food through the internet. As time goes on more people would be exposed to Otaku cuisine and would be slowly brought into Otaku diets and bring the ideas as a way to reflect ones fandom and dedication to the ways of the Otaku.
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