Lately, my diet has become as disciplined as my work. Today’s dinner: spice-grilled pork and miso soup. My current favorite ritual is sautéing spinach in the leftover pork fat—simple, but it hits the spot.
I’ve stopped eating out. Everything feels overpriced, and honestly, nothing satisfies me like a meal I’ve prepped myself. I even make my own salad chicken using a sous-vide (low-temperature) method to keep the protein lean.
But my morning routine is where the real discipline is: a banana, tofu, and Natto (fermented soybeans).
I know many people outside Japan hate Natto because of its sticky texture and smell. To be honest? I hate it too. That sliminess is just not for me. But I eat it every single morning anyway. I don’t treat it as food; I treat it as “medicine” to keep my body strong for the work week.
Does it work? Well, I didn’t catch a single cold or get sick once last year. I didn’t have to visit the hospital even one time. For someone in my line of work, that’s a huge victory.
For some, cooking is a hobby. For me, it’s survival. If I don’t prioritize my health and fuel my body correctly, I won’t last a day in this grind.
Eat to live. Live to fight.
