[English/Japanese] The other day I had lunch at Hokkaido Soup Curry Workshop Seven West, a three-minute walk from Nishi Hachioji Station. I chose the mild curry, but it was surprisingly spicy and offered a complex blend of spices. The best part was the bone-in chicken, cooked until it fell apart at the slightest touch of chopsticks. Most of the students enrolled at our school come from Southeast Asia. Nearly every one of their countries has a version of “curry.” When I show them how to make Japanese home-style curry, they are surprised at how different it is from what they know. They are even more amazed to learn that, within Japan, there is another style called Hokkaido curry. The other day I had lunch at Hokkaido Soup Curry Workshop Seven West, a 3-minute walk from Nishi-Hachioji Station. I chose the sweet curry, but it was quite spicy and I could taste a variety of spices. The chicken on the bone, which was cooked so well that it fell apart when touched with chopsticks, was the best part. Most of the students enrolled in our school are from Southeast Asia. Almost all of them have "curry" in their countries. When I show the students how to make Japanese home-style curry, they are surprised at how different it is from their own country. And they are even more surprised when they learn that there is another type of curry in the same country, Hokkaido Curry!