Half-Italian Iwaizumi headcanons
- His mom comes from Lombardia, land of incredibly good food and contradictions. She was an Oriental Studies university student that ended up falling in love with the Very Handsome and Exotic™ exchange student, namely Iwa’s dad. They fell in love and, in the end, she decided to follow him back to Japan, where Hajime was born.
- She’s from Milan, but of Bolognese descents. Not the pasta, but as in part of her family comes from Bologna, a city Dante named “la grassa, la dotta, la rossa” (the fat, the savant, the red) for very precise reasons, but what it’s interesting to us it’s the first name, “la grassa”. Why? Because Emilian cooking is rich, hearty, and very very tasty. Of course, Mama Iwaizumi taught his son everything she knows about it. And she knows a lot.
- Since Hajime was a kid, she made sure to have him around whenever she cooked. She started to involve him in the cooking process bit by bit, teaching him how to do pasta, how to do risotto, mixing with him traditional Japanese dishes with typical Italian techniques. Sometimes the results were good, sometimes were not, but they always had fun together. Cooking in time became one of their things.
- Surprisingly, Italian and Japanese culture share a fair amount of similar traits. Respect your elders, value family and work, respect your parents and be grateful for them, so there were never educational conflicts in the Iwaizumi’s household.
- Also, if not for his slightly darker complexion, Hajime doesn’t look in the slightest like his mom. He’s the younger version of his father for which his mom is really grateful for mainly two reasons: her husband is really really handsome, and her son never had to face any form of discrimination through school.
- They moved next to the Oikawas soon after Hajime was born, when Oikawa’s mom was in the last stages of her pregnancy. The two mothers soon became friends and bonded over the journey through their maternity, so Hajime and Tooru have known each other since the very first moment.
- Tooru loves Mama Iwaizumi. She made sure to always give him extras to take home with him, whenever she cooked something Italian. Let’s just say Tooru made sure to ask Hajime every day about what his mom was making for dinner.
- Despite what one could expect, Hajime’s favourite dish his Oikawa’s mom agedashi tofu. Mama Iwaizumi still doesn’t know how his son came out like that. Unbelievable.
- Obviously, Hajime had the best bentos while growing up. Sometimes they were very traditional (rice, vegetables, chicken), but other times - other glorious times, Makki would add once in high-school while seeing Iwa’s lunch - it was full Italian leftovers power. His mom would tell him to take his “schiscetta” (literally, lunch made of leftovers in dialect). Lasagna, pasta al ragù, risotto allo zafferano, torte salate, whatever was left from the previous dinner was his.
- Once, he took all the leftovers at school and shared with Oikawa, Makki and Mattsun. Mattsun brushed away a tear of happiness at the sight of tutto quel bendiddio. (Yes, Hajime taught them some Italian expression like this one).
This is becoming really long, so I decided to put a “read more” and let you enjoy the rest like this.