Shimizu-san and Cooking Class 3
It had been for so ti since we started the cooking class, and our group had reached the stage of cutting the ingredients.
“Who was in charge of cutting the ingredients?”
“It’s only .”
I answer Kon’no question, who is sitting in front of in the classroom.
“Uhh, shouldn’t two people be in charge of cutting the food?”
“There weren’t many people in our group, so I’m the only one who cuts the food.”
“Ah, co to think of it, that’s right.”
To be precise, the number of people in our group is the sa as the other groups. However, we always assu it was reduced by one because Shimizu-san was usually absent.
“Oy.”
“Sh-Shimizu-san? I-is there a problem?”
Shimizu-san’s sudden remark made Kon’no surprised and he panicked.
“W-what’s wrong?”
“I’ll do it too.”
“Yes…?”
Kon’no looks like he just heard sothing unbelievable.
“I said I’d cut the food too. If it’s a two-person job, why not have do it? Besides, if I don’t do anything, I will be treated as a slacker…”
She spoke rather quickly, but I guess she ant that Shimizu-san would help cut the ingredients. However, there is one thing I am concerned about.
“I’m glad you will help , but have you ever used a knife, Shimizu-san? “
” …no problem.”
What’s with this pause before her answer? I felt an inexpressible anxiety.
“I’ll ask you again, Shimizu-san, can you use a kitchen knife properly? “
“…it’s not a problem.”
I asked again, but the pause before her answer did not disappear. I tried to make eye contact with Shimizu-san, but she turned her head away from . It makes nervous, but I want to respect her desire to do what she wants to do.
“I get it. Is that okay with you guys? “
I checked with the other mbers of the group, and they all nodded their heads in agreent. So of them looked relieved. Perhaps they don’t want to do the sa work with Shimizu-san.
“Then it’s decided. Let’s work hard together, Shimizu-san.”
“Y-yes.”
Thus, Shimizu-san helped with the task of cutting the ingredients, which I was the only one in charge of.
“Shimizu-san, first of all, can you cut the cabbage into an appropriate size?”
“Okay.”
There are four kinds of ingredients to be cut this ti: cabbage, onions, carrots, and pork ribs. I had a little trouble deciding which one to ask Shimizu-san to cut first, but I decided to ask her to cut the cabbage first.
What should I cut first? I should cut the pork belly last and start with the carrot, which is hard and difficult to cut. Thinking about this, I turned to Shimizu-san, who was staring at the cabbage with a knife in her hand.
“Shimizu-san? Can you put the knife down for a mont?”
“…uh? Okay. “
Shimizu-san follows my instruction with a question mark on her head. I look around. Fortunately, our classmates seem to be too absorbed in their work or conversation to look at her. That was dangerous, if soone had seen how Shimizu-san was holding the knife, they might have scread.
“I want to ask Shimizu-san, what were you trying to do earlier? “
“Didn’t you tell to cut a piece of cabbage? “
Shimizu-san looked at strangely.
“I did say that, but why were you holding the knife like that? “
“The way I hold it? “
“Yes. When you cut cabbage or anything, you basically hold it like this.”
I hold the knife normally and show it to Shimizu-san. Shimizu-san stared at the way I held the knife, and at the sa ti, her face turned red rapidly.
“I-I was nervous. I usually hold it like that.”
“It’s true that cooking in front of other people can make you nervous.”
I put the knife back on the table. I have never seen a person hold a knife upside down because of nervousness, but now I know there are people like that in the world.
“Ah, I was just a little nervous. Now that I know how to hold it, can I cut the cabbage? “
“Okay. If you have any questions, just ask .”
“Alright.”
Shimizu-san held the knife normally this ti and grabbed a cabbage with her other hand. Then she brought the knife blade close to the edge of the cabbage.
“Shimizu-san stop! Hold on for a second! “
“What now? “
Shimizu-san puts down the knife again with a look of puzzlent on her face.
“I’d like to say a lot of things, but first of all, how were you going to cut the cabbage? “
“Cabbage is usually shredded, right?”
Her eyes were clear, and I imdiately knew she was not joking.
“That notion is not wrong, but this ti it’s not shredded because it’s used for stir-fried at and vegetables.”
“Is that so? “
If I hadn’t been looking at Shimizu-san, my group would have ended up with [Stir-fried at and vegetables with shredded cabbage.]
“Then how big do I need to cut it? “
“I’ll cut the cabbage and show you how big to cut it later. Now, I’ll tell you how to cut the cabbage. First, cut it in half because if you cut it as it is, it will be round, unstable, and dangerous.”
” …I see.”
I guess she didn’t know that either. I’m really glad I found it before she got hurt.
“I know how to cut it. Can I cut the cabbage now?”
“Yes. Be careful when you cut it.”
Shimizu-san holds the knife again for the third ti. I was getting nervous as I watched her. Shimizu-san held the cabbage firmly with her left hand, put the knife in the middle of the cabbage, and cut it into two pieces without any difficulty.
“Is this okay?”
Shimizu-san looked sowhat uneasy. It might be because I pointed out her mistake twice.
“Yes, it’s fine. It’s a clean-cut.”
“I see… That’s good.”
Shimizu-san looks relieved. I think her face looks a little reddish.
“Alright. Let’s keep going like this.”
“O-okay.”
I gave her so more advice, and then Shimizu-san managed to finish cutting the cabbage.
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