We want food to be “delicious” at all costs.
Without good taste, there is no pleasure. When we eat good food, we are all in a good mood. We are always smiling.

This seems to be the source of good health.　We think that it is the mouth that demands good food, but in fact, it is the whole body that is demanding it. That seems to be the idea. The mind is also a member of the body, and it is always idealized as a source of pleasure. As long as this mind enjoys itself, even the slightest error in any other way seems to be offset.　Even if we talk about calories or vitamins, those who have come of age and have learned freedom do not necessarily accept them as the joy of the heart. No matter how famous a food may be, it will not provide sufficient nourishment unless it is a food that one likes and prefers. Therefore, no matter how “delicious” others may say it is, if you do not like it, it is worthless.　The sake that others love to drink may be a blessing in disguise or the best of all medicines, but it is worthless to those who do not like it. Cigarettes are another example of this. It is a poison that is detrimental to one’s health.　If people could enjoy three meals a day and three meals a day with all the things they love all their lives, they would have nothing to complain about. However, in reality, most of us endure a diet that is far removed from the gastronomical delights that we desire. Or, because they are insensitive, they are careless.

Either of these is the case.　It is a pity that there are people of considerable wealth who are ignorant of the freedom of food. And we should not overlook the fact that these people are usually suffering from some kind of chronic disease.　However, it is a fact that Confucius said, “It is impossible for a man not to eat and drink, but it is fresh when he knows what it tastes like. When I was a young man, I remember saying, “No one, not even the king of a country, who has mastered the art of medicine, understands the art and knows how to eat.　There are many people in the world who are well versed in medicine and who are enthusiastic about medical treatment after illness, but it is not easy to find those who have set their goal as health and continue to cry out for the freedom of eating three times a day, three times a day. They are simply following the world’s ways and letting food without individuality, or in other words, food that is like poultry, determine the rest of their lives. The ideal is to choose one’s own favorite food and continue to eat delicious food three times a day, but people regard this as a sin, a nuisance, or even a heretic, and continue to practice a perverse custom that does not allow free appetite.

However, this is a health issue that should be considered in depth, and freedom of appetite should be allowed.　However, in the real world, the answer is incomplete, even if there are people who want to eat what they want to eat. Anything goes. This is probably because we are inadequately acquainted with a multitude of “delicious” foods. There are probably a thousand kinds of food that we constantly praise and eat, just to name a few. If one were to examine them in detail, there must be as many as 10,000 varieties. However, the number of foods that the general public constantly consumes is at most fifty or a hundred. This is an astonishing indifference. It seems that all households are generally picky eaters. If those involved in the recently popular nutritional medicine were to become more familiar with food and cooking, more life would be added to the test tube, and the current abuse of nutritional food not being tasty would naturally dissipate, contributing to better health for the Japanese people.　In any case, a three-course meal has no meaning unless it is “tasty.

However, there are different levels of “deliciousness,” and each person’s sense of taste is innately different, so it is impossible to make a blanket judgment.We have no choice but to judge the food according to who said it was good or bad.　It is not possible for everyone to know whether art or food is good or bad, so it is necessary to carefully consider this point. In fact, Japanese cuisine, which many people mistakenly believe to be easy to learn, is not easy to master and, therefore, not easy to cook. It is impossible for anyone today, except for a few tea masters, to cook Japanese cuisine at home as if it were Japanese cuisine in earnest. The level of radio cooking is so different from that of the teacher and the students, that they are nothing more than a mere existence without treatment as it is now. Japanese cuisine, which has been perverted since the beginning of the Meiji era, should reflect on its past and fundamentally change its views. In short, good and bad can be determined by the colors we see with our eyes, the aroma we smell with our nose, and the taste we taste with our palate, but I believe that those who lack sufficient experience, those who dare not feel responsibility, those who are totally insensitive, and those who lack sincerity are the root cause of poisoning.

I wish to change this perverse practice of treating food ingredients lightly.　However, as long as the current situation continues to be left to the formalistic crackdowns of government officials who have no regard for the quality of food ingredients, there is no hope of eliminating the number of poisoning cases. In this respect, fine cuisine is a safe bet. This is because the emphasis is on the quality and freshness of the ingredients. In purchasing, the high and low prices are not a concern.　I have listened carefully to radio cooking for many years, and I have never found a lecturer, male or female, who is worth listening to. I can almost guess that all of them have learned from poor cooks, no matter what kind of family they grew up in or what kind of culinary background they have. I am bombarded with nutritional and economic knowledge on a daily basis, but the food I speak of must be “delicious. I have never encountered such a story of delicious food. In fact, I can say that there is no such thing as “food with beauty. It is a bleak scene itself.

In short, the reason for this is that no one in the know knows what “beauty” is.　The fact that there is no one who has a taste for cuisine and furnishings, and who has studied them to the point of discernment, is not surprising.　It is an old saying that good tableware and furnishings make food taste better. Most people must have heard this saying, but there is no tendency to actually study it. This is a regrettable trend. Although there is a distinction between the rich and the unaffluent, if one is interested in cooking for the enjoyment of the mind, he or she can make a beautiful and rich dish that will lead the mind to enjoyment with appropriate ingenuity. It is a pity that there is no end to the number of people who know of this but say that it is impossible because they do not have what it takes.　If one’s dignity and taste are high and elegant, then the food one makes and the way one dresses will naturally be dignified, delicious to the palate and pleasing to the soul, and the purpose of nourishment will be fully achieved.　Cooking teachers and chefs are all at different stages of their careers and may differ in what they do and what they say, but the fact is that all dishes look delicious, and there is no such thing as truly delicious food, except in rare cases.　A dish like sashimi, which is not so much processed, can be found in the most expensive restaurants, but there is usually no “delicious” dish that is so ingeniously prepared that an amateur would be impressed by how it was made.Japan is a country blessed with a rich gastronomic tradition, with thousands of delicious fish and shellfish species, and thousands of delicious vegetables.

As long as we pay attention to freshness, we do not need to pay attention to chemical seasonings.　Japan’s mountains and seas are blessed with an abundance of beautiful fish and vegetables. It is the responsibility of the cook to make the most of these natural flavors, and it is also a source of enjoyment. The writer who invented tofu from simple soybeans and potatoes, and created konnyaku, a delicious and inexpensive daily food that is loved by all in the city and the country, is an amazingly creative cook, whether Chinese or Japanese.　The writer who created konnyaku, a dish that is loved by everyone in the city, whether they are Chinese or Japanese, is an amazingly creative cook. The Japanese are so grateful to Westerners, and their custom of imitating the manners and customs of foreigners from one aspect to another is frowned upon by those who have a heart, but do they not notice that there is no sugar in Western food? The Japanese have sweetened everything from rice curries and stews to sauces. We should know that sugar has a secret to deceive inferior foods. In any case, we should be very careful not to abuse sugar and to use chemical seasonings without due consideration.