If one’s dignity is high and noble, then the food that is prepared, as well as one’s appearance, 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 little processed dish like sashimi can be found in a high-class restaurant, but there is no dish that is so ingeniously prepared that even an amateur would be impressed by how it was made. 　However, there is no such thing as a delicious dish that is so ingenious that even an amateur would be impressed by how it was made. However, when one sees a dish that does not taste good, he or she is deceived. 　However, there is also a custom of being intrigued and deceived by the sight of food that does not taste good, which has become a false fad, and the true sense of taste is lost in the shadows. Japan is a country blessed with a rich gastronomic tradition that produces thousands of delicious fish and seafood products and thousands of beautiful vegetables. If 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 chef, 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 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. (1948).