Hello Reader, It's Yukari!

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Many of us don’t actually hate vegetables.
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We hate the way they were cooked for us when we were kids.
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Our Experimental 30-day Short Video Challenge

We recently made a video comparing frozen and fresh asparagus, and the comments stood out.
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One person remembered only soggy, overcooked asparagus from childhood, while another grew up with canned asparagus.
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And that makes sense.
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One bad texture or smell, repeated enough times, can stay with you for years.
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My Cauliflower Journey

For me, that vegetable was cauliflower.
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When I moved to the States from Japan, I didn’t know what cauliflower was, and I didn’t like it.
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I think it was the look and texture that put me off.
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​Aric never forced me to eat it, but it was often on the table with other vegetables when his family got together.
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Then one day, he pureed cauliflower into a simple soup with chicken stock, salt, and pepper.
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It was creamy, gentle, and delicious.
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I even ate more of it than Aric did. 😄
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Looking back, I think a few things helped:

1. He changed the texture.​
   Pureed cauliflower was completely different from the raw version that originally put me off.
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2. He paired it with a familiar flavor.​
   The chicken stock made it feel comforting and approachable.
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3. He didn’t pressure me.​
   It was just there, and I chose to try it.

That part matters.​
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​I gave myself permission to try it once, and if I still didn’t like it, so be it.​
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But the more I ate it, the more I liked it. 🧡
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Later, Aric added small roasted cauliflower florets on top as garnish.
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He just pan-roasted the florets with olive oil, salt, and pepper.
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Again, it was so simple, yet delicious.
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They were sweeter, nuttier, and just a little crisp, and I loved that contrast with the smooth soup.

I didn’t grow up with bad cauliflower memories.
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It just felt unfamiliar to me at first.
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But that experience taught me something.
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​Sometimes, we don’t hate the food itself.​
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​We hate the way we first experienced it.​
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That’s one reason cooking for yourself can help so much.
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Fresh cooking doesn’t have to mean harder.
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​Sometimes it just means finding the version that finally feels good to you.​
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You get more control.
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You can:

• Change the texture.
• Choose a different cooking method.
• Pair it with flavors you already enjoy.
• Try it without pressure.

So if there’s a vegetable you’ve always disliked, maybe try it again in a completely different form.
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Brussels sprouts can become sweeter and crispier when roasted.
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Mushrooms can take on a whole new life when sautéed with garlic and butter. 🧈
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Maybe you may not hate the vegetable after all.
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You may just hate the way it was first cooked for you.
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If your least favorite veggie is missing from the list, reply and let me know!
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I’d love to hear which one it was! 👀
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Thanks for being at our Kitchen Table, on this cozy little corner of the internet.
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We appreciate you following along and for letting us share not just what we cook but why we cook. 🧡
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With gratitude and friendship,
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Aric & Yukari
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🐱🐶 (Ka-En and Senna, who have nothing to do with cooking, but to eat. 😂)
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​P.S. Senna loves many vegetables, so we don't have to buy extra treats for her! 😂
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