It’s Easy: Making Curry “It’s easy.” This is a phrase that puts fear in me. I see it everywhere. It’s in books, on TV, and on advertising signs. It’s everywhere like air. It’s used to learn a language, use a smartphone, and how to cook. Here in Japan, I see it on TV for cooking. For example, how to make curry rice. Yes, as my wife points out all you do is open a box, stir fry, and pour this over the rice. Sounds simple. However, sounding easy is not the same as easy. I decided to cook curry rice along with a TV cooking program. I watched as they began by chopping the chicken, and I yell at the person on TV: “Slow down! How big are the pieces? Are mine too big?” But too late, they have moved on as that was easy. Now they dice the onions. I scream again, “Wait! What size are they? What is the difference between chop and dice?” Too late again. I am sweating now, and my hand is shaking as “this easy to make curry rice moves on to the carrots. The person is