The purpose of making this book is to leave something as a culmination of sixty years of cooking life. Also, can I give some advice to the young cooks who actually working now? I wrote down what I thought and felt during the years I experienced, but I think that the way of thinking has changed with the times.

I think each person will receive it differently, but I hope it will be helpful.

In addition, the amount of food is also a reference value in my own way, so please adjust it to your own taste in the process of making.