So much of the food that make up various Asian cuisines tailored techniques and flavor combinations to account for shelf stability, and "using what's available"
It's just someone who shows absolutely no curiosity to understand, and remarkable hostility to doing so.
An alternate take on this whole thing:
Asian cuisines are actually one of the most approchable ones for people with poor executive dysfunction!
Soy sauce, mirin, hoisin sauce, sesame oil, chili crisp, etc are shelf stable and basically never go bad.
Staples like dried noodles, rice, can live in your pantry forever too, and frozen veg and protein that you'd add anyway makes things really easy
Meanwhile pretty sure even my dried herbs amount to vaguely plant-like flavors when i use them now...