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“Y'know... after that other dish a minute ago, this one tastes especially... I dunno... homey. It's a dish with a real human feel to it." "I see monkfish meat, skin, fins and- HM?! Kogiku squash... Tachikawa burdock... and Akasuji daikon!" "Y-yes, sir! All of those are veggies you can find in my hometown. I wanted to show in my dish how good the veggies in my hometown are, so I tried a lot of different combinations... but curry spices are really powerful, and they didn't go well with a lot of the veggies' natural sweetness or bitterness. I was stumped for a good long time, until I had the sudden thought that I could do a dobujiru for my dish. The monkfish liver in dobujiru could be a kind of bridge, allowing me to make the best of the curry spices while at the same time retaining all the natural tastiness of the veggies And besides, I, um... I've handled monkfish since I was little anyway." "Really?" "I wanted to make a curry that reflected all the best of my hometown... right down to the taste and smells!” — Yuto Tsukuda