Soy Sauce Taste Cream Cheese

I am a salesperson at a supermarket.
I cook and serve food product to customers.

One day, I sold cream cheese at a supermarket.

A couple in their 60s were talking about cream cheese that I was selling.
The husband asked to his wife, “Can I cut this cream cheese for use? (Wasn’t it too soft to cut?)”

At first, I did not understand what they were arguing about, but in the meantime I cut the cream cheese into a mouthful size with my hands, stabbed it with a toothpick and handed it to the husband.

He seemed to be convinced that “I can cut it and use it,” and purchased that cream cheese.

I could not keep curiosity and asked, “What are you going to use the cheese for?”

“I will put it in kaeshi for soba.”
He answered.

“Will you put cheese for making soba soup …?”
I didn’t get what he meant at all.

He taught me that he will soak up the cheese in the kaeshi (soy sauce and mirin).

“Ah, the cheese! Sometimes I see in a menu at the bar!”
I got it.

I imagined he was an owner of a bar, and made some food himself.
So, I asked, “you must be a shop owner.”
He said “No”.
It seemed that cooking was his hobby.

I thought that I could probably do it myself, too.
After I finished my work, I bought a box of cream cheese and went home.

The customer said “Miso is also good” and left.
I could also try miso taste cheese sometime.

Recipe

Soy sauce taste cream cheese

(Ingredients)
-100 grams cream cheese
-3 tablespoons soy sauce
-3 tablespoon mirin (alcohol-free)

(Directions)
1. Put mirin and soy sauce in a container (this is called “kaeshi” for soba soup).
2. Cut cream cheese into a mouthful size and put the pieces in the container. Put a thin paper on top so that kaeshi could cover the top (This time a sheet of tea bag paper was cut and used).
3. Place the container in a refrigerator for half a day to a day.