The Chuuni Corner

Recipe for semi-success

Like Tsumugi of Amaama to Inazuma, I used to never eat one specific vegetable: onions.

I still don’t eat them as is, but I do love to get them as fried onion rings. Whenever my family and I go out to eat, we always order the tall stack of them with an extra side of dipping sauce. The brown, flaky casing, the slimy onion innards, and the cool, sweet sauce that I lather this dichotomy with make it one of my favorite foods to consume.

Amaama to Inazuma doesn’t taste as gross as regular onions, but it doesn’t taste as wonderful as the fried version. Instead, it roughly ends up somewhere in-between.

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